Stir fried-scrambled paneer with green bell peppers, onions and tomatoes

One of our family favourite’s – Paneer bhurji. Imagine scrambled eggs or egg bhurji, without the eggs. Instead – Crumbled or grated paneer or Indian farmers/curd cheese, stir fried along with onions, tomatoes, green chillies, bell peppers  and spices.


I get inspired to make this dish because of it’s versatility. If I need to finish any small and leftover bits of fresh vegetables lying in my fridge, this dish is on the menu for the day. Half a bell pepper, a few stray greens like spinach or kale, one lone stalk of green onions, it all goes into my paneer bhurji. A great way to get those veggies inside your belly, especially kids.

It’s a simple, no fuss, healthy and vegetarian favourite, delicious and wholesome. Goes best with any Indian bread, parantha, naan or roti. The leftovers are equally versatile- transform it into a filling for a grilled panini sandwich, or stuffing in a parantha, even mix it along with potatoes for a delicious aloo tikki or potato cutlet.

Servings 4-6

Ingredients :

Paneer, crumbled or grated – 3 cups. I use a regular hand grater.


Finely chopped green bell pepper – 1 cup

1 small tomato, chopped

Finely chopped onions – 3/4 cup

2 stalks green onions or scallions, chopped

1 tsp. finely minced garlic

1 tsp. finely minced jalapeño or green chili


1/2 cup fresh or frozen green peas

1/4 cup chopped cilantro or fresh coriander, to garnish

3/4 tsp. cumin seeds

3/4 tsp. garam masala powder

1 tsp. coriander powder

1/2 tsp. chili powder

1/4 tsp. turmeric powder

Salt and black pepper powder to taste

1 tbsp. olive oil

Heat oil in a non stick pan over medium heat. Add the onions and stir fry for a few minutes till they start turning pink. Add the garlic and green chillies and sauté for a minute. Add cumin seeds. Add the bell peppers. Add coriander, turmeric and chili powders. Sauté for a couple of minutes.


Add the tomatoes and peas.


Cover and cook on low heat for 5 minutes. Remove lid and add the paneer.


Add salt and pepper and cover and cook for another 5 minutes. Add garam masala powder, stir well. Garnish with chopped green onions and cilantro.




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