If you are tired of monotonous dishes like dal and rice, or vegetable side dishes such as okra or zucchini, and want to prepare something quick, spicy, and delicious for lunch, then paneer bhurji in daba style will be an excellent choice. This dish is not only very simple and quick to prepare but also rich in protein and nutritious.
Prepared with the addition of bell peppers, finely chopped onions, tomatoes, and dried mint, this bhurji pairs wonderfully with hot parathas, ghee, or tawa rotis. If you want your paneer bhurji to be soft, creamy, and juicy rather than dry, we will tell you the simplest and secret recipe.
The following ingredients are needed for preparation: 250 grams of paneer (crumbled by hand or grated), 2 finely chopped onions, 2 finely chopped tomatoes, half a bell pepper (finely chopped for crunch), 2 finely chopped green chilies, 1 teaspoon of ginger and garlic paste, 2 tablespoons of butter or ghee, 1 tablespoon of vegetable oil, half a teaspoon of cumin, half a teaspoon of turmeric powder, 1 teaspoon of red chili powder, 1 teaspoon of coriander powder, half a teaspoon of garam masala or pav-bhaji/Kitchen King masala (for the daba flavor), 1 teaspoon of dried mint (crushed in the palm), finely chopped green peas, 2 tablespoons of fresh cream or milk (to make the bhurji juicy), salt to taste.
In a pan, heat 1 tablespoon of oil and 2 tablespoons of butter/ghee. Add cumin and let it sizzle. Then add the finely chopped onion and green chilies and fry over medium heat for about 2-3 minutes until the onion turns slightly pink. After that, add the ginger and garlic paste and fry for 1 minute to remove the raw smell.
Next, add the finely chopped bell pepper and tomatoes. Add a little salt to help the tomatoes soften faster. Cover the pan with a lid and cook for 2-3 minutes until the tomatoes become soft and release their oil.
Reduce the heat and add the powders: turmeric, red chili, coriander, and pav-bhaji masala (or Kitchen King). Sauté the spices for 1 minute. Secret to juiciness: stir in 2 tablespoons of milk or fresh cream into the fried spices and whisk well. This ensures that the bhurji will never be dry and will acquire a creamy texture.
Now add the crumbled paneer and salt to taste. Gently mix the spices and paneer. It is important to cook the paneer for only 2-3 minutes over medium heat, otherwise, it will become tough, like rubber.
Finally, add the garam masala, crushed dried mint, and plenty of finely chopped green peas, then mix and turn off the gas. The ready spicy and creamy 'Paneer Bhurji in Daba Style' is ready! It should be served for lunch with hot parathas, puri, or rotis, enjoying every bite.