Instead of Paneer Bhurji, I would love to call this dish as Paneer Bharta, simply because of it’s appearance. Saw this recipe in my instagram feed one day, and since I already had some paneer sitting in my fridge, decided to make it the next day. I have used the paneer of full cream variety and it resulted in a very velvety texture. We had it with paratha and some achar on a cold Sunday. Life is bliss.
Ingredients for Paneer Bhurji
- Full cream paneer – 250 gms
- Capsicum – 1, chopped
- Butter – 1 tsp
- Cumin seeds – 1 tsp
- Onion – 1 ,big, chopped
- Chopped Garlic – 1/2 tbsp
- Ginger paste – 1 tsp
- Tomato – 2, chopped
- Kasuri Methi – 1 tsp
- Coriander leaves – 2 tbsp
- Salt, Turmeric, Chili powder – as required
- Cumin powder – 1/2 tsp
- Coriander powder – 1 tsp
- Gram flour or Besan – 1 tbsp
- Garam masala powder – 1/2 tsp
How to make Paneer Bhurji
Heat oil and butter in a pan.
Sprinkle cumin seeds and let it crackle.
Add chopped onion and fry with a pinch of salt till onion changes color.
Now is the time to add the chopped garlic and ginger paste and fry till the raw smell is gone.
Next goes the chopped tomato, Fry till the tomato becomes mushy.
Add the chopped capsicum at this stage. Fry well.
Add salt, chili powder, turmeric powder, coriander powder and cumin powder. Fry well till the masalas are well incorporated and raw smell is gone.
I have added few spoonful of water while frying the masalas. This is to avoid burning the masala.
Add the gram flour and fry over low heat again.
Add a cup of hot water at this stage and let it boil.
Crumble the paneer a bit using your hand and mix in the gravy. Stir a bit and then cook for 2-3 minutes over medium heat. This will ensure that the masala is well incorporated into the paneer. Add garam masala powder and kasuri methi at this stage. Give it a good stir.
Add chopped coriander leaves and mix well. Boil for 2 more minutes.
Add a dollop of butter at the end. Adjust the seasoning and serve hot.
Few other paneer recipes are: