4 February, 2024
Paneer Bhurji Recipe | Using Fresh Homemade Paneer
Paneer Bhurji Recipe Using Fresh Homemade Paneer
Paneer Bhurji is a popular and delicious Indian dish made with crumbled Paneer (Indian Cottage Cheese) cooked with Spices. It’s a quick and easy dish that is often enjoyed for breakfast or as a side dish with Roti (Indian Flatbread).
In this recipe, you can use either homemade Paneer or ready-made Paneer, depending on your preference and convenience. If you have time and inclination, making Paneer at home can be a rewarding experience, and it allows you to control the freshness and quality of the Paneer. However, if you are short on time, using store-bought Paneer is a convenient alternative.
Paneer Bhurji, with its vibrant colors, aromatic spices, and homemade Paneer, encapsulates the essence of Indian cuisine. The journey from Milk to plate not only adds a personal touch to the dish but also makes the entire culinary experience a labor of love.
Homemade Paneer
The journey of Paneer Bhurji begins with the creation of Paneer at home. Making Paneer involves curdling Milk and separating the curd from Whey. Boiling full-fat Milk and adding a few tablespoons of Lemon Juice or White Vinegar triggers this magical transformation. The result is soft, crumbly Paneer that serves as the base for our flavorful Paneer Bhurji.
Let’s get started with the Recipe for Homemade Paneer.
INGREDIENTS:
| 2 Litres Full Fat Milk |
| 2 – 3 tsp Vinegar or Lemon Juice |
| 2 – 3 tsp Water |
STEP-BY-STEP RECIPE
- Boil the Milk in a heavy-bottomed pan.
- Once it comes to a boil, reduce the flame.
- Add Lemon Juice or Vinegar to the boiled Milk.
- If you are using Vinegar, then dilute it with equal parts of Water and use the diluted Vinegar.
- The Milk will start to curdle.
- When the Whey (greenish liquid) is separated completely, turn off the heat.
- Strain the mixture either through a muslin cloth or a fine sieve to separate the Paneer from Whey.
- Rinse the Paneer under Running Water to remove any residual lemon juice or vinegar.
- Keep the Paneer aside in a strainer or muslin cloth for about 30 minutes to an hour to let excess water drain.
Let’s get started with the Paneer Bhurji recipe.
INGREDIENTS:
| 250 Grams Paneer |
| 2 tsp Butter or Oil |
| 1 tsp Cumin Seeds |
| 2 Onions (finely chopped) |
| 1 Tomato (chopped) |
| 1 tsp Ginger (grated) |
| 1 Green Chilli (chopped) |
| Salt to Taste |
| ½ tsp Turmeric Powder |
| ½ tsp Red Chilli Powder |
| 1 tsp Coriander Powder |
| Fresh Coriander Leaves |
STEP-BY-STEP RECIPE GUIDE FOR PANEER BHURJI
- Heat Oil in a pan over medium heat.
- Add Cumin Seeds and let them splutter.
- Now add chopped Onions, and sauté until Onions turn golden brown.
- Add grated Ginger and Spices; Salt, Turmeric Powder, Red Chilli Powder, and Coriander Powder.
- Mix well and cook the spices for a minute.
- Adjust Salt and spice levels as needed.
- Now add chopped Green Chillies and chopped Tomatoes.
- Cook until Tomatoes become soft and the Oil starts to separate.
- Crumble the Paneer and add it to the prepared masala mixture.
- Mix everything together and cook for 3 to 4 minutes.
- Garnish with fresh Coriander Leaves and serve.
Serve Paneer Bhurji hot with Chapati, parantha, or as filling in Sandwiches.
