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Prep Time: 20-25 minutes
Cook Time: 20-25 minutes
Servings: 3-4 people
Ingredients :
For the Fresh Paneer
* 1 litre milk
* 100 ml water
* 2 tbsp vinegar
For the Bhurji :
* Oil
* 2 medium onions, chopped
* 2 medium tomatoes, chopped
* 2 green chillies, chopped
* 1 inch ginger, julienned
* Salt, to taste
* 1/2 tsp turmeric powder
* 2 tsp red chilli powder
* Water, as required
* Fresh coriander, as required
* 1-2 tbsp fresh cream (optional)
* A pinch of kasuri methi
How to Make Amritsari Paneer Bhurji :
1. Make the paneer
Pour the milk into a large stock pot and bring it to a boil over medium-high heat. Once boiling, lower the flame. In a separate bowl, mix the water and vinegar, then gradually add this mixture into the milk while stirring lightly. Stop adding the vinegar mixture as soon as the milk starts to curdle — you may not need all of it. Once the milk has curdled completely, switch off the flame and strain it through a muslin cloth set over a sieve. Let it rest and drain naturally without squeezing out the moisture; this keeps the paneer soft.
2. Cook the base masala
Heat oil in a pan and add the onions, tomatoes, green chillies, and ginger together. Stir well and cook on high flame for 1-2 minutes. Add salt, turmeric powder, and red chilli powder, stir, and cook for another 1-2 minutes. Add water as required and continue cooking for 2 more minutes until the masala comes together.
3. Add the paneer
Crumble the homemade paneer directly into the pan using your hands, along with a small handful of fresh coriander. Mix well so the paneer picks up the masala evenly, adding hot water as needed to adjust the consistency. Cook for 1-2 minutes.
4. Finish the bhurji
Stir in the fresh cream and kasuri methi, mix well, and finish with a final sprinkle of fresh coriander. Your Amritsari Paneer Bhurji is ready to serve.
Tips & Tricks :
Don't rush the curdling step — add the vinegar mixture slowly and stop the moment the milk separates, rather than pouring it all in at once. Letting the paneer drain naturally instead of squeezing it keeps the bhurji soft rather than dry or rubbery. Cooking the onion-tomato base on high flame first helps build a deeper flavor before the spices go in.
Variations / Substitutions :
If you're short on time, store-bought paneer works as a substitute for homemade — just crumble it in the same way at the same step. You can skip the fresh cream entirely for a lighter version, though it does round off the spice nicely if you don't mind the extra richness. For more heat, increase the green chillies or add a pinch of extra red chilli powder.
Frequently Asked Questions :
1) Can I use store-bought paneer instead of making it fresh?
-> Yes, though homemade paneer tends to have a softer texture that absorbs the masala better. Store-bought paneer will still work well if you're short on time.
2) Why shouldn't I squeeze the paneer dry?
-> Squeezing out too much moisture makes the paneer firmer and slightly rubbery once cooked. Letting it drain naturally in the sieve keeps it soft for the bhurji.
3) Is this recipe very spicy?
-> It has a moderate heat level from the green chillies and red chilli powder, but you can adjust both up or down easily to suit your preference.
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