Paneer Bhurji

There was a time when I inhaled spicy food. I mean really spicy. India spicy. I did not shudder when I saw bright green chillies set on a table and people bit into them. 

I asked for extra 'bukka chutney' and fried and salted green chillies at the vada paav stall. 

My pani-puri, sev- puri etc. was always 'tikha'

After coming to the USA, the taste buds have undergone a transformation, they have become wimpy! But I also feel that I have discovered the natural taste of vegetables when not drowned in spices and red or green chillies. I now work towards maintaining a balance and more so because I have a little one who  likes to taste everything, at least once before saying the customary "nnnnnako" to everything, sigh! 

I had a mental block about Paneer bhurji,  just because it sounded like anda-bhurji  and looked a bit like it. As I type this I can see where my son gets his 'nnnnnako' from, sigh! 

But then, I had not tasted this 'dhasu' paneer bhurji........

At the time I was working with one of India's leading cell phone companies, food was the highlight of the day. The company had 3 large cafeterias, large, spotless and dishing up a large variety of food, large variety of so-so food. We craved for tasty food, something that was value for money. Then one day we 'discovered' the drivers canteen. It was a small congested place with  dull colorless walls and rickety chairs and wobbly tables. And yet, despite the lack of fine interiors, this nondescript eatery was teeming with  hungry employees from the call center!

We soon found out why! Everything we ordered was fresh, hot and perfectly spiced. We were hooked. The food was amazing and  I particularly remember the paneer bhurji, oh! 

The only word I can think of describing it is 'mulayam' ( silky). Every flavor was distinct, the paneer was silky and melt in the mouth quality! 

We spread the word and soon the trainees from our training batches would also go there to enjoy the tasty food. 

Goes to show that a beautiful setting and bright lights do not mean good food and  shabby interiors can be diamonds in the rough ... much like people, no?

Now that I make Fresh paneer at home, I want to indulge in the various methods I can use all the wonderful cheese ! 
This is my humble attempt to recreate the  fantastic bhurji we used to eat at the drivers canteen ! 
Why this particular recipe? Because it has  **ingredients I never thought can be paired and used in it! Read on and find out what! 

Serves 4-6

Source :Here 

You need:

1 tsp. Red Chilli powder

1/2tsp. Turmeric powder

4 Tbsp Ghee

1 tsp Cumin seeds

1 small Onion, chopped ( I used red)

2 1/2 tsp Ginger paste

2 1/2 tsp Garlic paste

1 medium Tomato chopped

1 1/2 cup  cooked Chana Daal

1 lb. Paneer (mashed/ crumbled)

4 Green chillies, de-seed and julienne

1 tsp Black Pepper

1 tsp ground Green cardamom

1 tsp ground Cloves

1 tsp ground Nutmeg

1 tsp ground Fenugreek

Salt to taste

Ginger juliennes and cilantro to garnish

Mix the turmeric an  chilli powder in 2 Tbsp. water and mix and mix in the paneer

Heat ghee  in a heavy based pan over medium heat andadd cumin and let the cumin seeds sizzle

Add onion and fry till it is light brown in color, about 5 mins.

Add ginger - garlic pastes and stir fry till the moisture evaporates.

Add  in the tomato and fry till moisture evaporates

Add cooked chana daal  and mix well and cook till oil oozes/ separates

Add paneer and stir. Add green chillies and season with salt. 

Stir fry for a minute before adding the ground spices

Remove from heat and garnish with ginger juliennes and cilantro 

Serve with roti / fulka / paratha or naan.

** The surprise ingredient for me was the chana daal. I could not envision paneer and chana daal together! But, everytime I feel a seed of doubt in my mind, I tell myself, 'trust the chef' and I rarely regret. 

The chana daal  ( I mashed it) goes well with paneer and in this bhurji ( scramble) compliments the soft cheese and blends well.

I am glad I ried this recipe, it is a keeper! 

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Achari Paneer

A couple of months ago I posted about Paneer butter masala and making Paneer at home. Ever since, I have been making paneer at home and I usually make PBM, it's quick and really easy, to say nothing of super tasty!

But one cannot live on PBM and must find other options, just as tasty!

I pounced on this book at the library and thumbed thru it. Took me a good while I can tell you! It has avast collection of recipes from all the corners of India and reads very well indeed.

I made this Achari (pickling spices) Paneer from the vast collection and it was delectable!  Soft paneer the slight crunch of the bell peppers and  the pickling spices in a yogurty(?)  base are in perfect harmony and is a keeper.


A couple of days ago I spoke to my friend Vandu,who is just back from a long holiday in India. After  the unpacking and the grocery and everything, she and I sat down to talk! It was great talking to her after what felt like ages and we got down to talking about food (and how we both looooove it!) By and by she mentioned  about the Indian store and the talk came on to the topic of Paneer and how she always bought the cheese from the store and  I mentioned that I make it at home and love it and will not go back to store brought paneer. And so it came about that Vandu made her first batch of home made paneer and loves it! 
I am hoping that she will try this recipe and like it just as much as we did! 

This recipe serves 6

You need: 

1 tsp Turmeric powder

1 tsp Chili powder

1 lb 2 oz /  500 gms Paneer

4 Tbs Oil

2 1/2 tsp Aniseed ( Saunf/ fennel seeds)

1 tsp Mustard seeds

1/2 tsp Kalonji (Nigella) seeds

1 tsp Cumin seeds

3 Onions chopped  ( I used 1 really large Onion)

6-8 Green chillies Chopped ( and de-seeded)

1/2 tsp Garlic paste

1 tsp Ginger paste

1 cup (8 oz) Plain Yogurt

1 1/2 tsp Amchur powder

3/4 tsp Garam masala

3 Bell peppers chopped into bite size pieces ( I used 2 large peppers- green and red)

Put 1/2 the Turmeric and red chili powder in a small bowl, add 2 tbsp water and mix.

Cut paneer in 2 inch cubes. using a sharp knife, score all over them.


Put them in the turmeric mixture. Season and set aside for 10 mins.


Heat 1 Tbsp Oil in a heavy pan over medium heat and add all the spice seeds at once and stir fry for 1 minute 
or until they sputter. Be careful not to burn.


Add onion and chillies and cook for about 5 minutes, till the onion turns light brown.


Add ginger and garlic pastes, remaining turmeric and stir fry for for about 1 minute. 


Stir in the yogurt, while stirring sprinkle in the amchur and Garam masala and season with salt.


Reduce the heat to low and cook for 2  mins. or until moisture has reduced a little (make sure  the liquid does not dry up)


Add marinated Paneer and peppers and cook for 3-4 minutes.


Remove from heat and allow to cool.


Just before serving, garnish with slit green chillies.


* NOTES: The above  spice measures make a mild Achari Paneer. If you like, adjust the spice levels to your liking and tolerance ( this is not for the green chillies, those are adequate, IMHO) 

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