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How to Make Amritsari Paneer Bhurji at Home | Street Style Paneer Bhurji Recipe | Payal’s Passion

Paneer & Paneer Recipes are really amazing. Paneer or cottage cheese has a lot of health benefits. Bhurji on the other hand In Hindi originates from the word bhur bhura (“भुरभुरा”). It basically describes an object’s tendency to crumble. Combined together they form the Paneer Bhurji or Crumbled Cottage Cheese.

The most famous and the most relished paneer bhurji recipe is the Street Style Amritsari Paneer Bhurji. This Street Style Paneer Bhurji comes from the streets of Amritsar, Punjab. It is the best breakfast you can have when in Amritsar. It can be an integral part of your lunch recipes as well as dinner recipes.

For a long time this paneer recipe has been a secret. Here we bring to you the most authentic Amritsari Paneer Bhurji Recipe and the secret ingredient that gives this paneer bhurji its unique taste. It is best served with Bread slices, Onion Rings & Mint Coriander Chutney. You can also serve it Pav or Kulchas.

So without further delay let us learn how to make this delectable Street Food – The Amritsari Paneer Bhurji.

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Print Recipe
Street Style Amritsari Paneer Bhurji
As the name suggests Amritsari Paneer Bhurji is a street food from Amritsar Punjab. Follow this Step-By-Step Guide to make this delectable dish at your home.
Prep Time 15 Minutes
Cook Time 30 Minutes
Servings
People
Ingredients
Prep Time 15 Minutes
Cook Time 30 Minutes
Servings
People
Ingredients
Instructions
Preparing the Secret Masala
  1. To a Wok, on low flame, add 1 Tbsp. Gram Flour /Besan. Dry roast the gram flour till you get a sweet aroma & till it slightly changes color.
  2. At this point add 2 Tsp. Dried Fenugreek Leaves / Kasuri Methi by crushing them between your palms. Mix and Roast for another 5 to 10 seconds.
  3. Turn the heat off after roasting Gram Flour & Dried Fenugreek Leaves for 5 to 10 seconds. Now add ½ Cup Curd / Yogurt, 1 Tsp. Salt, ½ Tbsp. Kashmiri Red Chili Powder / Kashmiri Lal Mirch, 1 Tsp. Pav Bhaji Masala, ½ Tsp. Chaat Masala & 1 Tsp. Turmeric Powder / Haldi.
  4. Mix well. Mix till the spices merge with the curd and till you get a smooth paste. Make sure no lumps remain. This Gram Flour, Curd and spice mixture is the secret ingredient that gives our paneer bhurji a unique taste.
  5. Keep the masala aside once ready.
Cooking the Amritsari Paneer Bhurji
  1. To a preheated wok, on medium flame, add 1 Tbsp. clarified butter / ghee and 2 Tbsp. Butter. Clarified butter is added with salted butter to avoid the burning of salted butter.
  2. When Clarified Butter / Ghee & Butter melt, then add the remaining ½ Tbsp. Kashmiri Red Chili Powder / Kashmiri Lal Mirch and stir. The red chili gives our dish a good color and taste.
  3. After adding Kashmiri Red Chili Powder / Kashmiri Lal Mirch, add 2 Pcs Onions chopped thin and lengthwise. Cook the onions for 5 to 7 minutes will they become soft.
  4. After cooking the onions for 5 to 7 minutes the onion become soft. Now add 1 Pcs Finely Chopped Green Chili / Hari Mirch & ½ Tbsp. Finely Chopped Ginger. Stir & cook for another 2 to 3 minutes.
  5. After cooking for about 2 to 3 minutes add 3 Pcs Tomatoes, Chopped Thin and Lengthwise. Save a few tomatoes for the final step.
  6. Cook the tomatoes with the mixture till they get mushy. This would take around 4 to 5 minutes.
  7. After the tomatoes become mushy add 1 Tsp. Regular salt & 2 Tsp. Coriander Powder / Dhaniya Powder. Mix the spices well. Using a spatula and a very light hand, mash and saute the tomatoes. Saute for about 2 minutes.
  8. After the masala is cooked well, add the the Curd & Gram Flour masala mix that we prepared initially. Mix the Curd & Gram Flour Masala with the Onion, Tomato & Spice mix.
  9. Stir continuously and cook the masala mix for 2 to 3 minutes on medium flame. Stirring is necessary otherwise the masala will stick to the base of the pan. If the masala starts sticking to the pan base then you can add 2 to 3 Tbsp. water to the masala.
  10. After cooking the masala for 2 to 3 minutes & adding water, add 200 Grams of Crumbled Cottage Cheese / Paneer. Mix the Cottage Cheese / Paneer well with the masala.
  11. After mixing the cottage cheese / paneer with the masala, turn the heat to low and cook for another 5 minutes & till our Paneer Bhurji leaves Clarified Butter / Ghee on the surface.
  12. After cooking for 5 minutes when our Paneer Bhurji leaves Clarified Butter / Ghee on the surface, add ½ a Cup of Milk. Mix the Milk well with the Bhurji.
  13. After mixing the milk well add in the order – 1st ½ Tsp Garam Masala and mix with Bhurji. After mixing the Garam Masala add remaining Tomatoes and mix well with Bhurji. After the tomatoes, add a little Finely Chopped Fresh Coriander Leaves mix well with Bhurji. Finally, turn the heat to low and cook for 2 to 3 minutes and our Paneer Bhurji leaves Clarified Butter / Ghee on the surface.
  14. Turn the heat off after our Paneer Bhurji leaves Clarified Butter / Ghee on the surface.
  15. Dish out in a serving bowl and garnish with Finely Chopped Fresh Coriander Leaves, Lengthwise Cut Green Chili & Julienne Ginger. Finally to double the taste add a small block of butter on hot bhurji right before serving it.
  16. Serve with Bread Slices, Raw Onion Rings & Min Coriander Chutney. You can serve them with kulchas too.
Recipe Notes

Contact Chef: Payal Jethani

Tips: Clarified butter is added with salted butter to avoid the burning of salted butter. Add good quantity of butter for a better taste. Adjust Salt as per your requirement. Masala prepared initially is the secret ingredient that gives a unique taste to our Bhurji.

Tricks: The order of adding ingredients in step 13 is what gives our bhurji its crunch.

Dips: Mint & Coriander Chutney

Goes well with: Bread Slices, Raw Onion Rings & Mint-Coriander Chutney.

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