Paneer Khurchan

Paneer khurchan is a very delicious and easy North Indian curry recipe prepared with paneer (Indian cottage cheese). Ready in 30 minutes.

Recipe Source Link:https://www.mygingergarlickitchen.com/paneer-khurchan/

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RECIPE INGREDIENTS

» For marination

• 4 tablespoons ghee or oil
• 250 grams Paneer, cut into strips
• 1/2 teaspoon ginger-garlic paste
• 1/4 teaspoon of red chili powder
• Pinch of turmeric powder
• Pinch of salt
• 2 teaspoons oil/ghee

» Ingredients for paneer khurchan gravy

• 1 tablespoon butter
• 1 teaspoon cumin seeds
• 1-2 cinnamon sticks (dalchini)
• 7-8 cloves (laung)
• 7-8 peppercorns (kali mirch)
• 1 bay leaf (tej patta)
• 1 dried red (sukhi lal mirch)
• 1 black cardamom (moti ilaichi)
• 1 piece star anise (chakra phool)
• 2 medium-sized onions, sliced
• 1 teaspoon ginger-garlic paste
• 2-3 medium-sized tomatoes, sliced
• 1-2 medium-sized bell pepper/capsicum, sliced or juliennes
• 2 green chilies, slit
• 1 tablespoon ginger, juliennes
• Salt to taste
• 1 teaspoon red chili powder, or to taste
• 1 tablespoon coriander-cumin powder
• 1 teaspoon garam masala powder
• 1 teaspoon amchur (dried mango) powder
• 1/2 tablespoon Kasuri methi (crushed)
• 2 tablespoons chopped coriander leaves

» For Serving

• Fresh Lemon juice
• 1 teaspoon ginger, juliennes
• 1 tablespoon chopped coriander leaves
• 2-3 teaspoon fresh cream

RECIPE INSTRUCTIONS

» Marinating paneer:

1. Add paneer cubes and ginger garlic paste to a plate. Then sprinkle with salt, turmeric powder, red chili powder, and oil. Gently massage and mix gently using hands until well coated. Keep the paneer aside for 20 minutes.

» Frying paneer:

1. Add 4 tablespoons ghee to a pan. Once hot, add the paneer to the pan in a single layer. Fry from all the sides until the paneer has slightly golden edges and a crisp layer. Once fried, remove the paneer from the pan and transfer them to a plate. Set it aside.

» Making Paneer Khurchan:

1. To the same pan, add cumin seeds, bay leaf, black cardamom, star anise, cinnamon sticks, cloves, and black peppercorns. Sauté them for a few seconds or until they turn crisp and aromatic.
2. Now, add sliced onion and sauté for 1-2 minutes. After that add 1 teaspoon ginger-garlic paste or freshly minced ginger-garlic. Mix well and cook for 2 minutes.
3. Now add sliced tomatoes, bell peppers and mix well. Now add green chilies and ginger juliennes. Mix well and cook for 2-3 minutes on medium heat. TIP: You can cook 1-2 minutes on high heat if using an iron pan.
4. Add coriander powder, turmeric powder, red chili powder, garam masala powder, and salt. Mix well and cook everything for 5-6 minutes.
5. Now add Kasuri methi and mix well. Also add 1 tablespoon of butter, coriander leaves and mix again until everything is well combined.
6. Next, add fried paneer strips and toss everything gently. Cook for 2 minutes. Now, leave the pan untouched for about 2 minutes. After 2 minutes scrap the paneer, if it has stuck to the pan, and mix.
7. Turn off the heat and transfer the paneer khurhcan to a serving bowl. Garnish with chopped coriander leaves, ginger juliennes, and fresh cream. Drizzle with some lemon juice and serve hot with roti, paratha, or puri.

RECIPE NOTES

1. Do not over-cook the paneer after adding it to tomato onion sauce. Just 2-3 minutes are enough to coat the paneer with spices.
2. After adding paneer do not toss often, paneer should be untouched for some time to get that crispy layer.
3. Do not overcook: Tomatoes and bell pepper should not be overcooked. Vegetables should retain their crunch, this curry tastes good when vegetables are slightly crunchy.
4. You can make this curry vegan by swapping paneer with tofu and ghee with vegan butter or oil.