paneer khurchan

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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.

paneer khurchan recipe

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.

paneer, cottage cheese

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.

vegetables for paneer khurchan recipe

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.

oil for paneer khurchan recipe

4. Add the sliced onions and stir.

onions for paneer khurchan recipe

5. Sauté them stirring often till they turn translucent.

onions for paneer khurchan recipe

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

vegetables for paneer khurchan recipe

7. Mix very well.

stir - making paneer khurchan

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

sauting paneer khurchan masala

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

sauting paneer khurchan masala

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.

spices for paneer khurchan recipe

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

stir paneer khurchan masala

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.

chillies for paneer khurchan recipe

13. Stir.

stir paneer khurchan masala

14. Then add the paneer.

paneer for paneer khurchan recipe

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.

mix paneer khurchan masala

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.

cooking paneer khurchan

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.

making paneer khurchan recipe

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.

making paneer khurchan recipe

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.

preparing paneer khurchan recipe

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

kasuri methi for paneer khurchan recipe

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

making paneer khurchan recipe

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.

paneer khurchan, paneer khurchan recipe


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paneer khurchan

Paneer Khurchan

Paneer khurchan is an easy, quick and delicious North Indian semi dry curry made with paneer in a onion-tomato-capsicum base.
4.91 from 11 votes
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Cuisine North Indian, Punjabi
Course Main Course
Diet Vegetarian
Difficulty Level Moderate
Servings 3 to 4
Units

Ingredients

  • 250 grams Paneer (cottage cheese)
  • 90 to 100 grams onions or about 2 medium onions or ½ cup heaped sliced onions
  • 150 grams tomato or 1 large tomato or 2/3 cup chopped tomatoes
  • 1 large green capsicum (bell pepper) or 100 grams capsicum or ½ cup chopped capsicum
  • 1 inch ginger – julienne
  • 1 or 2 green chilies – slit
  • 1 pinch asafoetida (hing)
  • ¼ teaspoon Garam Masala Powder or add as required
  • ¼ teaspoon turmeric powder (ground turmeric)
  • ¼ to ½ teaspoon red chili powder or cayenne pepper, add as required
  • ½ teaspoon coriander powder (ground coriander)
  • ½ teaspoon cumin powder (ground cumin)
  • ½ teaspoon kasuri methi (dry fenugreek leaves) – crushed
  • 1 tablespoon low fat cream (optional)
  • 2 tablespoon chopped coriander leaves for garnish
  • 1.5 to 2 tablespoon oil
  • salt as required

Instructions
 

preparation

  • Slice 250 grams of paneer into batons or strips about an inch.
  • Chop all the veggies. Slice the onions thinly. Chop the tomatoes and cut the capsicum in small cubes. 
  • Slit the green chilies & julienne the 1 inch ginger. Reserve a few ginger julienne for garnish.

making paneer khurchan

  • Heat 1.5 to 2 tbsp oil in medium to large iron tawa. Don't use non stick pan. You can also use thick bottomed iron or steel kadai.
  • Add the sliced onions and saute them till they turn translucent.
  • Then add the capsicum cubes and chopped tomatoes.
  • Keep on sauteing and stirring them for about about 7 to 8 minutes on a low flame.
  • The tomatoes need to get softened and the capsicum just about cooked.
  • Then add the spice powders – 1/4 tsp turmeric powder, 1/4 to 1/2 tsp red chili powder, 1/2 tsp coriander powder, 1/2 tsp cumin powder, 1/4 tsp garam masala powder, a generous pinch of asafoetida and salt.
  • Stir the spice powders very well with the sauteed onion tomato capsicum mixture.
  • Add the slit green chilies and ginger julienne. Stir.
  • Then add the paneer strips.
  • Stir very well and increase the flame to high. Paneer will leave moisture once you mix them with the rest of the masala base.
  • With a spatula, align and place each paneer strip touching the tawa, so that they are cooked evenly as well as get bit golden from the base.
  • 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.
  • 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.
  • Lastly add 1 tbsp low fat cream and ½ tsp kasuri methi/dry fenugreek leaves, crushed. The cream is optional and if you don't have just skip it.
  • Switch off the flame and stir very well again.
  • Add 2 tbsp chopped coriander leaves and mix them. You can also garnish with coriander leaves instead of mixing them.
  • Serve paneer khurchan hot sprinkled with some lime juice and the reserved ginger julienne, along with some chapatis, tandoori rotis or naan or plain paratha.

Notes

  • The amount of spices can be altered to suit your taste buds.
  • Use fresh paneer. I always recommend making your own paneer.

Nutrition Info (Approximate values)

Nutrition Facts
Paneer Khurchan
Amount Per Serving
Calories 347 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 13g81%
Cholesterol 58mg19%
Sodium 855mg37%
Potassium 220mg6%
Carbohydrates 9g3%
Fiber 2g8%
Sugar 3g3%
Protein 12g24%
Vitamin A 645IU13%
Vitamin C 37.7mg46%
Calcium 412mg41%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.

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Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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30 Comments

  1. Easy to make, yummy to eat. You have lessened the burden of GST on me, by enabling me to make better than hotel food. And i know its clean and unadulterated. Kudos!!5 stars

    1. Thanks Rahul for your positive feedback. GST will give more returns to everyone after 2 years. But even after 2 years, home cooked food will be better !!! So keep visiting the site for more recipes.

  2. superb recepie and easy for unskilled person like me. thanku for making its app also ??

  3. Hi Dassana
    Made this yesterday and it was superb for once everybody at home unitedly enjoyed what I made
    Thanks for your effort

  4. This is an awesome recipe ma’am…it is really easy to make and extremely delicious…thanks a lot..5 stars

  5. I like all ur recipes and love u for makin d cookin task so easier for us..bless u

  6. All ur recepies are excellent.your,steps photos n variations are excellent.u have a large heart to share n wishing u all the best in ur cooking career dasanna.
    Sujatha5 stars

  7. hi dasanna, I have been doing the same recipe with same components with the name paneer bhurji, one of me Punjabi friends taught me, now I feel probably I didn’t get the name correct. It’s an xlnt recipe and almost all yours have very precise measurements. God bless u to do more support to Indian vegetarian cooking!!!!!! DK

  8. Superb recipe!! I am a big fan of ur recipes and all ur recipes r perfect! Tried this today with veg pulao n it turned yummy. Thanks a ton Dassana 🙂5 stars

    1. welcome amitha. glad to know this. thanks for sharing this sweet feedback.

  9. Thank you Dassana . for this uncommon recipe. loved it and surely try out once. Please keep sharing this type of amazing recipe with us. thanks a lot again.4 stars

  10. I admire your publications. Never Indian food not so Bila share me attractive … Bi inspired me to “feat” 🙂
    I am thanking you …5 stars