Street Style Paneer Bhurji

By Hebbars Kitchen · 25 min

Ingredients

Instructions

1. Dry roast the besan in a thick-bottomed pan on low heat until aromatic and golden brown, then move it to a bowl and let it cool completely.
2. Add the curd, coriander powder, garam masala, chaat masala and pav bhaji masala to the cooled besan and mix well. Set aside.
3. In a large kadai, heat the oil and butter, then add the cumin and crushed kasuri methi and sauté on low heat until aromatic.
4. Add the chopped garlic and sliced onion and sauté well.
5. Keep the heat low, add the turmeric and chilli powder, and sauté until aromatic.
6. Add the sliced tomatoes and sauté until they turn mushy.
7. Add the besan-curd mixture and cook well until the oil separates from the mixture.
8. Add the milk and mix, adjusting the consistency as needed.
9. Add the grated paneer and salt, mix, and cook for 1 minute or until the paneer is well cooked.
10. Add the chopped onion, tomato and green chilli and mix. Do not cook them, so they stay crunchy.
11. Finish with the chopped coriander and serve with bread.

Summarized from Hebbars Kitchen's video. Watch it for the details.

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