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Dhaba Style Paneer Bhurji Recipe

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

  • Total Time: 60m
  • Yield: 6 servings 1x



Ingredients for Dhaba Style Paneer Bhurji recipe

200 grams paneer, shredded
2 tablespoon vegetable oil
1/4 teaspoon cumin seeds
2 tablespoon minced garlic
2 tablespoon minced ginger
1.5 cups finely chopped onions
1/2 teaspoon red chilli powder
1/2 teaspoon turmeric powder
1 teaspoon coriander powder
1/4 teaspoon black pepper powder
1 teaspoon kasuri methi
1 teaspoon kitchen king masala
1/2 teaspoon garam masala
1 tablespoon besan (Indian chickpea flour)
1.5 cups finely chopped tomatoes
3 green chillies finely chopped
1 teaspoon salt
1/2 cup water
2 tablespoon coriander leaves, chopped
2 tablespoon cream
2 tablespoon mint leaves


  • 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.
  • Author: Suguna Vinodh
  • Prep Time: 15m
  • Cook Time: 45m

Keywords: dhaba style paneer bhurji

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