paneer bhurji gravy recipe

paneer bhurji gravy recipe with step wise pics – spiced and easy to prepare scrambled paneer in a gravy or curry base.

paneer bhurji is usually a dry or semi dry recipe. this gravy or curry version is slightly different than the way the dry paneer bhurji is made. fairly simple and easy and you don’t need to grind or puree anything. this recipe is my mom’s recipe of making the bhurji with a tari or rassa or gravy. few more bhurji recipes on blog are:

what sets apart this paneer bhurji gravy recipe is the sauteing of whole garam masala first and this is what gives the final dish an aromatic flavor. also fresh curd/yogurt is added in this recipe. i have used butter for sauteing, but you can also use oil. we also add green peas to this recipe at times. wherever possible, i have mentioned substitutes in the notes section of recipe card.

serve this paneer bhurji gravy with rotis or parathas. this spiced curry also goes very well with bread or pav.

if you are looking for more paneer gravy recipes then do check:

paneer bhurji gravy recipe below:

paneer bhurji recipe
5 from 6 votes
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paneer bhurji gravy recipe

paneer bhurji gravy recipe - quick, easy and spiced paneer bhurji with a tari or rassa or gravy. good as a side dish with chapatis, parathas or even bread.
course main course, side dish
cuisine north indian, punjabi
prep time 5 minutes
cook time 20 minutes
total time 25 minutes
servings 3 to 4
author dassana

ingredients (1 cup = 250 ml)

main ingredients for paneer bhurji gravy:

  • 200 to 250 grams paneer (cottage cheese) - crumbled
  • 2 medium onion or 1 large onion, finely chopped or ½ cup finely chopped onion
  • 2 medium tomatoes or 1 large tomato, finely chopped or ½ cup finely chopped tomatoes
  • 1 green chili (hari mirch) - finely chopped
  • 1 teaspoon ginger-garlic paste (adrak lahsun ka paste)
  • 1 teaspoon coriander powder (dhania powder)
  • 1 teaspoon cumin powder (jeera powder)
  • ½ teaspoon red chili powder (lal mirch powder)
  • ¼ teaspoon turmeric powder (haldi)
  • ¼ teaspoon garam masala powder
  • 3 tablespoon fresh curd (yogurt or dahi)
  • ½ cup water
  • 1 tablespoon chopped coriander leaves (dhania patta) - to be added first
  • 2 tablespoon chopped coriander leaves to be added later
  • 2 tablespoon butter or oil
  • ½ inch ginger (adrak) - julienne for garnish
  • salt as required

whole garam masala or spices for paneer bhurji:

  • 1 inch cinnamon (dalchini)
  • 3 cloves (lavang)
  • 2 green cardamoms (hari elaichi)
  • 5 to 6 black peppercorns (sabut kali mirch)
  • 2 small tej patta or 1 medium to large tej patta (indian bay leaf)

how to make recipe?

preparation for paneer bhurji gravy:

  1. crumble 200 to 250 grams paneer and keep aside.
  2. chop the onions, tomatoes and green chillies. keep aside.

  3. crush the ginger garlic in a mortar pestle and keep aside.

  4. also remove the whole spices and spice powders and keep aside.

making paneer bhurji gravy recipe:

  1. heat 2 tbsp butter or oil in a pan.
  2. add the whole spices - 1 inch cinnamon, 3 cloves, 2 green cardamoms, 5 to 6 black peppercorns and 2 small tej patta or 1 medium to large tej patta. saute till the spices become aromatic.
  3. then add 1/2 cup finely chopped onion. stir very well.
  4. saute the onions till light golden.
  5. add the chopped green chilies and 1 tsp ginger-garlic paste.
  6. saute till the aroma of ginger-garlic goes away.
  7. now add 1/2 cup finely chopped tomatoes. stir very well.
  8. saute till the tomatoes soften and you see oil releasing from the sides of the masala.
  9. add 1 tsp coriander powder, 1 tsp cumin powder, 1/2 tsp red chili powder, 1/4 tsp turmeric powder and 1/4 tsp garam masala powder.
  10. stir the ground spices well.
  11. keep the flame to its lowest, and now add 3 tbsp fresh curd/yogurt.
  12. as soon as you add curd, stir quickly and briskly.
  13. then add 1/2 cup water and stir.
  14. add 1 tbsp chopped coriander leaves. stir.
  15. bring the curry or gravy to a simmer.
  16. then add the crumbled paneer. also add salt.
  17. stir very well and simmer for 1 to 2 minutes till the paneer is cooked.
  18. switch off and add 2 tbsp chopped coriander leaves.
  19. stir very well and serve paneer bhurji gravy with chapati, rotis, paratha or bread.

recipe notes

substitutes for paneer bhurji gravy recipe:

  • 200 to 250 grams paneer - 200 to 250 grams of tofu
  • 2 tbsp butter - 2 tbsp oil
  • 3 tbsp curd/yogurt - skip altogether and add about ¼ to ½ tsp lemon juice. you can also add 3 tbsp buttermilk. or use 3 tbsp cashew yogurt or almond yogurt.
  • ½ tsp red chili powder - ½ tsp cayenne pepper.


how to make paneer bhurji gravy recipe:

1. crumble 200 to 250 grams paneer/cottage cheese and keep aside.

paneer for paneer bhurji gravy recipe

2. heat 2 tbsp butter or oil in a pan.

