Paneer Bhurji with gravy – Restaurant style
Paneer Bhurji with gravy - Restaurant style
There are two types of Paneer Bhurji - 1. dry 2. with a bit of gravy. Most restaurants serve Paneer Bhurji with gravy. I have tried the dry version of it also. But I personally find the gravy version tastier than the dry one. The dry version chokes in the throat when consumed with naan or parathas and doesn't blend with rice. On the contrary, the curry in the other version helps to maintain the taste of spices and it goes really well with rice or with naan and parathas. So today, I am sharing with you Paneer Bhurji with gravy. And the beauty of the recipe is that the consistancy is adjustable to dry, semi dry or mostly liduid. It looks and tastes exactly like the one from a restaurant or dhaba. I guarantee for the best taste!
- vegetable chopper
- garlic chopper
- non-stick pan
- 1 tsp chopped/paste garlic
- 1 tsp ginger paste
- 1 tbsp ghee clarified butter
- 1+1 tbsp butter
- 1 big size onion
- 1 big size capsicum / bell pepper
- 2 medium size tomatoes
- 1 tsp chopped green chillies optional
- 1/4 cup chopped coriendar leaves
- 1 & 1/2 cup grated paneer Indian cottage cheese
- 1/4 tsp turmeric powder
- 1 tbsp verly mild chilli powder
- 1/2 tsp garam masala or 1 tsp spice mix for dal and curry
- 2 tsp dhanajeera powder dhanajiru
- 1 tsp maggi masala -e-magic can be replaced with kitchen king masala
- 1 tsp hot chilli powder adjust measurement according to your taste
- 2 tbsp fresh cream cream from milk (also called 'malai')
- 1 tsp kasoori methi dry fenugreek leaves
- 1 tsp salt adjust measurement according to your taste
- Chop onion, tomatoes, green chillies, coriander, and capsicum finely.
- Grate Paneer.
- Combine 1 tbsp ghee and 1 tbsp butter in a non-stick pan. Place the pan on low flame.
- Saute garlic and ginger paste for about a minute or until its raw aroma disappears and it starts getting slightly crunchy.
- Add chopped onions.
- Saute till it gets cooked beyond being translucent and reaches to the stage where it looks golden and slightly caramalized. Mix continuously for even cooking.
- Next, add capcicum and saute till they are almost cooked. Mix continuously for even cooking.
- Add to it the mild chilli powder, turmeric powder, maggi masala-e-magic, salt and dhanajeera powder. Combine everything very well
- Saute till the spices are cooked and oil oozes. This is a very important step and the spices must be cooked on low flame.
- Add tomatoes.
- Saute until they are cooked to the point of getting to be pulpy.
- Add hot chilli powder, salt and green chillies and saute again till oil oozes. Mix frequently to avoid scorching. You may raise the flame to high.
- Add about 1/2 cup water. Stir well.
- Add paneer and combine everything very well. Bhurji will look quite dry at this point. Turn the flame low again.
- Add fresh cream.
- Crush kasuri methi between your palms over the bhurji.
- Add coriander leaves and butter
- Combine everytbing well. Oil will start oozing soon. Use this bhurji as it is if you like it dry.
- Add around 150 ml water ( or more/less to get your desired consistency) in it. Turn the flame medium-high and wait till oil much oil floats on the surface of bhurji. Go for this step just before the time of serving.
- Transfer Paneer Bhurji in a serving bowl, garnish with some chopped coriendar leaves and serve immediately with naan/ roti/ paratha and/or with rice.
- This dish can serve 3 adults if it is going to be combined with naan and rice both. It can serve 4 otherwise.
- You can adjust the measurement of all the fats (ghee, butter and fresh cream) as per your choice.
- Add more or less water in bhurji to get the consistency of your choice.
- Cooking on low flame is advisable to bring out the aroma and taste of spices.
- Stir continuously for even cooking.