Interested in crafting the perfect Paneer Bhurji?
Look no further!
Paneer Bhurji, a celebrated dish in the vibrant mosaic of Indian cuisine, shines brightly as a culinary masterpiece.
Whether you’re a seasoned chef or a culinary enthusiast, unravelling the art of crafting Paneer Bhurji not only promises a delectable dinner but also offers the gratification of crafting something truly exceptional.
Embark on a journey through the realm of ingredients and techniques as we unlock the mysteries behind preparing a Paneer Bhurji that’s bound to tantalize taste buds and leave an irresistible craving for more.
What is Paneer Bhurji?
A delicious and versatile Indian meal called Paneer Bhurji is perfect for vegetarians and lovers of paneer. One variation of this dish, Amritsari Paneer Bhurji, is inspired by the thriving culinary tradition of Amritsar.
It is a quick and easy meal as various spices, aromatic herbs, and veggies are sauteed with crumbled paneer (Indian cottage cheese).
Moreover, the meal provides a rich and delicious experience due to its unique Paneer Bhurji gravy, which coats the crumbled paneer in a delightful mixture of tomato-based goodness.
Paneer Bhurji can be generously filled between slices of bread to make a delicious Paneer Bhurji sandwich for people looking for a quick snack or brunch alternative.
Additionally, it could be snugly wrapped within a roti to make a Paneer Bhurji roll, which is perfect for on-the-go indulgence.
How to Make Paneer Bhurji Step by Step?
Here are the easy steps to make delicious Paneer Bhurji:
For Making Paneer:
- 1 litre (4 cups) whole milk
- 2-3 tablespoons lemon juice or white vinegar
For Making Paneer Bhurji:
- 250g paneer (Indian cottage cheese), crumbled
- 1 large onion, finely chopped
- 1 large tomato, finely chopped
- 1-2 green chillies, finely chopped (adjust to taste)
- 1 teaspoon ginger-garlic paste
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chilli powder (adjust to taste)
- 1/2 teaspoon garam masala
- Salt to taste
- 2 tablespoons oil or ghee (clarified butter)
- Fresh coriander leaves, chopped, for garnishing
- Optional: finely chopped capsicum (bell pepper) for added flavour and colour
1: Making Paneer (If you already have paneer, you can skip this step)
- Boil the milk in a pan.
- When the milk begins to boil, reduce the heat to a low level to avoid curdling.
- Mix in the lemon juice or white vinegar one tablespoon at a time.
- The milk will start to curdle as soon as the acid is added. The whey (the greenish liquid) will separate into little curds.
- After the curds and whey have been separated, turn off the heat.
- Over a basin or sink, spread a muslin cloth or a fine mesh strainer.
- To separate the curds from the whey, carefully pour the curdled milk through the cloth or strainer. The curds will remain after the whey drains away.
- Gather the cloth with the curds inside at the edges and tie it tightly.
- For between 30 to 60 minutes, hang the bundle over a washbasin or bowl to drain. This helps in draining extra whey and also firms the paneer.
- The Paneer will have a solid texture after draining.
- To create a rectangular block, lay the fabric bundle on a flat surface and gently press it.
- Unwrap the paneer from the cloth after it is firm and well-formed.
- Depending on how you want to use it in your recipes, cut it into cubes or crumble it.
2: Prepare Onion Tomato Masala
- In a pan, heat ghee or oil over medium heat. After adding the cumin seeds, let them splutter.
- Add the chopped onions and cook them until they are transparent and just begin to turn golden.
- Add the green chillies and ginger-garlic paste. Saute for a minute to get rid of the raw smell.
- Add the chopped tomatoes and continue cooking them until they become mushy.
- Add a pinch of salt and turmeric and red chilli powder. Mix thoroughly and simmer for a few minutes or until the oil separates and the spices are cooked.
- If using chopped capsicum, add it now and cook for a few minutes or until it softens.
3: Making Paneer Bhurji
- Put the crumbled paneer in the pan. To give the paneer time to absorb the flavors, mix well with the tomato-spice mixture and cook for 4-5 minutes.
- Add the garam masala after adjusting salt and spices to taste. Mix thoroughly, then continue to cook for 2 more minutes.
- Add chopped coriander leaves as a garnish.
- Serve the Paneer Bhurji hot with paratha, roti (Indian bread), or as a sandwich filler.
Enjoy the Paneer Bhurji you cooked yourself!
Learning how to make Paneer Bhurji is a worthy effort whether you enjoy delicious Indian food or are just an adventurous food lover.
Make a delicious Paneer Bhurji by following this recipe that will definitely surprise your family and friends when the aroma of spices fills the air and paneer sizzles in the pan.
Enjoy the process, savour the flavours, and indulge in the happiness of making a dish that celebrates the variety of Indian cuisine.
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