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Paneer Bhurji Recipe

Paneer Bhurji
How To Make Paneer Bhurji

About Paneer Bhurji Recipe: Paneer crumbled and cooked with cashew nuts, tomato, kasuri methi and a variety of spices. Paneer bhurji is just the ieal dish as a side for lunch paired with curd and chapati.

  • Total Cook Time 40 mins
  • Prep Time 10 mins
  • Cook Time 30 mins
  • Recipe Servings4
  • Easy

Ingredients of Paneer Bhurji

  • 500 gms paneer
  • 1 kg tomatoes
  • 2 tbsp desi ghee
  • 2 bay leaves
  • 3 whole red chillies
  • 1 piece mace
  • 5 green cardamoms
  • 4-5 cloves
  • 2 black pepper corns
  • 3 tsp garlic paste
  • 1/2 tsp ginger paste
  • 2 tsp cumin seeds
  • green chillies, chopped
  • 2 tsp garlic & ginger, chopped
  • 1 onion, chopped
  • 1 tsp kasuri methi powder
  • 1 cup cashew nut paste
  • 1/2 cup cream
  • 1 tsp red chilli powder
  • 1 tsp cumin seed powder
  • 2 tbsp coriander leaves, chopped
  • Salt
  • Little bit of lemon juice
  • For the marinade:
  • 2 tsp ginger
  • 2 tsp garlic paste
  • 1 tsp red chilli powder

How to Make Paneer Bhurji

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Cut half the paneer into cubes and crumble the other half. Marinate with ginger and garlic paste, salt and red chilli powder.
Slice tomatoes into quarters. Heat desi ghee in a pan, add bay leaves, whole red chillies, mace, green cardamoms, cloves, black pepper corns, garlic paste and ginger paste.
As the garlic turns brown, add the tomatoes, salt and cook on low heat. Grind the tomato mixture and strain it.
Blend the cashews and add the the tomato gravy to the blended cashew. Cook for some time in a low heat and add crumbled paneer and mix it well.
Heat desi ghee in a pan, add cumin seeds, chopped green chillies, chopped garlic and chopped ginger. As the garlic turns brown, add the onions.
When the onions turn golden brown, add red chilli powder, cumin powder, Kasuri methi powder, tomato-cashew paste, cream and little bit of lemon juice and cook for some time.
Now add the paneer cubes and cook for a minute on low heat.
Then add the crumbled paneer mix and cook for a minute. Garnish with coriander leaves and serve hot.
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