Dry Paneer Bhurji is a North Indian style stir fry made using Indian cottage cheese (paneer), onions, tomatoes, and spices. Make this protein-rich sabji in under 20 minutes and serve it for breakfast, lunch, or dinner.
2teaspoonsfinely chopped green chiliesadjust the amount as per your liking
1teaspooncoriander powder
½teaspoonturmeric powder
2 teaspoonspav bhaji masalaI used Everest brand.
1teaspoonKashmiri red chili powder
1 and ½cupscrumbled paneer homemade is best, but you can use store-bought paneer too
½teaspoonsalt or to taste
½teaspooncumin powder
½teaspoongaram masala powder
2tablespoonslime juice
2tablespoonschopped cilantro (coriander leaves)
Instructions
Heat ghee in a pan over medium-high heat.
Once the ghee is hot, add cumin seeds and asafetida. Let them crackle for 3-4 seconds.
Add onions, ginger, and garlic, and fry until the onions are slightly browned (8-10 minutes), stirring frequently.
Now, add tomatoes, green bell pepper, and green chilies, and cook for another minute. Stir frequently while cooking.
Next, add coriander powder, turmeric powder, pav bhaji masala, and Kashmiri red chili powder, and cook for 30-40 seconds.
Crumble the paneer and add it to the pan along with salt, cumin powder, garam masala powder, and lime juice, and mix well. Cook for 2-3 minutes.
Do not overcook otherwise the bhurji will turn dry.
Check for salt and add more if needed.
Garnish with chopped cilantro and serve hot.
Notes
This recipe can be easily doubled or tripled.Try to use homemade paneer to make bhurji as it will crumble nicely. If using store-bought paneer, grate it using the medium hole of a box grater or crumble it using your fingers.If using frozen paneer, make sure to thaw it to room temperature.Soaking the store-bought paneer in warm water for 10 minutes makes it very soft.You can also add goda masala, achari masala or kanda lasun masala in this bhurji.