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Amritsari Paneer Bhurji

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Ingredients

1/2 cup Curd (Dahi)
2 tsp Coriander powder
1 tsp Turmeric powder
2 tsp Kashmiri Mirchi powder
Salt to taste
1 tbsp Cooking Oil
Butter (1 small cube + extra for serving)
1 tsp Jeera (Cumin seeds)
1 tbsp Besan (Gram flour)
Green chillies (a few for cooking + a few for garnish)
2 tsp Smith & Jones Ginger Garlic Paste
1 medium Onion (finely chopped)
3 medium Tomatoes (finely chopped)
1 tsp Pav Bhaji Masala
2 tsp Roasted Kasuri Methi
Water (as required)
200 g paneer
Ginger julienne for garnish
Fresh coriander leaves for garnish

Amritsari Paneer Bhurji

  • Medium

Ingredients

  • 1/2 cup Curd (Dahi)
  • 2 tsp Coriander powder
  • 1 tsp Turmeric powder
  • 2 tsp Kashmiri Mirchi powder
  • Salt to taste
  • 1 tbsp Cooking Oil
  • Butter (1 small cube + extra for serving)
  • 1 tsp Jeera (Cumin seeds)
  • 1 tbsp Besan (Gram flour)
  • Green chillies (a few for cooking + a few for garnish)
  • 2 tsp Smith & Jones Ginger Garlic Paste
  • 1 medium Onion (finely chopped)
  • 3 medium Tomatoes (finely chopped)
  • 1 tsp Pav Bhaji Masala
  • 2 tsp Roasted Kasuri Methi
  • Water (as required)
  • 200 g paneer
  • Ginger julienne for garnish
  • Fresh coriander leaves for garnish

About

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I am bringing authentic dhaba flavors to my kitchen today with this delicious Amritsari Paneer Bhurji! With 12g protein per serving (total 4 servings), it is super easy to make, try this rich paneer recipe at home for your next family dinner.

Nutrition

This Amritsari paneer bhurji is a rich, high-protein vegetarian dish packed with calcium and healthy fats.Estimated values per serving (assuming 4 servings):
Calories: 285 kcal
Protein: 12g
Carbohydrates: 11g
Fat: 22g

Steps

1
Done

Take 1/2 cup curd in a bowl. Add coriander powder, turmeric powder, Kashmiri mirchi powder, and salt to taste.Mix everything well and keep it aside.
2
Done

In a kadai, heat up 1 tbsp oil and a small cube of butter.
3
Done

Once hot, add jeera, besan, and a few green chillies. Cook the besan on a medium flame until it becomes golden and aromatic.
4
Done

Add 2 tsp Smith & Jones Ginger Garlic Paste and fry it properly on a medium flame.
5
Done

Add the finely chopped onion and cook until translucent.
6
Done

Add the finely chopped tomatoes along with the pav bhaji masala, roasted kasuri methi, and the prepared masala curd.
7
Done

Let everything cook on a medium flame for 7-8 minutes. Add a little water if required to adjust the gravy consistency.
8
Done

Once the gravy is rich and thick, add the mashed paneer. Cover the kadai and cook on a slow flame for 5 more minutes.
9
Done

Garnish with a few green chillies, ginger julienne, and fresh coriander.
10
Done

Serve hot, and do not forget to add a small piece of butter on top while serving!
11
Done

zero-waste & substitutes
If you make paneer at home, save the leftover whey water to knead your roti or paratha dough for extra softness and nutrition. If you do not have pav bhaji masala, you can substitute it with an equal amount of garam masala. For a vegan option, swap paneer for mashed firm tofu, use plant-based yogurt instead of curd, and replace the butter with a vegan alternative or skip it entirely.

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