Easy Paneer Bhurji Gravy Recipe
User Reviews
5
18 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
20 mins
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Total Time
25 mins
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Servings
3
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Calories
349 kcal
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Course
Side Dish, Main Course
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Cuisine
Indian
Easy Paneer Bhurji Gravy Recipe
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Easy Paneer Bhurji Gravy features crumbled paneer cooked in a spiced tomato and onion gravy flavored with whole spices, ginger-garlic paste, and yogurt. The dish combines aromatic masalas and fresh herbs, producing a mildly spiced, creamy curry with tender paneer pieces and a rich texture, suitable for pairing with Indian breads or rice.
Description
Paneer Bhurji Gravy starts with whole spices like cinnamon, cloves, green cardamom, peppercorns, and bay leaf sautéed in butter or oil to release fragrance. Finely chopped onions are cooked until light golden, followed by green chilies and ginger-garlic paste to build depth. Tomatoes are added and cooked until softened and oil begins to separate, indicating the masala is well cooked. Ground coriander, cumin, red chili, turmeric, and garam masala powders enhance the flavor. Crumbled paneer is mixed in, along with yogurt and water, creating a creamy gravy that coats the paneer. Fresh coriander and optional mint add brightness, while julienned ginger garnishes the dish.
The resulting curry has a balanced seasoning with soft paneer pieces nestled in a flavorful, slightly spiced sauce. It pairs well with roti, naan, or rice for a nourishing meal.
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Ingredients
Main Ingredients
- 200 to 250 grams paneer (cottage cheese) - crumbled
- 2 onion or 1 large onion, finely chopped or ½ cup finely chopped onion, medium
- 2 tomato or 1 large tomato, finely chopped or ½ cup finely chopped tomatoes, medium
- 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 Coriander leaves cilantro, chopped
- 1 tablespoon mint leaves optional, chopped
- 2 tablespoon Coriander leaves to be added later, chopped
- 2 tablespoon butter or oil
- 1 inch ginger - julienne for garnish
- salt as required
Whole Spices
- 1 inch cinnamon
- 3 cloves
- 2 green cardamom
- 5 to 6 black peppercorns
- 2 tej patta or 1 medium tej patta (Indian bay leaf, small
Instructions
Preparation
- Crumble 200 to 250 grams paneer and keep aside.
- Chop the onions, tomatoes and green chillies. Keep aside.
- Crush the ginger garlic in a mortar pestle and keep aside.
- Also remove the whole spices and spice powders and keep aside.
Making paneer bhurji gravy
- Heat butter or oil in a pan.
- 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.
- Then add the finely chopped onions. Mix and stir very well.
- Sauté the onions till light golden stirring often on medium-low to medium heat.
- Add the chopped green chilies and ginger-garlic paste.
- Saute for a few seconds or until the aroma of ginger-garlic goes away.
- Now add the finely chopped tomatoes. Mix very well.
- Saute till the tomatoes soften and you see oil releasing from the sides of the masala.
- Add coriander powder, cumin powder, red chili powder, turmeric powder and garam masala powder.
- Stir the ground spices well and sauté for a minute on low to medium-low heat.
- 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.
- As soon as you add curd, stir quickly and briskly.
- Then add water and mix well.
- Add 1 tablespoon chopped coriander leaves and mix again.
- Bring the curry or gravy to a simmer on low to medium-low heat.
- Then add the crumbled paneer. Also add salt according to taste.
- 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.
- Switch off and add 2 tablespoons of chopped coriander leaves.
- Mix and serve paneer bhurji gravy with roti, paratha, naan or bread.
Nutrition Information
Show Details
Calories
349kcal
(17%)
Carbohydrates
16g
(5%)
Protein
12g
(24%)
Fat
27g
(42%)
Saturated Fat
11g
(55%)
Cholesterol
47mg
(16%)
Sodium
93mg
(4%)
Potassium
359mg
(8%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
820IU
(16%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
1mg
Vitamin B6
1mg
Vitamin B12
1µg
(42%)
Vitamin C
19mg
(21%)
Vitamin E
2mg
Vitamin K
15µg
Calcium
381mg
(38%)
Vitamin B9 (Folate)
28µg
Iron
1mg
(6%)
Magnesium
24mg
(6%)
Phosphorus
60mg
Zinc
1mg
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 349 kcal
% Daily Value*
| Calories | 349kcal | 17% |
| Carbohydrates | 16g | 5% |
| Protein | 12g | 24% |
| Fat | 27g | 42% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 47mg | 16% |
| Sodium | 93mg | 4% |
| Potassium | 359mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 820IU | 16% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 1mg | |
| Vitamin B6 | 1mg | |
| Vitamin B12 | 1µg | 42% |
| Vitamin C | 19mg | 21% |
| Vitamin E | 2mg | |
| Vitamin K | 15µg | |
| Calcium | 381mg | 38% |
| Vitamin B9 (Folate) | 28µg | |
| Iron | 1mg | 6% |
| Magnesium | 24mg | 6% |
| Phosphorus | 60mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
18 reviews
Excellent
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