paneer bhurji gravy recipe
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5 from 5 votes

Paneer Bhurji Gravy

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.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: main course, side dish
Cuisine: north indian, punjabi
Servings: 3 to 4
Author: Dassana Amit

Ingredients

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 - finely chopped
  • 1 teaspoon Ginger-garlic paste
  • 1 teaspoon Coriander powder (ground coriander)
  • 1 teaspoon Cumin powder (ground cumin)
  • ½ teaspoon Red chili powder
  • ¼ teaspoon Turmeric powder
  • ¼ teaspoon Garam masala powder
  • 3 tablespoon Fresh curd (yogurt)
  • ½ cup Water
  • 1 tablespoon Chopped coriander leaves (cilantro leaves)
  • 2 tablespoon Chopped coriander leaves To be added later
  • 2 tablespoon Butter or oil
  • ½ inch Ginger - julienne for garnish
  • Salt as required

Whole garam masala for paneer bhurji gravy

  • 1 inch Cinnamon
  • 3 Cloves
  • 2 Green cardamoms
  • 5 to 6 Black peppercorns
  • 2 Small tej patta Or 1 medium to large tej patta (indian bay leaf)

Instructions

preparation for paneer bhurji gravy

  • Crumble 200 to 250 grams paneer and keep aside.
  • Chop the onions, tomatoes and green chillies. Keep aside.
  • Crush the ginger garlic in a mortar pestle and keep aside.
  • Also remove the whole spices and spice powders and keep aside.

making paneer bhurji gravy

  • Heat 2 tbsp butter or oil in a pan.
  • 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.
  • Then add 1/2 cup finely chopped onion. Stir very well.
  • Saute the onions till light golden.
  • Add the chopped green chilies and 1 tsp ginger-garlic paste.
  • Saute till the aroma of ginger-garlic goes away.
  • Now add 1/2 cup finely chopped tomatoes. Stir very well.
  • Saute till the tomatoes soften and you see oil releasing from the sides of the masala.
  • 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.
  • Stir the ground spices well.
  • Keep the flame to its lowest, and now add 3 tbsp fresh curd/yogurt.
  • As soon as you add curd, stir quickly and briskly.
  • Then add 1/2 cup water and stir.
  • Add 1 tbsp chopped coriander leaves. Stir.
  • Bring the curry or gravy to a simmer.
  • Then add the crumbled paneer. Also add salt.
  • Stir very well and simmer for 1 to 2 minutes till the paneer is cooked.
  • Switch off and add 2 tbsp chopped coriander leaves.
  • Stir very well and Serve paneer bhurji gravy with chapati, rotis, paratha or bread.

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.