Punjabi Dabha Style Paneer Bhurji | How to Make Paneer Bhurji

The Punjabi style Paneer scramble (Bhurjee) is made by adding some special spices to onion and tomato fried in ghee. The dish is simply great in taste and flavourfulness! It is a melt in the mouth kind of preparation; and makes a great combination with rotis!!

Paneer Bhurjee is quite a commonly known dish. Almost everyone of you must be making it. I made it too,earlier on. But, the Paneer Bhurjee they serve at Punjabi Dhabas is another thing, altogether! I am especially referring to the Dhabas in Delhi. I really think there is something special about their recipe. The Punjabi style Paneer Bhurjee has a wonderful colour, and they do not add any artificial colour at all! That’s what caught my attention.

Interestingly, there are no fancy additives in this recipe. Pure local ingredients are used, and generous amounts of ghee and butter go into the making of this tasty dish. That is what I am sharing here with you.

Some time back I happened to be in Delhi and went to a Dhaba with friends. The Dhaba was teeming with people. I was told that the Paneer Bhurjee in that Dhaba is a specialty. I ordered it and liked what I ate immensely. Dhabas have open kitchens and therefore I was able to observe the way the dish was being prepared. I am sharing with you the recipe as exactly as I saw it being made.

You may also Like this recipe Kadai Paneer Recipe

Look at the tips before you start making the dish. The taste will be steady whenever you make it.

Print this Recipe



• The Paneer should be soft to get a good taste. It is preferable to use home-made Paneer. Before grating the Paneer it is better to dunk it in hot water for 10 minutes. The Paneer will get soft and it will easily soak in the spices while being cooked.


• In Restaurant type cooking, paste of cashew and melon seeds is used to thicken the gravy. Dhabas generally use Besan. Roasted Besan (Gram Flour) adds great flavour to the gravy. And also helps as a thickening agent.

• After the Paneer is added the gravy should be cooked just for 2-3 minutes. If you cook more, the gravy may turn too thick and lumpy.

• If the gravy gets too thick by chance, add a little hot water to make it to a desired consistency.


• The Paneer Bhurjee is not supposed to be too sour or spicy. It is better to avoid the sour Desi Tomatoes. It is better to use the Bangaluru variety of Hybrid Tomatoes to maintain the even flavours of the dish.

• The Desi Tomatoes have more seeds and less pulp. Desi Tomatoes will yield less gravy and the taste will be sour. If you are using the Desi variety of Tomatoes, you can balance the sourness by adding a little sugar to the gravy.

Kashmiri Chilli Powder:

• If you wish to get an attractive look to the curry without adding any artificial colour, you must definitely use Kashmiri Chilli. The other Chilli powders may be spicy but the colouring is nowhere as red as in the Kashmiri chilli variety.

Ghee - Butter:

• Dhaba style food relies heavily on Ghee and Butter. You may reduce the quantity if you like. But do use Ghee and Butter. Avoid Oil.

Punjabi Dabha Style Paneer Bhurji | How to Make Paneer Bhurji - Recipe Video

Punjabi Dabha Style Paneer Bhurji | How to Make Paneer Bhurji

Street Food | vegetarian
  • Prep Time 3 mins
  • Cook Time 20 mins
  • Total Time 23 mins
  • Serves 4


  • For the Gravy:
  • 2 tbsp Besan
  • 1/2 cup Curd
  • 1/4 Cup Milk
  • 1/4 tbsp Turmeric
  • 1/2 tbsp Black Salt
  • 1 tbsp Kasuri Methi
  • 1 tbsp Dhaniya (Coriander) Powder
  • 1 tbsp Chilli Powder
  • 1 tbsp Garam Masala
  • 2 tbsp Ghee
  • 1 tbsp Kashmiri Red Chilli Powder
  • For Bhurjee:
  • 2 tbsp Ghee
  • 2 tbsp Butter
  • 200 gms Paneer
  • 1/2 tbsp Zeera
  • 1 Cup Onion Chopped
  • 3 Green Chilli (Finely Chopped)
  • 1 tbsp Ginger (Grated)
  • 3 Tomatoes (Diced)
  • Salt (As per taste)
  • Kothmir chopped
  • 1/2 cup Hot Water
  • 1/2 Juice of Half a Lemon


  1. Roast the Besan on low flame till a fine roasted aroma emanates. Keep aside.
  2. Mix all the ingredients for the gravy in a dish and keep aside.
  3. Heat the Ghee in a pan and add the Kashmiri Chilli Powder. Let the Ghee come to one boil. Quickly add the Ghee- Chilli mixture to the Masala Paste.This method helps to infuse the masala with the lovely red colour of the Kashmiri Chilli.
  4. Melt the Ghee and Butter together in a Pan for the Bhurjee. Add zeera and let it splutter
  5. Add Chopped onion, Green Chilli and grated Ginger and fry till the onion gets soft and translucent.
  6. Add Tomatoes and fry till the tomatoes turn soft.
  7. Now add the Masala Salt chopped coriander with a hot water, and fry till the ghee floats to the top.
  8. Once the Ghee floats on top, add grated Paneer to the gravy, hot water and cook till Ghee floats to the top.
  9. Before taking the pan down, sprinkle chopped Kothmir and the lime juice.
  10. Paneer Bhurjee is great to eat with hot Rotis.

Leave a comment

Rate this Recipe:
Your email address will not be published.