To make Paneer Bhurji vegan, you can substitute paneer with crumbled tofu or a plant-based cheese alternative. Additionally, replace the milk with almond milk or coconut milk to maintain the creamy texture without dairy.

Paneer Bhurji pairs well with various side dishes such as parathas, chapatis, or naan. You can also serve it with a side of yogurt or a fresh salad to balance the spices.

Leftover Paneer Bhurji can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in a pan over low heat or in the microwave until heated through.

Absolutely! You can add vegetables like bell peppers, peas, or spinach to Paneer Bhurji for added nutrition and flavor. Just chop them finely and sauté them along with the onions.

To make Paneer Bhurji, start by crushing garlic, ginger, and green chili. Sauté cumin seeds, cardamom, cloves, and cinnamon in oil, then add chopped onions until golden. Stir in the crushed mixture, followed by tomatoes. Add besan, crumbled paneer, and spices, then pour in milk and water. Cook for a few minutes and garnish with coriander leaves before serving.