This Paneer Bhurji recipe features crumbled paneer cooked in a spicy and tangy tomato-onion gravy with bell peppers. It's a quick and easy vegetarian dish, perfect to serve with chapati or phulka for a satisfying meal.
All Ingredients - Main Ingredients
Oil1 tbsp
Onion1 (chopped)
Green chilli2
Ginger1 inch
Garlic cloves3
Capsicum1 (chopped)
Tomato1 (chopped)
Turmeric powder1/4 tsp
Chilli powder1 tbsp
Garam masala3/4 tsp
Salt1 tsp
Water1 cup
Grated paneer200 g
Coriander leaveschopped
⚠ Contains Allergens
dairy
Step-by-Step Instructions
Step 1: Heat Pan and Sauté Onions
Heat a pan and add 1 tablespoon of oil. Add 1 chopped onion and sauté until it turns transparent, which takes about 5-7 minutes.
Step 2: Prepare Ginger-Garlic-Chilli Paste
In a blender, combine 2 green chillies, 1 inch of ginger, and 3 garlic cloves. Blend them into a fine paste.
Step 3: Add Paste and Vegetables
Add the prepared ginger-garlic-chilli paste to the sautéed onions. Sauté for 1-2 minutes until the raw smell of the paste disappears. Then, add 1 chopped capsicum and 1 chopped tomato to the pan.
Step 4: Add Spices and Cook Gravy
Add 1/4 teaspoon of turmeric powder, 1 tablespoon of chilli powder, 3/4 teaspoon of garam masala, and 1 teaspoon of salt. Mix all the spices well with the vegetables and cook until the tomatoes are well smashed and the mixture forms a cohesive base, about 3-5 minutes.
Step 5: Simmer with Water
Pour 1 cup of water into the pan. Stir well and cook for 7 minutes until the raw smell of the spices completely disappears and the gravy thickens slightly.
Step 6: Add Paneer and Finish
Add 200 grams of grated paneer to the simmering gravy. Sprinkle chopped coriander leaves over it. Mix gently to combine the paneer with the gravy. Cook for another 3 minutes, allowing the paneer to absorb the flavors.
Step 7: Serve
Serve the hot Paneer Bhurji with chapati or phulka.
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