Authentic Homemade Paneer BhurjiVeg
Elevate your mealtime with this Authentic Homemade Paneer Bhurji. This dish features soft, crumbled fresh paneer cooked in a fragrant base of butter, sautéed onions, tomatoes, ginger, and a blend of aromatic Indian spices. The addition of gram flour ensures a perfect texture by binding the ingredients together. Served best with warm buttered bread, this quick and flavorful dish brings the classic street-food experience right to your home kitchen. Simple, wholesome, and truly delicious.
Ingredients
For Making Fresh Paneer:
Milk: 1 litre
1 cup Water
1 tbsp Vinegar
For Making the Bhurji:
2 tbsp Butter
1 tsp Oil
1 tsp Gram Flour (besan)
2 medium Onion
2 finely chopped Tomato
1 finely chopped Green Chilli
to taste Salt
1 tsp Kashmiri Red Chilli Powder
1 tsp Turmeric Powder
Hot Water: As required
Fresh Coriander: As required
1 tbsp Fresh Cream
1 tsp Garam masala Powder (Hot Spices)
pinch Fenugreek Leaves (Methi)
1 inch Ginger (julienned)
For Assembly (Optional):
Bread slices, chaat masala, black pepper powder, fresh coriander, and extra butter for serving.
Instructions
1
Bring 1 litre of milk to a boil in a large stock pot, stirring occasionally to prevent sticking.
2
Once boiling, reduce the flame. Mix ½ cup water with 1-2 tablespoons of vinegar in a separate bowl. Slowly add this mixture to the milk, stirring lightly until the milk curdles completely.
3
Switch off the heat. Strain the curdled milk using a muslin cloth and a sieve. Rinse the paneer under tap water to remove the vinegar sourness and stop the cooking process.
4
Leave the paneer in the sieve to drain excess moisture while you prepare the masala.
5
In a pan, heat 2 tablespoons of butter and 1 teaspoon of oil. Add 1 teaspoon of gram flour and roast it lightly on medium heat; this acts as a binding agent.
6
Add 2 chopped medium onions, 2 chopped medium tomatoes, 1-2 chopped green chillies, and 1 inch of julienned ginger. Cook on high flame for 1-2 minutes.
7
Stir in salt to taste, ½ teaspoon turmeric powder, and 1 teaspoon red chilli powder. Cook for 1-2 minutes.
8
Add hot water as required and continue cooking the masala for about 2 minutes.
9
Crumble the prepared paneer into the pan along with a small handful of fresh coriander. Mix well.
10
Adjust consistency with a little more hot water if needed, and cook for 1-2 minutes. Finally, stir in 1-2 tablespoons of fresh cream and a pinch of kasuri methi.
11
Garnish with additional fresh coriander before serving alongside buttered bread slices.
Nutrition Facts
4 servings per recipe
