This Amritsari Paneer Bhurji is a comforting North Indian dish that's quick to make and packed with flavor. Inspired by the vibrant Indian street food, this version skips onion and garlic.
Making this Amritsari Paneer Bhurji at home is easy and quick with pantry staple ingredients. This recipe has a street-style twist to the traditional Paneer Bhurji (No Onion No Garlic)!
Jump to:
Amritsari Paneer Bhurji without Onion and Garlic
If you are a regular visitor to my site, you may know that I love making different paneer curries without onion and garlic.
Like most Indian families, my family loves paneer, so I try to include it in many dishes. And being a vegetarian, it is necessary to include this protein source in the diet.
So, this Amritsari Paneer Bhurji, made without onion and garlic, is a new addition to my paneer dishes. It is creamy, thick, luscious, buttery, spicy, and packed with flavor. The recipe is straightforward with only pantry staples.
It is made with grated paneer in yogurt and tomato-based gravy. The addition of roasted chickpea flour makes the curry thicker and flavorful. I have used pav bhaji masala to get the street-style flavor. However, you can add your choice of spices and make the curry as spicy as you prefer.
Use soft and fresh paneer to make Amritsari Paneer Bhurji. You can either use grated paneer or crumbled paneer, as you prefer.
You can serve this delicious paneer dish with bread, pav, naan, kulcha, or roti.
Why You Will Love This Recipe
- This Amritsari Paneer Bhurji is without onion and garlic but full of flavors, and delicious.
- The recipe is easy to follow, but it will give you a street-style dish.
- This recipe is for you if you want to try something different than regular paneer bhurji.
- You will need spices and herbs that are readily available in the pantry.
- Amritsari Paneer Bhurji can be served with Pav, Bread, Naan, Kulcha, or Roti.
Ingredients and Notes
- Oil and Butter: I used both oil and butter to achieve the authentic taste of street-style food. However, to keep it low-calorie, you can skip adding butter or add very little.
- Besan (Chickpea Flour): Adding besan makes the gravy thicker. Also, roasting it with oil makes it aromatic and adds flavor to the dish.
- Yogurt: I highly recommend using plain but thick yogurt to make this Amritsari Paneer Bhurji. If we use thin yogurt, it will curdle as soon as we add it to the pan. If you do not have thick yogurt, use hung yogurt or plain Greek yogurt. Also, do not use sour yogurt.
- Ground Spices and Seeds: We need basic ground spices such as turmeric powder, red chili powder, coriander powder, and asafoetida. I have also added garam masala and pav bhaji masala. Adding cumin seeds provides an earthy flavor to the dish.
- Kasoori Methi: Kasoori methi is dried fenugreek leaves, which add a pleasant flavor to the dish.
- Green Chilies and Ginger: Green chilies add spiciness, and ginger provides an earthy flavor to the dish. Add green chilies accordingly, depending on how spicy you want the Amritsari Paneer Bhurji. If you follow a strict Jain diet, you can skip adding ginger.
- Tomatoes and Celery: Use ripe tomatoes that are not sour for the best result. I like to add finely chopped celery to this Amritsari Paneer Bhurji. But it is optional, and you can skip it.
- Paneer: For the best taste, it is always essential to use fresh and soft paneer. If you use store-bought paneer, place the block in hot water for 15-20 minutes to soften it. I have grated the paneer, but you can also crumble it with your hands. If you want to know how to make paneer at home, check out this recipe: How to Make Paneer.
- Coriander Leaves: Add freshly chopped cilantro for more flavor.
How To Make Amritsari Paneer Bhurji
Roasting the Besan
- Heat oil in a pan and add besan.
- Roast for 2 minutes or until aromatic, stirring continuously.
- Turn off the heat and add Kashmiri red chili powder.
- Stir well and set aside to cool down slightly.
Making the Yogurt Mixture
- In a small bowl, add yogurt, salt, hing, turmeric powder, coriander powder, Kashmiri red chili powder, garam masala, and pav bhaji masala.
- Stir the mixture well until it is smooth and lump-free.
- Add roasted chickpea flour and kasoori methi to the yogurt mixture, stir well, and set aside.
Making the Amritsari Paneer Bhurji
- Crush the green chili and ginger in a mortar and pestle.
- You can also use chili and ginger paste instead of using a mortar and pestle.
- Heat oil and butter in a pan and add cumin seeds.
- Once the cumin seeds start to sizzle, add crushed chili and ginger.
- Stir well and saute for a few seconds.
- Add the chopped celery and tomatoes.
- Mix well, and cook until tomatoes are soft and thoroughly cooked.
- Now, turn the heat to low and add the yogurt mixture.
- Stir immediately.
- Cook the gravy for 8-10 minutes on low to medium heat, until the oil separates from the sides.
- Add ½ cup of water or as required to adjust the consistency and cook the gravy for an additional 2-3 minutes.
