Paneer Bhurji | Homemade | Delicious | #food #paneer #paneerbhurji

Paneer Bhurji – Step-by-Step Recipe 🥛 Step 1: Make the paneer Ingredients 1 litre full-fat milk Lemon juice or vinegar – enough to curdle the milk Water, as needed Method Heat 1 litre of milk in a heavy-bottom pan. Bring it to a boil, stirring occasionally. Lower the flame and gradually add lemon juice/vinegar while stirring. Continue until the milk completely separates into paneer curds and greenish whey. Strain through a clean muslin cloth/strainer. Rinse the paneer with water to remove the sourness. Let it drain and crumble the fresh paneer. 🍳 Step 2: Prepare the bhurji Ingredients Fresh crumbled paneer – about 250–300 g Oil – 2–3 tbsp Cumin seeds (jeera) – 1 tsp 1 cinnamon stick 1–2 green chillies, chopped 1 medium onion, finely chopped 2 tomatoes, chopped Fresh coriander, chopped Ginger/garlic, finely chopped Salt – to taste Turmeric – about ½ tsp Red chilli powder – about 1 tsp Coriander powder – about 1 tsp Garam masala – about ½ tsp Cumin powder – about ½ tsp 👩‍🍳 Step 3: Cook the masala Heat 2–3 tbsp of oil in a wide pan. Add jeera and let it crackle. Add the cinnamon stick. Add chopped onion and green chilli. Sauté until the onion starts turning golden. Add chopped ginger/garlic and cook briefly. Add chopped tomatoes and fresh coriander. Cook until the tomatoes soften and the mixture becomes well cooked. 🌶️ Step 4: Add spices Add: Turmeric Red chilli powder Coriander powder Cumin powder Garam masala Salt Mix everything thoroughly and cook the masala for a few minutes until the oil begins to separate. 🧀 Step 5: Add paneer Add the crumbled homemade paneer to the masala. Mix gently so the paneer combines evenly with the masala. Cook on medium-low heat for around 5–7 minutes. Don't overcook, otherwise the paneer can become dry. 🥄 Step 6: Final touch The video then adds cow ghee over the bhurji. Add about 1–2 tsp ghee. Mix gently. Finish with freshly chopped coriander. Cook for another 1–2 minutes and turn off the flame. 🍽️ Serving Serve hot with roti, paratha, naan, bread or pav. Tip: For a softer and creamier bhurji, keep the paneer slightly moist and don't cook it for too long after adding it to the masala.