Methi Paneer Bhurji Recipe in Creamy Gravy – How to prepare Methi Paneer Bhurji
Ingredients:
For Gravy
The Methi Paneer Bhurji Recipe is a delicious recipe of North Indian that is made with a combination of spices in a rich creamy tomato gravy. The addition of fresh fenugreek leaves in the creamy tomato gravy, blends perfectly well with the paneer.
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Preparation Time
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Cooking Time
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Total Time
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Making
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15 mins
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30 mins
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45 mins
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4 servings
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Ingredients:
For Gravy
- 1 cup Homemade tomato puree
- 1 Onion , roughly chopped
- 2 cloves Garlic
- 1 inch Ginger
- 1/4 teaspoon Turmeric powder (Haldi)
- 1/4 teaspoon Red chilli powder
- 1/4 teaspoon Garam masala powder
- Salt,to taste
- Cooking oil , for cooking
For Paneer Bhurji
- 2 tablespoons Fresh cream
- 1/2 teaspoon Cumin (Jeera) seeds
- 1/4 teaspoon Turmeric powder (Haldi)
- 1 Onion, finely chopped
- 2 Green Chillies, finely chopped
- 1 inch Ginger , grated
- 1 Green Bell Pepper (Capsicum), finely chopped
- 1 Tomato, finely chopped
- 3/4 cup Methi Leaves (Fenugreek Leaves) , finely chopped
- 2 teaspoons Kasuri Methi (Dried Fenugreek Leaves)
- 200 grams Paneer (Homemade Cottage Cheese) , crumbed
- Salt, to taste
- Red chilli powder, to taste
- Cooking oil , for cooking
- 4 sprig Coriander (Dhania) Leaves, finely chopped
How to make Methi Paneer Bhurji Recipe in Creamy Gravy:
- To begin making the Methi Paneer Bhurji Recipe in Creamy Gravy, first prep all the ingredients as per instructions and keep them ready for cooking.
- Make the homemade tomato puree and the homemade paneer crumbled and keep aside.
- The next step is to make the gravy. In a heavy bottomed pan, heat a teaspoon of oil on medium heat.
- Add the onion, garlic and ginger and saute the onions until they are lightly browned and caramelized.
- Once the onions are caramelised, turn off the heat. Allow it to cool a bit and grind in the small jar of the mixer grinder to make a smooth onion paste.
- Add the paste pack into the same heavy bottomed pan, turn the heat back to medium.
- Add the turmeric powder, red chili powder and garam masala powder. Saute for a few seconds in the onion paste mixture and then add the tomato puree.
- Stir well to combine and bring the tomato mixture to a boil.
- You can optionally add a tablespoon of butter to give it a richer taste.
- Add the salt and adjust the spices to suit your taste. Stir in the cream, turn off the heat and keep the gravy mixture aside.
The next step it to make the Paneer Bhurji.
- Heat oil in a heavy bottomed pan, add the cumin seeds and allow it to crackle.
- Once the seeds crackle, add the chopped onion, bell peppers, ginger, green chilies and saute until they are soft and cooked through.
- Once done, add the tomatoes, turmeric powder, fenugreek leaves, kasuri methi and stir fry for 3 to 4 minutes until the methi leaves wilt down and soften.
- Stir in the crumbled paneer, salt and chili powder and combine all the ingredients well.
- Once the paneer bhurji is done, add this to the spicy creamy tomato gravy. Give the Paneer Bhurji Gravy a brisk bowl and turn off the heat. Check the salt and spices once again and adjust to suit your taste.
- Once done, stir in the chopped coriander leaves and serve warm.
- Serve the Methi Paneer Bhurji in Creamy Gravy along with Phulkas and a Summer Lettuce