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Paneer Bhurji Gravy

Food Wiki
Paneer bhurji gravy is a spiced and easy to prepare scrambled Indian cottage cheese curry or gravy. This flavorful curry comes together in 25 minutes and makes for a quick breakfast, lunch or dinner. Pair with roti, paratha, naan or bread to mop up the delish savory gravy.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Breakfast
Cuisine Indian
Servings 3
Calories 349 kcal

Ingredients
  

Main Ingredients

  • 200 to 250 grams Paneer (cottage cheese) – crumbled
  • 2 medium onion or 1 large onion, finely chopped or ½ cup finely chopped onion
  • 2 medium tomatoes or 1 large tomato, finely chopped or ½ cup finely chopped tomatoes
  • 1 green chili – finely chopped or ½ teaspoon, finely chopped
  • 1 teaspoon Ginger Garlic Paste
  • 1 teaspoon Coriander Powder (ground coriander)
  • 1 teaspoon cumin powder (ground cumin)
  • ½ teaspoon red chili powder
  • ¼ teaspoon turmeric powder
  • ¼ teaspoon Garam Masala
  • 3 tablespoon Curd (yogurt)
  • ½ cup water
  • 1 tablespoon chopped coriander leaves (cilantro)
  • 1 tablespoon chopped mint leaves – optional
  • 2 tablespoon chopped coriander leaves to be added later
  • 2 tablespoon butter or oil
  • 1 inch ginger – julienne for garnish
  • salt as required

Whole Spices

  • 1 inch cinnamon
  • 3 cloves
  • 2 green cardamoms
  • 5 to 6 black peppercorns
  • 2 small tej patta or 1 medium tej patta (Indian bay leaf)

Instructions
 

Preparation

  • Crumble 200 to 250 grams paneer and keep aside.
  • Chop the onions, tomatoes and green chillies. Keep aside.
  • Crush the ginger garlic in a mortar pestle and keep aside.
  • Also remove the whole spices and spice powders and keep aside.

Making Paneer Bhurji Gravy

  • Heat butter or oil in a pan.
  • 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. Saute till the spices become aromatic.
  • Then add the finely chopped onions. Mix and stir very well.
  • Sauté the onions till light golden stirring often on medium-low to medium heat.
  • Add the chopped green chilies and ginger-garlic paste.
  • Saute for a few seconds or until the aroma of ginger-garlic goes away.
  • Now add the finely chopped tomatoes. Mix very well.
  • Saute till the tomatoes soften and you see oil releasing from the sides of the masala.
  • Add coriander powder, cumin powder, red chili powder, turmeric powder and garam masala powder.
  • Stir the ground spices well and sauté for a minute on low to medium-low heat.
  • Keep the flame to its lowest, and now add the fresh curd (yogurt). Ensure that the curd is not very sour. It should be fresh curd.
  • As soon as you add curd, stir quickly and briskly.
  • Then add water and mix well.
  • Add 1 tablespoon chopped coriander leaves and mix again.
  • Bring the curry or gravy to a simmer on low to medium-low heat.
  • Then add the crumbled paneer. Also add salt according to taste.
  • Stir very well and simmer for about 1 minute till the paneer is cooked. Do not cook for long as then the paneer becomes chewy.
  • Switch off and add 2 tablespoons of chopped coriander leaves.
  • Mix and serve paneer bhurji gravy with roti, paratha, naan or bread.

Nutrition

Calories: 349kcalCarbohydrates: 16gProtein: 12gFat: 27gSaturated Fat: 11gCholesterol: 47mgSodium: 93mgPotassium: 359mgFiber: 3gSugar: 7gCalcium: 381mgIron: 1mg
Keyword Paneer Bhurji Gravy
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