paneer bhurji recipe | how to make dry paneer bhurji recipe (2024)

FAQs

What is paneer bhurji made of? ›

Paneer Bhurji is a popular North Indian dish made with Indian cottage cheese aka paneer, herbs and ground spices. It can be eaten with Roti, Chapati, Paratha, Poori, Bread or Pav. This Punjabi Paneer Bhurji can also be used as a filling/stuffing in Kathi rolls, Sandwiches and Bread rolls.

Paneer is prepared by adding food acid, such as lemon juice, vinegar, citric acid or dahi (yogurt), to hot milk to separate the curds from the whey. The curds are drained in muslin or cheesecloth and the excess water is pressed out.

Squeeze any excess whey or water. Make a knot and hang the paneer for 30 mins so the excess whey drains.

Paneer is fresh unsalted white cheese used in Indian cooking, that can be made at home with just whole milk and lemon juice! It has a very mild creamy flavor and crumbly texture that goes well with many curries and desserts!

Top tip: If you find your paneer can get a bit dry or chewy when fried or cooked, you can soak it in water for 10 minutes so it retains more moisture while cooking.

Put Paneer In Warm Water

The water should be enough to completely cover all of the paneer cubes. If you soak the paneer in warm water for more than 5 minutes, it will soften more quickly. If you soak the paneer in warm water for too long, it will become too soft and will break when you use it in your recipe.

While protein can help stabilise blood sugar levels, the fat content may slow digestion. It leads to a gradual rise in glucose levels. Therefore, it's essential to consume paneer bhurji in moderation and pair it with low glycemic index foods to prevent significant fluctuations in glucose levels.

Use hot water

If the fried paneer in cold water is not getting soft, you can try another method. For this: You first fry the paneer and on the other side keep the water on the gas for heating. Now mix a spoonful of salt in this water and when it becomes hot, mix the fried paneer in it.

Add about 2 to 3 teaspoons of white vinegar or apple cider vinegar in 1 litre milk. With vinegar the milk curdles faster and quicker. Curd or yogurt: Fresh curd will give you more softer and moist paneer. You could add about 3 to 4 tablespoons of fresh curd or yogurt when making paneer recipe with 1 litre milk.

Likely originating in India, paneer is also known as Indian cottage cheese. You might find that the mild taste of paneer reminds you of American cottage cheese.

How long to soak paneer in water? ›

10 minutes makes it extra soft and crumbly! This is perfect for times when you are making a.

*Take a bowl of boiled water. Add salt to it. *Soak fried paneer in the warm, salty water for 10 minutes. *Press the paneer pieces gently to remove excess water.

​ Paneer ka pani, also known as whey, is the slightly yellowish liquid residue you get when you make cottage cheese at home. It is rich in nutrients and can be used in many ways.

*Soak fried paneer in the warm, salty water for 10 minutes. *Press the paneer pieces gently to remove excess water. “You can also soak your fresh paneer if it's tough after soaking in warm water. It makes a big difference,” he says.

If it doesn't curdle, add another tablespoon of vinegar and stir well. Now, let it cool for 10-15 minutes and then take a strainer and cover with a cheesecloth. Strain the curdled milk and close the cheesecloth tightly. You can put it in ice-cold water or run in the cold water.