Paneer Bhurji Gravy


Paneer- 200 grams ( grated/crumbled)
Oil- 2 tablespoons
Butter- 1 tablespoon


Bay leaf- 1
Ginger garlic paste (preferably fresh)- 2 tablespoons
Cumin seeds ( jeera)- 1 teaspoon
Kasoori methi (fenugreek leaves)- 2 tablespoons
Red chilli powder- 1/2 teaspoon
salt- to taste
Dhaniya powder ( coriander seeds powder)- 1 teaspoon
Garam masala– 1/4 teaspoon
Milk- to soak the spices around 2 tablespoons


Onion- 1big roughly chopped
Tomatoes- 3 (medium sized) roughly chopped
Capscicum optional– finely chopped ( 1 small), I didnt use it.


1.In a Non stick pan, heat oil, add chopped onions, once they are light brown, add tomatoes, salt. Fry for few minutes till the tomatoes are mushy and cooked. Switch off the flame. once the mixture is cooled down, blend it in a small mixer jar to a fine paste.Keep the paste aside.

2.Soak coriander powder, garam masala and red chilli powder in milk in a small bowl.In the same pan, add 1 tablespoon butter, bay leaves, cumin seeds.

3.Once the cumin splutter, add ginger garlic paste, fry well till the raw smell dissapears.

4.Add the ground onion tomato paste, fry well till the mixture becomes dry and starts leaving oil from sides.At this stage you can add chopped capscicum and fry for few minutes.

5.Add kasoori methi, soaked spice powders and mix well.Lastly add grated paneer, sufficient water and mix it well with the gravy.

6.Simmer and allow the gravy to boil for few minutes.You can add some more water to make the gravy thin and a tablepsoon of cream to get a smooth consistency of the gravy. However I preferred to omit cream and kept the gravy in semi dry state.

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