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Paneer Bhurji

Serves 2
Prep time: 30 minutes
Cooking time: 35 minutes

"This dry side dish is the vegetarian version of masala scrambled eggs and can be served to accompany any lentil and bean preparation. Also termed as a fusion dish, it is great as a topping on toasted bagels, crackers or as a filling for toasted sandwiches and wraps."



  • 2 cups paneer (or ricotta cheese, if preferred)
  • 1/2 cup cooked green peas
  • 1 cup finely chopped onion
  • 1 cup finely chopped tomatoes
  • 1/2 cup finely chopped capsicum
  • 1 teaspoon cumin seeds
  • 1 teaspoon cumin seed powder
  • 1/2 teaspoon turmeric powder
  • 1 1/2 tsp coriander powder
  • 1 teaspoon red chili powder
  • Salt to taste
  • 3 tablespoons oil
  • 3 tablespoons fresh cream
  • Dry mango powder and chopped coriander leaves to garnish
View the method
  1. Heat oil in a pan and add cumin seeds.
  2. When they change colour, add onion and fry till they turn medium-brown.
  3. Add tomatoes and fry till they are soft.
  4. Add all the spices except for dry mango powder.
  5. After the mixture is well-blended, add capsicum and cook till it is just cooked, and retains little crispness.
  6. Reduce heat.
  7. Add paneer and green peas and mix.
  8. Keep hot, add cream and mix gently.
  9. Put into dish, sprinkle over dry mango powder and coriander leaves, and serve immediately.
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