Amritsari Paneer Bhurji is a delicious paneer curry made in a thick onion tomato gravy and a special dhaba style masala.
- Ingredients
- Serving suggestion
- Storage
- Other paneer dishes
I love making paneer dishes for special occasions, as they are always a hit with family and friends. Shahi Paneer is my go-to luxurious recipe.
This time, I decided to try my hand at Amritsari Paneer Bhurji, a delicious and flavorful dish that adds a special touch to any celebration.
Paneer Bhurji is an Indian dish made with crumbled paneer that is cooked in a curry gravy. It has a semi dry consistency. You can also prepare Tofu Bhurji which is a vegan version and can be served for breakfast.
Amritsari Paneer Bhurji is a spicy and tangy scrambled paneer dish, infused with the robust flavours of Indian cuisine. It’s made by crumbling paneer and cooking it with onions, tomatoes, green chilies, and a blend of aromatic spices, creating a delightful and rich dish that is perfect for festive gatherings.
Ingredients
Paneer – I like to use homemade paneer but you can use store bought.
Onion, garlic, ginger, green chilies
Tomatoes – I have used a mix of passata (grated tomatoes) and fresh tomatoes.
Tandoori sauce or marinade
Turmeric
Garma masala
Oil or butter
Cream or butter
Fresh coriander/cilantro
Serving suggestion
Amritsari paneer bhurji is best served alongside Indian flatbreads such as whole wheat roti or crispy ajwain paratha .
If serving Paneer Bhurji as a main dish, why not serve it with bombay potatoes or bhindi bhaji .
Add a side such as Indian onion salad or Kachumber .
Storage
Store the bhurji in airtight containers and place in the fridge as soon as it cools. It will stay fresh for up to 3 days.
You can freeze leftvoers in a freezer safe container for up to 1 month. Allow to defrost and reheat on the stove top. You may need a bit of milk to loosen it.
Other paneer dishes
Paneer Tikka Biryani
Panch Phoran Paneer
Punjabi Matar Paneer
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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Amritsari Paneer Bhurji
Equipment
- 1 pan
Ingredients
- 3 cup paneer grated
- 1 large onion
- 5 cloves garlic
- 1 inch ginger
- 2 green chillies adjust according to taste
- ½ cup tomato puree or passata
- 2 tomatoes chopped
- 2 tablespoon oil or butter
- ¼ cup tandoori marinade
- 2 tablespoon yogurt
- 1 teaspoon turmeric
- ½ teaspoon garam masala
- ¼ cup cream or butter
- ¼ cup coriander leaves finely chopped
Instructions
- Finely chop the onion, garlic and ginger.
- Finely slice green chillies.
- Mix yogurt with tandoori marinade.
- Heat oil in a heavy bottomed pan and once hot, add the cumin seeds.
- Add in the chopped onion mixture and sauté until translucent.
- Add in the green chillies.
- Add the tandoori marinade, turmeric powder and garam masala and mix well.
- Tip in the passata and coriander leaves and cook until oil appears on the sides of the pan.
- Add approximately half a cup of water and allow the mixture to cook for 5 minutes.
- Add in the grated or crumbled paneer and mix well to incorporate.
- Add fresh chopped tomatoes and water to loosen the dish if needed.
- Allow the bhurji to cook for a further 5 minutes. Optionally add cream or whole milk to loosen it further.
- Garnish with more coriander leaves.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Amritsari Paneer Bhurji
Equipment
- 1 pan
Ingredients
- 3 cup paneer grated
- 1 large onion
- 5 cloves garlic
- 1 inch ginger
- 2 green chillies adjust according to taste
- ½ cup tomato puree or passata
- 2 tomatoes chopped
- 2 tablespoon oil or butter
- ¼ cup tandoori marinade
- 2 tablespoon yogurt
- 1 teaspoon turmeric
- ½ teaspoon garam masala
- ¼ cup cream or butter
- ¼ cup coriander leaves finely chopped
Instructions
- Finely chop the onion, garlic and ginger.
- Finely slice green chillies.
- Mix yogurt with tandoori marinade.
- Heat oil in a heavy bottomed pan and once hot, add the cumin seeds.
