Fenugreek Paneer Bhurji Recipe in Creamy Gravy

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Preparation time

  • Total: Approximately 55 minutes
  • Preparation: 15 minutes
  • Cooking: 40 minutes

Ingredients

  • 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
  • Sunflower Oil - for cooking
  • 2 tablespoons Fresh cream
  • 1/2 teaspoon Cumin seeds (Jeera)
  • 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
  • Sunflower Oil - for cooking
  • 4 sprig Coriander (Dhania) Leaves - finely chopped

Instructions

  1. 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
  2. Make the homemade tomato puree and the homemade paneer
  3. Crumble the paneer and keep aside
  4. The next step is to make the gravy
  5. In a heavy bottomed pan, heat a teaspoon of oil on medium heat
  6. Add the onion, garlic and ginger and saute the onions until they are lightly browned and caramelized
  7. Once the onions are caramelized, turn off the heat
  8. Allow it to cool a bit and grind in the small jar of the mixer grinder to make a smooth onion paste
  9. Into the same heavy bottomed pan, add little oil and add the onion paste back turn the heat back to medium
  10. Add the turmeric powder, red chili powder and garam masala powder
  11. Saute for a few seconds in the onion paste mixture and then add the tomato puree
  12. Stir well to combine and bring the tomato mixture to a boil
  13. You can optionally add a tablespoon of butter to give it a richer taste
  14. Add the salt and adjust the spices to suit your taste
  15. Stir in the cream, turn off the heat and keep the gravy mixture aside
  16. The next step it to make the Paneer Bhurji
  17. Heat oil in a heavy bottomed pan, add the cumin seeds and allow it to crackle
  18. Once the seeds crackle, add the chopped onion, bell peppers, ginger, green chilies and saute until they are soft and cooked through
  19. 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
  20. Stir in the crumbled paneer, salt and chili powder and combine all the ingredients well
  21. Once the paneer bhurji is done, add this to the spicy creamy tomato gravy
  22. Give the Paneer Bhurji Gravy a brisk boil and turn off the heat
  23. Check the salt and spices once again and adjust to suit your taste
  24. Once done, stir in the chopped coriander leaves into the Methi Paneer Bhurji and serve warm
  25. Serve the Methi Paneer Bhurji in Creamy Gravy along with Phulkas and a Summer Lettuce Salad for a wholesome weeknight dinner or even make it for parties when you have friends and family over

Other informations

The table below shows servings values and other necessary informations.

  • Servings
  • Cuisine
  • Course
  • Diet
  • 4
  • North Indian Recipes
  • Lunch
  • High Protein Vegetarian
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