Go Back
punjabi style paneer bhurjee 2

Paneer Bhurjee

Course Main Course
Cuisine Indian
Servings 4 people


  • Full fat Milk- 1 kg
  • Non fruit Vinegar- 2 tablespoon
  • Onions- 2 medium sized (finely chopped)
  • Tomatoes- 2 medium sized(finely chopped)
  • Capsicum- 1 (finely chopped)
  • Mustard oil- 4 to 5 tablespoon
  • Turmeric- 1/3 tablespoon
  • Green chillies- 3 to 4 Or as per taste
  • Cream- 2 tablespoon
  • Salt- as per taste.


  • Firstly heat a heavy bottom pan with 1 kg of full fat milk.
  • Let it boil in medium high flame.
  • Once it boils and comes up, Add 2 tablespoon of vinegar in it.
  • Stir it well until the milk begins to curdle. Turn off the flame and make sure the solid gets seperated from the whey. The whey becomes must become clear and turn greenish in colour.
  •  Now take a strainer and pour the Curdled milk in it. Pour cold water to remove the smell of vinegar.
  •  Keep it aside and allow the excess water to drain off.
  • Finely chop the onions, capsicum and tomatoes.
  • Now heat a pan and add 4 to 5 tablespoon of mustard oil. Heat it well until smoke releases. (Mustard oil gives it a dhaba style taste)
  • Now turn the flame to low. Slowly add the chopped onions in it.
  • Cook them for until they turn golden brown.
  •  Now add the chopped capsicum in it and cook it for another 2 to 3 minutes.
  •  Stir them well and add the chopped tomatoes in it.
  • Cook them well until they become soft and mushy.
  • Add 1/3 tablespoon turmeric powder in it.
  • Add salt as per taste.
  • Add crushed green chillies to it and give them a good stir and let it cook for another 2 minutes.
  • Now crumble the homemade panner with your hand.
  •  Add them in the pan and give them a good stir. Avoid overcooking the panner.
  • Now add 2 tablespoon of fresh cream in it and and mix them well. Turn off the flame.
  • Your yummy Dhaba panner bhurji is ready to be served with fulka or laccha paratha. Tastes best when served hot.