Dhaba Style Paneer Bhurji Recipe

Recipe for Dhaba Style Paneer Bhurji. A very versatile recipe that pairs well with rotis, naan, phulkas and also as an excellent filling for sandwiches, rolls etc.. Recipe with step by step pictures and video.

This Dhaba Style Paneer Bhurji Recipe is very versatile. Bhurji means “scrambled”. This recipe for scrambled paneer in an onion – tomato masala pairs so well with rotis, naan and phulkas. I usually make this dish for dinner. I serve the leftover for breakfast by using the paneer bhurji as a filling for sandwich along with a little bit of mayo. It also tastes delicious as a filling in a roll. This is one recipe that can be adapted in different ways. Do try it at home. Always make extras so you can make breakfast in minutes and mornings can be easy. Perfect for lunch box rolls as the paneer bhurji stays moist for hours.

Here are other recipes from the site using paneer as the main ingredient.
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Here is the video of how to make Dhaba Style Paneer Bhurji Recipe

Here is how to do Dhaba Style Paneer Bhurji Recipe
Shred a pack of paneer (200 grams) onto a bowl. Just crumble the paneer with hand. Set aside. I have used store bought paneer today. Home made paneer works perfectly fine for making this bhurji too!. Use whatever you have on hand.

Heat oil in a pan and add in the cumin seeds, minced garlic and minced ginger. Saute for a few seconds. I have used vegetable oil for this recipe today. If making for special occasions, you can make it with ghee for a richer flavour.

Add in the finely chopped onions. Saute on a medium flame for about 12-15 minutes until the onions are nice and brown. Its very important to cook the onions until they are nicely caramelized and brown.

Add in all the spice powders and saute for a minute on a low flame. Sauteing on a low flame is key otherwise the spices will burn.

Add in the besan (Indian chickpea flour). Saute for a minute more on a low flame. Besan gives a nice volume and flavour to the paneer bhurji.

Add in the tomatoes and the green chillies. Adjust the green chillies according to taste. If you want a really spicy bhurji, add in a couple of more green chillies.

Add in the salt. Add in half a cup of water and cook for 10-15 minutes until the tomatoes are completely mushy.

If the mixture is very dry and sticking to the bottom, add little water in intervals as necessary.

Add in the chopped coriander leaves and the shredded paneer. Cook for a minute so the masalas can mix well with the paneer and become a homogeneous mixture.

Add in the cream. Mix well and cook for a minute more. The cream makes the bhurji very luscious.

Add in the fresh chopped mint leaves, mix once and remove from heat.

Serve with roti, naan and phulka or as a filling for sandwiches.

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