Dhaba Style Paneer Bhurji

Name: Dhaba Style Paneer Bhurji
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: Indian
Ingredients: 3 tbsp gram flour (besan); 0.5 tsp turmeric powder; 0.25 tsp black pepper; 0.5 tsp garam masala; 1 tsp chaat masala; 1 tsp kitchen king masala (homemade); 1 tsp pav bhaji masala; 1 tsp salt (adjust to taste); 1 tbsp kasuri methi (dried fenugreek leaves); 2 tbsp curd (yogurt); 1 tbsp lemon juice; 1 tbsp water; 2 tbsp oil; 0.5 tbsp Kashmiri chilli powder; 3 tbsp oil; 1 tsp cumin seeds; 0.5 cup finely chopped onions; 1 sprig green chilli, slit (1-2); 1 tbsp chopped ginger; 0.5 cup ground tomatoes (tomato puree); 1 cup water; 250 g grated paneer (cottage cheese); 1 sprig fresh coriander leaves, for garnish

There’s something truly special about dhaba-style food—bold, spicy, and full of soul. This Dhaba-Style Paneer Bhurji brings that same magic right into your kitchen. I first tasted this version at a roadside dhaba during a trip, where the paneer bhurji was unlike any I’d had before—creamy, masaledar, and bursting with flavour. When I asked the owner about it, he generously shared his secret: a unique masala paste made with roasted besan, curd, and a mix...

kitchen king masala (homemade)

salt (adjust to taste)

kasuri methi (dried fenugreek leaves)

Kashmiri chilli powder

finely chopped onions

green chilli, slit (1-2)

ground tomatoes (tomato puree)

grated paneer (cottage cheese)

fresh coriander leaves, for garnish

Calories

262.5kcal (13.13%)

Protein

11.3g (22.5%)

Step 1

Dry roast the gram flour in a pan over low to medium heat until golden and aromatic. Let it cool.

Step 2

In a bowl, mix the roasted besan with turmeric, black pepper, garam masala, chaat masala, kitchen king masala, pav bhaji masala, salt, and crushed kasuri methi.

Step 3

Add curd, lemon juice, and water to form a smooth, thick paste.

Step 4

Heat 2 tbsp oil in a small pan. Turn off the heat and stir in the Kashmiri chilli powder. Immediately pour this tempering over the masala paste and mix well. Set aside.

Step 1

In a heavy-bottomed pan, heat 3 tbsp oil and add cumin seeds. Let them sizzle.

Step 2

Add chopped onions and green chillies. Sauté until onions turn soft and golden, and moisture evaporates.

Step 3

Stir in chopped ginger and cook for 2–3 minutes until the raw smell disappears.

Step 4

Add tomato ground or puree and cook until the oil begins to separate from the masala.

Step 5

Mix in the prepared masala paste along with 1 cup of water. Stir well and bring to a gentle boil. Let it simmer until you see oil floating on top.

Step 6

Add grated paneer and mix gently. Cover and cook on low heat for 5–6 minutes, stirring occasionally.

Step 7

Taste and adjust seasoning. Garnish with chopped coriander and a dollop of ghee or butter if desired.