paneer khurchan

Paneer khurchan recipe with step by step photos – Paneer khurchan is an easy, quick and delicious North Indian semi dry curry made with paneer in a onion-tomato-capsicum base.

This is a North Indian Punjabi paneer recipe which at times you will find in dhabas and restaurants.

To make paneer khurchan is very easy and just takes about 30 minutes. All you need is paneer and veggies like capsicum, tomatoes and onion, including the regular Indian spices.

The word ‘khurchan’ is derived from the hindi word “khurachna” which means ‘to scrape’. So the dish is basically scraped paneer in a semi dry sauce or gravy of onion, tomatoes and bell pepper.

There are quite a number of variations of making this dish and this is my own version. Mildly spiced, tangy from the tomatoes with a faint sweetness from the onions, bell pepper and cream.

To make paneer khurchan, you need a heavy and thick bottomed iron tawa/griddle. You can also use steel or aluminium tawa. The tawa should not be thin from the bottom as then the paneer will get browned quickly and burn too.

You can also use a thick bottomed iron or steel kadai. The recipe cannot be made in non stick pans. Here I have used iron tawa.

Paneer khurchan goes best with chapatis, tandoori rotis or naan. Also remember to drizzle in some lime juice before serving.

How to make paneer khurchan

1. Slice 250 grams of paneer/cottage cheese into an inch batons or strips.

2. Chop all the veggies. 2 medium onions, thinly sliced. 1 large tomato, chopped. 1 large capsicum/bell pepper, cut in small cubes. 1 or 2 green chilies & 1 inch ginger, julienne. Reserve a few ginger julienne for garnish.

3. Heat 1.5 to 2 tbsp oil in medium to large iron tawa. Don’t use non-stick pan. You can also use a thick bottomed iron or steel kadai.

You can use a neutral flavored oil. You can also use butter or ghee but these will make the dish rich and heavy.

4. Add the sliced onions and stir.

5. Sauté them stirring often till they turn translucent.

6. Then add the capsicum cubes and chopped tomatoes. You can use any variety of capsicum (bell pepper) – green, red or yellow.

7. Mix very well.

8. Keep on sauteing and stirring them for about about 7 to 8 minutes on a low flame.

9. The tomatoes need to get softened and the capsicum just about cooked.

10. Then add the following spice powders:

• ¼ tsp turmeric powder
• ¼ to ½ tsp red chili powder or cayenne pepper
• ½ tsp coriander powder
• ½ tsp cumin powder
• ¼ tsp garam masala powder
• a generous pinch of asafoetida (hing)
• salt as required.

For a spicy version, increase the amount of red chili powder and garam masala powder. For a gluten free version skip adding asafoetida or use gluten-free asafoetida.

11. Mix the spice powders very well with the sauteed onion tomato capsicum mixture.

12. Add the slit green chilies and ginger juliennes. You can also add 1 or 2 more of the green chilies if you prefer for a spicy taste.

13. Stir.

14. Then add the paneer.

15. Stir very well and increase the flame to high. Paneer will leave moisture once you mix them with the rest of the masala base.

16. With a spatula, align and place each paneer strip touching the tawa, so that they are cooked evenly as well as get a bit golden from the base.

17. Cook for a minute and then scrape the paneer strips from the base. Reduce the flame if everything starts to get brown quickly. Turn over and let the other side get browned a bit.

18. Again scrape and stir. Keep on scraping if you see the paneer or onion-tomato bits on the tawa.

A note is not to cook too much as then the paneer would harden. The scraping as well as flipping has to be done quickly. Scrape all the bits and pieces of paneer as well as the onion, tomato and capsicum.

19. Lastly add 1 tbsp low fat cream or light cream and ½ tsp kasuri methi (dry fenugreek leaves), crushed. The cream is optional and if you don’t have just skip it.

20. Switch off the flame and stir very well again.

21. Add 2 tbsp chopped coriander leaves and stir. You can also garnish it with coriander leaves instead of mixing them.

24. Serve paneer khurchan with roti or plain paratha or lachedar paratha or naan or tandoori roti or rumali roti.

You can also have it with bread slices or as a side dish with any Punjabi meal.

More Paneer recipes

• Kadai paneer
• Paneer bhurji
• Paneer do pyaza
• Tawa paneer masala
• Paneer jalfrezi

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