Paneer Bhurji is one of the easiest and most comforting paneer dishes you can make at home. This recipe uses soft crumbled paneer cooked in a spiced tomato masala, creating a dish that is simple, flavorful, and incredibly satisfying.
Even without onion and garlic, this recipe develops wonderful flavor from ginger, tomatoes, spices, and kasuri methi. It is a quick dish that comes together in about 20 minutes, making it perfect for busy days when you want something warm, wholesome, and homemade.
Serve this delicious No Onion No Garlic Paneer Bhurji with roti, paratha, pav, or toasted bread for a comforting meal.
Jump to:
- About Paneer Bhurji
- Why You Will Love Paneer Bhurji
- Ingredients and Notes
- How To Make Paneer Bhurji without Onion and Garlic
- Serving Suggestions
- Storing Suggestion
- Variations and Substitutions
- Helpful Tips For Paneer Bhurji
- FAQs For Paneer Bhurji No Onion No Garlic
- More Paneer Curries
- Paneer Bhurji (No Onion No Garlic)
About Paneer Bhurji
Paneer Bhurji is one of the most popular and easy paneer recipes in Indian cuisine. The word bhurji means "scrambled", and the dish is similar in concept to scrambled eggs, but made with crumbled paneer, cooked with spices and vegetables.
This Paneer Bhurji without onion and garlic is especially popular in many Indian households where onion and garlic are avoided for religious reasons, fasting days, or personal preference.
Even without onion and garlic, this recipe develops incredible flavor, and it comes together in about 20 minutes, making it an excellent quick meal for busy days.
Paneer Bhurji is a comfort food favorite because it is quick, nutritious, and extremely versatile. This Jain Paneer Bhurji recipe is simple, flavorful, and perfect for everyday cooking.
Why You Will Love Paneer Bhurji
- This Paneer Bhurji is quick and easy to make in under 20 minutes.
- It is made without onion and garlic, yet still full of flavor.
- The recipe uses simple pantry staples commonly found in Indian kitchens.
- It is a versatile paneer recipe that can be served for breakfast, lunch, or dinner.
- The soft crumbled paneer absorbs the tomato masala beautifully.
- It pairs well with roti, paratha, naan, bread, or pav.
- The recipe is vegetarian, protein-rich, and comforting.
Ingredients and Notes
- Paneer: Paneer is the star ingredient in this quick recipe. Use fresh homemade paneer or store-bought paneer, and crumble it gently by hand.
- Butter and Oil: A combination of butter and oil adds richness to the dish. You may use either one if preferred.
- Ginger and Green Chili Paste: Ginger adds warmth and depth of flavor to the bhurji. Green chili adds a mild heat to the dish. Adjust according to your spice preference.
- Asafoetida (Hing): Adds an earthy flavor and is commonly used in recipes that omit onion and garlic.
- Green Peppers: Green peppers add freshness, a mild, sweet, and peppery taste, and texture.
- Tomatoes: Tomatoes create the base of the masala and give the bhurji its tangy flavor.
- Spices: Paneer Bhurji requires basic spices such as turmeric powder, red chili powder, cumin powder, and coriander powder. These spices add warmth and depth.
- Pav Bhaji Masala: I love using pav bhaji masala in my Paneer Bhurji recipe. But you can use garam masala instead of pav bhaji masala.
- Kasuri Methi: Dried fenugreek leaves add an irresistible aroma and restaurant-style flavor.
- Cilantro: Fresh cilantro brightens the dish and adds freshness.
How To Make Paneer Bhurji without Onion and Garlic
- Heat butter and oil in a pan over medium heat.
- Add ginger paste, chili paste, and asafoetida, and saute for a few seconds.
- Then add the green peppers and cook over medium heat for 2-3 minutes, or until soft.
- Add chopped tomatoes, turmeric powder, red chili powder, cumin powder, coriander powder, pav bhaji masala, and salt to taste.
- Mix well and cook the tomatoes until soft, the mixture thickens, and the oil separates from the sides.
- It will take about 8-10 minutes; stir the mixture often.
- Add ½ cup of water, mix, and continue cooking the gravy for 4-5 minutes.
- Then, add crumbed paneer and mix well with the tomato masala.
- Cook the bhurji for 2-3 minutes; do not overcook.
- Add more water if required to adjust the consistency.
- Finally, add the cilantro and kasuri methi.
- Taste and adjust the salt if needed, then turn off the heat.
- Transfer the Paneer Bhurji to a serving bowl, then top it with more chopped cilantro and a small cube of butter, if preferred.
Serving Suggestions
Paneer Bhurji (No Onion No Garlic) can be served in many ways:
- With Roti, Naan, or Paratha
- With buttered pav or toasted bread
- As a filling for sandwiches or wraps
- With jeera rice or plain rice
It also makes a great protein-rich breakfast or quick dinner.
