Paneer Khurchan Recipe
Delicious and easy!
Ingredients: 250 gms paneer/cottage cheese 90 to 100 gms onions, about 2 medium onions, or ½ heaped cup sliced onions 150 gms tomato, 1 large tomato or ⅔ cup chopped tomatoes 1 large green capsicum/bell pepper or 100 gms capsicum or ½ cup chopped capsicum 1 inch ginger/adrak, julienne 1 or 2 green chilies/hari mirch, slit a generous pinch of asafoetida/hing ¼ tsp garam masala powder or add as required ¼ tsp turmeric powder/haldi ¼ to ½ tsp red chili powder/lal mirch powder or add as required ½ tsp coriander powder/dhania powder
½ tsp cumin powder/jeera ½ tsp kasuri methi/dry fenugreek leaves, crushed 1 tbsp low fat cream (optional) 2 tbsp chopped coriander leaves for garnish 1.5 tbsp oil salt as required
Instructions: 1. Take 250 grams of paneer and cut them into batons or strips each of about an inch. 2. Take all the vegetables and chop them. The onions should be diced thin and the tomatoes and capsicum should be cut in small cubes. The green chillies should be slit while the ginger should be cut julienne. Set aside a few ginger julienne for garnissh. 3. In a large iron tawa add 1.5 tbsp oil. Once the oil is heated, add the sliced onions and saute until they become translucent. 4. Now add the capsicum cubes and the tomatoes. 5. Saute for about 7 to 8 minutes on a low flame. 6. Once the tomatoes are soft and the capsicum is almost cooked, add 1/4 tsp turmeric powder, 1/4 to 1/2 tsp red chilli powder, 1/2 tsp coriander powder, 1/2 tsp cumin powder, 1/4 tsp garam masala powder and a generous pinch of asafoetida and salt 7. Stir well. 8. Now add the slit green chilies and ginger julienne. saute well. 9. Now you can add the paneer strips. 10. Increase the flame to high all the while stirring well. 11. Make sure every piece of paneer is touching th tava and they are cooking well. Once they are even done and the bottom of the strips become golden, scrape the paneer strips from the base. 12. If the mixture if turning brown too quickly, reduce the flame. 13. Flip the paneer over and make sure the other side is also cooked. 14. Now, add 1 tbsp of cream and ½ tsp of crushed kasuri methi/dry fenugreek leaves. 15. Switch off the flame and stir very well again.
16. Now, add 2 tbsp chopped coriander leaves and mix them with the paneer khurchan. 17. Serve hot.
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