Looking for easy and quick Indian cheese recipes? Then make this dry spinach paneer bhurji with capsicum, fresh spinach, paneer, and Indian spices.
Lightly spiced, loaded with greens, and ready in under 30 minutes, this dry curry recipe comes together with basic pantry staples and a twist of almond flour for added richness. The sautéed capsicum adds a nice crunch and contrast. It's perfect for a quick lunch or a comforting dinner with roti or rice.
My Version of Palak Paneer Bhurji
I've been making this spinach paneer hhurji for years, especially on busy weekdays when I want something warm and quick. What makes this version special is the balance of flavors: fresh spinach, soft paneer, the subtle crunch from capsicum, and that final sprinkle of kasuri methi that fills the kitchen with a cozy aroma.
I first made this paneer bhurji with capsicum during my college days when time was short and ingredients were minimal. And now I serve this to my family, especially when I want to sneak more greens into our meals without complaints!
If you enjoy simple home-style curries like this one, don't forget to explore my Indian Vegetarian Curry Recipes collection, where you will find easy, flavorful dishes for every day of the week.
Happy Cooking!
-Sravanthi
Detailed Steps
Make this quick curry with these simple steps.
Step 1: Heat the oil and sauté the chopped bell pepper for 3-4 minutes, until it is slightly soft. Set aside.
Step 2: In the same pan, add cloves, cinnamon, and bay leaves. Sauté for 30 seconds, then add ginger and green chilies. Cook for another minute.
Step 3: Add chopped tomatoes and cook for 5-7 minutes, until they are soft and have thickened.
Step 4: Stir in crumbled Indian cheese and cook for 2-3 minutes to blend flavors.
Step 5: Add chopped spinach and cook for 3-5 minutes until wilted.
Step 6: Mix in almond flour, red chili, turmeric, coriander, and salt. Stir well.
Step 7: Return sautéed capsicum to the pan, add crushed kasuri methi, and mix gently.
Step 8: Simmer for 2 minutes, remove whole spices, adjust salt, and serve warm.
Serving Tips
This spinach paneer bhurji is a quick, protein-rich Indian cheese scramble made with wholesome ingredients and bold spices, and it is perfect for any meal of the day. Here are some of the ways I like to serve this dish at home:
- With Roti or Paratha: This dry paneer bhurji pairs perfectly with soft roti or warm parathas for a simple and satisfying lunch or dinner.
- Stuff in a Wrap or Sandwich: Turn leftovers into an easy paneer wrap or toastie by adding a few onion slices or cucumber for extra crunch.
- With Toast for Breakfast: I often serve this as a high-protein breakfast with a slice of sourdough or multigrain toast, making it quick and filling.
- Alongside Rice and Dal: For a balanced meal, pair it with plain rice and a light dal. It adds texture and variety to a typical Indian thali.
- Use as a Filling: This paneer scramble makes an excellent stuffing for dosas, lentil wraps, savory crepes, or even puff pastry for a fun twist.
Tried this Spinach Paneer Bhurji? I'd love to hear how it turned out for you. Drop a comment below or tag me on Instagram! If you're looking for more Indian curry recipes, try my Vegan Palak Paneer for a dairy-free twist or this creamy and comforting Methi Corn Paneer Curry, which pairs perfectly with rice or roti.
Recipe
Palak Paneer Bhurji (Quick Indian Cheese Recipe)
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Ingredients
- 1 cup paneer crumbled
- 3 cups spinach chopped
- 1 cup tomatoes chopped
- 1 bell pepper chopped
- ¼ cup almond flour
- 2 green chilies slit
- 1 teaspoon ginger chopped or grated
- 5 cloves
- 1 inch cinnamon
- 2 bay leaves
- ½ teaspoon red chili powder
- ¼ teaspoon turmeric powder
- ½ teaspoon coriander powder
- 1 tablespoon dried fenugreek leaves kasuri methi, optional
- 1 tablespoon oil
- 1 teaspoon salt or to taste
Instructions
- Sauté the Capsicum: Heat oil in a large pan. Add chopped green bell pepper (capsicum) and sauté for 3-4 minutes until slightly soft. Remove from the pan and set them aside.1 bell pepper, 1 tablespoon oil
- Add Whole Spices and Aromatics: In the same pan, add cloves, cinnamon, and bay leaves. Sauté for 30 seconds. Add ginger and green chilies and sauté for another minute until fragrant.1 teaspoon ginger, 5 cloves, 1 inch cinnamon, 2 bay leaves, 2 green chilies
- Cook the Tomatoes: Add chopped tomatoes to the pan. Cook for 5-7 minutes, stirring often, until they break down and form a thick base.1 cup tomatoes
- Add Crumbled Indian Cheese: Now add the crumbled paneer. Stir gently and cook for 2-3 minutes to let the flavors blend. This step is essential to achieving a soft and flavorful paneer scramble.1 cup paneer
- Wilt the Spinach: Add chopped spinach. Mix and cook for 3-5 minutes, until the spinach is wilted and combined with the paneer mixture.3 cups spinach
- Add Spices and Almond Flour: Sprinkle in almond flour, red chili powder, turmeric, coriander powder, and salt. Stir well to coat everything evenly.¼ cup almond flour, ½ teaspoon red chili powder, ¼ teaspoon turmeric powder, ½ teaspoon coriander powder, 1 teaspoon salt
- Finish with Capsicum and Kasuri Methi: Add the sautéed green bell pepper back in. Crush dried fenugreek leaves between your palms and sprinkle it in. Mix gently.1 tablespoon dried fenugreek leaves
- Final Touch & Serve: Let it cook for another couple of minutes. Remove bay leaves and cinnamon stick before serving. Taste and adjust salt if needed.
Notes
Tested Tips from My Kitchen
- Prep Before You Start: Chop everything ahead so the cooking flows easily, and this palak paneer bhurji comes together fast once the pan is hot.
- Keep Paneer Soft: Stir in crumbled Indian cheese only after the tomato base is ready, and cook it briefly to keep it soft and tender.
- Almond Flour Trick: A small amount of almond flour helps soak up moisture and brings everything together without making it heavy.
- Customize the Heat: Adjust the green chilies and red chili powder to your liking, mild or spicy, it works both ways.
- Whole spices substitutes: Instead of whole spices, you can use 1 teaspoon of garam masala powder.
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