Paneer Bhurji Recipe

Dhaba-Style Spicy & Creamy Delight

The Paneer Bhurji Recipe (Punjabi Style) is the ultimate choice for a quick, flavorful, and delectable paneER dish. This dhaba located along the roadside and containing high protein content, is commonly served in North Indian homes and on the roadsides of road side houses. You can opt for the savory or sweet Paneer Bhurji Recipe Gravy. A blend of crumbled paneer, seasoned tomatoes and onions with spicy aromas is used to prepare the dish, which can be served with rotis, parathas, or pav. Easy Peasy Dhaba Style Paneer Bhurji Recipe – How to make this at Home!

What is Paneer Bhurji recipe in Punjabi?

A very spicy and crumbly North Indian dish called Paneer Bhurji is made by cooking the crumbled paneer in a mixture of onions, tomatoes, and spices with spiciness. Its Paneer Bhurji Recipe Dhaba Style is renowned for its intense flavors, richness of texture and heat. This sets it apart from other Sabzis. It is a versatile dish that can be served in different dishes, either dry or semi-gravy.

Pro Tips for the Best Paneer Bhurji Recipe

✅ Use fresh, homemade paneer for a soft texture.

✅ Always cook on medium heat to retain the creaminess.

✅ For extra flavor, add a pinch of butter before serving.

✅ If making Paneer Bhurji Recipe Dhaba Style, increase the spice levels and add a smoky touch by heating a piece of charcoal and placing it in the dish for 2 minutes.

✅ Adjust the consistency based on preference – keep it dry for parathas or make it creamy for pav.

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Paneer Bhurji Recipe

Author: Bhumika Jagtap

Difficulty: Intermediate Prep Time 10 mins Cook Time 15 mins Total Time 25 mins

Servings: 3

Best Season: Suitable throughout the year

Description

The Paneer Bhurji Recipe (Punjabi Style) is the ultimate choice for a quick, flavorful, and delectable paneER dish. This dhaba located along the roadside and containing high protein content, is commonly served in North Indian homes and on the roadsides of road side houses

Ingredient

Servings

• 200 g fresh paneer (crumbled)

• 2 tbsp oil or ghee

• 1 tsp cumin seeds (jeera)

• 1 large onion (finely chopped)

• 2 medium tomatoes (finely chopped)

• 1 green chili (finely chopped)

• 1 tsp ginger-garlic paste

• ¹⁄₂ tsp turmeric powder

• 1 tsp red chili powder

• ¹⁄₂ tsp garam masala

• ¹⁄₂ tsp coriander powder

• Salt to taste

• ¹⁄₄ cup milk or cream (for gravy)

• 2 tbsp fresh coriander leaves (chopped)

• ¹⁄₂ tsp kasuri methi (dried fenugreek leaves)

• ¹⁄₂ lemon (for tanginess)

Instructions

1. Heat Oil and Sauté Spices

   1. Heat oil or ghee in a pan on medium flame.

   2. Add cumin seeds and let them splutter.

   3. Add finely chopped onions and sauté until golden brown.

   

1. Prepare the Masala Base

   1. Add ginger-garlic paste and sauté for 30 seconds.

   2. Add chopped tomatoes, green chili, turmeric, red chili powder, and coriander powder.

   3. Cook until tomatoes turn mushy and oil separates from the masala.

   

1. Add Paneer & Spices

   1. Lower the flame and add crumbled paneer to the masala.

   2. Mix well and cook for 2-3 minutes.

   3. Add salt, garam masala, kasuri methi, and lemon juice.

   4. If making Paneer Bhurji Recipe Gravy, add 1/4 cup milk or cream and cook for 2 more minutes.
   

1. Garnish & Serve

   1. Garnish with fresh coriander leaves.

   2. Serve hot with paratha, roti, or pav.
   

Note

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