Indian Punjabi · beginner
Dhaba-Style Paneer Bhurji
A classic Punjabi roadside-dhabba dish of crumbled paneer sautéed with caramelized onions, tomatoes, fresh ginger, and vibrant warm spices.
- PREP TIME
- 15 min
- COOK TIME
- 15 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Heat the ghee in a wide skillet over medium heat. Add cumin seeds and let them sizzle for 30 seconds until fragrant.
- 02
Add chopped red onions and minced green chilies. Sauté for 5 to 6 minutes until onions turn light golden brown.
- 03
Stir in ginger-garlic paste and cook for 1 minute until raw aroma dissipates.
- 04
Add diced tomatoes and the ground spice blend. Cook down for 4 to 5 minutes, mashing tomatoes with the back of a spoon until oil begins to separate.
- 05
Add crumbled paneer and salt to taste. Toss gently to combine with the masala base and cook for 2 to 3 minutes until paneer is warmed through.
- 06
Finish with fresh chopped cilantro and serve immediately with hot buttery rotis or parathas.
A LITTLE KITCHEN KNOW-HOW
Bhunao (Spice-Base Browning)
Slowly frying onion, ginger, garlic, and tomato with dry spices until oil separates, forming the concentrated flavor engine of Punjabi cooking.
Notes from the kitchen
- Do not overcook the paneer after adding it to the masala, or it will release moisture and become rubbery.
- Crumble paneer by hand instead of grating for the authentic chunky bhurji texture.
- Original home-cooking adaptation inspired by Indian Punjabi; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
