Amritsari Paneer Bhurji — with a fresh herby twist, this is the ultimate way to enjoy paneer inspired by my travels in Punjab! With fresh herbs like mint, minimal spices, and super light with no cream, this is a must try!
WATCH HOW TO MAKE AMRITSARI PANEER BHURJI:
I tried this when I was in Amritsar earlier and they had blanched some spinach and then shocked it in ice water for a super vibrant color. I blended this with some fresh cilantro and mint for a lovely herby flavor.
In a pan, heat mustard oil and add cumin seeds and hing. Add some besan and let this toast this for a few minutes. Now we’ll go in with our onions and aromatics. Sauté this for a few minutes and add in tomato paste and all of our spices. Let this come together and then we’ll go in with some yogurt for that creaminess and a little tanginess.
Add some water and let this cook covered for a few minutes. Add in grated paneer and give this a gentle mix. Then, we’ll add our herb and spinach paste and we’ll finish this off with some salt, a splash of milk and butter, and a freshly ground garam masala.
Fold in some tomatoes if you’d like and this rich, guilt-free Amritsari Paneer Bhurji is ready to enjoy! Pair this with pickled onions and some naan or roti for the perfect weeknight meal!
If you like this, please try my other recipes:
- Stuffed Peppers in Creamy Cashew Gravy
- Hariyali Paneer Makhani – Cottage Cheese in Creamy Tomatillo Gravy
- Achari Dum Aloo
- Dahi Mustard Bhindi – Okra in Yogurt Mustard Gravy
Amritsari Paneer Bhurji — with a fresh herby twist, this is the ultimate way to enjoy paneer inspired by my travels in Punjab! With fresh herbs like mint, minimal spices, and super light with no cream, this is a must try!
- 1 1/2 cup spinach , blanched
- 10 mint leaves
- 2 tbsp cilantro with tender stems
- 2 tbsp mustard oil
- 1 tsp cumin seeds
- 1/4 tsp asafoetida powder (hing)
- 2 tbsp besan (gram or chickpea flour)
- 1 large onions , finely chopped
- 5 cloves garlic , finely chopped
- 1 inch ginger , finely chopped
- 1 green chilies , finely chopped
- 2 medium tomatoes , grated
- 1/4 tsp turmeric powder
- 1 tsp red chili powder
- 1/2 tsp kashmiri red chili powder
- 1 1/2 tbsp coriander powder
- 1 tsp kasoori methi , crushed
- 1/3 cup yogurt
- 1/4 cup water
- 2 cups grated paneer
- 1 1/2 tsp salt
- 1/4 cup milk
- 1 tbsp butter
- 2 tbsp bell peppers , chopped (optional)
- 3 pods green cardamoms
- 1 black cardamom
- 10 black peppercorns
- 2 cloves
- 1 small mace (javitri)
- 1/2 inch cinnamon sticks
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Blend together your blanched spinach, mint, and cilantro. Set this purée aside.
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In a pan, heat mustard oil to its smoking point and then reduce the flame. Add in the cumin seeds, asafoetida (hing), and besan. Let toast for a few minutes until fragrant.
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Add in the onions, garlic, ginger, and green chili. Let this cook until just translucent. Then, add in the grated tomatoes, turmeric powder, both red chili powders, coriander powder, and kasoori methi.
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Let this sauté for few minutes and then add in your beaten yogurt and mix until well combined and you start to see it start to simmer. At this point, add in your water and cook covered on medium heat for 4-5 minutes until the oil separates on the edges.
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Add in your grated paneer and give it a gentle mix. Now go in with your herb and spinach paste, milk, butter, salt, and freshly ground garam masala.
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Cook for 5-6 minutes covered until it comes together. If you’d like, fold in some bell peppers at the end for a pop of color and some crunch.
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Serve warm with naan or roti and a side of pickled onions. Enjoy!
Recipe Video
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