Amritsari Paneer Bhurji Recipe

Amritsari Paneer Bhurji is street style scrambled paneer recipe which is incredibly delicious, with its very tempting flavors. Serve it piping hot with buttery toasted bread and onion salad.

No ratings yet

Print Pin

Course: Main Course

Cuisine: Indian

Diet: Vegetarian

Keyword: Paneer Recipes

Prep Time: 10

Cook Time: 15

Total Time: 30

Servings: Servings

Calories: 306kcal

Author: Aayushi Patel

Equipment

1 Heavy Bottom Pan

Ingredients

200 Gms Paneer
2 Tablespoons Ghee
1 Tablespoons Oil
¾ Cup Onions Finely chopped
2 Tablespoons Ginger Garlic Green Chillies Freshly Pounded ½ in ch ginger, 1 Thai Green Chili, and 4-5 cloves of garlic
1.5 Tablespoons Besan
1 Cup Pureed Tomatoes 2 Medium Tomatoes pulsed into puree
1.5 Teaspoons Kashmiri Red Chili Powder
¼ Teaspoons Turmeric Powder
1 Teaspoon Cumin- Coriander Powder
1 Teaspoon Pav Bhaji Masala
½ Teaspoon Garam Masala
1 Teaspoon Salt
1 Tablespoon Kasuri Methi
1 Tablespoon Cilantro
½ Cup Milk
2 Teaspoons Lime Juice

Get Recipe Ingredients

Instructions

In a heavy bottom pot, add 2 tablespoons ghee, and 1 tablespoon oil. Once the oil is hot, add finely chopped onions, freshly pounded ginger garlic and green chilies, and 1.5 tablespoons of besan.
Cook the onions and aromatics along with besan on a low flame, stirring continuously to make sure besan doesn't stick.
Add half tablespoon each kasuri methi and cilantro stems and saute.
Saute this until the onions are golden brown, and oil starts to separate.
Puree 2-3 medium sized tomatoes. It should yield about 1 cup of tomato puree.
Add the tomato puree, along with Kashmiri red chili powder, turmeric, cumin-coriander powder, pav bhaji masala and garam masala.
Let the tomato puree and spices cook on medium low flame until oil separates.
Now add crumbled or grated paneer, and mix well.
To this add milk and mix again. Cook for 40 seconds.
Add some water if you want it to have more gravy.
Finish it with crushed kasuri methi and freshly chopped cilantro.
Drizzle freshly lime juice and serve hot.

Notes

Use fresh homemade paneer for this recipe, if possible
If you are using store-bought paneer, use a box grater to rate the paneer.
Add 2 tablespoons of yogurt once the tomato puree and spices are cooked. Cook the yogurt constantly stirring it, and on low flame until oil separates. Then add the crumbled or grated paneer.
Use cashew cream instead of milk to make it healthier.

Nutrition