Paneer Bhurji (Gravy Version)
Here grated or crumbled cottage cheese is simmered in spicy tomato gravy. This is a restaurant-style paneer bhurji recipe that goes well with paratha or naan.
- Prep time
- 20 min
- Cook time
- 30 min
- Yield
- 3 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 tablespoon Oil
- 1 Bay leaf
- 2 Dried red chilies (broken and stem, seeds removed)
- 3 Cloves
- 3 Black peppercorns
- 2 Green cardamoms
- ½ inch Ginger (chopped)
- 2 cloves Garlic (chopped)
- 1 Green chili (chopped)
- 3 medium or 2 cups Tomato (roughly chopped)
- 200 grams or 1 ½ cups or 7 oz Paneer (grated)
- 2 tablespoons Oil
- 1 teaspoon Cumin seeds
- ½ cup Red onion (chopped finely)
- 1 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- ½ teaspoon Cumin powder
- Salt (to taste)
- ⅓ cup Capsicum (Green bell pepper) (chopped finely)
- ⅓ cup Red pepper (chopped finely, can be replaced with green pepper)
- ½ to 1 cup Water
- 1 teaspoon Kasoori methi (dried fenugreek leaves) (crushed between your palm)
- ½ teaspoon Garam masala
- 2 tablespoons Heavy whipping cream or fresh cream or malai
- 2 tablespoons Cilantro or coriander leaves (finely chopped)
Instructions
- 1
To make tomato gravy, heat 1 tablespoon of oil in a pan on medium heat. Once hot add whole spices (bay leaf, dried chili, cloves, peppercorns, cardamom). Saute for a few seconds. You will get a nice aroma of spices.
- 2
Add roughly chopped ginger, garlic, and green chili and saute for a minute.
- 3
Mix in roughly chopped tomatoes. Cook until tomatoes are soft. Let the mixture cool down slightly.
- 4
While it is cooling, grate the paneer.
- 5
Now make a smooth puree out of cooked tomatoes.
- 6
I have used the same pan. Wipe it clean using a paper towel. Heat remaining oil in a pan on medium heat. Once hot add cumin seeds. Let them sizzle.
- 7
Then add chopped onions and sprinkle a little salt to speed up the process. Cook until the onion gets light brown in color.
- 8
Add prepared tomato gravy and mix. Cook until all the moisture evaporates. It may splutter a lot while cooking. So you can partially cover the pan with a lid. Do stir occasionally and make sure that gravy is not sticking to the bottom of the pan. It should start leaving the sides of the pan when cooked.
- 9
Add red chili powder, coriander powder, and cumin powder. Mix well and cook for a minute.
- 10
Add green and red pepper and mix.
- 11
Add water to make gravy consistency. Let it simmer for 4-5 minutes. Meantime capsicum will get cooked.
- 12
Add garam masala and kasoori methi, mix. Crush kasoori methi between your palm to release its maximum flavor before adding.
- 13
Add grated paneer and stir. Simmer for 2-3 minutes only and adjust the gravy consistency by adding water if needed.
- 14
Add heavy cream. Stir well and turn off the stove.
- 15
Garnish with chopped cilantro and paneer bhurji gravy is ready to serve.