wellhealthorganic.com Paneer Khurchan: Paneer Khurchan is a delectable North Indian semi-dry curry that’s both quick and easy to prepare. Made with paneer in a flavorful base of onions, tomatoes, and capsicum, it’s a dish that promises to delight your taste buds.
Paneer Khurchan
- Preparation Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Cuisine: North Indian, Punjabi
- Course: Main Course
- Diet: Vegetarian
- Difficulty Level: Moderate
Ingredients:
- 250 grams Paneer (cottage cheese)
- 90 to 100 grams onions (about 2 medium onions or ½ cup heaped sliced onions)
- 150 grams tomato (1 large tomato or 2/3 cup chopped tomatoes)
- 1 large green capsicum (bell pepper) or 100 grams capsicum (½ cup chopped capsicum)
- 1 inch ginger, julienned
- 1 or 2 green chilies, slit
- 1 pinch asafoetida (hing)
- ¼ teaspoon Garam Masala (or as required)
- ¼ teaspoon turmeric powder
- ¼ to ½ teaspoon red chili powder or cayenne pepper (as required)
- ½ teaspoon Coriander Powder
- ½ teaspoon cumin powder
- ½ teaspoon kasuri methi (dry fenugreek leaves), crushed
- 1 tablespoon low-fat cream (optional)
- 2 tablespoons chopped coriander leaves for garnish
- 1.5 to 2 tablespoons oil
- Salt to taste
Also Read: Kaju Curry
Instructions:
Preparation:
- Slice the paneer into batons or strips about 1.5 to 2 inches long.
- Chop all the vegetables – thinly slice the onions, chop the tomatoes, and cut the capsicum into small cubes.
- Slit the green chilies and julienne the ginger, reserving a few ginger julienne for garnish.
Making Paneer Khurchan:
- Heat oil in a medium to large iron tawa. Avoid using a non-stick pan. Alternatively, you can use a thick-bottomed iron or steel kadai.
- Add the sliced onions and sauté them until translucent on medium-low heat, stirring often.
- Then, add the capsicum cubes and chopped tomatoes. Continue sautéing and stirring for about 7 to 8 minutes on low heat until the tomatoes are softened and the capsicum is cooked.
- Add the spice powders – turmeric powder, red chili powder, coriander powder, cumin powder, garam masala powder, a pinch of asafoetida, and salt to taste. Mix well.
- Add the slit green chilies and ginger julienne. Stir and mix.
- Add the paneer strips and mix well. Increase the heat to high. Note that the paneer will release moisture once mixed with the masala base.
- With a spatula, arrange the paneer strips on the tawa, ensuring they are evenly cooked and slightly golden on the base.
- Cook for a minute, then scrape the paneer strips from the base. Reduce the heat if they start to brown too quickly. Flip and let the other side brown slightly.
- Scrape and stir quickly if any paneer or onion-tomato bits stick to the tawa. Avoid overcooking as it can make the paneer chewy.
- Turn off the heat. Optionally, add low-fat cream and crushed kasuri methi. Mix well.
- Add chopped coriander leaves and mix or use them for garnish.
- Serve hot or warm, sprinkled with lime juice and reserved ginger julienne, accompanied by chapatis, tandoori rotis, naan, or plain paratha.
Also Read: Methi Matar Malai
Notes:
- Adjust the amount of spices according to your taste preference.
- Fresh paneer is recommended for the best taste and texture.
- Use any neutral-flavored oil or replace with butter or ghee for a richer flavor.
- For extra spiciness, increase the amount of green chilies.
- Serve immediately for the best texture; reheating may make the paneer chewy.
- Use a large skillet or tawa to accommodate all the ingredients easily and ensure the paneer strips are cooked evenly.