Paneer Bhurji is a popular North Indian paneer recipe. Soft fresh paneer is scrambled in a hearty tomato-onion masala with a dash of ginger, This looks more like paneer bhurji gravy. Just like most of paneer recipes paneer bhurji is one of easy paneer recipe you can make in 20 minutes. Scooping up Amritsari paneer bhurji with crispy paratha and bite of fresh green chilli is sheer bliss!
In my few years of living in Punjab as my Husband was posted there that time, we ate a lot of Punjabi dhaba food. Punjabi Rajma masala, Dal Makhani and many paneer dishes. When you are young and very active, you hardly count calories :D.
The paneer bhurji Aka Indian Paneer cheese scramble was and is a very popular choice in a dhaba (roadside restaurant) menu. Since this paneer bhurji recipe is originally from a very popular Amritsari dhaba "Tarachand ki Paneer Bhurji" I managed to ask him his secret ingredient for it. And it was a surprise for me. Regular paneer Bhurji Recipe Here
I recently posted another paneer bhurji gravy recipe you can check that too. The speciality of Amritsari paneer bhurji is that it is semi-dry as compared to regular dry paneer bhurji. The heat from green chilli and taste of zesty ginger makes it a total delight for tastebuds. Amritsar is not only famous for its golden temple but also its golden legacy of Punjabi food. If you want some lip-smacking spicy food, your preference is unanimously Punjabi cuisine.
Paneer Bhurji is one Paneer recipe you can eat for breakfast, lunch or dinner. Scrambled paneer in any form is now part of most of the street side Indian food. I have eaten scrambled cottage cheese masala with pav bhaji masala served with toast or a pav at Mumbai for breakfast. And then this Punjabi Paneer ki sabji, Paneer bhurji with slight gravy served with paratha or roti.
If you go to Punjab a cold glass of lassi will surely accompany your flavourful amritsari thali. Warm chole kulche or paneer paratha with a chilled glass of sweet lassi is like a match made in heaven and a perfect recipe for a long afternoon nap.
If you love Punjabi Food and Paneer recipes that are tweaked to fit into the everyday Indian meal plans (few exceptions).
Coming back to this Paneer Bhurji, you can try it wrapped in a roll, as a calzone filling, or a pav-bhurji combination if you are a fusion food lover. Either way, this semi-dry curry is wonderful simply with toasted bread even. The best part is- it is a ‘no spill dish’ to carry in your tiffin box.
Paneer nutritional value
If you are a vegetarian and do not eat eggs, paneer is a popular choice of food for vegetarian Ketogenic diet. Though paneer is not as a rich source of protein as egg white is, few of well-known protein sources for vegetarians. The total Protein in 100gm Protein is approximately 18 gm and carbs in paneer are 4gm it is much higher in fat though. I would call it more of low carb option if you see it from an Indian diet point.
It has calcium which gives you strong bones and teeth. Amazingly, paneer is also a fat burning agent due to its conjugated linoleic acid content.
Recipe Notes - Amritsari Paneer Bhurji
- Add the paneer at the very last because paneer tends to cook very fast.
- Do not grate the paneer, crumble it instead. The crumbly texture is best for this paneer recipe.
- Roast the masalas well until the curry leaves sides of the pan.
- Make the whole recipe on medium to medium-high flame.
- Ginger juliennes are simply thin and long sliced ginger which is a must.
- Now let me tell you the secret ingredient, It is dahi and roasted besan. Did you ever thought using dahi and roasted besan in Paneer bhurji 🙂
- Soft paneer is a must for the recipe- This is how to make paneer at home.
Have this amritsari paneer dish with naan or lachcha paratha and cool lassi for an authentic rustic experience.
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- 1 tablespoon butter
- ½ tablespoon oil
- ¼ cup onions pyaz,chopped
- 2-3 green chillies hari mirch,chopped
- 4-5 slices of tomatoes c tamatar
- 8-9 ginger julienne adrak barik lambi kati hui
- Salt to taste
- ¼ teaspoon Turmeric haldi
- ½ teaspoon Kashmiri red chilli powder lal mirch
- ¼ teaspoon black pepper powder kali mirch
- ½ teaspoon coriander powder dhania
- 1 teaspoon chickpea flour besan, roasted
- 1 tablespoon curd
- 1 tablespoon coriander leaves hara dhania, chopped
- 150 grams Paneer crumbled
- ¼ cup water
- Heat some butter and oil in a pan on medium flame.
- Add in the chopped onions and chillies and saute them until the onions are translucent.
- Put in the sliced tomatoes, mix well and roast the masala until it is light brown and till the tomatoes are cooked( 3-4 minutes).
- Now add the ginger juliennes and saute them together.
- Sprinkle some salt, Kashmiri red chilli powder, turmeric powder, coriander powder, black pepper powder and mix them in the masala.
- Cook for about 1-2 minutes and add roasted besan to it. Mix again.
- Add curd, stir in the masala and add little water.
- Sprinkle some fresh coriander leaves and cook the masala well until brown.
- When oil starts to leaves the sides of the pan add in the crushed paneer and cook for 2-5 minutes.
- Serve in a bowl and garnish the Amritsari Paneer bhurji with fresh coriander leaves, slit green chilli and a few ginger juliennes.