Paneer Khurchan

Paneer Khurchan is a dry paneer dish. “Khurchan” means scraped, to do the same we cook paneer towards the end on a high flame for sometime so that it sticks to the pan and then we scrape it. It goes perfect with Naan, Phulka or Paratha .

Also try: Paneer Bhurji Gravy, Paneer Kaali Mirch, Tawa Paneer Masala, Palak Paneer Bhurji, Matar Paneer or Paneer Masala.

Course: Main Course

Cuisine: North Indian

Time: Preparation – 10 mins, Cooking – 15 mins, Total – 25 mins.

Servings: 2

Ingredients:

1. Paneer (Indian Cottage Cheese) – 250 grams (crumbled)
2. Sliced Onion – 1 medium-large 
3. Roughly Chopped Tomato – 2 medium
4. Julienned Capsicum – 1/2 of a large one
5. Slit Green Chili – 3-4 
6. Crushed Garlic – 2
7. Julienned Ginger – 1/2 inch
8. Chopped Coriander Leaves – 2 tbsp
9. Cumin Seeds – 1 tsp
10. Coriander Powder – 1 tsp
11. Kashmiri Red Chili Powder – 1/2 tsp
12. Turmeric Powder – 1/4 tsp
13. Dry Mango Powder (Amchur) – 1/4 tsp
14. Dried Fenugreek Leaves (Kasuri Methi) – 1 tsp
15. Garam Masala Powder – 1/2 tsp
16. Ghee (Clarified Butter) – 2 tbsp
17. Salt to taste.

How to make Paneer Khurchan:

1. Add tomatoes to a blending jar and blend to a smooth paste. Keep aside
2. Heat ghee in a thick bottom pan or kadai. Add cumin seeds and let it splutter
3. Add onion and garlic. Saute until translucent
4. Add capsicum, ginger, green chili, tomato paste, turmeric powder, kashmiri red chili powder, coriander powder and crushed dried fenugreek leaves. Mix and cook until ghee separates
5. Add paneer and salt. Mix and cook on high flame for about 2-3 mins without touching, so that paneer sticks to the pan and then you scrape it. Mix again
6. Add garam masala powder, dry mango powder and coriander leaves. Mix and your Paneer Khurchan is ready.