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Calling all paneer lovers! Craving a flavorful, vibrantly spiced paneer dish bursting with street food vibes? Look no further than Amritsari Paneer Bhurji! This North Indian delight features crumbled paneer cooked in a rich and aromatic onion-tomato gravy, infused with the magic of Jyoti Foods' spices.
Making Amritsari Paneer Bhurji is surprisingly simple. With Jyoti Foods' spices and our easy-to-follow recipe, you can recreate this restaurant-worthy street food experience at home!
Ingredients:
- 2 tbsp vegetable oil
- 1 tbsp butter
- 1 tsp JF cumin whole / jeera
- 1 tbsp kasuri methi
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 green chili, finely chopped (adjust to preference)
- 1 inch ginger, grated
- 1 tsp JF coriander / dhaniya powder
- ½ tsp JF turmeric / haldi powder
- ½ tsp JF red chili / lal mirch powder (adjust to preference)
- 1 tsp JF garam masala
- 1 can (400ml) chopped tomatoes
- ½ cup water (or more as needed)
- 200 gms paneer, crumbled
- ¾ cup yogurt, whisked
- Salt to taste
- 2 tbsp besan (gram flour)
- Fresh cilantro leaves, chopped, for garnish
Instructions:
Making the Besan Coating:
- In a small bowl, whisk together besan (gram flour) with water to form a thin batter.
Making the Amritsari Paneer Bhurji:
- Heat oil and butter in a large pan or kadai over medium heat. Add cumin seeds and let them splutter.
- Add kasuri methi (dried fenugreek leaves) and fry for a few seconds until fragrant.
- Add chopped onions and cook until golden brown.
- Add ginger, garlic, and green chili. Sauté for another minute until the raw smell disappears.
- Add coriander powder, turmeric powder, red chili powder, and garam masala. Sauté for another minute, allowing the spices to release their aroma.
- Add chopped tomatoes and cook until they soften and release their juices. Mash the tomatoes with a spoon for a smoother consistency.
- Add water (½ cup to start) and bring to a simmer. Season with salt to taste.
- (Optional) Dip the crumbled paneer pieces into the besan batter and coat them lightly.
- Gently add the coated or uncoated paneer pieces to the simmering gravy.
- Cook for 2-3 minutes, allowing the paneer to heat through.
- Stir in the whisked yogurt and cook for another minute, being careful not to curdle the yogurt.
- (Optional) Add a splash of cream for extra richness.
- Garnish with chopped fresh cilantro leaves.
- Serve hot with roti, paratha, or naan.
Tips:
- For a tangier flavor, add a teaspoon of mango powder along with the other spices.
- You can adjust the amount of red chili powder to your spice preference.
Amritsari Paneer Bhurji is a beautiful symphony of textures and flavors. The melt-in-your-mouth paneer gets a delightful crunch from toasted gram flour (besan), while the creamy tomato gravy is infused with warming spices and a touch of tangy yogurt. The result is a dish that's both comforting and exciting for your taste buds.
