Amritsari Paneer Bhurji

Paneer bhurji is essentially paneer deciding it doesn't need to hold its shape anymore. In this Amritsari-style version, soft crumbled paneer gets folded into a buttery masala of onions, tomatoes and spices, then finished with cream and kasuri methi. The trick is to cook the masala properly but barely cook the paneer, keeping it soft, moist and a little fluffy. It's simple, indulgent and dangerously good with a hot kulcha.

Ingredients

• 250 g fresh paneer, crumbled by hand

• 2 tbsp butter, about 30 g

• 1 tsp cumin seeds

• 1 medium onion, about 80 g, finely chopped

• 1 tsp finely chopped ginger

• 1 tsp finely chopped garlic

• 1 green chilli, finely chopped, adjusted to taste

• 1 medium tomato, about 100 g, finely chopped

• 1 tbsp tomato paste, optional

• ¼ tsp turmeric powder

• ½ tsp Kashmiri chilli powder

• ¾ tsp coriander powder

• ¼ tsp garam masala

• ½ tsp kasuri methi, crushed between your palms

• 2 tbsp fresh cream or thick malai

• ½ tsp salt, or to taste

• 1 tbsp chopped fresh coriander

• ½ tsp lemon juice, optional

Method

Crumble the paneer
Break the paneer into small, uneven pieces using your fingers.
Don't mash or grate it too finely. Those irregular pieces give the bhurji a softer, more rustic texture.

Build the masala
Heat the butter in a kadai or wide frying pan over medium heat.
Add the cumin seeds and let them sizzle for a few seconds.
Add the chopped onion and sauté for 5–6 minutes, until lightly golden.
Add the ginger, garlic and green chilli. Cook for another minute, until fragrant.

Cook the tomatoes
Add the chopped tomato, tomato paste and salt.
Cook for 5–7 minutes, stirring occasionally, until the tomatoes have completely softened and the butter begins to separate from the masala.
You want the tomato to lose its raw character and become part of the masala rather than leaving visible, watery pieces.

Bloom the spices
Reduce the heat to low.
Add the turmeric, Kashmiri chilli powder and coriander powder.
Stir and cook for 20–30 seconds. The spices should bloom in the butter without catching or burning.

Add the paneer
Add the crumbled paneer and gently fold it through the masala.
Cook for only 2–3 minutes.
Paneer doesn't need much cooking at this stage. Prolonged cooking drives out moisture and can turn it rubbery, which is exactly what we don't want.

Finish
Reduce the heat to its lowest setting and add the cream.
Gently fold it through the paneer.
Add the garam masala and crushed kasuri methi. Cook for another 30–60 seconds, just until everything is warmed through and fragrant.
Turn off the heat and fold in the chopped coriander.
Add the lemon juice, if using, and taste for salt.
The finished bhurji should be moist, soft and creamy, with the paneer still retaining some texture.

Serving
Serve hot with:

• Amritsari kulcha

• Tandoori roti

• Butter naan

• Lachha paratha

For the characteristic dhaba-style flavour, don't rush the onions and tomatoes. Let the masala cook properly before adding the paneer, but once the paneer goes in, be quick. The trick is to develop the flavour before the paneer enters the pan, then cook it just enough to bring everything together.