Paneer Burji Gravy

Paneer Burji Gravy recipe, How to make restaurant style paneer burji, Easy paneer Burji gravy recipe.

Paneer Burji is the vegeterain counterpart of egg burji (scrambled eggs), made from crumbled paneer. Paneer as in matar paneer or paneer butter masala is most common at any vegeterian feast, but this scrambled version is equally delicious. Make it in dry form without gravy  or as dunked in spicy gravy, according to your preferences. The Paneer burji in gravy form makes for a heavenly accompaniment for any form of rice/ roti/ naan.

I make the dry form of paneer burji  almost two times in a week , as a stuffing for paneer parathas. But this gravy version totally knocked me off. The recipe is inspired and  modified from, please refer to the link for original recipe. Here I made few changes according to the way I make paneer butter masala. You can use the same gravy recipe for other kind of paneer gravies.


  • Paneer- 200 grams ( grated/crumbled)
  • Oil- 2 tablespoons
  • Butter- 1 tablespoon


  • Bay leaf- 1
  • Ginger garlic paste (preferably fresh)- 2 tablespoons
  • Cumin seeds ( jeera)- 1 teaspoon
  • Kasoori methi  (fenugreek leaves)- 2 tablespoons
  • Red chilli powder- 1/2 teaspoon
  • salt- to taste
  • Dhaniya powder ( coriander seeds powder)- 1 teaspoon
  • Garam masala1/4 teaspoon
  • Milk- to soak the spices around 2 tablespoons


  • Onion- 1big roughly chopped
  • Tomatoes- 3 (medium sized) roughly chopped
  • Capscicum optional– finely chopped  ( 1 small), I didnt use it.


  • In a Non stick pan, heat oil, add chopped onions, once they are light brown, add tomatoes, salt. Fry for few minutes till the tomatoes are mushy and cooked. Switch off the flame. once the mixture is cooled down, blend it in a small mixer jar to a fine paste.Keep the paste aside.
  • Soak coriander powder, garam masala and red chilli powder in milk in a small bowl.
  • In the same pan, add 1 tablespoon butter, bay leaves, cumin seeds.
  • Once the cumin splutter, add ginger garlic paste, fry well till the raw smell dissapears.
  • Add the ground onion tomato paste, fry well till the mixture becomes dry and starts leaving oil from sides.At this stage you can add chopped capscicum and fry for few minutes.
  • Add kasoori methi, soaked spice powders and mix well.
  • Lastly add grated paneer, sufficient water and mix it well with the gravy.
  • Simmer and allow the gravy to boil for few minutes.
  • You can add some more water to make the gravy thin and  a tablepsoon of cream to get a smooth consistency of the gravy. However I preferred to omit cream  and kept the gravy in semi dry state.
  • Serve it hot garnished with chopped coriander alongside jeera rice or peas mint pulao. It makes a great accompaniment with this tawa kulcha too!
  •  Other Indian gravies which might interest you:

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Hi , I’am Neelima and welcome to my space!! I’am a full time practicing dentist. Cooking had always been my passion, and baking which had started as a fascination is now crossing over to be an obsession.

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