Dhaba Style Paneer Bhurji (Indian Cottage Cheese Scramble)

Dhaba Style Paneer Bhurji (Indian Cottage Cheese Scramble) comforting, flavorful, quick, and rustic mix of crumbled paneer (cottage cheese), onion, tomato, sauces, and spices. Low carbs and served with roti/paratha/dinner rolls & also works as a filling for sandwiches/wraps. It’s an easy substitute for scrambled eggs.

Dhaba Style Paneer Bhurji:

Growing up, ‘Paneer Bhurji or Paneer Scramble’ was one of my favorite school lunchbox recipe or an after school lunch at home.

Unlike nowadays, ‘Paneer’ (cottage cheese) was not easily available everywhere, hence, Mom used to make fresh paneer (cottage cheese) at home on a daily basis, as it was one of our fav vegetarian ingredients, which meant less fuss while eating 😉

And then came tons of paneer dishes like paneer rolls, paneer paratha, paneer sweets and paneer bhurji.

This particular ‘Dhaba Style Paneer Bhurji’ was my all-time favorite as it was spicy, tangy, sweet and so rustic in flavors capturing the essence of street food.

Actually, the dish originates from roadside eateries or dhabas, making it a quick and delicious option that brings comfort and satisfaction with every bite.

A mix of lightly sauteed masala made using onion, tomato, ginger, garlic, sauces, and basic Indian spices.

Then paneer crumble was added in the end and everything was sauteed together for 5-7 minutes for a lip-smacking meal. We used to devour it with lightly oiled parathas or roti.

Whether you’re looking for a hearty breakfast, a satisfying lunch, or a quick dinner option, this recipe is a versatile dish that can be enjoyed anytime.

Dhaba Style Paneer Bhurji Ingredients:

Before we dive into the recipe, let’s gather the ingredients you’ll need:

• Paneer (Cottage Cheese): crumbled
• Onions: grated or finely chopped
• Tomatoes: grated or finely chopped
• Green Chilies: finely chopped
• Ginger-Garlic: grated
• Ketchup
• Chili Sauce: can use red or green 
• Butter or Ghee
• Light Oil
• Fresh Coriander Leaves: finely chopped
• Green Chili:  garnish (optional)

:: Spices ::
• Mustard Seeds (rae dana)
• Turmeric Powder (haldi)
• Red Chili Powder (lal mirch)
• Coriander Powder (dhania powder)
• Cumin Powder (zeera powder)
• Garam Masala
• Salt: To taste

How to Make Paneer Bhurji Dhaba Style:

Step 1: Prepare the Ingredients

• Preparation is key to making the cooking process smoother.
• Start by crumbling the paneer into small pieces.
• Grate or finely chop the onions, tomatoes, and green chilies. This will ensure that your cooking process is efficient and seamless.

Step 2: Sauté the Onions and Spices

• Heat oil + butter or ghee in a heavy-bottomed pan over medium heat. 
Add mustard seeds and let them sizzle until they start to crackle.
• Add the finely chopped onions to the pan and sauté them until they turn golden brown (cooking the onions until they caramelize is crucial, as this forms the base of the dish and enhances its overall taste) – step 1 below
• Next, add the ginger-garlic paste and sauté for another minute or two until the raw aroma dissipates (this step is essential for infusing the dish with a rich, savory flavor) – step 1 below
• Now, add the powdered spices and saute for a minute – step 2 below

Step 3: Cook the Tomatoes and Spices

• Now, add the chopped tomatoes. Cook the tomatoes until they soften and begin to release their juices, about 2-3 minutes (this creates a rich, flavorful sauce that will coat the paneer)
• After the tomatoes have softened, add the ketchup + chili sauce and cook for another 2-3 minutes. (this gives the dish its characteristic color, tanginess and heat)

Step 4: Add the Crumbled Paneer

• Reduce the heat and add the crumbled paneer to the pan.
• Gently fold the paneer into the spiced tomato mixture, ensuring it is evenly coated.
• Cook the paneer for about 3-4 minutes on medium heat, stirring occasionally to prevent it from sticking to the pan (It’s important not to overcook the paneer, as it can become tough and lose its soft, crumbly texture. Cooking it just enough to absorb the flavors of the spices will result in a perfectly textured Paneer Bhurji).
• Stir everything together and cook for another 2 minutes to allow the flavors to meld.
• Turn off the heat and transfer to a serving platter.
• Garnish with freshly chopped coriander leaves and green chili.
  

Serving Suggestions for Dhaba Paneer Bhurji: 

Indian Cottage Cheese Scramble is incredibly versatile and can be served in various ways:

• With Indian Bread: Serve it with hot chapatis, parathas, or naan for a complete and satisfying meal.
• As a Side Dish: Pair it with dal (lentils) and rice for a traditional Indian thali experience.
• In a Sandwich: Stuff the Paneer Bhurji between slices of buttered bread for a quick and delicious snack.
• With Pav: Serve it with buttered pav (Indian bread rolls) for a Mumbai-style street food experience.
• As Paratha Stuffing: this makes a great stuffing in paratha for lunches or even boxed meal.

Tips for Making the Perfect Dhaba Style Paneer Bhurji As Per Mom: 

Use Fresh Paneer: Fresh paneer has a soft texture and absorbs flavors more effectively. If using store-bought paneer, soak it in warm water for 7-8 minutes before crumbling it. This will make it softer and more pliable.

Cook on Medium Heat: Cooking on medium heat ensures that the spices and onions are cooked evenly without burning. This is essential for achieving the deep, rich flavors characteristic of Dhaba-style dishes.

Avoid Overcooking the Paneer: Overcooked paneer can become rubbery. Cook it just enough to blend with the spices and absorb their flavors.

Adjust Spices to Taste: Dhaba-style dishes are known for their bold flavors, but you can always adjust the spice levels to suit your preference.

Use Ghee for Authentic Flavor: While you can use butter or oil, ghee gives Paneer Bhurji its signature Dhaba flavor, adding a rich and nutty taste to the dish.

 

————–  Go Ahead & Enjoy the Recipe As We Do  ——————-

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