Updated date:

Dhaba-Style Paneer Bhurji Gravy (Curry) Recipe

Cooking is one of my passions. I like to make nutritious and tasty foods at home without using preservatives and artificial colors.

Paneer bhurji gravy (curry)

Paneer bhurji gravy (curry)

Smooth and Creamy Curry

Unlike other curries, bhurji curries are very popular and tasty recipes that include eggs or paneer. Paneer bhurji gravy is a spicy side dish that includes paneer and spices as the main ingredients. This curry has a smooth, creamy texture and a mouthwatering flavor.

A rich source of calcium and protein, paneer helps keep bones and teeth healthy and strong. Paneer also has a nice taste, a pleasingly crumbly texture, and a useful ability to blend well with whatever spices are added to it.

Serve this side dish with flatbread, pav, chapati, poori, fried rice, ghee rice, etc., for lunch or dinner. Enjoy the delicious meal!

Cook Time

Prep timeCook timeReady inYields

10 min

15 min

25 min

3 servings

Ingredients

  • 1 tablespoon butter or oil (I used butter)
  • 1 teaspoon oil
  • 1 teaspoon cumin seeds
  • 1 onion, finely chopped
  • 1 tomato, finely chopped
  • 2 teaspoons ginger-garlic paste
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon coriander powder
  • 1 teaspoon salt, or to taste
  • 2 small cups paneer, crumbled
  • 1/2 capsicum, finely chopped
  • 1 tablespoon chickpea flour (besan)
  • 1 tablespoon kasuri methi
  • 2 tablespoons coriander leaves, finely chopped
  • 1 teaspoon garam masala powder

Instructions

  1. Heat the butter or oil in a deep-bottomed pan.
  2. Add cumin seeds and saute until they crackle. Add chopped onions and saute over medium heat until they become transparent. Add ginger-garlic paste. Continue to saute until the mixture becomes golden brown.
  3. While keeping the heat at a minimum, add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
  4. Increase the heat. Add chopped tomatoes and cook until the tomatoes become mushy. Add chopped capsicum and chickpea flour. Saute the mixture for 1 minute. Add 1 cup of water and mix well. Allow the mixture to come to a gentle boil, cover the pan, and simmer for 2 minutes.
  5. Add crumbled paneer. Combine well with the other ingredients in the pan. Add 1 cup of water to get a semi-solid consistency gravy. Allow the mixture to boil for 2-3 minutes. Add kasuri methi, garam masala, and chopped coriander leaves. Mix well and simmer for 1 minute. Turn off the heat.
  6. Serve as a side dish with flatbread, chapati, bread, pav, poori, ghee rice, or fried rice. Enjoy the taste!

Picture Guide

Step one: Heat the butter or oil in a deep-bottomed pan. Add cumin seeds and allow them to crackle.

Step one: Heat the butter or oil in a deep-bottomed pan. Add cumin seeds and allow them to crackle.

Throw in chopped onions. Saute until they become transparent.

Throw in chopped onions. Saute until they become transparent.

Add ginger-garlic paste. Mix well and continue to saute until the mixture becomes golden brown.

Add ginger-garlic paste. Mix well and continue to saute until the mixture becomes golden brown.

Step two: Add turmeric powder, red chili powder, coriander powder, and salt. Combine with the ingredients in the pan.

Step two: Add turmeric powder, red chili powder, coriander powder, and salt. Combine with the ingredients in the pan.

Throw in chopped tomatoes.

Throw in chopped tomatoes.

Continue to saute until the tomatoes become mushy.

Continue to saute until the tomatoes become mushy.

Step three: Add chopped capsicum and chickpea flour (besan). Mix well and saute for a minute.

Step three: Add chopped capsicum and chickpea flour (besan). Mix well and saute for a minute.

Add a cup of water and allow the mixture to come to a gentle boil.

Add a cup of water and allow the mixture to come to a gentle boil.

Cover the pan and simmer for 2 minutes.

Cover the pan and simmer for 2 minutes.

Step four: Add crumbled paneer. Mix well with the other contents in the pan.

Step four: Add crumbled paneer. Mix well with the other contents in the pan.

Add a cup of water and stir the mixture to get semi-solid consistency gravy.

Add a cup of water and stir the mixture to get semi-solid consistency gravy.

Let it boil for 2 minutes.

Let it boil for 2 minutes.

Step five: Add kasuri methi, garam masala powder, and chopped coriander leaves.

Step five: Add kasuri methi, garam masala powder, and chopped coriander leaves.

Mix well and simmer for a minute. Your favorite paneer bhurji gravy is ready!

Mix well and simmer for a minute. Your favorite paneer bhurji gravy is ready!

Transfer it to a serving dish. Garnish with a pinch of red chili powder and a teaspoon of butter. Serve with flatbread, chapati, poori, fried rice, or ghee rice.

Transfer it to a serving dish. Garnish with a pinch of red chili powder and a teaspoon of butter. Serve with flatbread, chapati, poori, fried rice, or ghee rice.

Comments

ShailaSheshadri (author) from Bengaluru on August 26, 2021:

Thanks for reading, Ravirajan. Good to know, you also make paneer bhurji with a variation. Yeah..it is a healthy dish that you can make easily.

Ravi Rajan from Mumbai on August 25, 2021:

I love paneer bhurji Shaila as it is a simple dish and full of protein. Thanks for this step-by-step instruction.I add my own variation to the paneer bhurji by adding roasted mushrooms to it as it gives it a unique flavor. Thanks for sharing.

Related Articles