Amritsari Paneer Bhurji (Cottage cheese)

To make Amritsari Paneer Bhurji vegan, you can substitute the cottage cheese (paneer) with crumbled tofu or a plant-based cheese alternative. Additionally, replace the yogurt with a dairy-free yogurt made from almond or coconut milk. This way, you can still enjoy the creamy texture and rich flavors of the dish while keeping it dairy-free.

Amritsari Paneer Bhurji pairs wonderfully with various Indian breads such as naan, roti, or paratha. You can also serve it with a side of basmati rice or jeera rice for a complete meal. A fresh cucumber salad or raita can complement the dish nicely, adding a refreshing contrast to the spices.

To store leftover Amritsari Paneer Bhurji, let it cool to room temperature, then transfer it to an airtight container. It can be refrigerated for up to 3 days. When you're ready to enjoy it again, reheat it on the stovetop or in the microwave, adding a splash of water if it seems dry.

Absolutely! While the traditional spices give Amritsari Paneer Bhurji its unique flavor, you can experiment with other spices like garam masala or add vegetables like bell peppers or peas for extra nutrition. Just be mindful of the balance of flavors, and adjust the spices according to your taste.

To make Amritsari Paneer Bhurji, start by toasting gram flour until golden brown. Then, sauté cumin seeds, ginger, garlic, onions, and green chilies in a pan. Add tomatoes and spices, followed by yogurt and the roasted gram flour paste. Finally, mix in crumbled paneer and cook for a few minutes. Let it rest before serving for enhanced flavors.