Paneer Bhurji roll


  • 200 gms paneer, crumbled (cottage cheese)
  • 1 medium sized onion/pyaaz, finely chopped
  • 1 large or 2 medium sized tomato/tamatar, finely chopped
  • 1 or 2 green chillies/hari mirch, finely chopped
  • 3 to 4 small garlic + ½ inch ginger made in a paste in mortar-pestle or 1 tsp ginger garlic paste
  • ¼ tsp turmeric powder/haldi
  • ½ tsp red chilly powder
  • ¼ tsp garam masala powder
  • ½ tsp cumin seeds/jeera
  • 1.5 tbsp oil, ghee, butter or white butter
  • salt as required
  • a few coriander/dhania leaves for garnishing (optional)
  1. crumble the paneer/cottage cheese and keep aside
  2. heat oil or ghee or butter in a pan.
  3. add cumin seeds first if you are using them. once they get browned, add onions. when the onions become translucent, add ginger-garlic paste and chopped green chilies.
  4. saute till the raw aroma of the ginger-garlic goes away.
  5. then add tomatoes and cook till they become soft. you can add a pinch of salt so that the tomatoes get cooked faster.
  6. now add all the dry spice powders – turmeric, red chili powder, garam masala powder.
  7. stir the spice powders.
  8. then, add the crumbled paneer and let it cook for 1 to 2 minutes.
  9. don’t cook the paneer for a long time as they harden and loose their softness.
  10. lastly add chopped coriander leaves to paneer bhurji and mix.
  11. serve paneer bhurji with bread toast. you can also serve paneer bhurji with rotis, plain parathas or as a side dish.

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