Amritsari cuisine is renowned for its robust flavors and hearty ingredients. The term “bhurji” refers to the process of scrambling, which is central to this dish. The dish cooks very fast with very minimal prep work or cooking time. And it pairs amazing with Naan
Ingredients for Amritsari Paneer Bhurji
Good quality paneer - You want the texture of the Amritsari paneer to be creamy and smooth, so either make fresh paneer at home or use a good quality store bought paneer. Butter and oil - A lot of Indian food calls for ghee, but this dish calls for butter and a little amount of oil. If you don’t want to use butter, you can use ghee too. Gram Flour (Besan) - Besan is one of the ingredient that make this Amritsari paneer bhurji recipe different from the other paneer bhurji I had shared earlier. Onion - Preferably red onion, but you can use white or yellow too. Don’t blend the onion, just finely chop so it cooks evenly and looks uniform with the crumbled paneer. Tomato - I use just one tomato and I don’t like to make it heavy on the tomato. It adds a mild sweetness to the dish. Garlic and Ginger - You need some finely chopped ginger and garlic. Also, a little amount of thinly sliced fresh ginger. Spices and herbs - Apart from the regular, cumin and coriander powder, chili powder and turmeric powder, you need dried fenugreek leaves. I like to add dried fenugreek leaves in the beginning of the cooking and also at the end for its robust flavor. Heavy cream - You need a small amount of heavy cream to add at the end for the creamy, rich taste of the paneer bhurji.
Steps to prepare Amritsari Paneer Bhurji
1- Start by prepping all the ingredients. Chop the onion and tomato. Finely chop garlic, ginger and green chili. And thinly slice ginger. 2- In a heavy bottom pan, melt butter with little oil in medium heat. 3- Add chickpea flour and stir it around to cook the flour for a while. 4- Scatter the chopped onion and cook until it softens. 5- Add the chopped tomato along with all the ground spices and cook the spices for 2 minutes. 6- Crush the dry fenugreek leaves and add it to the pan. Then pour little water and let all the spices cook for few minutes. 7- Crumble paneer and add to the pan. 8- Stir it around to mix every thing. 9- Pour hot water to let it simmer for few minutes. Taste for salt and add more if needed. At this stage, if you feel it’s not spicy enough, add some chopped green chili too. 10- Add chopped cilantro leaves, sliced ginger and a little bit of heavy cream. Serve Amritsari Paneer Bhurji warm with your choice of bread.
Few other Paneer Dishes you can try
Khoya Matar Paneer Paneer Paratha Air fried paneer Methi Dill Malai Paneer
Cookware used:
Knife Pan Measuring Spoon Bench Scraper
