paneer bhurji gravy recipe
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5 from 6 votes

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

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 (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 for paneer bhurji gravy

  • 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)

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.