Paneer tamatar bhurji step-by-step recipe with photos.
About this recipe
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 from 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 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.
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Step by step instructions
1. Marinate the paneer cubes with marination ingredients.
2. Heat ghee and fry whole spices and ginger.
3. Add chopped tomatoes to it.
4. Simmer until the tomatoes are cooked.
5. Cool completely and blend along with soaked cashew.
6. Pass the paste through a sieve.
7. Pour the tomato gravy back into the pan.
8. Add the crumbled paneer and simmer.
9. In another pan, heat the remaining ghee. Fry the paneer pieces lightly and set them aside.
10. In the same pan, add onions and fry them until golden brown. Add the spice powders and fry on a low flame for 1-2 minutes.
11. Add the fried onion mix to the tomato gravy.
12. Add the paneer pieces and mix gently.
13. Lightly crush Kasuri methi and add it to the bhurji.
Paneer Tamatar Bhurji
- 400 grams paneer
- 6-7 tomatoes roughly chopped
- 4 tablespoon ghee
- 1 bay leaf
- 2-3 dry red chilli
- A small piece cinnamon
- 2-3 cardamom
- 6-7 peppercorns
- ½ inch ginger grated
- 10-12 cashew
- 1 medium onion finely chopped
- ½ teaspoon turmeric powder
- 1 teaspoon red chilli powder
- 1 teaspoon cumin powder
- 2 teaspoon garam masala
- 1 teaspoon kasuri methi (dried fenugreek leaves)
- Salt to taste
- A few coriander leaves for garnish
TO MARINATE THE PANEER:
- ½ teaspoon ginger paste
- ½ teaspoon garlic paste
- 1 teaspoon red chilli powder
- 1 teaspoon salt
- Soak cashew in some water for 15-20 minutes
- Cut the paneer into two equal parts. Crumble one part and cut the other part into small pieces
- Marinate the paneer pieces with the marination ingredients and set aside
- Heat a fry pan or kadhai and add 2 tablespoon ghee. Add the whole spices and fry for a minute
- Add ginger and fry for a few more seconds
- Add tomatoes and salt. Simmer until the tomatoes are completely done
- Cool it completely and blend it along with soaked cashews into a smooth paste. Pass the paste through a sieve
- 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
- 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. 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
- Simmer until the oil separates from the gravy
- Lightly crush the kasuri methi and add it to the bhurji
- Garnish with coriander leaves and serve hot