- Add in the chopped onion mixture and sauté until translucent.
- Add in the green chillies.
- Add the tandoori marinade, turmeric powder and garam masala and mix well.
- Tip in the passata and coriander leaves and cook until oil appears on the sides of the pan.
- Add approximately half a cup of water and allow the mixture to cook for 5 minutes.
- Add in the grated or crumbled paneer and mix well to incorporate.
- Add fresh chopped tomatoes and water to loosen the dish if needed.
- Allow the bhurji to cook for a further 5 minutes. Optionally add cream or whole milk to loosen it further.
- Garnish with more coriander leaves.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Make a creamy and silky Strawberry Fool with the addition of rose. It is a sublime and delicious English summer dessert. My version is made with a creamy blend of Greek yogurt and double cream.
- What is Fool?
- Ingredients
- Storage
- Other summer desserts
What is Fool?
A Fruit Fool is an old-fashioned classic British dessert dating back to the 16th century. It is simple with no cooking required.
Fool is classically made with gooseberry by folding the pureed fruit into sweetened whipped cream or custard. The origin of the name “fool” is somewhat unclear, but it is thought to come from the French word “fouler,” meaning to press or crush (which describes the preparation method of the fruit).
Fool recipes have evolved over the centuries, and today, variations may include different fruits such as strawberries, raspberries, or rhubarb, but the classic gooseberry fool remains a beloved and iconic British treat.
I always end up picking far too many strawberries and rhubarb from pick your own farms, so make this Instant Pot Strawberry and Rhubarb Jam .
Every summer, we go punnets of strawberries weekly, mostly just eating them as they are. Sometimes though, I like to make strawberry flavoured treats such as Strawberry Lassi , this Eggless No Bake Strawberry Cheesecake and Stawberry Goats Cheese Crostini .
Strawberries also work wonderfully in salads like this Strawberry Goats Cheese Salad and Strawberry Avocado Salsa .
This time, I went with Strawberry Fool, which I tried for the first time as a 10 year old in Devon!
It was the best strawberry fool, loaded with Devonshire cream , so rich and delicious!
For my version, I’ve added a bit of rose syrup to really bring out the flavours of the strawberries.
I just love that this dessert comes together in no time, and that you don’t need many ingredients. It is a great dish to make along with kids too!
For another delicious strawberry and cream recipe, you’ll love this Mexican Fresas con Crema!
Ingredients
- Strawberries – I like to use British strawberries when in season for the sweetness and perfect flavour
- Greek yogurt – I use whole Greek yogurt but you can skip and make with cream only if you wish
- Whipped cream – I use double cream
- Rose syrup – optional but adds a gorgeous floral note that isn’t at all overpowering. You could use a drop of rose essence or rose water too
- Icing sugar – also known as confectioners sugar
- Lemon juice – fresh or bottled
- Fresh mint leaves and sliced strawberries for garnishing
Storage
Store strawberry fool in an airtight container and keep in the fridge. I recommend consuming it by the next day.
I do not recommend freezing this fool as the cream will loose its texture upon thawing.
Other summer desserts
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Strawberry Fool
Ingredients
- 200 gram strawberries
- 200 millilitres double cream whipped
- 150 gram greek yogurt
- 3 tablespoon rose syrup optional
- 4 tablespoon icing sugar adjust according to sweetness
- ½ teaspoon lemon juice
- mint leaves and strawberries for garnishing
Instructions
- Wash and pat dry strawberries and place it in a big bowl.
- Add rose syrup and mash the strawberries with a fork or mashed potato masher, stir in lemon juice and rest it in the fridge for a while.
- Add icing sugar into the greek yogurt and mix well.
- Fold the whipped cream into the sweetened yogurt.
- Now fold the macerated strawberries into the bowl of cream and yogurt.
- Slowly mix everything and let it chill in the fridge for half an hour.
- Serve in bowls or glasses.
- Garnish it with fresh mint and sliced strawberries.
Layered
- If you want to layer your fool, mix half the macerated strawberries with all of the cream mixture.
- In a serving glass, alternate layers of macerated strawberries with the cream-strawberry layer.
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe was first published on 24th June 2018. This post has since been updated with helpful content and new images. The recipe remains the same.
