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My mom’s easy paneer bhurji is a one-pot dish of grated paneer sautéed with green bell pepper in a lightly spiced masala. It cooks in just 25 minutes once you’ve done the prep work, and it’s the version I grew up eating. The minimal spices let the paneer shine, and a little butter at the end keeps it soft and juicy.
My mom’s simple paneer bhurji with bell pepper
I love paneer, but sometimes I don’t have time for a more involved dish like Paneer Makhani without butter or cream, Instant Pot Palak Paneer, or Matar Paneer. So when I’m in the mood for a quick paneer dish, I reach for paneer bhurji.
It makes an easy weeknight dinner, and my son loves it with his parathas (y’all know, he loves his parathas). Even better, you can make it all in one pot.
This is my mom’s recipe, made with minimal spices. She adds green bell pepper, which brings so much flavor to this subzi. The simplicity is the best part, letting the paneer really stand out. It’s a classic Punjabi dish that pairs perfectly with roti or paratha, or you can enjoy it for breakfast with toast.
Ingredients
- Paneer – I use store-bought paneer. If you’re using store-bought, soak it in boiling hot water for 20 minutes – this helps soften the paneer. This step is not necessary if you’re using homemade paneer. You may also grate or crumble the paneer in this recipe.
*See the recipe card below for full information on ingredients and quantities.*
how to make my mom’s paneer bhurji AT HOME
PANEER TIP: Before you begin, soak store-bought paneer in boiling hot water for 20 minutes.
- Sauté Onions + Ginger, Garlic, Green Chilies
Heat oil in a pan. Add the cumin seeds and sauté until they sizzle. Add the onions and salt and cook until soft and golden. Stir in the ginger, garlic, and green chilies and sauté briefly.
- Add Tomatoes & Ground Spices
Add the tomatoes and stir. Add the ground spices and cook briefly. Stir in the green bell pepper. Cover and cook on low to medium heat until the oil separates from the masala. Your masala is ready.
TIP: IF THE MASALA STICKS: If anything sticks to the pan at any point, add 2 tablespoons of water and scrape it loose with a wooden spatula. Repeat as needed.
- Add Paneer
Grate the paneer into the masala. Add the garam masala, kasoori methi, and cilantro. Stir in a little water and turn off the heat. Optional: add a little butter and a few sliced green chilies.
Mom’s TIPS for soft, juicy bhurji
- Don’t overcook the paneer. Once it goes in, cook it for no more than 4 to 5 minutes, or it turns hard and rubbery.
- Finish with butter. A tablespoon of butter on top makes the paneer bhurji richer and juicier. Add a few sliced green chilies for a little heat.
- Crush the kasoori methi between your palms. This releases the aroma before you add it.
Paneer Bhurji
INGREDIENTS
- 2 tbsp oil
- 1 tsp cumin seeds
- 1 cup red onion, chopped
- 1 inch ginger, chopped
- 4 cloves garlic, chopped
- 2 green chilies, chopped
- 1 cup tomatoes, chopped
- 1 1/2 tsp Kashmiri red chili powder
- 2 tsp coriander powder
- 1/4 tsp turmeric powder
- salt to taste
- 1/2 cup green bell pepper / capsicum, chopped
- 225 grams paneer, soaked, drained & grated
- 1/4 cup water
- 1/2 tsp garam masala
- 1/2 tbsp kasoori methi, rubbed
- 1/4 cup fresh cilantro leaves
- 1 tbsp butter, optional
INSTRUCTIONS
- Sauté Onions + Ginger, Garlic, Green Chilies. Heat a pan over medium heat and add the oil. Once the oil is hot, add the cumin seeds and sauté for 30 to 45 seconds, until they sizzle and turn fragrant. Add the chopped red onions and salt, then sauté for about 5 minutes, until soft and golden. Next, add the chopped ginger, garlic, and green chilies and sauté for about 2 minutes, until fragrant.
- Add Tomatoes & Ground Spices. Add the tomatoes and stir for 1 minute. Then add the ground spices: turmeric powder, coriander powder, Kashmiri chili powder, and a little salt to season the tomatoes. Stir and cook the spices for 1 to 2 minutes. Add the chopped green bell pepper and stir for 1 minute, until combined. Cover and cook on low to medium heat for 5 to 6 minutes, until the oil separates from the masala. Your masala is ready.
- Add Paneer. Grate the softened paneer into the masala. Top with garam masala, dried kasoori methi, and freshly chopped cilantro, and mix well for 1 minute, breaking up the paneer with a wooden spoon. Add 2 to 4 tablespoons of water for a runnier texture, then stir for another 2 to 3 minutes and turn off the heat. Do not overcook the paneer. Optional: top with a tablespoon of butter and sliced green chilies.
NOTES
I love paneer bhurji for breakfast since it pairs perfectly with toast or plain paratha. I also like it with roti and rice. For Creamy Paneer Bhurji
Instead of water, you may add 2 to 4 tablespoons of heavy cream for a creamier consistency.
This paneer bhurji looks so delicious. Thank you so much for the recipe.
Thanks. hope you try it.
Hello Nisha,
Would this work well if you make it one-day ahead prior to serving? Thank you!
Absolutely. Indian subzis hold up well for a couple of days. 🙂
Will be making this soon can i use vegan paneer as am a vegan can i skip green bell pepper as am not a big fan of it perfect for my snacks sorry i took a break from commenting on your recipes as busy with work will dm you if i make this and let you know how it goes Thanks Ramya
HI Ramya. Sure you can use vegan paneer – I didn’t even know it existed. Yes, you can skip bell pepper. Thank you!