AMRITSARI / DHABA STYLE PANEER BHURJI - I personally love Dhaba style dishes for their rustic flavours, yet easy techniques. Here's one you can try easily..

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AMRITSARI PANEER BHURJI
Preparation time 10 minutes
Cooking time 22-30 minutes
Serve 2-4

Ingredients
For Ginger Garlic Paste
1 inch Ginger (peeled & roughly sliced) अदरक
7-8 no. Garlic cloves, लहसुन
3-4 no. Green chillies, broken into half, हरी मिर्च
Salt to taste, नमक स्वादअनुसार

For Curd Mixture
½ cup Curd, beaten, दही
Salt to taste, नमक स्वादअनुसार
½ tsp Turmeric powder, हल्दी पाउडर
2 tsp Degi red chili powder, देगी लाल मिर्च पाउडर
½ tbsp Coriander powder, धनिया पाउडर

For Amritsari Paneer Bhurji
2 tbsp Oil, तेल
1 tbsp Mustard oil, सरसों का तेल
1 tsp Cumin seeds, जीरा
Prepared Ginger Garlic paste, अदरक लहसुन का पेस्ट
3 medium Onion, grated, प्याज
Prepared Curd mixture, तयार किया हुआ दही का मिश्रण
2-3 medium Tomatoes, grated, टमाटर
Salt to taste, नमक स्वादअनुसार
¼ tsp Sugar (optional) चीनी
1 tbsp Tender Coriander stems, finely chopped, धनिये के डंठल
1 cup Water, पानी
1-2 tbsp Prepared Masala, तयार किया हुआ मसाला
⅓ cup Water, पानी
2 tbsp Coriander leaves, finely chopped, धनिया पत्ता
500 gm Paneer, grated, पनीर
2-3 tbsp Butter, cubed (for finishing) मक्खन
1 tbsp Coriander leaves, finely chopped, धनिया पत्ता

For Masala
Salt to taste, नमक स्वादअनुसार
1 heaped tbsp Black peppercorns, काली मिर्च के दाने
2-4 Cloves, लौंग
1 tbsp Coriander seeds, धनिये के बीज
1 tsp Cumin seeds, जीरा
6-7 no. Black cardamom, बड़ी इलायची
1 heaped tbsp dry Fenugreek leaves, कसूरी मेथी

For Garnish
Butter, cubed, मक्खन
Coriander sprig, धनिया पत्ता
1 no. Green chili, slit, हरी मिर्च
Lemon wedge, नींबू की फांक
Tomato wedge, टमाटर

Process
For Ginger Garlic Paste
In a mortar pestle, add ginger, garlic, green chillies, salt to taste and grind it to a coarse paste.
Keep it aside for further use.

For Curd Mixture
In a bowl, add curd, salt to taste, turmeric powder, degi red chili powder, coriander powder and mix it well.
Keep it aside for further use.

For Amritsari Paneer Bhurji
In a handi or kadai, add oil & mustard oil, once it's hot, add cumin seeds and let it splutter.
Add prepared ginger garlic paste, onions and saute it until translucent.
Add prepared curd mixture and cook it well.
Add tomatoes, salt to taste, sugar and saute it for a minute.
Add coriander stems, water, mix it well and cover it with the lid. Cook it for 10-15 minutes on low flame.
Add prepared masala, water, coriander leaves, paneer and cook it for a while.
Finish it with some butter, coriander leaves and mix it well.
Transfer it to a serving dish, garnish it with butter, coriander sprig, green chili, lemon wedge and tomato wedge.
Serve hot with paratha.

For Masala
In a pan, add salt to taste, black peppercorns, cloves, coriander seeds, cumin seeds, black cardamom and dry roast it for a minute.
Add dry fenugreek leaves and toss it well.
Transfer it to a mixer grinder jar and grind it to fine powder.
Keep it aside for further use.

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