Punjabi Dabha Style Paneer Bhurji | How to Make Paneer Bhurji

Street Food | vegetarian

  • Prep Time 3 Mins
  • Cook Time 20 Mins
  • Servings 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.