Amritsari Paneer Bhurji
Amritsari Paneer Bhurji is a rich and flavorful Indian dish that combines crumbled paneer with aromatic spices, herbs, and a hint of creaminess from milk and butter. Inspired by the traditional flavors of Amritsar, this dish is perfect for a hearty breakfast, brunch, or quick dinner. Soft, spicy, and aromatic, it pairs wonderfully with parathas, rotis, or bread, making it a favorite among paneer lovers.
Table of Contents
What is Amritsari Paneer Bhurji?
Amritsari Paneer Bhurji is a spiced, scrambled paneer dish originating from Amritsar, Punjab. It features crumbled paneer cooked with onions, tomatoes, and a blend of Indian spices, finished with butter, milk, and kasuri methi for a rich, creamy texture. Unlike regular paneer bhurji, the Amritsari version is aromatic, slightly tangy, and packed with bold flavors, making it a delicious and hearty dish for any meal.
Main Ingredient of Amritsari Paneer Bhurji:
Butter – 2–3 Tbsp
Besan (gram flour) – 2 Tbsp
Ginger – 1 inch, finely chopped
Garlic – 1 Tbsp, chopped
Green chillies – 2 pcs, chopped
Onion – 2–3 medium, finely chopped
Tomato – 2 pcs, chopped
Salt – to taste
Turmeric powder – 1 tsp
Dhaniya powder (Coriander powder) – 2 tsp
Jeera powder (Cumin powder) – 1 tsp
Garam Masala – 1 tsp
Red chilli powder – 2 tsp
Kasuri Methi – 1 tsp
Paneer – 300 grams, crumbled
Fresh coriander – for garnish
Milk – 1/2–1 cup (as required for consistency)
What Is So Special About Amritsari Paneer Bhurji?
Amritsari Paneer Bhurji stands out because of its rich, creamy texture and bold, aromatic flavors. The combination of roasted besan, butter, paneer, and kasuri methi gives it a unique taste that’s slightly nutty, spicy, and fragrant. It’s a hearty, flavorful dish that elevates regular paneer bhurji into a restaurant-style, indulgent comfort food perfect for breakfast, lunch, or dinner.
Quick and Easy Desi Amritsari Paneer Bhurji:
This dish is simple and fast because it uses ready-to-use paneer and common spices. With minimal prep, a single pan, and just 15–20 minutes of cooking, you get a flavorful, creamy, and hearty paneer bhurji without any fuss.
Meyer Pre-Seasoned Cast iron Frypan 26cm
How to make
1. Roast the besan:
Heat 2–3 Tbsp butter in a pan on medium flame.
Add 2 Tbsp besan (gram flour) and roast lightly until it turns aromatic and slightly golden.
2. Saute aromatics:
Add 1-inch chopped ginger, 1 Tbsp garlic, and 2 chopped green chillies.
Sauté for about 30–40 seconds until fragrant.
3. Cook the onions:
Add 2–3 medium-sized finely chopped onions.
Cook until the onions turn translucent and soft.
4. Add tomatoes and spices:
Add 2 chopped tomatoes, 1 tsp turmeric, 2 tsp dhaniya powder (coriander), 1 tsp jeera powder (cumin), 2 tsp red chilli powder, 1 tsp garam masala, and salt to taste.
Cook for 3–4 minutes until the tomatoes soften and the spices blend well.
5. Add paneer:
Crumble 300 grams of paneer and add it to the pan.
Mix gently and cook for 2–3 minutes to combine with the masala.
6. Adjust consistency:
Gradually add 1/2–1 cup milk to achieve a soft, slightly creamy texture.
Stir gently to combine without breaking the paneer too much.
7. Finish and garnish:
Sprinkle 1 tsp kasuri methi and mix lightly.
Garnish with fresh coriander.
Serve hot with parathas, roti, or bread.
Expert Tips
1. Use fresh paneer: Soft, fresh paneer gives a creamy texture and better flavor.
2. Roast the besan lightly: This adds a subtle nutty flavor and enhances the dish’s aroma.
3. Chop veggies finely: Small, uniform pieces ensure even cooking and smooth texture.
4. Adjust milk gradually: Add milk little by little to get the desired creaminess without making it watery.
5. Don’t overcook paneer: Cook just enough to absorb the spices while keeping it soft.
6. Use kasuri methi at the end: This brings out the authentic Amritsari aroma.
7. Serve immediately: The dish tastes best hot and fresh, paired with parathas, roti, or bread.
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