Paneer Khurchan

Paneer Khurchan

A typical Punjabi dhaba style recipe.
5 from 1 vote
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Total Time: 30 minutes
Course: Main Course, Side Dish
Cuisine: Indian
Servings: 4 people
Author: Anjali Anand


  • 400 g Paneer
  • 1 nos. Green Capsicum Medium, Sliced
  • 1 nos. Red Capsicum Medium, sliced
  • 3 nos. Tomatoes Large, Sliced
  • 150 g Onions Sliced
  • 4 tbsp Ghee
  • 1 tsp Cumin Seeds
  • 2 tsp Ginger Garlic Paste
  • 2 nos. Green Chillies Slit
  • 2 tsp Red Chilli Powder
  • 1 tbsp Cumin powder
  • 1 tbsp Coriander Powder
  • 1 tsp Garam Masala Powder
  • 1 tsp Aamchur Powder (dry mango powder)
  • 1 tsp Kasuri Methi
  • 1 tsp Lemon Juice
  • Handful Coriander Leaves
  • 2 tbsp Fresh Cream
  • Salt To taste
  • Water As required


  • Heat Ghee in a deep kadhai
  • Temper the cumin seeds and add the sliced onions.
  • Cook till the onions turn translucent. Add the slit green chillies and ginger garlic paste.
  • Mix well and let the raw smell of the paste disappear.
  • Add the sliced capsicum and tomatoes.
  • Saute for a minute and add in the other spices (red chilli powder cumin seed powder, coriander powder, garam masala, aamchur powder).
  • Combine them well and cook for 10 minutes. Mix in salt as per taste.
  • Add required water to get the gravy consistency.
  • Add the sliced paneer and gently mix. Ensure all the slices are coated with the masala evenly. 
  • Cook under low flame to avoid burning and so that the masala seeps into the paneer and vegetables.
  • Crush the kasuri methi and lemon juice to the gravy.
  • Cook for 5 more minutes and let it boil.
  • Garnish with coriander leaves & cream.
  • Remove from flame and serve hot with roti, pulka, paratha or any rice.


  1. Ensure a deep, heavy bottomed kadhai so that the ingredients don't burn.
  2. Slice the paneer into strips or cubes, as per your choice