paneer khurchan
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4.88 from 8 votes

paneer khurchan

paneer khurchan is an easy, quick and delicious north indian semi dry curry made with paneer in a onion-tomato-capsicum base.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: main course
Cuisine: north indian, punjabi
Servings: 3 to 4
Calories: 347kcal
Author: Dassana Amit


  • 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 shimla mirch) Or 100 grams capsicum Or ½ cup chopped capsicum
  • 1 inch ginger (adrak) - julienne
  • 1 or 2 green chilies (hari mirch) - slit
  • 1 pinch asafoetida (hing)
  • ¼ teaspoon garam masala powder or add as required
  • ¼ teaspoon turmeric powder (haldi)
  • ¼ to ½ teaspoon red chili powder (lal mirch powder) or add as required
  • ½ teaspoon coriander powder (dhania powder)
  • ½ teaspoon cumin powder (jeera)
  • ½ teaspoon kasuri methi (dry fenugreek leaves) - crushed
  • 1 tablespoon low fat cream (optional)
  • 2 tablespoon chopped coriander leaves for garnish
  • 1.5 tablespoon oil
  • salt as required


preparation for paneer khurchan recipe

  • 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 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 1/2 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 with the paneer khurchan. you can also garnish paneer khurchan 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.


Calories: 347kcal | Carbohydrates: 9g | Protein: 12g | Fat: 29g | Saturated Fat: 13g | Cholesterol: 58mg | Sodium: 855mg | Potassium: 220mg | Fiber: 2g | Sugar: 3g | Vitamin A: 645IU | Vitamin C: 37.7mg | Calcium: 412mg | Iron: 0.6mg