To make a vegan version of Amritsari Dhaba Style Paneer Bhurji, you can substitute paneer with crumbled tofu or a plant-based paneer alternative. Replace the beaten curd with a dairy-free yogurt and use coconut milk or almond milk instead of regular milk. This way, you can enjoy the creamy texture while keeping it vegan-friendly.

Amritsari Dhaba Style Paneer Bhurji pairs wonderfully with toasted bread, kulcha, naan, or pav. You can also serve it with a side of pickles, raita, or a fresh salad to balance the flavors and add a refreshing touch to your meal.

To store leftover Paneer Bhurji, let it cool completely and then transfer it to an airtight container. It can be refrigerated for up to 3-4 days. When reheating, add a splash of milk or water to restore its creamy texture and heat it on low to avoid overcooking the paneer.

Yes, you can make several substitutions in the Paneer Bhurji recipe. For example, if you don't have besan, you can use chickpea flour or omit it altogether. If you prefer a milder flavor, reduce the amount of green chillies and red chilli powder. Additionally, you can use any type of cooking oil if you don't have desi ghee or butter.

To make Paneer Bhurji, start by mixing beaten curd with spices and besan. In a pan, heat desi ghee and butter, then sauté cumin seeds and chopped onions until golden. Add green chillies and tomatoes, cooking until soft. Stir in the curd mixture, then add crumbled paneer and milk, cooking until thickened. Garnish with coriander leaves and serve hot.