To make a vegan version of Dhabha Style Paneer Bhurji, you can substitute paneer with crumbled tofu or a plant-based paneer alternative. Additionally, replace desi ghee with coconut oil or olive oil, and omit the milk or use a non-dairy milk like almond or soy milk.

Dhabha Style Paneer Bhurji pairs wonderfully with Indian flatbreads like roti, paratha, or naan. You can also serve it with steamed rice or jeera rice for a complete meal. A side of cucumber raita or a fresh salad can add a refreshing contrast.

Leftover Dhabha Style Paneer Bhurji can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in a pan over low heat, adding a splash of water or milk to maintain moisture.

Yes, you can definitely use frozen peas in your Dhabha Style Paneer Bhurji. Just add them directly to the pan without thawing, and cook for a few extra minutes until they are heated through.

If you don't have garam masala on hand, you can create a substitute by mixing equal parts of ground cumin, coriander, and a pinch of cinnamon. Alternatively, you can use curry powder for a different flavor profile in your Dhabha Style Paneer Bhurji.