Dhaba-Style Paneer Bhurji Recipe
Ingredients (Serves 3-4):
- 250g paneer, crumbled (fresh, medium-hard)
- 2 tbsp oil + 1 tbsp butter (for authentic richness)
- 1 tsp cumin seeds
- 1 large onion, finely chopped
- 1 tbsp ginger-garlic paste
- 2-3 green chilies, finely chopped (adjust to taste)
- 1 capsicum, finely chopped (optional)
- 2 medium tomatoes, finely chopped
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp garam masala
- 1 tsp kasuri methi (dried fenugreek leaves), crushed
- Salt to taste
- Fresh coriander leaves, chopped (for garnish)
- Lemon wedges (optional, for serving)
Instructions:
- Heat Fat: In a kadhai or skillet, heat 2 tbsp oil and 1 tbsp butter. Add 1 tsp cumin seeds and let them sizzle.
- Sauté Aromatics:
- Add chopped onions and sauté until golden.
- Stir in ginger-garlic paste and green chilies; cook until raw aroma disappears.
- Add capsicum (if using) and cook for 2 minutes.
- Cook Tomatoes:
- Add tomatoes and cook on medium heat until soft and oil separates (~5-7 minutes).
- Spice It Up:
- Add 1/2 tsp turmeric, 1 tsp red chili powder, 1 tsp garam masala, and salt. Mix well.
- Add Paneer:
- Fold in crumbled paneer. Cook for 3-4 minutes on low heat, ensuring spices coat the paneer. Avoid overcooking.
- Finish with Flavors:
- Sprinkle kasuri methi and fresh coriander. Mix gently.
- Serve: Garnish with more coriander. Serve hot with tandoori roti, paratha, or pav. Squeeze lemon juice for tanginess if desired.
Tips:
- For a smoky touch, use the dhungar method: Place a hot charcoal piece in the dish, drizzle oil, cover for 2 minutes.
- Use fresh, soft paneer for best texture.
- Adjust spice levels with extra green chilies or red chili powder.
Enjoy the rustic, spicy flavors of this Dhaba-style delight!
