PANEER KHURCHAN

Paneer Khurchan is a simple dish made with the most minimum ingredients. It is a simple subji to go with Rotis, Phulkas, Parathas and also Dal chawal. The beauty of this dish is that, it is mildly spiced and flavoured and is the best option for those days when the craving is for a simple meal.

This dish gets its name from the Hindi word "Khurachna" which means to scrape. In this recipe the Paneer can be added as either scrapings or as strips. Capsicum and tomatoes and some simple masalas are combined to bring out the flavours of the dish.

A simple dish doesn't need a big introduction, just its simplicity will do. So here's taking you to the recipe directly. While you are here please check out my other subji recipe like- Mushroom Do Pyaaza, Mixed Vegetable Curry, Palak Paneer, Creamy Palak in Coconut Milk, Mirch Ka Salan and more...

Here is the recipe for Paneer Khurchan-

PREP TIME: 10 MINS                               COOK TIME:15 MINS

TOTAL TIME: 25 MINS                              COURSE: MAIN 

CUISINE: NORTH INDIAN                        SERVINGS: 4

AUTHOR: RAJNI RAM

    Ingredients:

    Paneer 200 gm cut into strips

    Capsicum 1 large cut into thin strips

    Spring Onions/ Onions (one bunch/ 1 large)

    Tomatoes 2 large chopped fine 

    Cumin 1 tsp

    Turmeric powder 1/2 tsp

    Ginger-garlic paste 1 tsp

    Salt as required

    Red chilli powder(regular) 1tsp

    Kashmiri red chilli powder(optional) 1/2 tsp

   Coriander powder 1 tsp

    Green chilli 1 slit lengthwise

    Garam masala powder 1/2 tsp

    Oil for sautéing

    Directions:

In a Pan or Kadai pour 1/2 tbsp oil and heat. When the oil is hot add the cumin seeds, followed by turmeric powder and the Spring onion(if in season or  use regular onion). Sauté until the onions start turning brown and add the spring onion greens to it(if using). Sauté 30 seconds and add the ginger-garlic paste. Continue to sauté for another 30 seconds. Now add the chopped Capsicum strips and sauté on high heat, so that the capsicum don't release much moisture. Sauté until the Capsicum are half cooked. They should retain the crunch and not turn limp. Now add the chopped tomatoes, followed by salt, red chilli powder, Coriander powder and Kashmiri red chilli powder and sauté until the tomatoes break and turn mushy. Now add the Paneer strips and the slit green chilli and toss well such that the masalas evenly coat the paneer. Cover and cook on low heat for 2 minutes. Remove cover, stir and add the Garam  Masala and serve the hot Paneer Khurchan with rice or flat brad of your choice. Enjoy. Bon Appetit.

    STEPWISE RECIPE FOLLOWS:

1. In a Pan or Kadai pour 1/2 tbsp oil and heat. When the oil is hot add the cumin seeds, followed by turmeric powder and the Spring onion or regular onion.

2.  Sauté until the onions start turning brown and add the spring onion greens to it(if using). Sauté 30 seconds and add the ginger-garlic paste. Continue to sauté for another 30 seconds. Now add the chopped Capsicum strips and sauté on high heat, so that the capsicum don't release much moisture.

3. Sauté until the Capsicum are half cooked. They should retain the crunch and not turn limp. Now add the chopped tomatoes, followed by salt, red chilli powder, Coriander powder and Kashmiri red chilli powder and sauté until the tomatoes break and turn mushy. 

4. Now add the Paneer strips and the slit green chilli and toss well such that the masalas evenly coat the paneer. Cover and cook on low heat for 2 minutes. Remove cover, stir and add the Garam  Masala and serve hot.

    NOTES:

1. The dish actually uses regular onions. At the time i made these recipes Spring onions were in season, hence I used them. The Spring onion greens also impart a nice flavour to the dish.

2. No whole spices are used in this recipe.

3. While sautéing the Capsicum on high heat, keep stirring continuously so that they don't get charred.

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

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