Methi Paneer Bhurji Masala (Punjabi Creamy Fenugreek Paneer Scramble)

Methi Paneer Bhurji is a rich Punjabi creamy curry where scrambled smoked paneer is cooked with fresh fenugreek (methi) leaves, capsicum, onion-tomato masala, ginger-garlic, and finished with cream and kasuri methi. The bitter-savory methi balances the richness of paneer and cream, served hot with butter naan, missi roti, or jeera rice.

Time 40 min · Serves 5 · 180 kcal · North India, Punjab

Ingredients

Main

• Tomato — 1 piece (chopped)
• Coriander Leaves — 4 piece (chopped)
• salt (optional) (whole)
• Red Chilli Powder (Lal Mirch) — 0.25 tsp (ground)
• Turmeric Powder — 0.25 tsp (ground)
• garam masala powder — 0.25 tsp (ground)
• onion — 1 piece (chopped)
• Ginger — 1 piece (grated)
• methi leaves — 0.75 cup (chopped)
• green bell pepper — 1 piece (chopped)
• Paneer (Smoked - North Specialty) — 200 g (whole)
• Garlic — 2 piece (chopped)
• Sunflower Oil (optional) (whole)
• Fresh Cream — 2 tbsp (whole)
• green chillies — 2 piece (chopped)
• Kasuri Methi — 2 tsp (ground)

Tempering

• Cumin Seeds — 0.5 tsp (whole)

Method

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.Make the homemade tomato puree and the homemade paneer.
2. Crumble the paneer and keep aside.
3. The next step is to make the gravy.
4. In a heavy bottomed pan, heat a teaspoon of oil on medium heat.
5. Add the onion, garlic and ginger and saute the onions until they are lightly browned and caramelized.Once the onions are caramelized, turn off the heat.
6. Allow it to cool a bit and grind in the small jar of the mixer grinder to make a smooth onion paste.Into the same heavy bottomed pan, add little oil and add the onion paste back turn the heat back to medium.
7. Add the turmeric powder, red chili powder and garam masala powder.
8. Saute for a few seconds in the onion paste mixture and then add the tomato puree.
9. 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.
10. Add the salt and adjust the spices to suit your taste.
11. Stir in the cream, turn off the heat and keep the gravy mixture aside.The next step it to make the Paneer Bhurji.
12. Heat oil in a heavy bottomed pan, add the cumin seeds and allow it to crackle.
13. Once the seeds crackle, add the chopped onion, bell peppers, ginger, green chilies and saute until they are soft and cooked through.
14. 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.
15. 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.
16. Give the Paneer Bhurji Gravy a brisk boil and turn off the heat.
17. Check the salt and spices once again and adjust to suit your taste.Once done, stir in the chopped coriander leaves into the Methi Paneer Bhurji and serve warm.

Common questions

How many calories in one plate of Methi Paneer Bhurji Masala (Punjabi Creamy Fenugreek Paneer Scramble)?

180 kcal per plate.

How much cooking time?

40 min — 15 min prep, 25 min cooking.

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