🥘Amritsari Paneer Bhurji Recipe
Learn to make authentic Amritsari paneer bhurji with spice-coated paneer in rich tomato gravy. Street-style recipe better than any restaurant.
Ingredients
- 1 tablespoon neutral oil
- 1 tablespoon butter
- 1 medium onion finely chopped
- 5 cloves garlic minced
- 1 inch ginger minced
- 1 ½ tablespoons chickpea flour (besan/garbanzo bean flour)
- 3 medium tomatoes finely chopped
- fine sea salt to taste
- 2 teaspoons red chilli powder
- 1 teaspoon coriander powder
- ½ teaspoon turmeric powder
- ½ teaspoon cumin powder
- 300 ml water
- 4 tablespoons yoghurt
- 400 g paneer crumbled
- 1 tablespoon dried fenugreek leaves (kasuri methi)
- 1 pinch garam masala
- 1 pinch ground cardamom powder
- 2 tablespoons double cream to serve, optional
- 1 handful fresh coriander (cilantro), chopped to serve, optional
Instructions
- Heat 1 tablespoon neutral oil and 1 tablespoon butter in a large kadai or deep-sided frying pan over medium flame.
- Once the butter melts, add 1 medium onion (finely chopped), 5 cloves garlic (minced), and 1 inch ginger (minced). Sweat off the aromatics until they've softened, around two minutes.
- Add 1 ½ tablespoons chickpea flour to the pan and cook, stirring constantly, for around 2 minutes. The chickpea flour should let off a beautifully nutty aroma and turn slightly golden once cooked.
- Next, add 3 medium tomatoes (finely chopped) along with fine sea salt (to taste), 2 teaspoons red chilli powder, 1 teaspoon coriander powder, ½ teaspoon turmeric powder, and ½ teaspoon cumin powder. The juiciness from the onions stops the spices from burning. Mix well and continue to cook for 5 minutes, stirring regularly, until the tomatoes have softened and the mixture has become jammy. Oil should separate from the sides of your gravy.
- Pour in 300 ml water and 4 tablespoons yoghurt. Mix well and turn the flame to medium-low. Let the mixture simmer until thickened, a few minutes.
- Roughly crumble 400 g paneer and add to the pan. Stir in.
- Rub 1 tablespoon dried fenugreek leaves between your palms to release the aroma, then add to the pan along with 1 pinch garam masala and 1 pinch ground cardamom powder. Mix these into the Amritsari paneer bhurji and turn off the flame.
- Finish the dish with 2 tablespoons double cream drizzled on top and 1 handful fresh coriander (finely chopped) sprinkled over, then serve.
Equipment
Nutrition
Calories: 412kcalCarbohydrates: 14gProtein: 18gFat: 32gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 75mgSodium: 94mgPotassium: 401mgFiber: 3gSugar: 6gVitamin A: 1239IUVitamin C: 17mgCalcium: 558mgIron: 1mg
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