Paneer Khurchan Recipe - Paneer cooked in tomato gravy.

This recipe is from the book Kadai Cooking.

Main Ingredients : Paneer (cottage cheese),

Cuisine : Kashmiri

Course : Main Course_Veg

Paneer Khurchan

English: Cottage Cheese
A favourite with the vegetarians, this product made from milk is quite common, especially in the Indian subcontinent. You can make it fresh, chhena – an another version or just use the ones that are readily available in the market to prepare everything from simple snacks, curries, sabzis, mithais, desserts and the likes. An ingredient that can be relished in the raw form too – try serving it as a starter just sprinkled with a little chaat masala, black salt and chilli powder!

Paneer Khurchan Recipe - How to make Paneer Khurchan

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Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients

  • Paneer (cottage cheese) cut into thick strips250 grams

  • Oil 2 tablespoons

  • Cumin seeds 1 teaspoon

  • Garlic paste 2 teaspoons

  • Green capsicum cut into thick strips2 medium

  • Tomato seeded and thick strips2 medium

  • Onion 2 medium

  • Tomato puree 3 tablespoons

  • Salt to taste

  • Red chilli powder 1 teaspoon

  • Lemon juice 1 teaspoon

  • Dried fenugreek leaves (kasoori methi) 1 teaspoon

Method

Step 1

Heat the oil in a thick-bottomed kadai; add the cumin seeds. When they begin to change colour, add the garlic paste, capsicums, tomatoes and onions and sauté for five or six minutes.

Step 2

Add the paneer, tomato purée, salt and chilli powder. Sauté for a while till the paneer begins to stick to the pan.

Step 3

Scrape the paneer off the bottom of the pan and sauté for a while longer till the paneer is dark brown and mashed.

Step 4

Stir in the lemon juice and kasuri methi and serve immediately.

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