अमृतसरी पनीर भुर्जी बनाने की पूरी विधि
अमृतसरी पनीर भुर्जी बनाने की पूरी विधि is a medium Indian recipe that serves 4. 350 calories per serving. Recipe by Anukriti Cooking Recipes on YouTube.
Prep: 30 min | Cook: 35 min | Total: 1 hr 15 min
Cost: $10.74 total, $2.69 per serving
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
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
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
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
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
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
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
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
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
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
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
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
Dietary info: Vegetarian, High‑Protein, Gluten‑Free (if besan is pure)
Allergens: Milk, Dairy, Gluten (possible cross‑contamination in besan)
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
Masala clumps and does not become smooth.
Whisk vigorously while adding water; if lumps persist, strain through a fine mesh sieve.
Paneer releases too much water and the dish becomes watery.
Drain the crumbled paneer on a paper towel before adding; cook the masala a bit longer to allow excess moisture to evaporate.
Insufficient oil separation, indicating under‑cooked masala.
Continue cooking on low heat, stirring constantly, until the oil visibly separates from the masala.
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
What is the cultural significance and history of Amritsari Paneer Bhurji in Punjabi cuisine?
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.
What are the traditional regional variations of Amritsari Paneer Bhurji within Punjab?
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.
How is Amritsari Paneer Bhurji traditionally served in Amritsar?
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.
During which occasions or celebrations is Amritsari Paneer Bhurji commonly prepared in Punjabi culture?
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.
How does Amritsari Paneer Bhurji fit into the broader Punjabi cuisine tradition?
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.
What are the authentic traditional ingredients for Amritsari Paneer Bhurji versus acceptable substitutes?
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.
What other Punjabi dishes pair well with Amritsari Paneer Bhurji?
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.
What makes Amritsari Paneer Bhurji special or unique in Punjabi cuisine?
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.
What are the most common mistakes to avoid when making Amritsari Paneer Bhurji at home?
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.
Why does this Amritsari Paneer Bhurji recipe use a besan‑yogurt masala instead of a regular tomato‑onion base?
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.
Can I make Amritsari Paneer Bhurji ahead of time and how should I store it?
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.
What does the YouTube channel Anukriti Cooking Recipes specialize in?
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.
How does the YouTube channel Anukriti Cooking Recipes' approach to Punjabi cooking differ from other Indian cooking channels?
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.
Last updated: August 24, 2026






