Step-by-step
1
firstly, in a large kadai heat 2 tbsp oil, 1 tsp butter, and 1 tsp cumin. saute until the cumin turns aromatic.
2
now add 1 onion, 1 tsp ginger garlic paste, and saute until onions turn golden brown.
3
keeping the flame on low, add ¼ tsp turmeric, 1 tsp chilli powder, ½ tsp cumin powder, 1 tsp coriander powder, ¾ tsp salt, and 1 tbsp besan.
4
saute until the spices turn aromatic. adding besan gives nice thickness and body to the gravy.
5
further, add 3 tomatoes and saute well.
6
saute until the tomatoes turn soft and mushy.
7
also, add ½ capsicum and saute for a minute.
8
now add 1 cup water and mix adjusting the consistency as required.
9
further, add 200 grams of crumbled paneer and mix well.
10
cover and simmer for 2 minutes. do not overcook as the panner will turn chewy.
11
now add ½ tsp garam masala, 1 tsp kasuri methi, and 2 tbsp coriander. mix well.
12
finally, enjoy paneer bhurji gravy with pav or chapati.
Video
Notes
- firstly, make sure to add besan as it gives a nice thickness to the gravy.
- also, adding butter to the bhurji will enhance the flavour.
- additionally, do not mash the panner too much as the grainy texture will be good to have a bite.
- finally, paneer bhurji gravy recipe tastes great when served hot with lots of butter.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/paneer-bhurji-gravy-recipe-dhaba-style/