Creamy Paneer Bhurji Curry

An alternative to scrambled eggs, paneer bhurji is made from crumbled paneer sauteed in Indian spices. It is enjoyed in many North Indian households as a breakfast dish as it makes a tasty, quick and filling meal. Most paneer bhurji recipes are dry (no gravy) but I wanted some gravy and winged a different recipe. This is now my pick for most loved paneer dish. Nothing can beat that crumble in a thick creamy sauce! Next time you get some paneer, do try this out, it’s delishhhhh 🙂


  • Prep time – 25 minutes
  • Cook time – 25 minutes


  • Paneer (Grated) – 400 g
    • I grate the paneer if it is hard, but if yours is homemade it is probably easy to just crumble with your hands. Follow either method based on the paneer texture
  • Large Red Onion (Finely Chopped) – 1 OR (2 cups)
  • Roma Tomatoes (Chopped) – 2
  • Indian Green Chilli (Chopped) – 2
  • Bay Leaf – 1
  • Ginger garlic paste – 2 tsp
  • Turmeric Powder – 1/2 tsp
  • Garam Masala Powder – 1/2 tsp
  • Kashmiri Red Chilli Powder – 1/2 tsp
  • Coriander Powder – 1/4 tsp
  • Cashew Nut – 10
    • Boil 1 cup of water and add the cashew nuts. Let it rest in the water for 5 minutes then blend the water-cashew mix until you get a cloudy mixture
  • Milk – 1.5 cups
    • I use 2% Reduced Milk
  • Butter – 1 tbsp
  • Kasuri Methi – 1 tbsp
  • Extra Virgin Olive Oil – 2 tsp
    • Keep the oil only to 2 tsp so that you keep it healthy 🙂
  • Salt to taste
  • Water – 1/2 cup
  • Coriander Leaves for garnish


  1. Heat the oil in deep dish pan on medium heat. Add the bay leaf, ginger garlic paste, green chilli and onions. Saute until the onions turn golden brown
  2. Add the butter, masalas, salt, and cashew nut-water mixture. Saute for 2 minutes
  3. Add the tomatoes and water. Saute for 7 minutes
  4. Add the milk. Mix well for a minute then take off the stove
  5. Take HALF of the gravy and put it into a blender. Blend for 20 seconds on high
  6. Add the blended mixture back into gravy pot and mix everything together. Put it back on the stove
  7. Turn the heat to medium and add the paneer and kasuri methi. Mix for 3 minutes (add more milk if the gravy is too thick)
  8. Garnish with coriander leaves and enjoy 🙂



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