PANEER BHURJI GRAVYWALA

PANEER BHURJI GRAVYWALA

Rate this recipe

Paneer Bhurji gravywala is a north indian gravy, generally paneer bhurji is made in a dry version like scrambled eggs but my family prefers gravy dishes rather than dry subzis, so I was searching for a recipe to satisfy their needs and tastebuds.

On a lazy afternoon I was watching my favorite food show on NDTV channel, a wonderful chef Marut Sikka used to host that show and used to share awesome mogalai authentic dishes, from him I got this awesome recipe of Paneer Bhurji Gravywala with a hint of kasoori methi to enhance taste of the gravy, I tried and it was an instant hit in my family from then onwards I prepare this dish whenever I want something different out of paneer.

This dish is also a hit even for parties or get together with friends or family, served hot with some Indian laccha parathas, phulkas, roti or nans and some onion salad to go with it. The tangy, creamy, velvety, gravy will linger to your taste buds for long and you will be craving for more of it. Do try and enjoy with your loved ones!

paneerbhurjigravywala-2_1RECIPE FOR PANEER BHURJI GRAVYWALA:

Ingredients:

  • 200 gms – Paneer
  • 2 to 3 – Big ripe Tomatoes chopped roughly
  • 1 tbsp – Ghee (Clarified butter) or Oil
  • 1 no – Bay leaf whole
  • 2 nos – Whole Red chillies
  • 2 nos – Green cardamom
  • 2 nos – Cloves
  • 2 to 3 – Whole peppercorns
  • 1 tbsp – Ginger garlic paste
  • 1 tsp – Cumin seeds
  • 1 no – Big Onion finely chopped
  • 1 tsp – Ginger and Garlic chopped
  • 2 nos – Green chillies finely chopped
  • 3 to 4 tbsp – Cashew paste
  • 1 tbsp – Roasted Kasuri methi (Dried Fenugreek Leaf) powder
  • 1 tsp – Red chilli powder
  • 1 tsp – Cumin powder
  • 1/2 tsp – Turmeric powder
  • 1/4 th tsp – Garam masala optional
  • 2 to 3 tbsp – Fresh cream
  • 2 tbsp chopped – Coriander leaves
  • 1 tsp – Lemon juice
  • 1 tbsp – Chopped tomatoes for garnish

For marinating the paneer cubes:

  • 1/4 th tsp – Ginger paste
  • 1/4 th tsp – Garlic paste
  • 1/2 tsp – Red chilli powder
  • A dash of Salt

paneerbhurjigravywala-3_1Method:

  1. First, cut the paneer into 2 equal halves and cut one-half into small dices and marinate it with the marinating ingredients.
  2. Crumble the other half and keep aside.
  3. Chop the tomatoes roughly into quarters.
  4. Now heat the Ghee or oil as you prefer in a pan add the whole spices and let them splutter, add the  ginger garlic chopped fry till golden brown and add the roughly chopped  tomatoes, salt and saute.
  5. Lower the flame, cover and cook till the tomatoes are all softened and mushy, mash it with the back of the spoon, switch off the flame, let it cool and grind it in a mixer grinder. Then, strain off the gravy with a little bit of water if required.
  6. Blend the cashew paste in the above-prepared gravy and bring it again to a boil for a while, then add the crumbled paneer and cook on low flame, switch it off and keep aside.
  7. In a pan, add some oil and saute the marinated paneer and keep aside. (Do not overcook the panner as it will become rubbery)
  8. In another pan heat some ghee or oil and cumin seeds when they splutter add the chopped onions, green chillies and ginger garlic paste fry till golden brown.
  9. Add all the dry powdered spices and fry till raw smell of the masala goes off, then add the tomato gravy with the crumbled paneer prepared earlier and the sauted marinated paneer give it a good mix, if needed you can add some water, give it a boil.
  10. Add some fresh cream  and chopped coriander with some lemon juice, taste the seasonings and adjust accordingly, cook till the gravy leaves oil and thickens.
  11. At last garnish with more chopped coriander leaves and chopped deseeded tomatoes .
  12. Serve hot with rotis, parathas or nans. Happy cooking!

paneerbhurjigravywala-4_1

5.0 from 1 reviews
PANEER BHURJI GRAVYWALA
 
Author:
Recipe type: Main Course, Veg
Cuisine: Indian
Ingredients
  • 200 gms – Paneer
  • 2 to 3 – Big ripe Tomatoes chopped roughly
  • 1 tbsp – Ghee (Clarified butter) or Oil
  • 1 no – Bay leaf whole
  • 2 nos – Whole Red chillies
  • 2 nos – Green cardamom
  • 2 nos – Cloves
  • 2 to 3 – Whole peppercorns
  • 1 tbsp – Ginger garlic paste
  • 1 tsp – Cumin seeds
  • 1 no – Big Onion finely chopped
  • 1 tsp – Ginger and Garlic chopped
  • 2 nos – Green chillies finely chopped
  • 3 to 4 tbsp – Cashew paste
  • 1 tbsp – Roasted Kasuri methi (Dried Fenugreek Leaf) powder
  • 1 tsp – Red chilli powder
  • 1 tsp – Cumin powder
  • ½ tsp – Turmeric powder
  • ¼ th tsp – Garam masala optional
  • 2 to 3 tbsp – Fresh cream
  • 2 tbsp chopped – Coriander leaves
  • 1 tsp – Lemon juice
  • 1 tbsp – Chopped tomatoes for garnish
For marinating the paneer cubes:
  • ¼ th tsp – Ginger paste
  • ¼ th tsp – Garlic paste
  • ½ tsp – Red chilli powder
  • A dash of Salt
Instructions
  1. First, cut the paneer into 2 equal halves and cut one-half into small dices and marinate it with the marinating ingredients.
  2. Crumble the other half and keep aside.
  3. Chop the tomatoes roughly into quarters.
  4. Now heat the Ghee or oil as you prefer in a pan add the whole spices and let them splutter, add the ginger garlic chopped fry till golden brown and add the roughly chopped tomatoes, salt and saute.
  5. Lower the flame, cover and cook till the tomatoes are all softened and mushy, mash it with the back of the spoon, switch off the flame, let it cool and grind it in a mixer grinder. Then, strain off the gravy with a little bit of water if required.
  6. Blend the cashew paste in the above-prepared gravy and bring it again to a boil for a while, then add the crumbled paneer and cook on low flame, switch it off and keep aside.
  7. In a pan, add some oil and saute the marinated paneer and keep aside. (Do not overcook the panner as it will become rubbery)
  8. In another pan heat some ghee or oil and cumin seeds when they splutter add the chopped onions, green chillies and ginger garlic paste fry till golden brown.
  9. Add all the dry powdered spices and fry till raw smell of the masala goes off, then add the tomato gravy with the crumbled paneer prepared earlier and the sauted marinated paneer give it a good mix, if needed you can add some water, give it a boil.
  10. Add some fresh cream and chopped coriander with some lemon juice, taste the seasonings and adjust accordingly, cook till the gravy leaves oil and thickens.
  11. At last garnish with more chopped coriander leaves and chopped deseeded tomatoes .
  12. Serve hot with rotis, parathas or nans. Happy cooking!
 

2 Comments

  1. Chaitra Hegde

    Paneer is my favorite dish to cook n Soma your recipes makes it even more enjoyable to cook n eat… Tried the Paneer bhurji twice n it tasted great!

     
    • mukherjee soma

      Thanks so much Chaitra for trying and enjoying my recipes, do. stay tuned many more such recipes are yet to come.

       

Leave a Comment

Your email address will not be published. Required fields are marked *

*

Rate this recipe: