Paneer Bhurji with Garam Masala
Paneer bhurji is quick, savoury and best when the paneer remains soft rather than being cooked until dry. Signature Garam Masala is added near the end, allowing its cardamom, pepper, cinnamon, nutmeg and mace notes to stay aromatic.
Servings
4
Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
✨ Zaika Potli Secret Technique
Add 1 tsp Signature Garam Masala during the final 1–2 minutes of cooking so its volatile aromas stay fresh.
Ingredients
Ingredients
- Paneer — 400 g, crumbled
- Oil or ghee — 1½ tbsp
- Onion — 1 large / about 140 g, finely chopped
- Tomato — 2 medium / about 180 g, finely chopped
- Ginger — 2 tsp, grated
- Green chilli — 1, finely chopped
- Capsicum — ½ medium / about 75 g, finely diced
- Turmeric — ¼ tsp
- Kashmiri chilli powder — ½ tsp
- Signature Garam Masala — 1 tsp / about 3 g
- Salt — 1 tsp
For Finishing
- Kasuri methi — ½ tsp
- Fresh coriander — 2 tbsp
- Lemon juice — 1 tsp
Cooking Instructions
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1Heat oil or ghee in a kadai.
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2Add onion and cook until soft and lightly golden.
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3Add ginger and green chilli.
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4Add capsicum and cook for 2 minutes so it softens slightly but retains texture.
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5Add tomato, turmeric and chilli powder.
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6Cook until the tomato is soft and most excess moisture has evaporated.
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7Add the crumbled paneer and salt.
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8Fold gently over medium-low heat for 2–3 minutes.
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9Add Signature Garam Masala and crushed kasuri methi.
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10Cook for only another 1 minute.
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11Turn off the heat and finish with coriander and lemon juice.
💡 Chef's Pro Tip
Paneer bhurji becomes rubbery when overcooked. Once the paneer is hot and coated in masala, it is essentially ready.
🍽️ Perfect Serving Pairings
My Take On Paneer Bhurji with Garam Masala
Paneer bhurji is quick, savoury and best when the paneer remains soft rather than being cooked until dry. Signature Garam Masala is added near the end, allowing its cardamom, pepper, cinnamon, nutmeg and mace notes to stay aromatic.
The Secret: Paneer bhurji becomes rubbery when overcooked. Once the paneer is hot and coated in masala, it is essentially ready.