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Dhaba Style Paneer Bhurji

Servings: 2 people
Cuisine: Indian
Course: Main Course
Time: 30 minutes
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Buttery soft crumbled paneer in a rich, lip-smacking gravy. The Dhaba Style Paneer Bhurji is just as easy to make at home. This street style version of the classic paneer dish works perfectly for special occasions too.

Ingredients

  • 200 gms paneer (cottage cheese)
  • 2 tbsp oil
  • 2 tbsp butter
  • 2 medium onions finely chopped
  • 2-3 chopped green chillies
  • 1 tbsp ginger garlic paste
  • 1 tsp salt or to taste
  • 1 tsp Kashmiri red chilli powder
  • 1/4 tsp turmeric powder (haldi)
  • 1 tsp cumin powder (jeera)
  • 1 tsp coriander powder (dhania)
  • 1 tbsp gram flour (besan)
  • 2 medium tomatoes finely chopped
  • 1 tsp garam masala powder
  • 1 tsp crushed kasoori methi (fenugreek leaves)
  • 2 tbsp chopped green coriander leaves

Instructions

  • To begin, heat oil and butter in a pan.
  • Once the butter melts, add in finely chopped onions and green chillies. Saute until translucent.
  • Add in ginger garlic paste. Mix well and saute for a minute or two.
  • Add in the dry masalas – salt, Kashmiri red chilli powder, turmeric powder (haldi), cumin powder (jeera), and coriander powder (dhania). Mix.
  • Now add in gram flour (besan) and cook on low heat until aromatic. This gives a good texture to the gravy.
  • Next, add finely chopped tomatoes. Cook until they soften and oil starts appearing on the sides.
  • Add some water and adjust the gravy as per your taste.
  • Add crumbled paneer and mix well. Let it simmer for a few minutes. Make sure not to overcook or the paneer will be chewy.
  • Finally, add garam masala powder, crushed kasoori methi, and chopped green coriander leaves. Mix well.
  • Check the salt and add more if required.
  • The Dhaba Style Paneer Bhurji is ready to serve. Enjoy with paranthas or naans.

Video


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This blog post is part of the blog challenge ‘Blogaberry Dazzle’ hosted by Cindy D’Silva and Noor Anand Chawla.


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