How to make Paneer Khurchan - Paneer cooked in tomato gravy.
This recipe is from the book Kadai Cooking.
Main Ingredients : Paneer (पनीर), Tomatoes (टमाटर)
Cuisine : Indian
Course : Main Course Vegetarian
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
For more recipes related to Paneer Khurchan checkout Paneer Butter Masala, Vegetable Sizzler With Paneer Tikki, Paneer Tikka Masala , Shahi Paneer . You can also find more Main Course Vegetarian recipes like Miloni Matar Mushroom, Parwal Soya Keema, Methi Zunka, Chana Dal aur Wadi with Chenna.
Paneer Khurchan Recipe Card
Prep Time : 16-20 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Paneer Khurchan Recipe
Paneer cut into thick strips 250 grams
Tomatoes
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
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.
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.