Easy Paneer Bhurji Gravy Recipe

How to make Paneer Bhurji Gravy Recipe

1. Crumble 200 to 250 grams paneer/cottage cheese and set aside. If possible use fresh homemade paneer for best results.

For frozen paneer, follow the instructions of prepping paneer listed on the pack.

2. Heat 2 tablespoons butter or any neutral tasting oil in a pan. You can also use ghee.

3. Add the whole spices – 1 inch cinnamon, 3 cloves, 2 green cardamoms, 5 to 6 black peppercorns and 2 small tej patta or 1 medium to large tej patta.

Fry until the spices become aromatic and splutter.

4. Add ½ cup finely chopped onions.

5. Stir and mix very well.

6. Sauté the onions until light golden on medium-low to medium heat.

7. Add 1 green chili (finely chopped) and 1 teaspoon ginger-garlic paste.

8. Saute for a few seconds or until the aroma of ginger-garlic goes away.

9. Now add ½ cup finely chopped tomatoes.

10. Mix very well.

11. Sauté stirring often till the tomatoes soften, become mushy and you see oil releasing from the sides of the masala.

12. Add the following spices:

• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• ½ teaspoon red chili powder
• ¼ teaspoon turmeric powder
• ¼ teaspoon garam masala powder

This recipe does not make for a very spicy gravy. For a more spicy taste, add more green chillies or red chilli powder.

13. Mix the spice powders very well with the rest of the ingredients and sauté for a minute on a low to medium-low heat.

14. Lower the heat or switch off the heat. Now add 3 tablespoons fresh curd (yogurt). You can choose to skip curd if you don’t have it handy.

Make sure to use fresh curd and not sour tasting curd.

15. As soon as you add curd, stir quickly and briskly till all the curd is incorporated with the rest of the onion-tomato masala.

16. Then add ½ cup water and mix well. For a thicker gravy, add less water.

17. Add 1 tablespoon chopped coriander leaves. You can add about 1 tablespoon chopped mint leaves at this point.

18. Mix and stir again.

19. Bring the curry or gravy to a simmer on a low to medium heat.

20. When you see the gravy simmering, add the crumbled paneer.

21. Add salt as required.

22. Mix very well and simmer for about 1 minute on low heat until the paneer is cooked. Do not cook for long or else the paneer will become chewy.

23. Switch off the heat and add 2 tablespoons chopped coriander leaves and 1 teaspoon ginger julienne.

24. Mix again and serve paneer bhurji gravy with chapati, roti, paratha or bread.

Enjoy the dish as soon as it is made and while still hot or warm. Reheating the dish can make the paneer chewy or dense.