Paneer Bhurji Dhaba Style Recipe

Paneer Bhurji is a very famous Indian main course dish usually had with Paratha, Naan or Roti (Indian flat bread). It hails from the state of Punjab in North India and made using Cottage Cheese crumbled or grated and cooked in spicy gravy with dollops of butter or ghee. It is anytime favourite and the best of it is available across dhabhas of North India. This same variation is also available at many restaurants serving Paneer gravy dishes. Do try this recipe!

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INGREDIENTS:

100 Gm Paneer Crumbled Or Grated

2 Tbsp Oil

1/2 Tbsp + 1/2 Tsp Yellow Butter

1/4 Tsp Cumin Seeds (Jeera)

1/8 Tsp Asafoetida (Hing)

1 Finely Chopped Small Onion

2 Garlic Cloves Grated

1 Finely Chopped Small Capsicum 

1 Finely Chopped Small Tomato

1 Small Tomato Pureed 

1/2 Tsp Green Chillies Ginger Paste

1/2 Tsp Rock Salt (Black Salt)

1/2 Tsp Coriander Powder

1/2 Tsp Red Chilli Powder

1/4 Tsp Kitchen King Masala

1/4 Tsp Garam Masala

1 Or 2 Pinch Turmeric Powder

1/4 Cup Boiled Peas (Optional)

1/4 Cup Water

1/4 Cup Finely Chopped Coriander Leaves

Salt To Taste

SERVES: 2-3 Persons

PREPARATION TIME: 10 Mins

COOKING TIME: 15 Mins

TOTAL TIME: 25 Mins

* 1 CUP = 237 ML

METHOD:

1. Heat oil & 1/2 tbsp yellow butter in a pan.

2. Add cumin seeds (jeera), asafoetida (hing), onion & garlic paste. Mix well cook till light golden in color. 

3. Add capsicum (bell pepper) and cook for 1 min.

4. Add finely chopped small tomato & pureed small tomato, ginger chillies paste. Mix well.

5. Now add spices, rock salt (black salt), coriander powder, red chilli powder, kitchen king masala,garam masala, turmeric powder & salt to taste. 

6. Mix well and cook for 2-3 min till oil separates from gravy.

7. Add boiled peas & water and cook for 2-3 min. 

8. Once gravy becomes thick add paneer crumbled with hands or grated. 

9. Cook for 1-2 min and switch off flame. 

10. Add 1/2 tsp butter & finely chopped coriander leaves and mix. 

11. Dhabha style Paneer Bhurji is ready! Serve it with Roti/Naan/Paratha. 

TIPS:

1. Do not cook much after adding paneer. Cook only till gravy thickens.

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