Sanjeev Kapoor

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Paneer Khurchan Recipe

Paneer cooked in tomato gravy.

This recipe is from the book Kadai Cooking.

Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Medium

Paneer Khurchan


  • Paneer (cottage cheese) cut into thick strips
    250 grams
  • Oil
    2 tablespoons
  • Cumin seeds
    1 teaspoon
  • Garlic paste
    2 teaspoons
  • Green capsicum cut into thick strips
    2 medium
  • Tomato seeded and thick strips
    2 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


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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