अमृतसरी पनीर भुर्जी बनाने की पूरी विधि

Ingredients

• 4 tablespoon Besan (Gram Flour) (roasted until light golden and fragrant)
• 0.5 cup Plain Yogurt (full‑fat, unsweetened)
• 0.5 teaspoon Roasted Cumin Powder (freshly roasted for aroma)
• 1 teaspoon Coriander Powder
• 0.5 teaspoon Turmeric Powder
• 1 teaspoon Mixed Garam Masala (chole, sambhar, pav bhaji blend) (store‑bought or homemade blend)
• 0.25 teaspoon Amla Powder
• 1 teaspoon Kasuri Methi (Dried Fenugreek Leaves) (lightly toasted and crushed)
• 1 pinch Black Pepper (freshly crushed)
• 0.5 teaspoon Salt (adjust to taste)
• 0.5 cup Water (lukewarm)
• 2 tablespoon Mustard Oil (for tempering; heat until smoking point)
• 1 teaspoon Kashmiri Red Chili Powder (mildly spicy, bright red)
• 0.5 teaspoon Chaat Masala (or amchur powder)
• 2 tablespoon Lemon Juice (freshly squeezed)
• 3 cup Paneer (Homemade) (crumbled; about 300 g)
• 3 pieces Tomatoes (medium, thinly sliced)
• 1 large Onion (thinly sliced)
• 4 pieces Green Chilies (slit lengthwise; optional for heat)
• 0.25 cup Fresh Coriander Leaves (chopped)
• 1.5 tablespoon Ginger (finely grated)
• 3 tablespoon Butter (unsalted, cut into cubes; plus extra 1 tbsp for finishing)
• 1 cup Milk (full‑fat for richness)

Instructions

1. Roast Besan

   Heat a small skillet over medium flame, add 4 Tbsp besan and stir continuously until it turns light golden and releases a nutty aroma (about 2‑3 minutes). Transfer to a mixing bowl.

   Time: PT3M

2. Prepare Cigarette Masala Base

   To the roasted besan add ½ cup plain yogurt, ½ tsp roasted cumin powder, 1 tsp coriander powder, ½ tsp turmeric, 1 tsp mixed garam masala, ¼ tsp amla powder, 1 tsp toasted kasuri methi (crushed), a pinch of black pepper and ½ tsp salt. Whisk in ½ cup lukewarm water to form a smooth, thin batter without lumps.

   Time: PT5M

3. Temper Oil and Add Chili Powder

   In the same small skillet heat 2 Tbsp mustard oil until it just starts to smoke (about 1 minute). Turn off the flame and immediately stir in 1 tsp Kashmiri red chili powder. Mix quickly and pour this hot tempered oil into the besan‑yogurt batter, stirring continuously.

   Time: PT2M

4. Cook Masala Batter

   Transfer the batter back to the small skillet, cook over medium‑low heat, stirring constantly, until the mixture thickens and the oil begins to separate from the sides (about 5 minutes). Remove from heat and set aside.

   Time: PT5M

5. Prep Vegetables

   While the masala cooks, slice 3 tomatoes thinly, slice 1 large onion thinly, slit 4 green chilies, grate 1½ Tbsp ginger, and chop ¼ cup fresh coriander.

   Time: PT8M

6. Sauté Onion and Ginger

   In the heavy‑bottomed kadhai heat 1 Tbsp oil (use the remaining mustard oil) and 3 Tbsp butter. Add the grated ginger and sliced onion; sauté until the onion becomes translucent and slightly golden (about 5 minutes).

   Time: PT5M

7. Add Tomatoes and Cook Down

   Add the sliced tomatoes to the onion‑ginger mixture, sprinkle a pinch of salt, and cook until the tomatoes soften and the mixture turns slightly mushy (about 5 minutes).

   Time: PT5M

8. Incorporate Green Chilies, Coriander & Masala

   Stir in the slit green chilies, chopped coriander, and the prepared besan‑yogurt masala (including the tempered oil). Cook, stirring, until the oil separates again and the spices are well‑blended (about 5 minutes).

   Time: PT5M

9. Add Paneer

   Add 3 cups crumbled homemade paneer to the spiced mixture. Stir gently to coat the paneer evenly. Cook for 6 minutes, allowing the paneer to absorb the flavors. If the mixture looks dry, add a splash of water.

   Time: PT6M

10. Finish with Milk and Lemon Juice

    Pour 1 cup full‑fat milk over the paneer, stir and simmer for 5 minutes until the gravy becomes creamy. Add 2 Tbsp fresh lemon juice and mix well. Finally, stir in an extra 1 Tbsp butter for shine.

    Time: PT5M

11. Garnish and Serve

    Turn off the heat, garnish with a handful of fresh coriander leaves. Serve hot with buttered naan, roti, or toasted bread.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

12 g

Fat

25 g

Fiber

2 g

Ingredient Substitutions

• Instead of Besan (Gram Flour): Chickpea flour
• Instead of Plain Yogurt: Greek yogurt, curd
• Instead of Mixed Garam Masala (chole, sambhar, pav bhaji blend): Garam masala
• Instead of Mustard Oil: Vegetable oil
• Instead of Kashmiri Red Chili Powder: Paprika + cayenne
• Instead of Chaat Masala: Amchur powder
• Instead of Paneer (Homemade): Store‑bought paneer
• Instead of Tomatoes: Canned diced tomatoes
• Instead of Green Chilies: Jalapeño
• Instead of Fresh Coriander Leaves: Cilantro
• Instead of Ginger: Ginger paste
• Instead of Butter: Ghee
• Instead of Milk: Cream (use less)

Equipment Needed

• Heavy‑bottomed Kadhai or Deep Skillet
• Small Non‑stick Skillet
• Mixing Bowl
• Whisk or Spoon
• Grater (optional)
• Chef’s Knife
• Cutting Board
• Ladle (optional)
• Spatula
• Measuring Cups and Spoons

Critical Steps — Do Not Skip

• Roasting besan until it changes color and releases aroma.
• Achieving oil separation in the besan‑yogurt masala (first and second times).
• Gentle handling of paneer to keep texture intact.

Chef Tips from the Video

• Use freshly made paneer for the most authentic texture and flavor.
• Replace butter with ghee for an even richer, authentic Punjabi taste.
• A pinch of sugar can balance the tanginess of lemon and amla.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days. Reheat gently on low heat.

Freezer: Can be frozen for up to 1 month; thaw overnight in fridge and reheat.

Room temperature: Not recommended; the dish contains dairy.

Make-Ahead Tips

• The besan‑yogurt masala can be prepared 2‑3 days ahead and stored in the fridge.
• Crumbled paneer can be kept refrigerated in a sealed container with a drizzle of milk to retain moisture.

Frequently Asked Questions