Storing Suggestion
Refrigerator: Store leftover Paneer Bhurji in an airtight container for up to 2 days.
Reheating: Reheat gently in a pan over low heat. Add a splashof water or milk to keep it soft.
Freezing: Freezing is not recommended because paneer can change texture.
Variations and Substitutions
Add Vegetables: You can add peas, finely chopped celery, or grated carrots.
Masala: Instead of pav bhaji masala, you can use garam masala or kitchen king masala.
Make It Creamy: Add a tablespoon of cream at the end for a richer texture.
Vegan Option: Replace paneer with crumbled firm tofu for tofu bhurji.
Jain Paneer Bhurji: For a strict Jain diet, omit ginger paste and add dry ginger powder instead.
Helpful Tips For Paneer Bhurji
Paneer: Use fresh paneer for the best texture and flavor. If using store-bought paneer, soak it in warm water for at least 10 minutes, then crumble. Also, do not overcook paneer as overcooking makes it rubbery.
Tomato Gravy: Allow the tomatoes to cook until they are soft, pulpy, and the oil separates from the sides. Properly cooking the tomato masala develops deep flavor.
Consistency: Adjust the consistency as required. Add water to make the Paneer Bhurji softer, or keep it thick if serving in sandwiches or wraps.
Kasuri Methi: Crush it between your palms before adding it to release its aroma.
FAQs For Paneer Bhurji No Onion No Garlic
Yes. This recipe is specifically designed to be No Onion No Garlic, yet it remains flavorful using tomatoes, spices, and herbs.
Yes. Soak store-bought paneer in warm water for 10 minutes, then crumble it to make it softer.
It may have been cooked too long. Add a little water or milk and cook briefly to soften it.
More Paneer Curries
Paneer Bhurji (No Onion No Garlic)
Ingredients
- 1 tablespoon butter
- 1 teaspoon oil
- 1 tablespoon ginger paste
- ½ teaspoon green chili paste or add to taste
- ¼ teaspoon asafoetida
- ½ cup finely chopped green peppers
- 2 medium-sized tomatoes, finely chopped
- ½ teaspoon turmeric powder
- 1 teaspoon Kashmiri red chili powder
- ½ teaspoon cumin powder
- ½ teaspoon coriander powder
- 1 teaspoon pav bhaji masala or garam masala
- Salt to taste
- 250 g crumbled paneer
- Water as required
- 2 tablespoon finely chopped cilantro
- ½ teaspoon kasuri methi
Instructions
- Heat butter and oil in a pan over medium heat. Add ginger paste, chili paste, and asafoetida, and saute for a few seconds.
- Then add the green peppers and cook over medium heat for 2-3 minutes, or until soft.
- Add chopped tomatoes, turmeric powder, red chili powder, cumin powder, coriander powder, pav bhaji masala, and salt to taste. Mix well and cook the tomatoes until soft, the mixture thickens, and the oil separates from the sides. It will take about 8-10 minutes; stir the mixture often.
- Add ½ cup of water, mix, and continue cooking the gravy for 4-5 minutes.
- Then, add crumbed paneer and mix well with the tomato masala. Cook the bhurji for 2-3 minutes; do not overcook. Add more water if required to adjust the consistency.
- Finally, add the cilantro and kasuri methi. Taste and adjust the salt if needed, then turn off the heat.
- Transfer the Paneer Bhurji to a serving bowl, then top it with more chopped cilantro and a small cube of butter, if preferred.
Serving Suggestions
- Serve Paneer Bhurji with Roti, Naan, or Paratha.
- It can be served with buttered pav or toasted bread.
- Use it as a filling for sandwiches or wraps.
- Serve it with jeera rice or plain rice.
Notes
- Paneer: Use fresh paneer for the best texture and flavor. If using store-bought paneer, soak it in warm water for at least 10 minutes, then crumble. Also, do not overcook paneer as overcooking makes it rubbery.
- Tomato Gravy: Allow the tomatoes to cook until they are soft, pulpy, and the oil separates from the sides. Properly cooking the tomato masala develops deep flavor.
- Consistency: Adjust the consistency as required. Add water to make the Paneer Bhurji softer, or keep it thick if serving in sandwiches or wraps.
- Kasuri Methi: Crush it between your palms before adding it to release its aroma.
Anonymous says
Way to go
Superb
Jigna says
Thank you so much
Bhavna says
Mouth watering recipe ???
Jigna says
Thanks Bhavna.
Falguni says
Yummy
Anonymous says
Yummy for tummy
Amlan says
yummy yet simple and homely………. I tried this its amazing with buttered rotis .