Paneer Bhurji Sandwich

5 from 1 vote

These paneer bhurji sandwiches feature flavorful scrambled spiced paneer with pickled red onion for a vegetarian take on Sloppy Joes.

Prep Time20

Cook Time13

Total Time33

Servings: servings

Calories: 549kcal

If using store-bought paneer (except for Sach Foods brand), you will need to soften it beforehand.
Place 6 ounces homemade or store-bought paneer in a medium bowl, and cover with hot water for 15 - 30 minutes. Drain before using.
Crumble the paneer into small, bite-sized pieces. Set aside.

Cut a quarter of 1 large red onion into thin slices and place into a small bowl. Combine onions with the juice of 1 lime and pinch of salt, and toss to coat.
Set aside for at least 15 minutes or store in the fridge (covered) for up to 3 days before using.

Finely dice the remaining ¾ of the red onion.
Set a medium saute pan over medium heat. Add 2 tablespoons canola oil, then stir in ½ teaspoon cumin seeds. Once seeds begin to sizzle in the pan and release an aroma, add the red onion.
Cook red onion on medium heat until the edges are slightly browned and the middles are soft and translucent, about 6 - 8 minutes.
Reduce heat to low, and stir in 1 ½ teaspoons finely grated ginger, 1 ½ teaspoons finely grated garlic, and 1 serrano chili (if using).
Cook for 1 minute, until ginger and garlic are aromatic and soften slightly.
Add finely diced tomato, 1 teaspoon garam masala, ½ teaspoon Kashmiri chili powder, and ¼ teaspoon ground turmeric.
Cook on medium heat for 6 - 8 minutes until tomatoes soften and break down into a paste-like consistency. Season with salt.
Reduce heat to low, then stir in crumbled paneer. Cook for 1 minute, until paneer softens. Season again with salt.

To serve, spread desired amount of Green chutney, tamarind chutney, or cilantro aioli on both the top and bottom of 2 hamburger buns.
Layer with warm paneer bhurji and pickled red onion.

Leftover paneer bhurji can be stored in the fridge in an airtight container for up to 2 - 3 days. Reheat in the microwave with a damp towel until warmed through.
Leftover pickled red onion can be stored in the fridge in an airtight container for up to 2 days.