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Paneer Khurchan
A typical Punjabi dhaba style recipe.
Total Time
30
minutes
mins
Course:
Main Course, Side Dish
Cuisine:
Indian
Servings:
4
people
Author:
Anjali Kumar
Ingredients
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
Instructions
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.
Notes
Notes:
Ensure a deep, heavy bottomed kadhai so that the ingredients don't burn.
Slice the paneer into strips or cubes, as per your choice