Paneer Khurchan » Dassana’s Veg Recipes

Paneer khurchan recipe with step-by-step photographs – Paneer khurchan is a straightforward, fast and scrumptious North Indian semi-dry curry made with paneer (Indian cottage cheese) in a onion-tomato-capsicum base. Serve it with roti or paratha or naan for a pleasant meal.

It is a North Indian Punjabi paneer dish which at occasions you can see in dhabas and eating places.

To make paneer khurchan may be very simple and simply takes about half-hour. All you want is paneer and veggies like capsicum, tomatoes and onion, together with the common Indian spices.

The phrase ‘khurchan’ is derived from the Hindi phrase “khurachna” which implies ‘to scrape’. So the dish is mainly scraped paneer in a semi-dry sauce or gravy of onion, tomatoes and bell pepper.

There are fairly a lot of variations of constructing this dish and that is my very own model. Mildly spiced, tangy from the tomatoes with a faint sweetness from the onions, bell pepper and cream. I counsel utilizing contemporary home made paneer for finest style. You should utilize any colour bell pepper.

To make paneer khurchan, you want a heavy and thick bottomed iron tawa/griddle. It’s also possible to use metal or aluminium tawa. The tawa shouldn’t be skinny from the underside as then the paneer will get browned shortly and burn too.

It’s also possible to use a thick bottomed iron or metal kadai. The recipe can’t be made in nonstick pans. Right here I’ve used iron tawa.

Paneer khurchan goes finest with chapatis, tandoori rotis or naan. Additionally bear in mind to drizzle in some lime juice earlier than serving.

Step-by-Step Information

make Paneer Khurchan

1. Slice 250 grams of paneer (Indian cottage cheese) into 1.5 to 2 inches batons or strips as proven within the beneath picture.

2. Chop all of the veggies. You’ll need 2 medium-sized onions, thinly sliced, 1 large-sized chopped tomato, 1 large-sized capsicum that’s lower in small cubes, 1 or 2 inexperienced chilies slit or sliced and 1 inch ginger, julienne. Reserve a number of ginger julienne for garnish.

3. Warmth 1.5 to 2 tablespoons of oil in medium to massive sized tawa or skillet or frying pan. Don’t use non-stick pan. It’s also possible to use a thick bottomed iron or metal kadai.

You should utilize a neutral-flavored oil. It’s also possible to use butter or ghee however these will make the dish wealthy and heavy.

4. Add the sliced onions and stir to mix. Preserve the warmth to medium-low.

5. Sauté them stirring usually until they flip translucent.

6. Then add the capsicum cubes and chopped tomatoes. You should utilize any number of capsicum (bell pepper) – inexperienced, pink or yellow.

7. Stir and blend very properly utilizing a spatula.

8. Carry on sauteing and stirring them for about about 7 to eight minutes on a low warmth.

9. The tomatoes have to get softened and the capsicum nearly cooked.

10. Then add the next spice powders:

• ¼ teaspoon turmeric powder
• ¼ to ½ teaspoon pink chili powder or cayenne pepper
• ½ teaspoon coriander powder
• ½ teaspoon cumin powder
• ¼ teaspoon garam masala powder
• a beneficiant pinch of asafoetida (hing)
• salt as required.

For a spicy model, improve the quantity of pink chili powder and garam masala powder. For a gluten-free model skip including asafoetida or use gluten-free asafoetida.

11. Combine the spice powders very properly with the sauteed onion tomato capsicum combination.

12. Add the slit inexperienced chilies and ginger juliennes. It’s also possible to add 1 or 2 extra of the inexperienced chilies in case you want for a spicy style.

13. Stir and blend properly once more.

14. Then add the paneer batons.

15. Stir and blend to mix the paneer with the masala base. Enhance the flame to excessive. Paneer will go away moisture when you combine them with the remainder of the masala base.

16. With a spatula, align and place every paneer strip touching the tawa or skillet, in order that they’re cooked evenly in addition to get a bit golden from the underside. Mainly it’s important to line them in a single layer on the skillet.

17. Cook dinner for a minute after which scrape the paneer strips from the bottom. Cut back the warmth if every thing begins to get brown shortly. Flip over every paneer strip and prepare dinner for some seconds or a minute till the opposite aspect will get browned a bit.

18. Once more scrape and stir. Carry on scraping in case you see the paneer or onion-tomato bits getting caught on the tawa.

A notice is to not prepare dinner an excessive amount of as then the paneer would harden and change into chewy. The scraping in addition to flipping must be completed shortly. Scrape all of the bits and items of paneer in addition to the onion, tomato and capsicum.

19. Swap off the warmth. Then add 1 tablespoon low fats cream or mild cream and ½ teaspoon kasuri methi (dry fenugreek leaves), crushed. The cream is elective and in case you don’t have simply skip it.

20. Stir and blend once more very properly.

21. Add 2 tablespoons of chopped coriander leaves and stir to combine. It’s also possible to garnish it with coriander leaves as an alternative of blending them.

24. Serve paneer khurchan sizzling or heat with roti or plain paratha or lachedar paratha or naan or tandoori roti or rumali roti.

It’s also possible to have it with bread slices or as a aspect dish with any Punjabi meal. For finest style and taste serve this dish whereas sizzling or heat. As on reheating the paneer can change into chewy, dense and lose its comfortable texture.

Extra Paneer recipes

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This Paneer Khurchan submit from the weblog archives first printed in December 2014 has been republished and up to date on 17 January 2022.