Paneer Bhurji Pav

Bangalore rainy weather always calls for something chatpata, quick and comforting. This paneer bhurji pav is all of that, and it is ready in about 15 minutes. Faster if you are quick with the chopping.

Crumbled paneer is cooked in a buttery onion tomato masala with carrot, capsicum and pav bhaji masala, then finished with amchur and kasuri methi. I used Akshayakalpa malai paneer, Tata Sampann pav bhaji masala and Health Factory zero maida pav.

Paneer Bhurji Pav

Quick Details
Serves: 3 to 4
Time: about 15 minutes
Diet: Vegetarian

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Course Main Course

Cuisine Indian

Ingredients

  

For the bhurji

• 2 1/2 tablespoons butter 1 to start, 1 with the tomatoes, 1/2 to finish
• 2 onions diced
• 2 inch ginger diced
• 2 green chillies slit
• 2 tomatoes diced
• 1/4 teaspoon turmeric
• 1/2 teaspoon red chilli powder
• 1 carrot diced
• 3/4 cup water 1/2 cup, then 1/4 cup
• 1 teaspoon hing
• 1 capsicum chopped
• 2 teaspoons pav bhaji masala I used Tata Sampann
• 200 g paneer crumbled, I used Akshayakalpa
• 1 teaspoon amchur
• 1 teaspoon kasuri methi
• salt to taste
• coriander chopped

To serve

• pav I used Health Factory zero maida pav
• butter for toasting
• 1 onion finely chopped
• 1 lemon juiced

Instructions

 

• Start the masala. Heat 1 tablespoon of butter in a pan. Add the onions, ginger and green chillies and cook until soft.
• Add the tomatoes. Add the tomatoes with a little salt and 1 tablespoon more butter. Add the turmeric and chilli powder and cook until the tomatoes turn soft.
• Add the vegetables. Add the carrot and 1/2 cup of water. Cover and cook. Add the hing, capsicum and pav bhaji masala. Cover and simmer.
• Add the paneer. Add 1/4 cup of water and salt to taste. Crumble in the paneer and mix well.
• Finish. Add 1/2 tablespoon of butter, the amchur, kasuri methi and coriander.
• Serve. Toast the pav with butter. Serve the bhurji hot, topped with chopped onion and a squeeze of lemon.

Video

Keyword Paneer Bhurji Pav, Paneer Bhurji, Pav Bhaji Masala, Tata Sampann

Tips for the Best Paneer Bhurji Pav

• Cook the onion and tomato until soft before adding the vegetables. This gives the bhurji its depth.
• Crumble the paneer instead of cutting it, so it soaks up the masala.
• Add the amchur and kasuri methi at the end for the best flavour.
• Toast the pav well with butter.

Storage

Leftover bhurji keeps in the fridge for a day. Warm it in a pan with a little butter.

Frequently Asked Questions

Can I add other vegetables?
Yes. Peas, corn and beans all work well.

Can I use this as a sandwich filling?
Yes. It makes a great filling for toast or a wrap.

Make this on the next rainy evening and tell me whether you had it with pav or roti. Watch the recipe video on YouTube and follow @askdeepa_ on Instagram for more.