By Aditi Saraswat
October 31, 2026
Give your regular paneer bhurji a Punjabi twist with this Amritsari-style version. Crumbled paneer gets cooked with chopped onions, tomatoes, green chillies and aromatic spices, making a rich, flavourful dish that pairs perfectly with hot parathas, rotis or even kulchas.
200 g paneer, crumbled 2 tbsp butter 1 tbsp oil 2 medium onions, finely chopped 2 medium tomatoes, finely chopped 1 green chilli, chopped 1 tsp ginger-garlic paste ½ tsp cumin seeds ½ tsp turmeric powder 1 tsp red chilli powder 1 tsp coriander powder ½ tsp garam masala ½ tsp amchur powder 2 tbsp fresh coriander, chopped 2 tbsp fresh cream (optional) Salt to taste 2 tbsp water
Crumble the paneer into small pieces, keeping some texture instead of mashing it altogether. This helps the bhurji have a pleasant bite.
In a pan, heat oil and butter and add cumin seeds. Let it splutter, then add chopped onions and sauté until they turn golden. Do not brown too much.
Mix in ginger-garlic paste and green chilli to this. Add chopped tomatoes, turmeric, chilli powder, and coriander powder, then cook until the masala thickens.
Sprinkle amchur, garam masala, and salt once the masala is fully cooked. Add a little water to loosen it without making the base runny.
Add in the crumbled paneer and cook gently for about 3 to 4 minutes. Finish it off with cream and fresh chopped coriander, and serve hot with kulcha or paratha.