Paneer Bhurji Recipe | Dry Paneer Bhurji – Street Style

Paneer Bhurji Recipe | Dry Paneer Bhurji – Street Style with detailed photo and video recipe. A simple, easy and tasty paneer recipe, similar to very popular egg bhurji or anda bhurji for vegetarians or no-egg eaters. This Indian paneer curry recipe is widely appreciated by all groups and can be served with roti, naan or chapati for lunch and dinner. There are many ways to make this curry, but this recipe is a dry variant without a gravy base.

Paneer Bhurji Recipe | Dry Paneer Bhurji – Street Style with step-by-step photo and video recipe. Perhaps one of the simple and easy paneer recipes, yet with an amazing taste when served with Indian flatbreads. Unlike other paneer gravy recipes, this recipe is a dry version with scrambled paneer and without any tomato and onion gravy sauce.

While the paneer bhurji is often served and enjoyed with roti or chapati, I use the leftover bhurji for breakfast and snacks. This crumbled paneer recipe can also be sandwiched between 2 bread slices with some sliced tomatoes and onions. This can be an ideal breakfast recipe and I even grill, to prepare the grilled bhurji paneer sandwich recipe. Further, the leftover bhurji can also be stuffed within a roti, or chapathi to prepare roll or paneer bhurji frankie. I improvise it by adding some chopped carrots and onions with maggie hot and sweet tomato ketchup. The use cases of this dry variant are myriad, but takes only a few minutes to prepare with basic ingredients.

Furthermore, some important tips and considerations while preparing this dry paneer bhurji recipe. Firstly, always use fresh and moist homemade paneer for this recipe. There are 2 advantages to this, it can be easily crumbled and the bhurji would not be dry. Secondly, preparing the bhurji should not take more than 10 mins, so it is always recommended to prepare it just before serving. Also, if you feel the recipe is dry, you may sprinkle some water before reheating it. Lastly, to make it even more spicier, add 1 tsp of pav bhaji masala with other spices. I have not added it and I have kept it simple, but you are more than welcome to add it.

Finally, I would like to highlight my other Indian Curry Recipes Collection with this post. this mainly includes palak paneer, paneer butter masala, matar paneer, shahi paneer, malai kofta, dum aloo, soya bean curry, sprouts curry and veg kurma recipe. In addition, I request you to check my other recipes collection board like,

• Paneer Recipes Collection
• Indian Sweet Recipes Collection
• Roti Recipes Collection

About Dry Paneer Bhurji

An easy and simple paneer curry recipe prepared with scrambled paneer grates with a range of spices in a tomato onion base. Paneer Bhurji is a vegetarian version of egg bhurji with the same texture and taste but without the use of egg. It can be a perfect curry to be served with a range of Indian flat bread including sandwich breads and pav bread. In addition, it can also be used as a stuffing for different types of rolls and sandwiches.

There are many different ways to make this Paneer Bhurji recipe, but the most common way is to make a dry variant. The dry variant use case is myriad, but it perfectly matches or sides with different types of bread. The other variation is the gravy version and the gravy version is mainly derived from the tomato onion base. In addition, it can be further extended by adding other veggies, but it can lose its bhurji texture.

Video Recipe

Recipe Card For Dry Paneer Bhurji

How to Make Paneer Bhurji with Step-by-step Photos

1. firstly, in a large kadai heat oil and saute cumin seeds till they turn aromatic.
   
2. further add onions, green chilli and ginger-garlic paste.
3. saute well till the onions turn slightly golden brown.
   
4. now add tomatoes and saute till they turn soft and mushy.
   
5. additionally, add ½ tsp red chilli powder, ¼ tsp turmeric, ½ tsp garam masala powder and salt to taste.
   
6. roast the spices on low flame for a minute.
   
7. furthermore add crumbled paneer / cottage cheese and mix gently.
   
8. mix gently without mashing out paneer.
   
9. cover and simmer for 3 minutes till the paneer gets cooked well. do not over cook paneer, as they turn hard and chewy.
   
10. also add crushed kasuri methi and coriander leaves.
    
11. mix gently, making sure everything is combined well.
    
12. finally, serve paneer bhurji hot with chapathi or paratha.
    

Notes

• Firstly, use fresh homemade paneer for more juicy and tasty paneer bhurji.
• Also instead of chili powder, add pav bhaji masala for more flavours.
• Additionally, add finely chopped capsicum to make bhurji more colourful.
• Finally, paneer bhurji taste great when served hot and slightly spicy.