Paneer Bhurji is a flavorful and nutritious Punjabi dish made with vegetables and scrambled Indian cottage cheese cooked in a special masala paste. It pairs wonderfully with bread or kulcha and can also be enjoyed with rice. This easy recipe yields perfect restaurant-style Paneer Bhurji at home, using just a few basic ingredients. Give it a try for a quick and satisfying meal.
- Firstly, the choice of paneer is crucial for this recipe. It should be moist, fresh, and easily crumbled, but it should not dissolve while preparing the gravy. Ideally, homemade paneer is the best choice for this recipe.
- Secondly, I prepared a masala paste with roasted besan, spices, and curd. Adding besan and curd can enhance the consistency and creaminess of the dish but may also thicken the gravy.
- Lastly, paneer bhurji tastes fantastic when prepared with a rich buttery and spicy flavor.
Paneer bhurji gravy recipe | dhaba style paneer bhurji | paneer bhurji gravy street style
For paneer bhurji
- 2 tbsp ghee
- 2 tbsp butter
- 1 tsp cumin seeds
- 1 cup finely chopped onion
- 2 chopped green chilli
- 1 tbsp ginger slits
- 1 cup finely chopped tomatoes
- Salt to taste
- Prepared masala paste
- 200 grm paneer
- Coriander leaves
- 4 tbsp + 1/3 cup hot water or as required
For masala paste
- 2 tbsp besan
- ½ tsp turmeric powder
- ½ tsp black salt
- 1 tbsp kasuri methi
- 1 tsp coriander powder
- 1 tsp red chilli powder
- 1 tsp garam masala
- ¾ cup fresh curd
- ¼ cup milk
- 1 tbsp ghee
- 1 tbsp Kashmiri red chilli powder
- In kadai, add 2 tbsp ghee and 2 tbsp butter.
- Add 1 tsp cumin seeds and saute it.
- Now add 1 cup chopped onion, 2 chopped green chilli and 1 tbsp ginger slits. saute it.
- Then add 1 cup chopped tomatoes and salt. saute it.
- Cover and cook till tomatoes become slightly soft.
- Meanwhile, In a pan, add 2 tbsp besan and roast on low flame till it slightly changes its color.
- Takeout roasted besan into bowl, add ½ tsp turmeric powder, ½ tsp black salt, 1 tbsp kasuri methi, 1 tsp coriander powder, 1 tsp red chilli powder, 1 tsp garam masala, ¾ cup fresh curd and ¼ cup milk. Mix well.
- In a pan, add 1 tbsp ghee and 1 tbsp Kashmiri red chilli powder. Mix well and add into mixing bowl. (Refer video)
- Masala paste is ready.
- Now tomatoes become soft, add masala paste and some coriander leaves. Mix well.
- Add ¼ cup hot water. Mix well and cook gravy for 2-3 minutes.
- Now add crumbled paneer and mix well.
- Add 1/3 cup hot water and cook sabzi for 2 minutes.
- Garnish with coriander leaves and butter.
- Serve paneer bhurji with kulcha, bread or naan.
- Ghee and butter give a dhaba-style flavor to the sabzi.
- Roast besan on low flame until it slightly changes color and becomes aromatic.
- Use fresh curd for the masala paste.
- Do not overcook the sabzi after adding paneer to the gravy.