Dhaba Style Paneer Bhurji

Servings: 2 people
Cuisine: Indian
Course: Main Course
Time: 30 minutes
Rate the Recipe:
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.


  • 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


  • 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.


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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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