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Paneer bhurji gravy recipe – grated or crumbled paneer is simmered in spicy tomato gravy. A paneer curry recipe that go well with paratha or naan.
Paneer bhurji gravy recipe
To make paste:
- 1 tablespoon Oil
- 1 Bay leaf
- 2 Dried red chili broken and stem, seeds removed
- 3 Cloves
- 3 Peppercorns
- 2 Green cardamom
- ½ inch Ginger chopped
- 2 cloves Garlic chopped
- 1 Green chili chopped
- 3 medium or 2 cups Tomatoes roughly chopped
For paneer bhurji gravy recipe:
- 200 grams or 1 ½ cups or 7 oz Paneer grated or crumbled
- 2 tablespoons Oil
- 1 teaspoon Cumin seeds
- ½ cup Onion chopped finely
- 1 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- ½ teaspoon Cumin powder - ½
- 1/3 cup Green pepper or capsicum chopped finely
- 1/3 cup Red bell pepper chopped finely, can be replaced with green pepper
- ½ to 1 cup Water
- 1 teaspoon Kasoori methi (dried fenugreek leaves) crushed between your palm
- ½ teaspoon Garam masala
- 2 tablespoons Heavy whipping cream or malai
- 2 tablespoons Cilantro or coriander leaves finely chopped
- Heat one tablespoon of oil in a pan on medium heat. Once hot add whole spices. Saute for few seconds. You will get nice aroma of spices.
- Then add roughly chopped ginger, garlic and green chili. Saute for a minute.
- Mix in tomatoes. Cook till tomatoes are soft.
- Let it cool down a little bit.
- While it is cooling, grate the paneer. Or you can crumble it.
- Now make smooth puree of cooked tomatoes.
Making paneer bhurji gravy recipe:
- If using the same pan the wipe it clean using paper towel. Heat remaining oil in a pan on medium heat. Once hot add cumin seeds. Let them sizzle.
- Then add chopped onions. Sprinkle salt and cook till it gets light brown in color.
- Then mix in prepared tomato puree. Cook till all the moisture evaporates. It may splutter a lot while cooking. So you can partially cover the pan with lid. Do stir occasionally
- Once cooked it should start leaving the sides of the pan.
- Add red chili powder, coriander powder and cumin powder. Mix and cook for a minute.
- Stir in the capsicum.
- Add water and simmer for 3-4 minutes.
- Then add garam masala and kasoori methi.
- Add grated paneer. Mix well and simmer for 2 minutes. adjust the gravy consistency by adding water, if needed.
- Add cream and cook for a minute.
- Switch off the stove.
- Lastly add chopped coriander leaves and mix.
Traditional paneer bhurji is dry version. and it is served as a breakfast. Most restaurants serve this kind of dry paneer bhurji. but few serves gravy version. Among all the restaurants, Sonu da dhaba is my favorite here. You must go there, if you are in Central Jersey. This one serves gravy version of paneer bhurji as main. Thus this recipe is inspired from it.
I tried to recreate the dish. I got huge success. This paneer bhurji gravy tastes so similar to the restaurant one. I and hubby just loved it. After that I made it 3-4 times. This is now in our favorite list.
Whenever I make this paneer bhurji, I make naan to go with it. I also slice up a small onion and few wedges of lemon. And the meal is not complete without a glass of masala chaas. It feels like eating a restaurant food at home. It is more hygienic and fresh. Also it is made with less oil than outside one.
How to make paneer bhurji gravy (Step by Step recipe with Photos):
1) First we will make the tomato gravy. Heat one tablespoon of oil in a pan on medium heat. Once hot add whole spices (bay leaf, dried chili, cloves, peppercorns, cardamom). Saute for few seconds. You will get nice aroma of spices.
2) Then add roughly chopped ginger, garlic and green chili. Saute for a minute.
3) Mix in tomatoes.
4) Cook till tomatoes are soft. Let it cool down a little bit.
5) While it is cooling, grate the paneer. Or you can crumble it.
6) Now make smooth puree of cooked tomatoes.
7) I have used the same pan. Wipe it clean using paper towel. Heat remaining oil in a pan on medium heat. Once hot add cumin seeds. Let them sizzle.
8) Then add chopped onions. Sprinkle salt to speed up the process. Let it cook till it gets light brown in color.
9) Then mix in prepared tomato puree.
10) Cook till all the moisture evaporates. It may splutter a lot while cooking. So you can partially cover the pan with lid. Do stir occasionally and make sure that gravy is not sticking to the bottom of the pan. It should start leaving the sides of the pan.
11) Add red chili powder, coriander powder and cumin powder.
12) Mix well and cook for a minute.
13) Add capcium.
14) Mix well.
15) Add water to make gravy consistency. Let it simmer for 3-4 minutes. Meantime capcium will get cooked.
16) Then add garam masala and kasoori methi. Crush kasoori methi between your palm to release its maximum flavor. Stir well.
17) Add grated paneer.
18) Mix well and simmer for 2 minutes. adjust the gravy consistency by adding water, if needed.
19) Add cream.
20) Stir well and cook for a minute.
21) Switch off the stove. Lastly add chopped coriander leaves.
22) Stir and paneer bhurji is ready to serve.
If not serving right away then keep it covered, so It stays warm till the time of serving.
- I always recommend grated paneer instead crumbled. Because it looks more appetizing and presentable with grated paneer.
- To get nicely grated paneer without breaking or crumbling the paneer. Use refrigerated or chilled paneer. Room temperature paneer may get break or fall apart.
- Dried red chilies are used while grinding the tomato. Also we are using the red chili powder in gravy later on. So adjust the chili powder quantity based on spiciness of whole dried chilies.
- I have used both green and red colored bell pepper. You can use only green pepper.
- You can use crumbled extra firm tofu in place of paneer. Make sure that it is drained well. Pat it dry with towel. Then crumble it using fork or hand.