Paneer Bhurji – North Indian Style
Recipe Summary
- This recipe demonstrates how to make a delicious Paneer Bhurji using Noice Fresh Malai Paneer. It involves sautéing a base of onions, tomatoes, and spices, then adding crumbled paneer for a quick and flavorful dish, served with kulchas and lassi.
All Ingredients - For Bhurji Base
- Ghee 2 tbsp
- Cumin seeds 1 tsp
- Ginger-garlic paste 1 tbsp
- Green chili paste 1 tsp
- Onions 1 large, finely chopped
- Turmeric powder 0.5 tsp
- Chili powder 1 tsp
- Cumin powder 1 tsp
- Coriander powder 1 tbsp
- Tomatoes 2 medium, finely chopped
- Besan (gram flour) 1 tbsp
- Salt to taste
All Ingredients - Main Ingredients & Garnish
- Noice Malai Paneer 200 g, crumbled
- Garam masala 1 tsp
- Fresh coriander leaves for garnish
- Onion rings for garnish
Tools You'll Need
- Pan
- Bowl
Don't have an ingredient? Try these swaps
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Paneer?
- Extra-firm tofu, pressed and cubed — Pan-fry first for closer texture.
- Halloumi — Saltier; reduce added salt.
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Prepare the Base
Heat ghee in a pan. Add cumin seeds and let them splutter. Then add ginger-garlic paste and green chili paste, for a few seconds until fragrant.
Step 2: Sauté Onions and Spices
Add finely chopped onions to the pan and until they turn soft and translucent. Once the onions are soft, add turmeric powder, chili powder, cumin powder, and coriander powder. Mix well and cook the spices for about until aromatic.
Step 3: Cook Tomatoes and Besan
Add chopped tomatoes to the pan and cook until they soften and the mixture starts to come together. Then, add besan (gram flour) and mix it thoroughly into the masala. Cook for , stirring constantly, to remove the raw taste of besan and add thickness to the bhurji.
Step 4: Add Paneer and Finish
Crumble the Noice Malai Paneer directly into the pan with the cooked masala. Give it a good toss to combine all ingredients. Add garam masala and cook for just one minute on the heat. Do not overcook the paneer to maintain its soft texture.
Step 5: Serve
Transfer the Paneer Bhurji to a serving bowl. Garnish with fresh coriander leaves and onion rings. Serve hot with Noice Amritsari Kulchas, chilled Noice Lassi, and Noice Kaju Katli.
Pro Tips
• Do not overcook the paneer to keep it soft and fresh.
• Adjust green chili and chili powder according to your spice preference.
Recipe Variations
• Add green peas for a variation called Matar Paneer Bhurji.
• Incorporate bell peppers for added crunch and flavor.
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