Amritsari Paneer Bhurji (Cottage cheese)

Name: Amritsari Paneer Bhurji (Cottage cheese)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3
Cuisine: Indian
Ingredients: 1 tbsp Oil; 1 tbsp Gram Flour (Besan); 0.25 tsp Kashmiri Red Chilli Powder; 30 g Butter; 2 tbsp Oil; 0.5 tsp Cumin Seeds; 1 tsp Ginger (finely chopped); 1 tsp Garlic (finely chopped); 1 medium-sized Onion (finely chopped); 3 Green Chillies (finely chopped); 2 Medium-sized Tomatoes (finely chopped); 2 tbsp Yogurt; 0.5 tbsp Coriander Powder (Dhaniya); 1 tsp Salt; 0.5 tsp Red Chilli Powder; 0.5 tbsp Dried Fenugreek Leaves (Kasuri Methi); 0.25 tsp Turmeric (Haldi); 1 cup Water; 200 g Cottage Cheese (Paneer); Coriander Leaves for garnishing

by Leena Kohli (@leenakohli)

4.5

From 2 ratings

Prep Time

10min

Cook Time

20min

Total Time

30min

Indian Breakfast Lunch Dinner Side Vegetarian

Amritsari Paneer Bhurji, a North Indian Specialty!

It is a creamy and flavorful dish made with soft paneer, roasted gram flour, and a blend of aromatic spices that add a unique depth of flavour to the dish.

It is often served with bread and can be relished as a side dish or...

Ingredients

3 Servings

1tbsp
Oil
1tbsp
Gram Flour (Besan)
1/4tsp
Kashmiri Red Chilli Powder

For Bhurji

30g
Butter
2tbsp
Oil
1/2tsp
Cumin Seeds
1tsp
Ginger (finely chopped)
1tsp
Garlic (finely chopped)
1
medium-sized Onion (finely chopped)
3
Green Chillies (finely chopped)
2
Medium-sized Tomatoes (finely chopped)
2tbsp
Yogurt
1/2tbsp
Coriander Powder (Dhaniya)
1tsp
Salt
1/2tsp
Red Chilli Powder
1/2tbsp
Dried Fenugreek Leaves (Kasuri Methi)
1/4tsp
Turmeric (Haldi)
1cup
Water
200g
Cottage Cheese (Paneer)
Coriander Leaves for garnishing

How to make Amritsari Paneer Bhurji (Cottage cheese)

Warm 1 tablespoon of oil in a pan over low-medium heat. Toast the gram flour until it turns golden brown, stirring constantly.
Once golden, blend in the Kashmiri red chilli powder, mix well, and transfer the paste to a bowl. Set aside.
Grate or crumble the cottage cheese (paneer) and set it aside.
In a skillet, melt butter with oil over medium-high heat. Add cumin seeds, ginger and garlic. Saute until slightly brown.
Add chopped onions and green chillies, saute until onions become translucent.
Add tomatoes and salt. Cook until soft, then mix in yogurt.
Add roasted gram flour paste, coriander powder, red chilli powder, fenugreek leaves and turmeric powder. Cook until oil leaves the sides.
Pour in water, and bring to a boil. Add the paneer, mix well and cook for 3-4 minutes. Stir occasionally.
Adjust seasoning to taste. Garnish with fresh coriander leaves and butter cubes (optional).
Turn off the heat, cover and let the bhurji rest for a few minutes to enhance flavours.
Pair the bhurji with bread, paratha or roti.
Enjoy!