Scrambled Indian Cheese Curry (Paneer Bhurji)

Scrambled Indian Cheese Curry (Paneer Bhurji)

This traditional North Indian curry is simple mouthwatering! It's so flavoursome, comes together in under 20 minutes and is packed with protein. 

The Indian cheese is crumbled into the tempering to soak up the aromatic flavours. It's delicious served alongside flatbreads (chapatis) and some cooling yoghurt. 

Vegan and dairy free swaps included below! 

Prep: 5 mins

Cook: 15 mins

Serves: 2 adults & 2 toddlers 

Suitable From: 6 months 

What do you need?


For the tempering:

1 tbsp ghee (or substitute 1 tbsp olive oil for vegan alternative)

1 tsp cumin seeds

1 tsp mustard seeds 

1 tbsp minced ginger

1 tsp minced garlic

1 onion, finely chopped

1/4 cup chopped tomatoes or substitute passata

1 tsp turmeric powder

1 tsp garam masala

1 tsp coriander powder

Salt to taste (omit for babies and toddlers)

1 x packet of paneer (usually 250g) (or substitute 250g tofu for vegan/dairy free alternative)

1/4 cup peas (fresh or frozen)

A squeeze of lemon juice 


Green chilli to taste



  1. To prepare the tempering, heat the ghee over a medium heat in a large pan. When hot add the cumin seeds, mustard seeds and lightly toast.
  2. Then add the chopped onion and cook for a few minutes until translucent.
  3. Next add the ginger and garlic and sauté until fragrant.
  4. Then add in the tomatoes and cook for a few minutes until soft.
  5. Next, add the turmeric, garam masala, coriander powder, salt and chilli (if using). Mix well and let it simmer for about 5 minutes.
  6. Crumble the paneer and add to the tempering. Pop the lid on and cook for about 5 minutes. 
  7. Add the peas and cook for another couple of minutes. 
  8. Squeeze over the lemon juice and serve! 



Love this recipe? Then check out Baby & Toddler Friendly Authentic Indian Food.