Paneer Bhurji Lasagna


A favourite with the vegetarians, paneer made from milk is quite common, especially paneer recipes are quite popular in the Indian subcontinent. You can make it fresh, chhena – an another version or just use the ones that are readily available in the market to prepare everything from simple snacks, curries, sabzis, mithais, desserts and the likes. An ingredient that can be relished in the raw form too – try serving it as a starter just sprinkled with a little chaat masala, black salt and chilli powder. So here is the recipe:

Roasted Red Pepper and Feta Dip


  • Paneer (cottage cheese) 300 grams
  • Mozzarella cheese grated as required
  • Lasagna sheets 6
  • Oil 1½ teaspoons
  • Cumin seeds 1 teaspoon
  • Green chillies chopped 2
  • Onions chopped 2 medium
  • Turmeric powder ¼ teaspoon
  • Red chilli powder 3 teaspoons
  • Garam masala powder 2 teaspoons
  • Salt to taste
  • Onion paste ¼ cup
  • Ginger-garlic paste 1 tablespoon
  • Tomato puree 1 cup
  • Butter 2 tablespoons
  • Fenugreek leaves (methi) 2 teaspoons
  • Fresh cream ½ cup
  • Mozzarella cheese as required
  • coriander sprig for garnishing


  1. To make paneer bhurji, heat 1 teaspoon oil in a non-stick wok. Add cumin seeds and sauté till the seeds change colour.
  2. Add green chillies and onion and sauté till onion turns golden.
  3. Crumble paneer.
  4. Add turmeric powder, 1 teaspoon red chilli powder and 1 teaspoon garam masala powder, mix well and sauté well.
  5. Add crumbled cottage cheese and mix well. Add salt, mix well and cook for 2 minutes. Remove from heat and set aside.
  6. Heat remaining oil in another non-stick pan. Add onion paste and sauté for 2 minutes.
  7. Add ginger-garlic paste, mix well and sauté well.
  8. Preheat oven to 180ºC.
  9. Add tomato puree and mix well. Increase heat, add 1½ cups water, stir to mix and cook on medium heat for 10-12 minutes.
  10. Add butter and keep mixing. Cook further.
  11. Dry roast dried fenugreek leaves till fragrant.
  12. Add remaining red chilli powder, remaining garam masala powder and salt to the pan and mix well. Cook further.
  13. Add cream, mix well and cook for 4-5 minutes.
  14. Crush roasted dried fenugreek leaves and add. Mix well and switch off heat.
  15. Spread some tomato sauce on the base of a rectangular glass baking dish and spread 2 lasagna sheets on top. Spread evenly some paneer bhurji and top with some grated cheese.
  16. Place 2 more lasagna sheets of top, spread some more tomato sauce evenly on them and sprinkle grated cheese. Spread the remaining paneer bhurji and sprinkle grated cheese on top.
  17. Cover with remaining lasagna sheets and press lightly. Spread remaining tomato sauce evenly on top and finish with some more grated cheese.
  18. Place the dish in the preheated oven and bake for 12-15 minutes.
  19. Serve hot garnished with a coriander sprig.

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