Home Recipes Main Course RECIPE OF PANEER BHURJI

RECIPE OF PANEER BHURJI

October 8, 2020

2025

RECIPE OF PANEER BHURJI

The recipe of Paneer Bhurji is a particular recipe for freeway dhabas. You and your loved ones will like Palak Bhurji with Paneer. Spinach Cottage Cheese Fry.

Table of Contents

Paneer Bhurji Recipe

Ingredients

Spinach – 1 kg (a big bunch)
Paneer – 200 grams (grated)
Tomatoes – 4
Green Chili – 1
Ginger – 1/2 inch piece
Cashews – 10 – 12 (chopped)
Cumin seeds – 1/4 teaspoon
Asafoetida – 1 pinch
Turmeric Powder – 1/Four tsp
Red chili powder – less than 1/Four teaspoon (if you need)
Salt – As per style (3/Four tsp)
Coriander – 1 tbsp (finely chopped)
Oil – For Making Vegetables
Garam Masala – lower than 1/Four teaspoon

How to make Recipe of Paneer Bhurji

Remove the sticks of spinach leaves, dipped in water, and wash them properly 2-Three times.
Place the washed spinach in a sieve or on a plate diagonally and let the spinach drain out.
Finely chop the spinach using a knife or chopping board.
Cut the tomatoes into large items, take away the green chili stalks, peel and wash the ginger.
Put all the issues within the mixer and grind them.
Put 1 tablespoon oil within the pan and warm it. When the asafoetida, cumin, and cumin seeds crackle in scorching oil, add turmeric powder and tomato-ginger-green chili paste.
Fry the paste till the oil separates from the spices.
Add chopped spinach, salt to the roasted spices, and fry the spinach properly after including the spices for two to three minutes.
Cover the vegetable and let it cook on a medium flame for two to three minutes. Open the lid, stir the vegetable, some water comes out from the spinach leaves within the vegetable.
Make a fireplace and prepare dinner the spinach open until the water runs out.
Add cashew items, garam masala, and paneer to the cooked spinach and blend properly.
At first add green coriander and blend. Bhujia of spinach paneer has grown to be, flip off the hearth.
Take out Palak Paneer Bhurji in a bowl and serve it with hot chapatti, naan, parantha, or rice and eat or place it in children‘s tiffin on a braid or with parantha.