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a close up shot amritsari paneer bhurji being served on a plate
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Amritsari Paneer Bhurji

This Amritsari Paneer Bhurji is a creamier, softer, and more indulgent version of the regular bhurji. It uses milk, a spiced curd mix, and a roasted besan mix for the most delicious paneer bhurji recipe ever!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Indian
Diet: Vegetarian
Servings: 4 people
Author: Richa

Ingredients

For curds masala mix

  • 1 cup curds whisked
  • ½ teaspoon turmeric powder
  • 1 ½ teaspoons red chilli powder
  • 1 ½ teaspoons coriander powder
  • ¾ teaspoon garam masala powder
  • ¾ teaspoon salt
  • 1 tablespoon pav bhaji masala
  • 1 teaspoon amchur powder

For besan mix

  • 3 tablespoons cooking oil
  • 2 tablespoons besan
  • 1 ½ teaspoons kasuri methi
  • ¾ teaspoon kashmiri red chilli powder

For bhurji

  • 500 gms paneer crumbled
  • 1 tablespoon mustard oil
  • 1 tablespoon butter
  • 3 green chillies finely chopped
  • 1 tablespoon finely chopped ginger
  • 1 tablespoon minced garlic
  • 1 cup finely chopped onions
  • 2 ¼ cup finely chopped tomatoes
  • ¾ teaspoon salt
  • 1 ½ cup milk
  • 2 tablespoons finely chopped coriander leaves

Instructions

Curds mix

  • Take all the ingredients for curds masala mix in a bowl, mix it well and set aside.
    1 cup curds, ½ teaspoon turmeric powder, 1 ½ teaspoons red chilli powder, 1 ½ teaspoons coriander powder, ¾ teaspoon garam masala powder, ¾ teaspoon salt, 1 tablespoon pav bhaji masala, 1 teaspoon amchur powder, ¾ teaspoon salt

Besan mix

  • Heat oil in a pan, add besan, kasuri methi, Kashmiri red chilli powder and fry for 3-4 minutes till the raw smell of besan goes. Once it cools, add it to the curd masala, mix them well and set aside.
    3 tablespoons cooking oil, 2 tablespoons besan, 1 ½ teaspoons kasuri methi, ¾ teaspoon kashmiri red chilli powder

Making of bhurji

  • Heat oil and butter in a pan, add chopped green chillies, ginger and garlic & saute on low for 1-2 minutes till they turn light golden
    1 tablespoon mustard oil, 1 tablespoon butter, 3 green chillies, 1 tablespoon finely chopped ginger, 1 tablespoon minced garlic
  • Add onions and fry for 4-5 minutes on medium till they turn golden brown.
    1 cup finely chopped onions
  • Add tomatoes & salt and fry for 5-6 minutes till the tomatoes are cooked well and turn mushy.
    2 ¼ cup finely chopped tomatoes
  • Take off the heat, add the curd-besan mix, give a good mix and cook the mixture for 8-10 minutes till oil leaves the sides of the pan.
  • Add grated paneer & milk, give it a good mix and cook for 5-7 minutes till the paneer absorbs all the masalas.
    500 gms paneer, 1 ½ cup milk
  • Garnish with coriander leaves and serve.
    2 tablespoons finely chopped coriander leaves

Video

Notes

  1. Mustard oil is used in this recipe for its authentic taste, which may be replaced with any cooking oil of your choice.
  2. Adding milk gives it the creamy texture and so do not skip it.

Nutrition

Calories: 678kcal | Carbohydrates: 25g | Protein: 25g | Fat: 54g | Saturated Fat: 25g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 109mg | Sodium: 1130mg | Potassium: 578mg | Fiber: 4g | Sugar: 13g | Vitamin A: 1345IU | Vitamin C: 20mg | Calcium: 825mg | Iron: 1mg