This is a great Paneer recipe, which requires no deep frying. It is quick and delicious and can be eaten as a snack or as a main meal. Paneer is a type of cheese which is widely used in Indian cooking. In this recipe, I have used shop bought Chapatti but you can make your own chapattis, just make them slightly thicker and large. You can also use Tortillas if you wish.

Paneer Bhurji

Serves 4




1 Block of Paneer / 4 Cups of paneer (Grated)

2tbsp Butter

1 Medium Onion

2 Big Cloves of Garlic

2tsp Ginger puree

1 Red Pepper

1 Green Pepper

3 Medium Sized Tomatoes

1 ½ tbsp Thana Jeeroo (Coriander seeds and Cumin Powder)

2tbsp Tomato Ketchup

2 Green Chillies

2tsp Garam Masalo

1 ½ Handful Chopped Coriander

 Salt to taste



Take a wide bottomed pan, add the butter. Finely chop the onion and garlic using a food processor. Add this to the butter along with the ginger paste. Sauté the onions on low heat, until the colour of the onions change to a lovely golden brown.

Whilst the onions are cooking, slice the peppers  in a julienne style (very thin small strips) or you can chop the peppers in a food processor making sure that you get a finely chopped consistency but not too watery. Leave aside. Grate the tomatoes. Then add the peppers and tomatoes to the onions. Add all the other ingredients but NOT the grated Paneer. Mix thoroughly and taste for salt. Add more if needed.

Leave this to cook on a low heat until the butter separates from the tomato mixture and the water has evaporated. Once this has happened add the Paneer. Cook this for a few minutes and add a good knob of butter at the end.

Serve this rolled up in a Chapatti or a Tortilla.