by Tarla Dalal
Added to 1254 cookbooks
This recipe has been viewed 99607 times
The Paneer Khurchan is as simple as preparing an everyday subzi but has an exclusive flavour and texture, perhaps due to the apt combination of veggies and spices with succulent paneer.
Make sure you use really fresh and soft paneer for this dish, because it forms the bulk of the subzi and is therefore a key factor behind its success. The other ingredients like tomatoes, onions and cumin seeds are very easy to find and will not involve any extra effort.
Just a matter of minutes before this tasty dish is ready on the table! Serve the Paneer Khurchan with Butter Naan or Tandoori Roti and a glass of Mint Chaas for a satiating meal.
Enjoy how to make Paneer Khurchan recipe with detailed step by step photos and video below.
- To make paneer khurchan, heat the oil in a broad non-stick pan, add the cumin seeds and sauté on a medium flame for a few seconds.
- Add the onions and sauté on a medium flame for 2 to 3 minutes.
- Add the tomatoes, mix gently and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
- Add the turmeric powder, chilli powder and salt, mix well and sauté on a high flame for 2 minutes, while stirring occasionally.
- Add the paneer, mix gently and cook on a high flame for 2 to 3 minutes, while stirring occasionally.
- Serve the paneer khurchan immediately garnished with coriander.
Paneer Khurchan Video
Paneer Khurchan recipe with step by step photos
Like Paneer Khurchan
the check out are paneer recipes with gravies. Paneer is one of the most important sources of protein
for vegetarians. It is a versatile ingredient and because of the bland taste, it can easily soak in flavours and can be used to make an array of dishes ranging from appetizers to curries. Apart from koftas, mixed vegetables and aloo, paneer is one ingredient used in most North Indian sabzi recipes. Listing down some all-time favorite paneer gravy recipes that you would like to try :
To make Paneer Khurchan, first heat the oil in a broad non-stick pan. Traditionally, khurchan recipe were made in a thick bottomed pan. The word ‘khurchan’ means scraping from the Hindi word khurachna. So, basically it’s paneer cooked in vegetable gravy, scraped to get a semi-dry sabji.
Once the oil is moderately hot, add the cumin seeds.
Sauté them on a medium flame for a few seconds.
Add the onions.
Sauté the onions on a medium flame for 2 to 3 minutes.
Add the tomatoes. Additionally, you can even add capsicum and bell pepper to make the paneer khurchan more sumptuous.
Mix gently and cook on a high flame for 3 to 4 minutes, while stirring occasionally. Do not overcook the paneer, as it will become tough and chewy.
Add the chilli powder. Adjust the quantity to suit your palate.
Add the turmeric powder.
Add the salt and mix well.
Cook on a medium flame for 1 to 2 minutes.
Add the paneer. Making fresh paneer at home is very easy, it just requires two ingredients, refer our recipe of homemade paneer to learn how. If you have got frozen paneer from the market, then submerge it into a bowl of hot water for 10-15 minutes and then chop it. If you are vegan make use of tofu, if you are health conscious, make use of low-fat paneer. While we have used cubed paneer, the authentic khurchan recipe makes use of strips of malai paneer.
Cook on a high flame for 2 minutes. Cooking Paneer Khurchan on high flame will ensure the vegetables are tender yet crunchy.
Add the coriander and mix the Paneer Khurchan well.
Serve the paneer khurchan immediately with roti, naan or chapati.
If you enjoyed this recipe of paneer khurchan, then also check out other quick and easy recipes using paneer like the Quick Paneer Subzi, Shahi Paneer Mutter
Nutrient values (Abbrv) per serving
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