butter for paneer bhurji gravy recipe

3. add the whole spices – 1 inch cinnamon, 3 cloves, 2 green cardamoms, 5 to 6 black peppercorns and 2 small tej patta or 1 medium to large tej patta. saute till the spices become aromatic.

spices for paneer bhurji gravy recipe

4. add ½ cup finely chopped onion.

onions for paneer bhurji gravy recipe

5. stir very well.

making paneer bhurji masala

6. saute the onions till light golden.

onions for paneer bhurji recipe

7. add 1 green chili (finely chopped) and 1 tsp ginger-garlic paste.

ginger for paneer bhurji recipe

8. saute till the aroma of ginger-garlic goes away.

making paneer bhurji

9. now add ½ cup finely chopped tomatoes.

tomatoes for paneer bhurji recipe

10. stir very well.

making paneer bhurji gravy

11. saute till the tomatoes soften and you see oil releasing from the sides of the masala.

preparing paneer bhurji recipe

12. add 1 tsp coriander powder, 1 tsp cumin powder, ½ tsp red chili powder, ¼ tsp turmeric powder and ¼ tsp garam masala powder.

spices for paneer bhurji recipe

13. mix the spice powders very well with the rest of the ingredients.

making paneer bhurji recipe

14. lower the flame and now add 3 tbsp fresh curd/yogurt.

curd for paneer bhurji recipe

15. as soon as you add curd, stir quickly and briskly till all the curd is incorporated with the rest of the onion-tomato masala.

making paneer bhurji curry

16. then add ½ cup water and stir.

water for paneer bhurji recipe

17. add 1 tbsp chopped coriander leaves.

coriander for paneer bhurji recipe

18. mix and stir again.

making paneer bhurji gravy

19. bring the curry or gravy to a simmer for 1 to 2 minutes on a low to medium flame.

making paneer bhurji gravy

20. then add the crumbled paneer.

paneer for paneer bhurji gravy

21. add salt.

salt for paneer bhurji gravy

22. stir very well and simmer for 1 to 2 minutes till the paneer is cooked.

making paneer bhurji gravy

23. switch off and add 2 tbsp chopped coriander leaves and 1 tsp ginger julienne.

making paneer bhurji gravy

24. stir very well and serve paneer bhurji gravy with chapati, rotis, paratha or bread.

paneer bhurji gravy




43 thoughts on “paneer bhurji gravy recipe, how to make paneer bhurji curry recipe”

  1. Dear dassana,
    An update is available for your app.Is there any major change in the app if I update it to latest version.

  2. Hey. I tried this last week and it turned out to be so yummy. ?My hubby loved it too. Your blog is my go-to place to find all our favourite recipes. ❤️

  3. Yummm after reading this i felt my mouth watering. .. seems so delicious. .. I’m gonna try dis noww …

  4. Hi
    Ur recipes r jus awesome I tried malai kofta nd it came out really well…tdy I’m gonna try this thank you for your recipes

  5. The recipes are just amazing! I am a 16 year old and just love your cooking.! Want to become a chef one day.! Love you receipes. You make the world a better place creating this love called food. ?

  6. Thanks a lot for the step by step photos n description. Do u have a separate site for low fat recipes?

  7. I m gonna try this.. as its easy to cook nd takes less time for students who are away from home. thankx 🙂

  8. I’ve only recently become interested in Indian cuisine and want to try all of your recipes! I love that so many of them are chock full of vegetables, as well as spices. I also really appreciate the step-by-step photos you provide for each recipe; it’s so helpful! I do have a question, though, after scrolling through many of these recipes… You often begin by sauteing whole spices in butter, but I wonder…do you take them out at some point? Or are all of the seeds and leaves left in the dish? (Perhaps only the bay leaf is removed?) Thank you very much for your helpfulness!

    1. thanks a lot angie. i don’t remove the spices. in fact in indian cuisine we do not remove the spices after sauteing them. not even the bay leaf. everything is kept in the gravy/curry while sauteing the masala or simmering.

  9. As usual, like your other recipes, this turned out perfect. But I used tofu instead of the usual paneer n still the taste was great. Since I had mistakenly frozen the tofu n it was impossible to cut it into pieces this recipe came as a great rescuer: ) thanks a lot

  10. Wow! Made this tonight and we loved it! Just that, instead of 3 tbsp of yogurt, I added about 6 :-). So was a bit more yogurt”y” than my expectation. But loved the flavors of the spices and that the burji was not dry! As usual, one more jewel from your collection!

    1. thanks priya. 3 tbsp works perfect. but no issues. 6 tbsp would be more ‘yogurty’ as you have mentioned. next time you can try with 3 tbsp yogurt 🙂

  11. I realy love all your recipes..the complete description, beautiful presentation, vivid explanation of the recipes with pictures is something which makes such simple recipes unique..keep up the good work..

  12. Dear Dasanna, this recipe looks yummy. I shall be trying it soon. I made paneer at home following your instructions and it was perfect. Made paneer tawa masala with it and it was delicious. Thank you and keep up the good work. You are doing lots of good karma:)

    1. personally i feel making ginger garlic paste at home is better as it does not contain preservatives or additives. its also better to crush the required amount of ginger-garlic in a mortar-pestle for making any dish.

  13. Yummy recipe, dassana. Do you make ginger-garlic paste fresh for every recipe or do you make in bulk & store? If you make in bulk, what is the method? Thanks.

    1. thanks priya. i make ginger-garlic paste fresh. for some reason i do not like stored ginger-garlic paste. i just crush both the ginger-garlic in a mortar-pestle.

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