Paneer Bhurji ~ Scrambled Cottage Cheese

[This was written during the days when I was not vegan.  I urge you to try tofu in the same manner as I have used paneer in this recipe.  It tastes equally good.]
I am one huge ‘paneer’ fan and I know I am not alone!! (Tell me why you love paneer – that will be my new excuse for next Monday’s paneer recipe!)

I love the aroma, the silky smooth feel of fresh cottage cheese on my fingers, and its grainy feeling in my tongue!! Oh! So divine!!

See my paneer section for more recipes (only one right now!), and how to make paneer at home! Now for the ritual ‘a little about’ section – I must get some new facts this time!!

  • Paneer supplies 15% protein, 22%fat, 5% carbohydrate, and 280kcal of energy per100gm. (Source:
  • The most commonly known thing – It is great source of calcium – so why not just cream it, add some sugar and feed your little ones with it. Even mashed dates mixed with creamed cottage cheese taste excellent – I know because I have tried them!!
  • It is also a good protein source (More muscle!!)
  • I just learnt this from – Paneer can prevent stomach disorders and even help with your bones as you get older, especially in women.It also helps in lower, back and joint pain.
Do try making paneer at home – its worth it! Here’s the most common and easiest paneer recipe – you don’t need to even get the shape right!! You guessed it – it is ‘paneer bhurji’!!Recipe: Paneer Bhurji ~ Scrambled cottage cheese

Paneer / cottage cheese – from 1l cow’s milk – How to make it?
(Crumble to resemble bread crumbs)
Onion – 2 medium sized (Chopped ffffine!)
Tomatoes – 2 medium sized (Chpped roughly)
Ginger – An inch – grated
Garlic – 3 pods grated (I haven’t used it)
Oil – 1tbsp.
Salt – to taste
Green chillies – As you like it – chopped fine or slit lengthwise!- I used 1 small halved.
Jeera/Cumin seeds – 1 tsp.
Ajwain / Carom seeds – 1 tsp.
Saunf / Aniseeds – 1/2tsp.
Red chilli powder – As you like it – I used 1tsp.
Haldi / Turmeric powder – 1/2tsp.
Dhania / Coriander leaves – 2tbsp. (Chopped roughly)

1. Heat oil. Crackle cumin seeds and ajwain. Add green chillies, garlic and ginger. Saute till the garlic turns brown. Add saunf followed by onions.
2. Saute till onions turn transparent or brown – the way you love them.

3. Add tomatoes and salt.

4. Cook till it starts leaving the juice.

5. Add crumbled paneer, chilli powder, turmeric powder and little sambar powder (Optional) and cook till well blended.

Garnish with coriander (squeeze half a lime if you like it tangy) and serve immediately with any flat bread. It is tasty as a sandwich filling also.

You can add a tbsp to your sprouts salad like I did in my son’s short break healthy snack!

Quick easy and tasty!
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Have your say

  1. Just started making homemade paneer from Non-fat milk – am so looking forward to making this! Thanks for the recipe!

  2. Arundathi – The pleasure is all mine, dear!

  3. Thanks for the sharing wonderful vegan receipes..Over the last few weekends I have taken up to do some cooking and things have turned out ok (so far)…I will try the receipes you have presented on Panner and I am hoping it turns out to be as interesting as the pictures!! Quick question – given that Burji relies a lot on onion and unfortunately most folks at my place avoid onion and garlic – is there another subsititue? Is it worth attempting a Burjii without onion?


  4. Hi Amit, this recipe was posted when I still had not become vegan. Paneer is a product made from milk and hence is not vegan. The blog now features only vegan recipes. Earlier I was vegetarian hence there are quite a few vegetarian recipes as well. If you are interested in vegan recipes please look up recipes that do not contain milk products like cheese, butter, paneer or ghee. There are a number of such recipes on my blog.

    You could use leeks instead of onions if your people have no problem with it. Any attempt is worth trying. You might end up achieving what you want. I would say it is not worth trying paneer, instead go for firm tofu (mori nu brand). It makes an excellent vegan bhurji without compromising on the taste. That is what I make these days.

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