Paneer Khurchan is a typical Punjabi Dhaba-style recipe. The main component of this dish is Paneer, sauteed with capsicum and cooked in a tomato-based gravy. When we saute the paneer over a thick heavy bottom griddle at high temperature, the Panner sticks on its surface. Thus, to flip and fry it from the other side we need to scrape it, thus the name Paneer Khurchan. Khurchan is the Hindi word meaning to scrape.
Course Main Course
Cuisine North Indian, Punjabi
Prep Time 5minutes
Cook Time 25minutes
Total Time 30minutes
Author Punam Paul
250gramsIndian cottage cheese (पनीर)
2medium sliced onion (कटा हुआ प्याज)
1largechopped tomato (कटा हुआ टमाटर)
1largechopped capsicum (कटी हुई शिमला मिर्च)bell pepper or 100 grams capsicum
1inchginger juliennes (पतले लंबे अदरक के टुकड़े)
1 or 2slit green chili (चीरा हुआ हरी मिर्च)
¼teaspoongaram masala powder (गरम मसाला पाउडर)or add as required
¼teaspoonturmeric powder (हल्दी पाउडर)
¼ to ½teaspoonred chili powder (लाल मिर्च पाउडर)or add as required
1tablespoonlow-fat cream (कम वसा वाली क्रीम)- optional
2tablespoonchopped fresh coriander leaves (ताजा काटा हुआ धनिया पत्ती)for garnish
salt to taste (नमक स्वाद अनुसार)
Preparation for Paneer Khurachan Recipe
Cut 250 grams of cottage cheese into 1-inch batches or strips.
Cut all the vegetables, i.e., 2 medium-sized onions, into thin slices, cut 1 big tomato, cut 1 big capsicum/capsicum into small cubes, cut 1 or 2 green chilies, prepare 1-inch ginger julienne. Remember to set aside some ginger julienne to decorate.
How to make Paneer Khurchan
Heat 1.5 tbsp of oil in a medium to large iron pan. Preferably use a nonstick frying pan. You can also use an iron or steel frying pan.
As soon as the oil is hot, add the chopped onions. Fry them till they become translucent.
Then, add chopped tomatoes and capsicum cubes and stir vigorously.
Fry on a low flame for 7 to 8 minutes till the tomatoes become soft and the capsicum is almost cooked and keep stirring.
Now add masala powder - 1/4 tsp turmeric powder, 1/4 tsp red chili powder, 1/2 tsp coriander powder, 1/2 tsp cumin powder, 1/4 tsp garam masala powder, a pinch of asafoetida. , And salt as per taste. You can adjust the quantity of red chili powder and garam masala powder according to your taste.
Mix the spice powder well with the mixture of roasted onions, tomatoes, and capsicum.
Add chopped green chilies and ginger julienne to it. If you want, you can add 1 or 2 green chilies as per taste.
Mix well, and then add cheese strips.
Stir again so that the masala is coated with paneer. Then turn the heat on high as when you mix the cheese with the spice mixture, it leaves moisture; thus, to fry it well, this high flame is required.
Now, align and place each cheese strip with a spatula to touch the griddle. Cook evenly and till they turn slightly golden from the bottom.
After one minute, please take out the strips of the cheese and scrape it from the bottom. If everything starts to brown very quickly, then reduce the heat. Turn over and let it fry till slightly brown from the other side as well.
Sieve once again and mix. If you see paneer or onion-tomato pieces on the pan, then keep its scraper. Caution to be taken: Do not overcook the cottage cheese, or it will become hard. Scraping and flipping should be accomplished quickly.
Scrape all the cheese pieces, as well as onions, tomatoes, and capsicum.
Finally, add 1 tablespoon low fat cream and 1/2 teaspoon of roasted and crushed dry fenugreek leaves. The cream is optional; if you don't like it, skip it.
Please switch off the flame and mix it well once again.
Use 2 tablespoons of chopped coriander leaves to garnish Paneer Khurchan and serve it with Roti, Parantha, or Naan.
Paneer Khurchan Recipe by Punam Paul from https://punampaul.com/paneer-khurchan/