Amritsari Paneer Bhurji spicy Paneer recipe Chef Ranveer Brar

AMRITSARI / DHABA STYLE PANEER BHURJI - I personally love Dhaba style dishes for their rustic flavours, yet easy techniques. Here's one you can try easily..

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AMRITSARI PANEER BHURJI
Preparation time 10 minutes
Cooking time 22-30 minutes
Serve 2-4

Ingredients
For Ginger Garlic Paste
1 inch Ginger (peeled & roughly sliced)
7-8 no. Garlic cloves,
3-4 no. Green chillies, broken into half,
Salt to taste,

For Curd Mixture
cup Curd, beaten,
Salt to taste,
tsp Turmeric powder,
2 tsp Degi red chili powder,
tbsp Coriander powder,

For Amritsari Paneer Bhurji
2 tbsp Oil,
1 tbsp Mustard oil,
1 tsp Cumin seeds,
Prepared Ginger Garlic paste,
3 medium Onion, grated,
Prepared Curd mixture,
2-3 medium Tomatoes, grated,
Salt to taste,
tsp Sugar (optional)
1 tbsp Tender Coriander stems, finely chopped,
1 cup Water,
1-2 tbsp Prepared Masala,
cup Water,
2 tbsp Coriander leaves, finely chopped,
500 gm Paneer, grated,
2-3 tbsp Butter, cubed (for finishing)
1 tbsp Coriander leaves, finely chopped,

For Masala
Salt to taste,
1 heaped tbsp Black peppercorns,
2-4 Cloves,
1 tbsp Coriander seeds,
1 tsp Cumin seeds,
6-7 no. Black cardamom,
1 heaped tbsp dry Fenugreek leaves,

For Garnish
Butter, cubed,
Coriander sprig,
1 no. Green chili, slit,
Lemon wedge,
Tomato wedge,

Process
For Ginger Garlic Paste
In a mortar pestle, add ginger, garlic, green chillies, salt to taste and grind it to a coarse paste.
Keep it aside for further use.

For Curd Mixture
In a bowl, add curd, salt to taste, turmeric powder, degi red chili powder, coriander powder and mix it well.
Keep it aside for further use.

For Amritsari Paneer Bhurji
In a handi or kadai, add oil & mustard oil, once it's hot, add cumin seeds and let it splutter.
Add prepared ginger garlic paste, onions and saute it until translucent.
Add prepared curd mixture and cook it well.
Add tomatoes, salt to taste, sugar and saute it for a minute.
Add coriander stems, water, mix it well and cover it with the lid. Cook it for 10-15 minutes on low flame.
Add prepared masala, water, coriander leaves, paneer and cook it for a while.
Finish it with some butter, coriander leaves and mix it well.
Transfer it to a serving dish, garnish it with butter, coriander sprig, green chili, lemon wedge and tomato wedge.
Serve hot with paratha.

For Masala
In a pan, add salt to taste, black peppercorns, cloves, coriander seeds, cumin seeds, black cardamom and dry roast it for a minute.
Add dry fenugreek leaves and toss it well.
Transfer it to a mixer grinder jar and grind it to fine powder.
Keep it aside for further use.

***********************
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- http://bit.ly/RBAppiOS
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