Easy & Dry Paneer Bhurji Recipe
Paneer bhurji is a popular Indian dish made with crumbled paneer (Indian cottage cheese) cooked with a mixture of spices and vegetables. This quick and easy Paneer Bhurji can be served for breakfast, lunch, or dinner.
Ingredients
- 250 grams Paneer crumbled / grated
- 1 medium sized Onion finely chopped
- 1 medium sized Tomato finely chopped
- 1 Green Chilli
- 1 teaspoon Ginger Garlic Paste
- 2 tablespoon Oil
- Salt to taste
- ½ cup Water
- ¼ teaspoon Turmeric Powder
- ½ teaspoon Kashmiri Chilli Powder
- ½ teaspoon Red Chilli Powder
- ½ teaspoon Garam Masala Powder
- ½ teaspoon Coriander Powder
- ½ teaspoon Cumin Powder
- ¼ teaspoon Chaat Masala
- ½ teaspoon Kasuri Methi
- ½ teaspoon Lemon Juice
- 2 tablespoon Coriander Leaves finely chopped
Instructions
- First, take 250 grams of paneer and grate it. Keep the fresh, grated paneer aside.
- Heat oil in a pan or skillet over medium heat. Add finely chopped onions and sauté until they turn golden brown.
- Add green chillies and ginger garlic paste. Let it cook for 2-3 minutes until the raw smell disappears.
- Add finely chopped tomatoes and cook until they become soft.
- Add turmeric powder, Kashmiri red chilli powder, red chilli powder, cumin powder, coriander powder, garam masala powder, chaat masala and salt. Mix well and sauté. Add the water and mix. Let the mixture cook for a few minutes until the powder's raw smell disappears.
- Now, add the grated / crumbled paneer and stir everything together. Cook for 3-4 minutes, stirring occasionally.
- Taste the paneer bhurji and adjust the seasoning or spiciness according to your preference by adding more salt or red chilli powder.
- Crush and add the kasuri methi. Toss them together.
- Remove the pan from the heat once the paneer is heated and well combined with the spices.
- Squeeze in some lemon juice and garnish with chopped coriander leaves. Serve the hot paneer bhurji gravy with roti, paratha, or bread.
Notes
Soft and fresh paneer is key to a great paneer bhurji. If your paneer is hard, soak it in warm water for 15-20 minutes before using it.
Avoid overcooking the paneer, as it can become rubbery. It only needs a few minutes of cooking to absorb the flavours.
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