Dhaba Style Paneer Bhurji (15 Mins)
Spicy, scrambled cottage cheese with onion, tomato, and a smoky masala kick.
If you need a protein-packed meal that is ready in under 20 minutes, Paneer Bhurji is the answer. It is essentially the Indian vegetarian version of scrambled eggs, but honestly? It tastes even better.
The "Dhaba" (roadside eatery) version is distinct because it isn't dry. It’s moist, spicy, and loaded with butter and coriander. It’s perfect for a heavy breakfast, a quick lunch, or even stuffed inside a sandwich.
Most people just use Garam Masala. But for that authentic street flavor, add a pinch of Pav Bhaji Masala or Kitchen King Masala. It adds that tangy, zesty kick you find in restaurants.
🛒 Ingredients
The Essentials:
- Paneer (Cottage Cheese): 200g (Fresh is best). Do not grate it; crumble it with your hands for texture.
- Onion: 1 large (Finely chopped).
- Tomato: 2 medium (Finely chopped).
- Green Chilies: 2-3 (Finely chopped).
- Ginger: 1 inch (Julienned or grated).
- Butter: 1 tbsp (Dhaba style needs butter!).
- Oil: 1 tbsp.
The Masala Box:
- Cumin Seeds (Jeera): 1 tsp.
- Turmeric Powder: ½ tsp.
- Kashmiri Red Chili Powder: 1 tsp.
- Pav Bhaji Masala / Kitchen King: 1 tsp (The game changer).
- Kasuri Methi (Dried Fenugreek): 1 tsp.
- Fresh Coriander: A handful (Chopped).
- Lemon: Half a lemon.
👩🍳 Step-by-Step Instructions
Step 1: The Tempering
Heat the oil and butter in a pan (Kadhai). Once hot, add the Cumin Seeds. Let them crackle.
Add the chopped Onions and green chilies. Sauté on medium flame until the onions turn translucent and slightly pink.
Note: Don't brown them too much; we want a little crunch.
Step 2: The Masala Base
Add the ginger and sauté for 30 seconds. Then, toss in the chopped Tomatoes and salt.
Cook the tomatoes until they turn soft and mushy. You can mash them slightly with the back of your spoon. This creates the "gravy" base so your bhurji isn't dry.
Step 3: Spice It Up
Lower the flame. Add Turmeric, Red Chili Powder, and the secret weapon: Pav Bhaji Masala (or Kitchen King).
Sauté for 1 minute. The oil/butter should start separating from the masala.
Step 4: Add the Paneer
Add the crumbled paneer to the pan. Mix everything well.
Crucial Step: Crank the heat up to High for 1 minute. Stir continuously. This "Bhuna" (roasting) step evaporates excess water and coats the paneer in the spices.
Step 5: The Dhaba Finish
Turn off the heat immediately. (Overcooking makes paneer chewy/rubbery).
Crush the Kasuri Methi between your palms and sprinkle it over the dish. Squeeze half a lemon and throw in the fresh chopped coriander. Give it one final toss.
🍽 Serving Ideas
Paneer Bhurji is versatile. Here is how to eat it:
- Classic: With hot Buttered Pav (Bread rolls) or Toast.
- Lunch: With Paratha or Roti.
- Leftover Hack: Stuff it between two slices of bread and grill it for a killer Paneer Sandwich.
Hot, spicy, and ready in minutes. Breakfast is served! 🍳
