Restaurant-Style Amritsari Paneer Bhurji
Rich and creamy semi-gravy dish made with crumbled paneer and select spices. Serves best with kulcha, bread or naan.
Equipment
- Small Pan
- Knives and Chopping board
- Mixing bowl
- Big Pan
Ingredients
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
Instructions
- Add besan and mustard oil to a pan. Cook on medium heat until lthe 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 fresh coriander leaves and serve.