Amritsari Paneer Bhurji (No Onion No Garlic)

5 from 3 votes

Amritsari Paneer Bhurji (No Onion No Garlic)

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.

Prep Time10

Active Time20

Total Time30

Course: Main Course, Side Dish

Cuisine: North Indian

Keyword: No Onion No Garlic, Vegetarian

Yield:

Calories: 249kcal

Author: Jigna

Materials

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.

Video

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.

Nutrition