Two Recipes for Paneer Bhurji

Paneer is a very versatile ingredient. It can be used to make many delicious dishes, from simple, everyday foods to elaborate and rich ones.

I have already shared a post about 10 Easy to follow Paneer-based recipes. Do check them out.

Today, I shall be sharing two recipes for paneer bhurji. Burji means crumbled, so this recipe uses crumbled paneer. The first recipe is a simple home recipe for everyday quick cooking. It uses some basic ingredients to make a quick side dish that can be paired with fresh rotis/paranthas. It is ideal for busy mornings. The second one is a restaurant-style Amritsari Paneer Bhurji. The process to make this is a bit more elaborate than the former, and this recipe is commonly used in restaurants.

I would like to point out that, as with all my recipes, even my restaurant-style recipes are made with less oil/fat. The basic recipe is, however, the same. You can add more fat if you prefer.

If you live in Germany, you might like to check out my article: Setting Up My Indian Kitchen in Germany.

Now, let’s start.

Recipe 1: Home Style Paneer Bhurji

Equipment Needed:

• Knives and Cutting Board
• Pan

Ingredients for Home Style Paneer Bhurji:

• 1-2 tbsp Oil
• 2-3 Green Chillies; Chopped
• 1 tsp Cumin Seeds
• 1 Medium-Sized Onion; Chopped
• 2 tbsp Finely Chopped Fresh Coriander Leaves
• 1 Medium-Sized Tomatoes; Chopped
• Salt; to taste
• 1 tsp Kashmiri Red Chilli Powder
• 1 tbsp Coriander Powder
• 2 Cups Crumbled Paneer
• Fresh Coriander Leaves for garnishing

Method to make Home Style Paneer Bhurji:

Heat oil in a pan. Add green chillies and cumin seeds. Fry for a few seconds.

Add chopped onion. Fry on medium heat till it turns translucent. Add coriander leaves.

Add chopped tomatoes. Continue frying on medium heat.

Add salt, coriander powder and red chilli powder. Mix.

Reduce the heat. Cover the pan with a lid and cook until the tomatoes become mushy, mixing in between so that the mixture doesn’t stick to the pan.

When the tomatoes become mushy, add crumbled paneer.

Mix well.

Garnish with fresh coriander leaves.

Serve with roti/parantha/bread.

Here is the recipe in printable format:

Recipe 2: Restaurant-Style Amritsari Paneer Bhurji

EQUIPMENT

• Small Pan
• Knives and Cutting Board
• Mixing bowl
• Big Pan

Ingredients for Restaurant-Style Amritsari Paneer Bhurji

Ingredients for a spice slurry

• 1 tbsp Mustard Oil
• 1 tbsp Besan (Gram Flour)
• 1 tsp Salt
• 1 tsp Kashmiri Red Chilli Powder
• 1 tbsp Coriander Powder
• 1 tsp Pav Bhaji Masala
• 2 pinches Crushed Black Pepper
• 1 tbsp Kasuri Methi
• ½ tsp Aamchur (Dry Mango Powder)
• 1 tbsp Lemon Juice
• 150 ml Yoghurt/Curd
• 1 Cup Water

Other Ingredients

• 1 tbsp Butter
• 2 tbsp Oil
• 1 Large Onion; Thinly sliced
• 2-3 Green Chillies; chopped
• 1 Medium-sized Tomato; Chopped
• 1 tbsp Finely Chopped Ginger
• 2 Cups Crumbled Paneer
• ½ Cup Milk
• Salt; to taste
• ½ tsp Kashmiri Red Chilli Powder

Method to make Restaurant-Style Amritsari Paneer Bhurji:

Add besan and mustard oil to a pan. Cook on medium heat until the roasted flour gives off a lovely aroma. Constantly mix so that it doesn’t burn.

Once done, transfer this mixture to a mixing bowl. Let it cool.

To this, add yoghurt, salt, red chilli powder, coriander powder, crushed black pepper, lemon juice, kasuri methi, pav bhaji masala and amchur powder.

Use a whisk to make a lump-free mixture. Add water and mix. Keep it aside.

Heat 1 tbsp oil and 1 tbsp butter in a pan.

On medium heat, add ginger and fry it for about 30 seconds.

Add thinly sliced onions. Fry till they turn translucent.

Add tomatoes and salt. Reduce the heat. Cover with a lid and cook till the tomatoes become mushy.

Add the spice and yoghurt mixture.

On medium heat, cook this mixture for about 10 minutes, constantly mixing and stirring with a spatula.

Add chopped green chillies.

Add crumbled paneer. Mix.

Add milk. Mix. Taste and adjust the salt.

Transfer to a serving bowl. Prepare a tadka by heating 1 tbsp of oil in a pan. On medium heat, add Kashmir red chilli powder.

Add this to the prepared paneer bhurji. Garnish with chopped green chillies and fresh coriander leaves, and serve.

Here is the recipe in printable format:

Check out other recipes from my kitchen here.

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