Amritsari Paneer Bhurji

By: Urvi Dalal

24 July 2026 at 03:40

This Amritsari paneer bhurji is the creamiest bhurji I’ve ever made, and there’s not a drop of cream in it. The secret is roasted besan and curd, and once you try it, regular bhurji just won’t feel the same.

Amritsari paneer bhurji being served on a plate with a ladle

This Amritsari paneer bhurji is the kind of bhurji you get at old dhabas in Punjab where the paneer is soft, the masala is rich, and you end up ordering another plate before you’ve finished the first. That’s exactly how it tastes when you make it at home, and it takes about 40 minutes with ingredients you already have in your kitchen.

If you’ve been making our paneer bhurji at home, you know how good a simple bhurji can be. But this Amritsari version is a richer, more flavourful bhurji that feels like proper Punjabi food. If you have the time, making it with homemade paneer is really worth it because the fresh paneer stays so soft and absorbs every bit of that masala.

Ingredients for Amritsari Paneer Bhurji

Paneer: Grated for an even, creamy texture. Homemade paneer works best as it’s softer and absorbs the masala better, but store-bought is fine too.

Curd Masala Mix: Whisked curds mixed with turmeric, red chilli, coriander, garam masala, pav bhaji masala, amchur powder, and salt. This spiced curd base is what gives the bhurji its unique flavour.

Besan Mix: Besan or chickpea flour roasted in oil with kasuri methi and kashmiri chilli powder. This, mixed with spiced curd, is the secret behind the creaminess.

Aromatics: Green chillies, ginger, and garlic cooked in mustard oil and butter.

Onions & Tomatoes: Finely chopped to form the base of the bhurji.

Milk: For extra creaminess. Don’t skip this.

Mustard Oil & Butter: I’ve used mustard oil for its authentic Amritsari flavour, but any cooking oil works.

Coriander Leaves: Freshly chopped, for garnish.

Frequently Asked Questions

What is the difference between Amritsari paneer bhurji and regular paneer bhurji?

Regular paneer bhurji is a simpler dish where crumbled paneer is cooked quickly with onions, tomatoes, and basic spices. Amritsari paneer bhurji has a more elaborate masala with a roasted besan and curd mix that gives it a creamier, thicker texture and a deeper flavour. The addition of pav bhaji masala, amchur, and milk also sets it apart from the regular version.

How do I keep paneer soft in bhurji?

Two things help. First, use fresh paneer, ideally homemade, as it’s naturally softer than most store-bought options. Second, don’t overcook the paneer in the masala. Add it towards the end and cook for just 5-7 minutes, enough for it to absorb the flavours without drying out or turning rubbery.

Can I use store-bought paneer for this recipe?

Yes, it works fine. If your store-bought paneer feels hard or dry, soak it in warm water for 10-15 minutes before crumbling. This softens it up and makes it behave more like fresh paneer in the bhurji.

Why does my bhurji taste like raw besan?

The besan hasn’t been roasted long enough. It needs a good 3-4 minutes on low heat until the colour changes slightly and the raw smell is completely gone. If you can still smell the besan, keep roasting. This step is what makes or breaks the dish.

Richa’s Top Tips

Roast the besan properly until the raw smell completely goes. This takes about 3-4 minutes on low heat. If the besan isn’t roasted enough, the bhurji will have a raw, floury taste that ruins the whole dish.
Take the pan off the heat before adding the curd-besan mix. Adding it on heat can cause the curd to split and make the masala grainy. Off the heat, it blends in smoothly and cooks evenly when you put it back on.
Use mustard oil if you can. It adds a sharpness and authenticity that regular cooking oil doesn’t have. If you don’t like the strong flavour of mustard oil, you can use half mustard oil and half regular oil.
Don’t skip the milk. It’s what gives the bhurji its creamy, luscious texture. Without it, the bhurji will be drier, and the masala won’t coat the paneer as well.
Use fresh, soft paneer and don’t overcook it. Paneer only needs 5-7 minutes in the masala to absorb the flavours. Any longer and it starts turning rubbery and chewy, especially if you’re using store-bought.
Skip pav bhaji masala if you don’t have it. Pav bhaji masala adds depth and a lovely street-style flavor to the paneer bhurji. But feel free to skip it, or replace it with Kitchen King masala or curry masala if you want.

Storage Tips

In the fridge: Store in an airtight container for up to 2 days. The flavours develop nicely overnight. Add a splash of milk when reheating to bring back the creamy texture.
Freezing: Not recommended. Paneer changes texture when frozen and becomes rubbery, and the curd-besan masala can split once thawed.
Reheating tip: Warm gently on the stove on low heat with a little milk. Stir frequently so the masala doesn’t stick to the bottom. It comes back to life really well on the stove. Avoid the microwave if you can as the paneer tends to harden.

Serving Ideas

This Amritsari paneer bhurji works for breakfast, lunch, dinner, and everything in between. Here are a few ways we enjoy it:

With Ladi Pav: Buttered pav with hot paneer bhurji is a match made in heaven. Toast the pav with a little butter on the tawa and you’re sorted.
With Lachha Paratha: The flaky layers with this creamy, rich bhurji is one of the best combinations you can put on a plate.
With No Yeast Naan: Tear, scoop, eat. Simple and satisfying.
In a sandwich: Spread the bhurji between two buttered slices and toast on the tawa. Makes for a really filling breakfast or snack.
With Jeera Rice and Dal Tadka: If you want to turn it into a proper thali-style meal, jeera rice with dal and this bhurji on the side is comfort food at its best.

Customisation Ideas

Make it with tofu: Crumble firm tofu and use it in place of paneer for a vegan version. Squeeze out the excess water first so it absorbs the masala properly. The besan-curd base gives it plenty of flavour.
Add veggies: Finely chopped capsicum, peas, or corn mixed in with the paneer adds colour and crunch without changing the flavour much.
Make it with eggs: Skip the paneer and scramble eggs directly into the besan-curd masala for an Amritsari style egg bhurji. The roasted besan trick works just as well with eggs.
Add cheese: A handful of grated mozzarella or cheddar stirred in right at the end makes it even more indulgent. It melts into the bhurji and adds a lovely stretch.
Make it drier for rolls or sandwiches: Cook the bhurji a few minutes longer until most of the moisture evaporates. The drier version holds together better inside a paratha roll or a toasted sandwich.

a close up shot amritsari paneer bhurji being served on a plate

If you take one thing away from this recipe, let it be the roasted besan and curd technique. It works in this bhurji, but honestly you can use it in so many other dishes to add creaminess without cream. Try this Amritsari paneer bhurji recipe first, though, and I promise you’ll see what I mean. When you make it, find me on Instagram @my_foodstory and let me know what you think.

Watch Amritsari Paneer Bhurji Recipe Video