Paneer Bhurji Gravy

Generally the classic Paneer Bhurji is a dry or semi dry dish. This gravy or curried variation is less popular and made slightly differently. The recipe is fairly simple, easy and you don’t need to grind or puree any veggies. I share my mom’s recipe of making this bhurji with a gravy or curry (also known as tari or rassa in a few Indian languages). What sets apart this paneer bhurji gravy recipe is the frying of whole spices first and this is what gives the dish an aromatic flavor. Fresh curd (yogurt) is also included in the curry that adds a touch of creaminess and a slight tang. I also use butter for sautéing, but you can use oil. We also add green peas to this recipe at times. Wherever possible, I have mentioned substitutes in the notes section of recipe card. Serve this paneer bhurji gravy with roti or paratha. This spiced curry also goes very well with bread or pav (dinner rolls).

How to make Paneer Bhurji Gravy

1. Crumble 200 to 250 grams paneer/cottage cheese and set aside. If possible use fresh homemade paneer for best results. For frozen paneer, follow the instructions of prepping paneer listed on the pack.
2. Heat 2 tablespoons butter or any neutral tasting oil in a pan. You can also use ghee.
3. Add the whole spices – 1 inch cinnamon, 3 cloves, 2 green cardamoms, 5 to 6 black peppercorns and 2 small tej patta or 1 medium to large tej patta. Fry until the spices become aromatic and splutter.
4. Add ½ cup finely chopped onions.
5. Stir and mix very well.
6. Sauté the onions until light golden on medium-low to medium heat.
7. Add 1 green chili (finely chopped) and 1 teaspoon ginger-garlic paste.
8. Saute for a few seconds or until the aroma of ginger-garlic goes away.
9. Now add ½ cup finely chopped tomatoes.
10. Mix very well.
11. Sauté stirring often till the tomatoes soften, become mushy and you see oil releasing from the sides of the masala.
12. Add the following spices:

1 teaspoon coriander powder 1 teaspoon cumin powder ½ teaspoon red chili powder ¼ teaspoon turmeric powder ¼ teaspoon garam masala powder

This recipe does not make for a very spicy gravy. For a more spicy taste, add more green chillies or red chilli powder. 13. Mix the spice powders very well with the rest of the ingredients and sauté for a minute on a low to medium-low heat. 14. Lower the heat or switch off the heat. Now add 3 tablespoons fresh curd (yogurt). You can choose to skip curd if you don’t have it handy. Make sure to use fresh curd and not sour tasting curd. 15. As soon as you add curd, stir quickly and briskly till all the curd is incorporated with the rest of the onion-tomato masala. 16. Then add ½ cup water and mix well. For a thicker gravy, add less water. 17. Add 1 tablespoon chopped coriander leaves. You can add about 1 tablespoon chopped mint leaves at this point. 18. Mix and stir again. 19. Bring the curry or gravy to a simmer on a low to medium heat. 20. When you see the gravy simmering, add the crumbled paneer. 21. Add salt as required. 22. Mix very well and simmer for about 1 minute on low heat until the paneer is cooked. Do not cook for long or else the paneer will become chewy. 23. Switch off the heat and add 2 tablespoons chopped coriander leaves and 1 teaspoon ginger julienne. 24. Mix again and serve paneer bhurji gravy with chapati, roti, paratha or bread. Enjoy the dish as soon as it is made and while still hot or warm. Reheating the dish can make the paneer chewy or dense. More Tasty Recipes: Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Mooli ki Sabji | Mooli Bhurji | Easy Radish Recipe Palak Paneer Bhurji Kadai Paneer Recipe (Restaurant & Homestyle) Aloo Paneer Recipe This paneer bhurji gravy recipe post from the archives (June 2015) has been republished and updated on 8 July 2021.