Amritsari Paneer Bhurji | Dhaba Style Recipe

Steps

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1. 1
   Prepare the curd masala mixture: combine 1 cup fresh curd in a bowl with turmeric powder, Kashmiri chili powder, black pepper, cumin powder, coriander powder, garam masala powder, and salt. Whisk together until smooth and well combined.
   ▶ ≈0:23
2. 2
   Heat oil and butter cubes in a kadai until the butter melts. Add finely chopped onions and sauté until translucent and golden brown.
   ▶ ≈0:57
3. 3
   Stir in the ginger garlic and green chili paste, sauté for 2-3 minutes. Add the finely chopped tomatoes and green chili, and sauté for another 2-3 minutes until well combined.
   ▶ ≈1:18
4. 4
   Pour in the prepared curd masala mixture and stir well on medium heat. Cover and cook for about 5 minutes on medium flame until the oil separates and the mixture thickens.
   ▶ ≈1:49
5. 5
   Add about half a cup of water and gently mix to achieve a nice gravy consistency.
   ▶ ≈2:25
6. 6
   Add 200g of freshly grated paneer and gently mix until it's fully incorporated into the masala. Taste and adjust salt if needed.
   ▶ ≈2:42
7. 7
   Cook for about 5 more minutes. Finish by garnishing with freshly chopped coriander leaves and a small cube of butter for extra richness.
   ▶ ≈3:08
8. 8
   Turn off the heat and serve hot. Enjoy with roti, chapati, phulka, paratha, bread, or any main course of your choice.
   ▶ ≈3:28