Paneer Tamatar Bhurji


 

Paneer tamatar bhurji literally translates to scrambled cottage cheese and tomatoes. Paneer bhurji is usually made dry, similar to scrambled eggs. I didn’t know that paneer bhurji can be made in a gravy form until I saw a show on NDTV Good Times. I first saw chef Marut Sikka make this dish in his show Lock Stock and Two Smoking Tikkas and found it quite different to the regular paneer bhurji that I make. I was a bit hesitant to try this initially as his dish is more time consuming than the paneer bhurji I make which is super easy and ready in no time. But I am so glad I tried it. I adapted the recipe from the show and modified it to suit our taste buds. It tastes simply amazing. Paneer that has two textures, one crumbled and the other diced in a silky tangy tomato gravy is so so wonderful. It’s an absolute delight to your tastebuds. I made it… And made it again and again… We love this dish. Do try this dish and let me know how you like it.

 

 

Ingredients:

Paneer – 400 grams
Tomatoes – 6-7, roughly chopped
Ghee or oil – 4 tbsp
Bay leaf – 1
Dry red chilli – 2-3
Cinnamon – a small piece
Cardamom – 2-3
Peppercorns – 6-7
Ginger – ½ inch piece, grated
Cashew – 10-12
Onion – 1 medium,, finely chopped
Turmeric powder – ½ tsp
Red chilli powder – 1 tsp
Cumin powder – 1 tsp
Garam masala – 2 tsp
Salt to taste
Coriander leaves for garnish

To marinate the paneer:

Ginger paste – ½ tsp
Garlic paste – ½ tsp
Red chilli powder – 1 tsp
Salt – 1 tsp

 

Method:

  1. Soak cashew in some water for 15-20 minutes
  2. Cut the paneer into two equal parts. Crumble one part and cut the other part into small pieces
  3. Marinate the paneer pieces with the marination ingredients and set aside
  4. Heat a fry pan or kadhai and add 2 tbsp ghee. Add the whole spices and fry for a minute
  5. Add ginger and fry for a few more seconds
  6. Add tomatoes and salt. Simmer until the tomatoes are completely done
  7. Cool it completely and blend it along with soaked cashews into a smooth paste. Pass the paste through a sieve
  8. Pour the tomato gravy back to the pan and add the crumbled paneer. Simmer on low flame. Add ½ – 1 cup water and adjust the consistency
  9. In another pan, heat the remaining ghee. Fry the paneer pieces lightly and set aside
  10. In the same pan, add onions and fry it until golden brown. Add the spice powders and fry on a low flame for 1-2 minutes
  11. Add the fried onion mix and paneer pieces to the tomato gravy and mix gently
  12. Simmer until the oil separates from the gravy
  13. Garnish with coriander leaves and serve hot

 

Marinate the paneer cubes with marination ingredients

Marinate the paneer cubes with marination ingredients

 

Heat ghee and fry whole spices and ginger

Heat ghee and fry whole spices and ginger

 

Add chopped tomatoes to it

Add chopped tomatoes to it

 

Simmer until the tomatoes are cooked

Simmer until the tomatoes are cooked

 

Cool completely and blend along with soaked cashew

Cool completely and blend along with soaked cashew

 

Pass the paste through a seive

Pass the paste through a sieve

 

Pour the tomato gravy back to the pan and add the crumbled paneer

Pour the tomato gravy back to the pan and add the crumbled paneer

 

In another pan, heat the remaining ghee. Fry the paneer pieces lightly and set aside

In another pan, heat the remaining ghee. Fry the paneer pieces lightly and set aside

 

In the same pan, add onions and fry it until golden brown

In the same pan, add onions and fry it until golden brown

 

Add the spice powders and fry on a low flame for 1-2 minutes

Add the spice powders and fry on a low flame for 1-2 minutes

 

Add the fried onion mix and paneer pieces to the tomato gravy and mix gently

Add the fried onion mix to the tomato gravy

 

Add the paneer pieces and mix gently

Add the paneer pieces and mix gently

 

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