Paneer Bhurji
Paneer Bhurji Recipe is a versatile and delectable dish that can be enjoyed at any time of the day. Its rich flavors, creamy texture, and protein-packed paneer make it a hit among both vegetarians and paneer lovers.
Equipment
- 1 pan
- 1 spatula
- 1 chopping board
- 1 knife
Ingredients
- 1 cup paneer crumbled
- 1/2 cup onion finely chopped
- 1/4 cup tomato finely chopped
- 1/4 cup capsicum / bell peppers chopped or diced
- 2 tablespoons ghee or butter or oil
- 2 nos green chilies chopped
- 1 tablespoon ginger paste or crushed or sliced
- 2 tablespoons chickpea flour (besan)
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chilli powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1/4 cup water
- salt as needed
- 1/2 teaspoon kasuri methi roasted and crushed
- 2 tablespoons yogurt whisked
- 1/4 cup corainder leaves chopped
Instructions
Prepare Ingredients
- Crumble the paneer and chop the onion, tomato, bell pepper, and green chilies finely.
Cooking
- Heat ghee/oil/butter in a pan. Add finely chopped onions and sauté until golden brown.2 tablespoons ghee or butter or oil
- Add ginger and green chilies and sauté for a minute until the raw smell disappears.1/2 cup onion, 2 nos green chilies, 1 tablespoon ginger
- Next, add chickpea flour (besan) to the pan. Roast for 2 minutes.2 tablespoons chickpea flour (besan)
- Add finely chopped tomatoes and green chilies. Cook until the tomatoes are soft and the oil starts to separate.1/4 cup tomato
- Add turmeric powder, red chili powder, cumin powder, coriander powder, and salt. Mix well.1/2 teaspoon turmeric powder, 1 teaspoon red chilli powder, 1/2 teaspoon cumin powder, 1/2 teaspoon coriander powder
- Pour in the water and mix everything well. Cook till it thickens.1/4 cup water
- Toss in the finely chopped bell pepper and cook for a couple of minutes until it softens slightly.1/4 cup capsicum / bell peppers
- Add the crumbled paneer and salt to the pan. Mix gently to coat the paneer with the spices.1 cup paneer, salt
- Let it simmer for 5-7 minutes on low heat, allowing the flavors to meld.
- Sprinkle kasuri methi, add whisked yogurt, and fresh coriander leaves.1/2 teaspoon kasuri methi, 1/4 cup corainder leaves, 2 tablespoons yogurt
Video
Notes
- Use fresh and soft paneer for the best texture. You can make paneer at home or purchase it from a store.
- Be cautious not to overcook the paneer. Overcooking can make it rubbery.
- If you prefer a smoother texture, you can use the back of the spoon to lightly mash the paneer while cooking.