This Amritsari Paneer Bhurji is a recipe you’ll want to make again and again if you enjoy rich North Indian paneer dishes without onion and garlic. It has a creamy tomato and yogurt gravy, soft grated paneer, warming spices, and plenty of buttery street-style flavor, all without using onion or garlic.
The famous Amritsari-style paneer dishes inspire this recipe, served at North Indian dhabas and street food stalls. Instead of relying on onions, the gravy is naturally thickened with roasted besan and yogurt, creating a luscious texture that coats every bite of paneer beautifully.
Making this Amritsari Paneer Bhurji at home is easy and quick with pantry staple ingredients. I have given a street-style twist to this traditional Paneer Bhurji (No Onion No Garlic) recipe.
Jump to:
- Amritsari Paneer Bhurji without Onion and Garlic
- Favorite Amritsari Paneer Bhurji
- Why You Will Love This Recipe
- Ingredients and Notes
- How To Make Amritsari Paneer Bhurji
- Variations
- Serving Suggestions
- Recipe Tips For Amritsari Paneer Bhurji
- FAQs
- More Delicious Paneer Curries
- Amritsari Paneer Bhurji (No Onion No Garlic)
Amritsari Paneer Bhurji without Onion and Garlic
Paneer Bhurji is one of the most popular North Indian paneer recipes, traditionally prepared by scrambling or crumbling paneer with tomatoes and spices.
However, this Amritsari Paneer Bhurji is slightly different.
Instead of being dry, it is cooked in a rich, creamy tomato-yogurt gravy seasoned with regular ground spices, pav bhajji masala, and freshly grated paneer. Roasted chickpea flour thickens the gravy naturally while adding a delicious nutty aroma.
This recipe is completely free from onion and garlic without compromising on flavor, making it ideal for those following a Jain or Satvik diet or anyone looking for delicious onion-free vegetarian recipes.
Favorite Amritsari Paneer Bhurji
One of the things I enjoy most about recreating popular restaurant and street-style dishes at home is finding ways to keep all the flavor while staying true to the no-onion, no-garlic style of cooking.
This Amritsari Paneer Bhurji has quickly become one of my family’s favorite paneer meals. The roasted besan gives the gravy a wonderful richness, while the yogurt keeps it creamy without making it overly heavy. I especially enjoy serving it with soft pav or fresh whole wheat kulcha for a comforting weekend lunch.
I hope this recipe helps you discover that even without onion and garlic, you can still make a rich, satisfying, and truly delicious Amritsari-style Paneer Bhurji at home. If you try it, I’d love to hear how you served it.
Why You Will Love This Recipe
- Completely free from onion and garlic.
- Rich, creamy, buttery street-style flavor.
- Ready in about 30 minutes.
- High-protein vegetarian dinner.
- Uses everyday pantry spices.
- Naturally thick gravy without cream.
- Easy enough for busy weeknights.
- Perfect for lunch, dinner, or entertaining guests.
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 sauté 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.
Variations
Make it Jain: Skip the ginger and use only green chilies; also, slightly warm the yogurt before using it.
Make it Richer: Add 2 tablespoons fresh cream at the end.
Extra Vegetables: Add finely chopped capsicum or green peas for more texture.
Make it Healthier: Use only oil and replace full-fat yogurt with Greek yogurt.
Serving Suggestions
Amritsari Paneer Bhurji is incredibly versatile and pairs well with both Indian breads and simple everyday meals.
Serve it with:
- Buttered Pav
- Toasted Bread
- Naan
- Whole Wheat Kulcha
- Paratha
- Phulka
- Jeera Rice
- Plain Steamed Rice
For a complete North Indian meal, serve it with raita, pickle, roasted papad, and a fresh cucumber salad.
Recipe Tips For Amritsari Paneer Bhurji
Roast the Besan Properly: Cook the chickpea flour until aromatic before adding it to the yogurt. Proper roasting removes any raw taste and gives the gravy a rich, nutty flavor.
Always Cook on Low Heat After Adding Yogurt: Yogurt can curdle if added over high heat. Lower the heat first, stir continuously, and let the gravy cook slowly until smooth and creamy.
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.
Adjust the Consistency: This dish is traditionally semi-thick. Add a splash of hot water if the gravy becomes too thick while simmering.
Add Paneer Towards the End: Paneer only needs a few minutes to heat through. Overcooking makes it firm and chewy.
Spices: Add spices according to your spice level and preference.
Finish with Butter: A small spoonful of butter stirred in at the end gives the bhurji its signature street-food finish.
FAQs
Unlike regular Paneer Bhurji, this version has a rich tomato and yogurt gravy with roasted besan, making it creamier and more flavorful.
Yes. Replace the butter with oil for a lighter version, although butter gives the authentic street-style taste.
Yes. Prepare the gravy a day ahead and refrigerate it. Add the grated paneer just before serving for the freshest texture.
Roasted besan thickens the gravy naturally, adds a subtle nutty flavor, and helps prevent the yogurt from becoming watery.
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.