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 .
Course: Main Course
Cuisine: North Indian
Time: Preparation – 10 mins, Cooking – 15 mins, Total – 25 mins.
- Paneer (Indian Cottage Cheese) – 250 grams (crumbled)
- Sliced Onion – 1 medium-large
- Roughly Chopped Tomato – 2 medium
- Julienned Capsicum – 1/2 of a large one
- Slit Green Chili – 3-4
- Crushed Garlic – 2
- Julienned Ginger – 1/2 inch
- Chopped Coriander Leaves – 2 tbsp
- Cumin Seeds – 1 tsp
- Coriander Powder – 1 tsp
- Kashmiri Red Chili Powder – 1/2 tsp
- Turmeric Powder – 1/4 tsp
- Dry Mango Powder (Amchur) – 1/4 tsp
- Dried Fenugreek Leaves (Kasuri Methi) – 1 tsp
- Garam Masala Powder – 1/2 tsp
- Ghee (Clarified Butter) – 2 tbsp
- Salt to taste.
How to make Paneer Khurchan:
- Add tomatoes to a blending jar and blend to a smooth paste. Keep aside
- Heat ghee in a thick bottom pan or kadai. Add cumin seeds and let it splutter
- Add onion and garlic. Saute until translucent
- 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
- 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
- Add garam masala powder, dry mango powder and coriander leaves. Mix and your Paneer Khurchan is ready.