Paneer bhurji gravy is a spiced and easy to prepare. This flavorful gravy is made with onions, tomatoes, spices, herbs and curd (yogurt). The recipe comes together in 25 minutes and makes for a quick breakfast, lunch or dinner. Pair with roti, paratha, Naan or bread to mop up this delish savory gravy.
Generally the classic Paneer Bhurji is a dry or semi dry dish. This gravy or curried variation is less popular and made slightly differently. The recipe is fairly simple, easy and you don’t need to grind or puree any veggies.
INGREDIENTS:-
- 200 – 250 gm paneer
- 1 tbsp oil/ ghee
- spices – cloves , cardamom , black peppercorn , tej patta .
- onion
- green chilli
- ginnger
- garlic
- tomatoes
- corriander powder , cumin powder , chilli powder , turmeric powder , garam masala .
- 1 cup curd / yogurt
- chopped coriander.
- salt.
METHOD :-
- Crumble 200 to 250 grams Paneer.
- Heat 1 tablespoons oil in a pan. You can also use ghee.
- 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.
- Add ½ cup finely chopped onions , stir and mix very well.
- Sauté the onions until light golden on medium-low to medium heat.
- Add 1 green chili (finely chopped) and 1 teaspoon ginger-garlic paste.
- Saute for a few seconds or until the aroma of ginger-garlic goes away.
- Now add ½ cup finely chopped tomatoes , mix very well.
- Sauté stirring often till the tomatoes soften, become mushy and you see oil releasing from the sides of the masala
- Add following masala -1 teaspoon coriander powder , 1 teaspoon cumin powder , ½ teaspoon red chili powder ,¼ teaspoon turmeric powder ,¼ teaspoon garam masala powder.
- Mix the spice powders very well with the rest of the ingredients and sauté for a minute on a low to medium-low heat.
- Lower the heat or switch off the heat. Now add 1 cup fresh curd (yogurt). You can choose to skip curd if you don’t have it handy.
- As soon as you add curd, stir quickly and briskly till all the curd is incorporated with the rest of the onion-tomato masala.
- Then add ½ cup water and mix well. For a thicker gravy, add less water.
- Add 1 tablespoon chopped coriander leaves. You can add about 1 tablespoon chopped mint leaves at this point. Mix and stir again .
- Bring the curry or gravy to a simmer on a low to medium heat
- When you see the gravy simmering, add the crumbled paneer.
- add salt as required.
- 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.
- Switch off the heat and add 2 tablespoons chopped coriander leaves and 1 teaspoon ginger
- Mix again and serve paneer bhurji gravy with chapati, roti, paratha or bread.
NUTRITION :-
For 1 katori- 130 gm
Calorie – 193 kcal
Carbs- 5.8 gm
Protein – 8.2 gm
Fats – 15.4 gm
Fibre- 2.1 gm