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.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 20 minutes
  • Total time: 25 minutes
  • Yield: 3
  • Category: Main Course, Side Dish
  • Cuisine: North Indian, Punjabi

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)
  • 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))

Method

Preparation

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

Making paneer bhurji gravy

  1. Heat butter or oil in a pan.
  2. 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.
  3. Then add the finely chopped onions. Mix and stir very well.
  4. Sauté the onions till light golden stirring often on medium-low to medium heat.
  5. Add the chopped green chilies and ginger-garlic paste.
  6. Saute for a few seconds or until the aroma of ginger-garlic goes away.
  7. Now add the finely chopped tomatoes. Mix very well.
  8. Saute till the tomatoes soften and you see oil releasing from the sides of the masala.
  9. Add coriander powder, cumin powder, red chili powder, turmeric powder and garam masala powder.
  10. Stir the ground spices well and sauté for a minute on low to medium-low heat.
  11. 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.
  12. As soon as you add curd, stir quickly and briskly.
  13. Then add water and mix well.
  14. Add 1 tablespoon chopped coriander leaves and mix again.
  15. Bring the curry or gravy to a simmer on low to medium-low heat.
  16. Then add the crumbled paneer. Also add salt according to taste.
  17. 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.
  18. Switch off and add 2 tablespoons of chopped coriander leaves.
  19. Mix and serve paneer bhurji gravy with roti, paratha, naan or bread.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.