Amritsari Paneer Bhurji is a beloved street‑food staple from Amritsar, often sold in dhabas and roadside stalls. It reflects the Punjabi love for rich, buttery dishes and the clever use of leftover paneer, turning it into a spicy, tangy scramble that pairs perfectly with naan or kulcha.

In some parts of Punjab, the bhurji is made with added green peas or potatoes, while others use ghee instead of butter for extra richness. Some vendors also add a dash of fenugreek seeds (methi) during tempering for a distinct aroma.

It is typically served hot, garnished with fresh coriander, and accompanied by buttered naan, kulcha, or toasted bread. A side of sweet green chutney or tamarind pickle is often offered to balance the spiciness.

While it is a everyday comfort food, Amritsari Paneer Bhurji is also prepared for festive gatherings like Lohri, Baisakhi, and family get‑togethers because it can be made quickly and satisfies both vegetarians and meat‑eaters alike.

The dish embodies Punjabi cuisine’s hallmark traits: generous use of butter/ghee, bold spices, and a balance of heat and tang. It showcases the region’s ingenuity in turning simple dairy into a flavorful main course.

Authentic ingredients include homemade paneer, mustard oil, kasuri methi, and the special besan‑yogurt “cigarette masala”. Substitutes can be store‑bought paneer, vegetable oil instead of mustard oil, and regular cumin powder if roasted cumin isn’t available.

It pairs beautifully with buttery naan, tandoori roti, or paratha. For a complete meal, serve alongside dal makhani, pickled onions, and a fresh cucumber raita.

The unique element is the “cigarette masala” – a roasted besan‑yogurt blend that gives the bhurji a smoky depth and a slightly tangy note, distinguishing it from regular paneer bhurji recipes.

Common errors include under‑roasting the besan, not cooking the masala until oil separates, and over‑cooking the paneer which makes it dry. Also, adding too much water can dilute the flavors.

The besan‑yogurt masala adds a nutty, slightly tangy backbone and helps the oil separate, creating a richer mouthfeel. It also replicates the smoky flavor that street vendors achieve with high‑heat cooking.

Yes, you can prepare the masala and crumble the paneer a day ahead. Store the masala in an airtight container in the refrigerator and keep the paneer in a separate container with a drizzle of milk. Reheat gently before serving.

The YouTube channel Anukriti Cooking Recipes specializes in easy‑to‑follow Indian home‑cooking tutorials, focusing on authentic regional dishes, quick weeknight meals, and detailed explanations of traditional spice blends.

Anukriti Cooking Recipes emphasizes step‑by‑step visual clarity, often revealing hidden techniques like the besan‑yogurt “cigarette masala” that many other channels overlook. The host also shares cultural anecdotes and tips for sourcing authentic ingredients.