Paneer bhurji | punjabi dhabba paneer bhurji

Paneer bhurji , punjabi dhabba paneer bhurji , dahi paneer bhurji, amristari paneer bhruji, dhabba style paneer bhurji , street style bhurji Check out the paneer bhurji recipe and If you like the video pls SUBSCRIBE to my channel. Also checkout Paneer stuffed Paratha video For an easy breakfast combo 

Dhaba-style paneer bhurji

there are many versions of bhurji with paneer. for packing for school lunch I prefer this moist paneer bhurji. if you pack it for school lunch it stays good for hours. 

Should I soak paneer for moist bhurji?

 store-bought paneer can be dry you can Soaking them in water makes them light and soft. Pat them completely dry then grate.

crumble or grate

you can crumble or grate the paneer according to your preference. the gravy consistency depends on the paneer softness

should I dry-roast besan separately

since I have sauteed besan with onion and  then cooked it in curd so besan won't taste raw

the consistency of paneer bhurji

depends on the consistency you need. if you prefer gravy type add extra water and boil

how to serve

it tastes best with bread toast, you can also serve it with chapathi or paratha. in my home, we also like it with dosai.

protein in bhurji

combo of paneer, curd, and besan makes it perfect for a protein-rich 

Ingredients

Marinate

3/4 cup thick curd

1 teaspoon garam masala

1/2 teaspoon cumin powder

1 teaspoon coriander powder

3/4 cup water

1 teaspoon chilli powder

Kasoori methi

1 teaspoon Pav bhaji masala

1 teaspoon lemon juice

Bhurji

1 tablespoon oil

1/2 tablespoon besan flour

1 tablespoon butter + extra

1/2 cup water

1 teaspoon cumin seeds

2 garlic

1 kg paneer

1/4 Capsicum

1 tomato

1/4 cup milk

1 tablespoon heavy cream

Coriander leaves

Butter

Green chilli

how to make the best paneer bhurji with step-by-step pictures

• first, whisk the curd well

• Add all the ingredients under “marinate”; mix well

• heat oil and butter

• Saute besan flour

• Add onion, garlic, and cumin seeds; saute well

• Add capsicum; saute for a minute

• Add tomato; saute till they turn slightly mushy

• add buttermilk and water; boil

• Cover and cook for 6 minutes

• Add paneer and milk

• Cover and cook for 2 minutes
• Finally add heavy cream, butter, green chilli