Paneer Bhurji Gravy
Ingredients
- 200 grams Paneer
- 1 pc. green chilli
- 7-8 garlic cloves
- 2- inch ginger
- 10-12 black peppercorn
- ½ tbsp. Cumin seeds
- 2 medium onion sliced
- 3 medium tomato diced
- 2 tbsp. Oil for cooking
- 1 tsp. Red chilli powder
- 1 tsp. coriander powder
- ½ tsp. Turmeric powder
- 1 cup water
- ½ tbsp. Garam masala
- Salt as per taste
- Coriander leaves for garnishing
Instructions
- Heat oil in a wok or kadhai.
- Add black pepper, cumin seeds, ginger, and garlic and cook it for half a minute. After this add onions.
- About 2-3 minutes later when the onions become translucent, add tomatoes. Cook the ingredients for about 4-5 minutes on medium flame and cover the lid.
- Switch off the flame. Keep the mixture for a while to cool down.
- Grind the mixture into a fine paste.
- Transfer the paste into the same kadhai, add all the dry spices(red chilli powder, coriander powder, garam masala, turmeric powder, and salt as per taste.).
- Cook it on a medium flame for 2 minutes and add grated or scrambled paneer.
- Add one cup of water, cover the lid and cook it for 2-3 minutes on medium flame.
- Piping Hot Paneer Bhurji Gravy is ready! Transfer it into a serving bowl and garnish it with coriander leaves. Bon appetite!
Video
Nutrition
STORAGE
You can store the paneer bhurji gravy in the refrigerator for 2-3 days.
TIPS & LEFTOVERS
For adding more texture to the dish, you can use half grated and half scrambled paneer.
You can add a few cashews in the onion-tomato puree to give it a creamy and rich flavour.
Use fresh homemade paneer if possible.
SUBSTITUTES
To make a vegan version of the dish use tofu instead of paneer.
Use fresh homemade paneer if possible.
Now you know how to make Paneer Bhurji Gravy Would you like to try cooking it?
FAQs
How to make homemade paneer for bhurji?
Boil one litre of milk. Squeeze 1 lemon juice. Stir it. Turn off the gas. Milk will start curdling and water will get separated. Strain the milk in a muslin cloth or cheesecloth. The milk solids will get separated. Fold the muslin cloth with paneer inside it. Place a heavy utensil. I use mortar on the paneer to set. Keep it for 1 hour at least. Then refrigerate and use within 2-3 days.
Do not throw the water. The water is also nutritious. We can use this water in making Indian curries or kneading whole wheat dough for chapati.
How to make paneer bhurji kathi roll?
When you have leftover paneer bhurji, it’s always a good idea to make Kathi rolls. It is loaded with veggies and paneer bhurji is also a good protein source for vegetarians.
Take one whole wheat chapati, place some finely sliced onions, capsicum, cabbage, and carrots. Sprinkle some salt over the veggies. You can add chaat masala and red chili powder also. Now add paneer bhurji. Roll the chapati and With the help of butter paper secure it properly. Your handy and healthy snack is ready!
Which are the 3 most loved Paneer starters?
The most obvious choice of vegetarians in India is Paneer. It is a healthy, high-protein, and delicious option. Whether it’s appetizers, the main course, or an evening snack.
It depends on individual taste but the 3 most loved Paneer starters can be Paneer Tikka, Paneer Chili, and Garlic paneer.
How to make Matar Paneer Bhurji?
Boil some Matar(Peas) in a very little amount of water and salt as per taste. We don’t want to strain the nutritious water post boiling. Add the Matar to the Paneer Bhurji while adding the Paneer to the recipe. It may contain a little bit of water but that’s ok. Cook it for 2 minutes and Matar Paneer Bhurji is ready.