- Add grated paneer, salt to taste, and mix well.
- Cook for 3-4 minutes, stirring occasionally.
- If paneer bhurji is too thick, add water to adjust the consistency.
- Finally, add finely chopped coriander leaves, mix well, and transfer to a serving bowl.
Serving Suggestions
Serve this delicious Amritsari Paneer Bhurji with any Indian flatbread of your choice.
It pairs well with Roti, Pav, Bread, Naan, Kulcha, Paratha, or this Whole Wheat Kulcha.
Recipe Tips For Amritsari Paneer Bhurji
Paneer: For the best results, use fresh and soft paneer. If you make paneer at home, use only full-fat or whole milk.
Chickpea Flour (Besan): You can also dry roast the besan instead of roasting it in oil.
Yogurt: Use fresh and thick yogurt that is not sour. Thin or low-fat yogurt will curdle as soon as it is added to the pan. If you have yogurt with a thinner consistency, hang it for an hour to remove excess whey. You can also use plain Greek yogurt.
Gravy: It is essential to cook the gravy well to remove the raw taste and smell. So, cook the tomatoes until soft and mushy. Also, after adding the yogurt mixture, cook it until the raw flavor of the yogurt goes away and the fat separates from the sides.
Spices: Add spices according to your spice level and preference.
More Delicious Paneer Curries
Amritsari Paneer Bhurji (No Onion No Garlic)
Video
Ingredients
For Roasting the Besan
- 1 tablespoon oil
- 1 tablespoon chickpea flour (besan)
- 1 teaspoon Kashmiri red chili powder
For Yogurt Mixture
- ½ cup thick plain yogurt
- Salt to taste
- ¼ teaspoon asafoetida
- ½ teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon red chili powder or to taste
- 1 teaspoon pav bhaji masala
- ½ teaspoon garam masala
- Prepared roasted besan mixture
- 1 teaspoon Kasoori methi
For Amritsari Paneer Bhurji
- 1 teaspoon oil
- 1 tablespoon butter
- 1 teaspoon cumin seeds
- 1 green chili
- 1- inch ginger peeled
- ½ cup finely chopped celery
- 2 medium tomatoes, finely chopped
- Prepared yogurt mixture
- Salt to taste
- Water
- 300 g paneer (grated or crumbled)
- 1 tablespoon finely chopped coriander leaves
Instructions
Roasting the Besan
- Heat oil in a pan and add besan and roast for 2 minutes or until aromatic, stirring continuously. Turn off the heat and add Kashmiri red chili powder. Stir well and set aside to cool down slightly.
Making the Yogurt Mixture
- In a small bowl, add yogurt, salt, hing, turmeric powder, coriander powder, chili powder, garam masala, and pav bhaji masala. Stir the mixture well until it is smooth and lump-free.
- Now, add the prepared roasted besan mixture and kasoori methi to the yogurt mixture, stir well, and set aside.
Making the Amritsari Paneer Bhurji
- Crush the green chili and ginger in a mortar and pestle. You can also use chili and ginger paste instead of using a mortar and pestle.
- Heat oil and butter in a pan and add cumin seeds. Once the cumin seeds start to sizzle, add crushed chili and ginger. Stir well and saute for a few seconds.
- Add the chopped celery and tomatoes, mix well, and cook until tomatoes are soft and thoroughly cooked.
- Now, turn the heat to low and add the yogurt mixture. Stir immediately, then cook the gravy for 8-10 minutes on low to medium heat, until the oil separates from the sides and the raw flavor of the yogurt goes away.
- Add ½ cup of water or as required to adjust the consistency and cook the gravy for an additional 2-3 minutes.
- Add grated paneer, salt to taste, and mix well. Cook for 3-4 minutes, stirring occasionally. If paneer bhurji is too thick, add water to adjust the consistency.
- Finally, add finely chopped coriander leaves, mix well, and transfer to a serving bowl. Serve Amritsari Paneer Bhurji with Pav, Bread, Roti, Naan, or Kulcha.
Notes
- Paneer: For the best results, use fresh and soft paneer. If you make paneer at home, use only full-fat or whole milk.
- Chickpea Flour (Besan): You can also dry roast the besan instead of roasting it in oil.
- Yogurt: Use fresh and thick yogurt that is not sour. Thin or low-fat yogurt will curdle as soon as it is added to the pan. If you have yogurt with a thinner consistency, tie it in a clean cloth and hang it for an hour to remove excess whey. You can also use plain Greek yogurt.
- Gravy: It is essential to cook the gravy well to remove the raw taste and smell. So, cook the tomatoes until soft and mushy. Also, after adding the yogurt mixture, cook it until the raw flavor of the yogurt goes away and the fat separates from the sides.
- Spices: Add spices according to your spice level and preference.
Thanks for coming! Let me know what you think.