Amritsari Paneer Bhurji is a delicious paneer curry made in a thick onion tomato gravy and a special dhaba style masala.
I love making paneer dishes for special occasions, as they are always a hit with family and friends. Shahi Paneer is my go-to luxurious recipe.
This time, I decided to try my hand at Amritsari Paneer Bhurji, a delicious and flavorful dish that adds a special touch to any celebration.
Paneer Bhurji is an Indian dish made with crumbled paneer that is cooked in a curry gravy. It has a semi dry consistency. You can also prepare Tofu Bhurji which is a vegan version and can be served for breakfast.
Amritsari Paneer Bhurji is a spicy and tangy scrambled paneer dish, infused with the robust flavours of Indian cuisine. It's made by crumbling paneer and cooking it with onions, tomatoes, green chilies, and a blend of aromatic spices, creating a delightful and rich dish that is perfect for festive gatherings.
Ingredients
Paneer - I like to use homemade paneer but you can use store bought.
Onion, garlic, ginger, green chilies
Tomatoes - I have used a mix of passata (grated tomatoes) and fresh tomatoes.
Tandoori sauce or marinade
Turmeric
Garma masala
Oil or butter
Cream or butter
Fresh coriander/cilantro
Serving suggestion
Amritsari paneer bhurji is best served alongside Indian flatbreads such as whole wheat roti or crispy ajwain paratha.
If serving Paneer Bhurji as a main dish, why not serve it with bombay potatoes or bhindi bhaji.
Add a side such as Indian onion salad or Kachumber.
Storage
Store the bhurji in airtight containers and place in the fridge as soon as it cools. It will stay fresh for up to 3 days.
You can freeze leftvoers in a freezer safe container for up to 1 month. Allow to defrost and reheat on the stove top. You may need a bit of milk to loosen it.
Other paneer dishes
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Amritsari Paneer Bhurji
Equipment
- 1 pan
Ingredients
- 3 cup paneer grated
- 1 large onion
- 5 cloves garlic
- 1 inch ginger
- 2 green chillies adjust according to taste
- ½ cup tomato puree or passata
- 2 tomatoes chopped
- 2 tablespoon oil or butter
- ¼ cup tandoori marinade
- 2 tablespoon yogurt
- 1 teaspoon turmeric
- ½ teaspoon garam masala
- ¼ cup cream or butter
- ¼ cup coriander leaves finely chopped
Instructions
- Finely chop the onion, garlic and ginger.
- Finely slice green chillies.
- Mix yogurt with tandoori marinade.
- Heat oil in a heavy bottomed pan and once hot, add the cumin seeds.
- Add in the chopped onion mixture and sauté until translucent.
- Add in the green chillies.
- Add the tandoori marinade, turmeric powder and garam masala and mix well.
- Tip in the passata and coriander leaves and cook until oil appears on the sides of the pan.
- Add approximately half a cup of water and allow the mixture to cook for 5 minutes.
- Add in the grated or crumbled paneer and mix well to incorporate.
- Add fresh chopped tomatoes and water to loosen the dish if needed.
- Allow the bhurji to cook for a further 5 minutes. Optionally add cream or whole milk to loosen it further.
- Garnish with more coriander leaves.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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Few years back I tried paneer bhurji at friend's place and loved it. Tried your paneer bhurji recipe that has slight variation, packed with flavours and amazing. Going on our dinner menu 🙂 Thank you for sharing your recipes with us.
Thanks Jena 🙂 Glad you are enjoying iur recipe.