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+ servings

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


  • 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