paneer khurchan recipe, how to make punjabi paneer khurchan recipe
paneer khurchan recipe
PREP TIME
COOK TIME
TOTAL TIME
paneer khurchan recipe - easy & quick north indian semi dry curry made with paneer in a onion-tomato-capsicum base.
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
- 250 gms paneer/cottage cheese
- 90 to 100 gms onions, about 2 medium onions, or ½ heaped cup sliced onions
- 150 gms tomato, 1 large tomato or ⅔ cup chopped tomatoes
- 1 large green capsicum/bell pepper or 100 gms capsicum or ½ cup chopped capsicum
- 1 inch ginger/adrak, julienne
- 1 or 2 green chilies/hari mirch, slit
- a generous pinch of asafoetida/hing
- ¼ tsp garam masala powder or add as required
- ¼ tsp turmeric powder/haldi
- ¼ to ½ tsp red chili powder/lal mirch powder or add as required
- ½ tsp coriander powder/dhania powder
- ½ tsp cumin powder/jeera
- ½ tsp kasuri methi/dry fenugreek leaves, crushed
- 1 tbsp low fat cream (optional)
- 2 tbsp chopped coriander leaves for garnish
- 1.5 tbsp oil
- salt as required
INSTRUCTIONS
- slice 250 grams of paneer into batons or strips about an inch.
- chop all the veggies. slice the onions thinly. chop the tomatoes and cut the capsicum in small cubes. slit the green chilies & julienne the 1 inch ginger. reserve a few ginger julienne for garnish.
- heat 1.5 tbsp oil in medium to large iron tawa. don't use non stick pan. you can also use thick bottomed iron or steel kadai.
- add the sliced onions and saute them till they turn translucent.
- then add the capsicum cubes and chopped tomatoes.
- keep on sauteing and stirring them for about about 7 to 8 minutes on a low flame.
- the tomatoes need to get softened and the capsicum just about cooked.
- then add the spice powders - ¼ tsp turmeric powder, ¼ to ½ tsp red chili powder, ½ tsp coriander powder, ½ tsp cumin powder, ¼ tsp garam masala powder, a generous pinch of asafoetida and salt.
- stir the spice powders very well with the sauteed onion tomato capsicum mixture.
- add the slit green chilies and ginger julienne. stir.
- then add the paneer strips.
- stir very well and increase the flame to high. paneer will leave moisture once you mix them with the rest of the masala base.
- with a spatula, align and place each paneer strip touching the tawa, so that they are cooked evenly as well as get bit golden from the base.
- cook for a minute and then scrape the paneer strips from the base. reduce the flame if everything starts to get brown quickly
- turn over and let the other side get browned a bit.
- again scrape and stir. keep on scraping if you see the paneer or onion-tomato bits on the tawa. a note is not to cook too much as then the paneer would harden. the scraping as well as flipping has to be done quickly.
- lastly add 1 tbsp low fat cream and ½ tsp kasuri methi/dry fenugreek leaves, crushed. the cream is optional and if you don't have just skip it.
- switch off the flame and stir very well again.
- add 2 tbsp chopped coriander leaves and mix them with the paneer khurchan. you can also garnish paneer khurchan with coriander leaves instead of mixing them.
- serve paneer khurchan hot sprinkled with some lime juice and the reserved ginger julienne, along with some chapatis, tandoori rotis or naan.
Post a Comment