Paneer Bhurji Pav Recipe

Prep paneer and vegetables

Crumble the paneer into a bowl with your hands or pulse briefly in a food processor for a coarse, crumb-like texture. Finely chop the onion, tomato, green chili, cilantro; grate the ginger and mince the garlic. If using frozen peas, thaw briefly in warm water and drain.

Temper spices

Heat a large nonstick skillet over medium heat. Add oil or ghee. When hot, add cumin seeds and mustard seeds (if using). Let them sizzle for 10–15 seconds until fragrant. Add a pinch of asafoetida if using.

Sauté aromatics

Add the finely chopped onion to the skillet and sauté on medium heat for 4–5 minutes, stirring occasionally, until translucent and slightly golden at the edges. Add chopped green chili, grated ginger and minced garlic; sauté for 30–45 seconds until raw smell disappears.

Cook tomatoes and spices

Add the chopped tomato, turmeric, red chili powder and ground coriander. Cook, stirring, for 3–4 minutes until the tomato softens and the oil begins to separate from the masala. If mixture looks dry, add 1–2 teaspoons of water to loosen.

Add peas (optional)

If using peas, add them now and cook for 1–2 minutes until heated through and combined with the masala.

Add crumbled paneer

Reduce heat to low–medium. Add the crumbled paneer to the skillet and gently mix with the masala using a spatula. Cook for 3–4 minutes, stirring frequently, so the paneer warms through and absorbs the flavors. Avoid overcooking to keep paneer tender.

Season and finish

Sprinkle garam masala, crushed kasuri methi and salt over the paneer. Stir well for 30–60 seconds. Taste and adjust seasoning. Add chopped cilantro and lemon juice, fold through, and remove from heat.

Toast the pav

Slice each pav horizontally but keep the roll intact. Heat a separate large skillet or griddle on medium. Add butter and let it melt. Place pav halves, cut side down, and toast for 1–2 minutes until golden and slightly crisp. Toast the outer sides for 15–30 seconds if desired.

Assemble the bhurji pav

Open the toasted pav, spoon a generous 2–3 tbs (or more to taste) of hot paneer bhurji into each pav. Optionally add a sprinkle of chopped raw onion and extra cilantro on top for crunch and freshness. Serve immediately while hot.

Serving suggestions

Serve 1 pav per person as a light meal or 2 pavs per person for a heartier portion. Offer lemon wedges and pickles or chutney on the side.