Paneer bhurjee

Paneer bhurjee

Stir-fried spiced minced paneer

Mr Todiwala's Bombay
Helen Cathcart

A bhurjee is a stir-fry of minced or finely chopped ingredients such as paneer, eggs or chicken. This makes a delicious quick meal for any time of day and can be made with a firm paneer cheese, crumbled feta or finely chopped halloumi.


Quantity Ingredient
2 tablespoons sunflower or rapeseed oil
1 tablespoon garlic, chopped
1 tablespoon fresh ginger, chopped
1-2 green chillies, seeded, if liked, and chopped
1 teaspoon cumin seeds, crushed
2 smallish onions, chopped
1/4 teaspoon ground turmeric
1/2 teaspoon chilli powder
2 tomatoes, chopped
400g paneer, minced or very finely chopped
salt, to taste
1 1/2 tablespoons coriander leaves, chopped
1/2 teaspoon chaat masala

To serve

Quantity Ingredient
Makki ki roti
or Chapattis
or naan bread
some sweet chutney
pea pulau


  1. Heat the oil in a flameproof casserole or heavy-based frying pan over a medium heat and add the chopped garlic, ginger and green chillies.
  2. When the garlic begins to colour, add the cumin, stir for about 30 seconds until fragrant and then add the onions. Sauté for about 5 minutes until soft and lightly golden.
  3. Add the turmeric and chilli powder, increase the heat and add the tomatoes. Sauté, taking care the mixture doesn’t stick, for a further 2–3 minutes until the tomato juice has almost evaporated.
  4. Reduce the heat to medium once again and gently fold in the paneer. Sauté until well heated and almost dry.
  5. When heated through add salt and check seasoning, mix in the fresh coriander, remove from the heat, sprinkle with the chaat masala and serve with chapattis or other bread, or a pea pulao and some sweet chutney.
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