Paneer Bhurji


Paneer Bhurji

On rainy days like today, the only thing that really hits the spot is comfort food. Most of the time for me, comfort food is spicy, flavorful, and fragrant Indian food that isn’t too complicated to make. Paneer bhurji (essentially cottage cheese scramble), is probably one of the most simplest dishes if you have all the necessary ingredients. Paneer, which is nothing but cottage cheese, is SO incredibly easy to make. I grew up in Bombay and was so used to eating pillow soft paneer that literally melts in your mouth. After moving to the U.S., we started buying paneer at the local Indian supermarket and for some reason, it had this rubbery and heavy consistency that totally put me off of paneer for a few years. That is until my mom taught me how to MAKE paneer *dun dun dun DUN*..Serious game-changer, guys.

Paneer bhurji is not only great to eat the traditional Indian way (with roti, naan, or bread), but also a great filler for tacos (a little ethnic fusion action is always fun, right?) and even wraps. Possibilities are endless!

What you’ll need..

For the Paneer

-1 gallon organic whole milk

-2-3 Tbsp vinegar (You can use lemon or lime juice here if you don’t have vinegar)

-Muslin cloth rag

-Pasta strainer

For the Bhurji

-1 Onion chopped

-1 Tomato chopped

-2-3 cloves of Garlic chopped

-1 bunch Cilantro chopped

-1 green chili

-1 ½ tsp Cumin powder

-1 tsp red chili powder

-1/2 tsp garam masala

-1 tsp turmeric

-1 tsp salt (or to taste)

-1/2 cup cashews (for texture!)


-Pour your entire gallon of milk into a pot and place over heat for boiling (Make sure you keep an eye on this. Boiling milk tends to creep up on you and overflow if you don’t catch it at the right time!!)

-Once milk starts to boil, pour your vinegar (or lime/lemon juice) in so that the milk starts to curdle

-Once curdling begins, spread your muslin cloth inside your pasta strainer and pour curdled milk into muslin cloth so that the excess water is released through the strainer. You should only be left with curdled milk in your muslin cloth

-Grab all edges of your muslin cloth, tie tightly to solidify and contain the curdled milk

-Place in refrigerator for 30mins-1hr


-Grease a saucepan with ghee or butter (I love using ghee. It gives it that rustic Indian taste)

-Saute garlic, onions, cashews, and green chili in ghee until garlic begins to brown and onions become translucent

-Throw in all your spices (red chili, turmeric, cumin, garam masala, and salt) and mix

-Add chopped tomato and mix for 1-2 mins

-Add crumbled or diced paneer (totally up to you!) into the mixture and reduce heat

-Garnish with chopped cilantro, serve, and Enjoy 🙂




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