Paneer Khurchan Recipe 😋🔥

Ingredients

• 4 cloves Garlic (peeled and minced)
• 1 inch piece Ginger (peeled and minced)
• 0.5 tsp Salt (for grinding garlic‑ginger)
• 250 g Paneer (cut into large cubes)
• 1 tbsp Coriander Powder (freshly ground if possible)
• 1 tbsp Kashmiri Red Chili Powder (for color and mild heat)
• 1 tbsp Ginger‑Garlic Paste (store‑bought or homemade)
• 0.5 tsp Asafoetida (Hing) (pinch, optional)
• 1 tbsp Mustard Oil (adds authentic pungency)
• 0.5 cup Plain Yogurt (full‑fat, room temperature)
• 1 tbsp Gram Flour (Besan) (helps bind the marination)
• 0.5 tsp Cumin Seeds (for tempering)
• 3 tbsp Oil for Tempering (vegetable or mustard oil)
• 1 medium Onion (finely chopped)
• 1 large Tomato (finely chopped)
• 1 medium Capsicum (Bell Pepper) (thinly sliced)
• 2 tbsp Fresh Cilantro (chopped)
• 0.5 tsp Turmeric Powder (adds color)
• 0.5 cup Water (for simmering)

Instructions

1. Grind Garlic‑Ginger with Salt

   Place garlic cloves, ginger piece and ½ tsp salt in a mortar and grind to a smooth paste.

   Time: PT5M

2. Cut Paneer

   Slice the paneer into large cubes, about 2‑inch pieces.

   Time: PT5M

3. Prepare Marinade

   In a mixing bowl combine coriander powder, Kashmiri red chili powder, ginger‑garlic paste, asafoetida, mustard oil, yogurt, gram flour and ½ tsp salt. Mix until a uniform paste forms.

   Time: PT5M

4. Marinate Paneer

   Add the paneer cubes to the marinade, toss to coat each piece well, then cover and refrigerate for 30 minutes.

   Time: PT30M

5. Heat Tempering Oil

   In a heavy‑bottomed pan heat 3‑4 tbsp oil over medium heat and add cumin seeds. Let them sizzle for 30 seconds.

   Time: PT2M

   Temperature: Medium heat

6. Sauté Garlic‑Ginger Paste

   Add the ground garlic‑ginger paste from step 1 and sauté until fragrant, about 2 minutes.

   Time: PT2M

   Temperature: Medium heat

7. Cook Onions

   Add the finely chopped onion and cook, stirring occasionally, until the onions turn soft and translucent.

   Time: PT5M

   Temperature: Medium heat

8. Add Dry Spices

   Stir in coriander powder, asafoetida, Kashmiri red chili powder, and turmeric powder. Cook for 2 minutes to toast the spices.

   Time: PT2M

   Temperature: Medium heat

9. Add Tomatoes and Salt

   Add the chopped tomato and ½ tsp salt (adjust to taste). Cook until tomatoes soften, about 5 minutes.

   Time: PT5M

   Temperature: Medium heat

10. Simmer with Water

    Pour in ½ cup water, bring to a gentle boil, then reduce heat and simmer until the oil begins to separate from the gravy, roughly 5 minutes.

    Time: PT5M

    Temperature: Low‑medium heat

11. Fry Marinated Paneer

    In a separate small frying pan heat 3 tbsp oil over medium‑high heat. Add the marinated paneer cubes and fry, turning occasionally, until all sides are golden brown, about 5 minutes.

    Time: PT5M

    Temperature: Medium‑high heat

12. Sauté Capsicum and Extra Onion

    In the same pan, add a little oil if needed and quickly sauté thinly sliced capsicum and a handful of extra onion until just softened, about 3 minutes.

    Time: PT3M

    Temperature: Medium heat

13. Combine Paneer with Masala

    Transfer the fried paneer back into the masala pan, add the sautéed capsicum‑onion mixture, and toss gently to coat the paneer evenly.

    Time: PT2M

    Temperature: Medium heat

14. Finish with Fresh Tomato and Cilantro

    Stir in a few thin strips of fresh tomato (optional) and the chopped cilantro. Cook for another 2 minutes just to warm through.

    Time: PT2M

    Temperature: Medium heat

15. Serve

    Serve the hot Paneer Khurchand immediately with warm parathas or naan.

    Time: PT0M

Nutrition Facts

Calories

350

Protein

15g

Carbohydrates

15g

Fat

25g

Fiber

3g