Method

Build masala base: Heat oil or butter in a pan over medium-high heat. Add onion and cook until golden, 5–6 minutes. Add garlic-ginger paste and cook 1 minute. Add tomatoes and green chilli. Cook for 4–5 minutes until tomatoes are soft and the oil starts to separate. Add turmeric and red chilli powder. Cook 1 more minute. The masala should be thick, fragrant, and the oil should be slightly visible at the edges.
About 8 min
Tip: The masala base is the same as egg bhurji — a well-cooked tomato-onion sofrito. Do not rush this stage.
Add paneer: Crumble the paneer directly into the pan in rough, irregular pieces (not cubes — crumbled chunks). Do not over-crumble — you want some larger and smaller pieces for textural variety. Stir and fold continuously over medium-high heat for 3–4 minutes. The paneer will pick up colour from the masala and become coated in the spiced tomato base.
About 5 min
Tip: Do not cook too long after adding paneer — 3–4 minutes is enough. Overcooked paneer becomes rubbery.
Finish and serve: Add garam masala and a generous handful of fresh coriander. Toss once. Taste and adjust salt. The paneer bhurji should look like a spiced scramble — moist but not wet, with uneven pieces coated in the orange-red masala. Serve immediately with buttered pav, hot roti, or alongside dal and rice.
About 2 min
Tip: A small knob of butter added at the very end gives a lovely richness and is the dhaba-style finishing touch.

Nutrition per serving (estimate)

Contains: dairy