Name: Paneer Khurchan Recipe
Total time: 45 min
Yield: 4
Cuisine: Punjabi

<p>Slurrp is a recipe aggregator that helps one find recipes based on one's diet choices, fitness goals and taste preferences. It provides calorie-counted recipes across cuisines and meals types and caters to all levels of cooking skills -- from a beginner to an expert. It also offers a nutrimeter that calculates the precise nutrient intake based on the user's height and weight to recommend recipes for each meal. Once you’ve shortlisted recipes that you want to prepare, you can also add them to your Meal Plan which pins your recipes on the calendar so you can plan your meals in advance.</p>


Content Type Key : footer-about

Slurrp

Stuffed Chilli Dishes: The Red-Hot Favourites

A Guide To The Different Types Of Asian Noodles

Chef Jerson Fernandes On Acing Indian Cuisine With Glocal Appeal

Kadak Chai;  A Delightful Spiced Tea From India

Ninaava; A Marathi Dessert From A Local Community Of Maharashtra

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

Paneer khurchan is a traditional punjabi dish. The term khurchan means the spices that stick to the bottom which are to be scraped off. The dish is delectable and uses basic spices.

How to make Paneer Khurchan Recipe

Rita Arora

Crawler

Punjabi

<p>Paneer khurchan is a traditional punjabi dish. The term khurchan means the spices that stick to the bottom which are to be scraped off. The dish is delectable and uses basic spices.</p>

cottage cheese cut into strips

medium sized onions cut into strips

small tomatoes finely chopped

medium green bell pepper finely sliced

cloves of garlic finely minced

KASHMIRI RED CHILLI POWDER

turmeric powder

black cumin seeds

fenugreek leaves powder

Tomato Puree

Fresh cream

fresh coriander leaves

Juice of half a lemon

Salt

refined oil

In a wok, heat the oil on a high flame. Reduce the heat and add the garlic, black cumin seed to the hot oil. Fry for a minute.

step 1

Once the onions are fried and soft, add the tomatoes. Mix the tomatoes well. Add in the salt. Mix well again. Cook them covered for about 5 minutes. The tomatoes will turn soft and mushy. Add the turmeric powder, red chilli powder and fenugreek powder.

step 2

Mix well. Add a little water if necessary or if your spice mix sticks to the bottom of the pan. In that case cook till the water is all dried up. Cook spices for 3 minutes. Add the tomato puree. Mix and cook for 3 minutes and add the sliced green bell pepper. Mix well and cook covered for 2 minutes.

step 3

Add the fresh cream and mix everything well. Make sure to do this on a low flame or the cream may curdle. As soon as you add the cream, colour of the gravy will change to a shade lighter. Add in the cottage cheese.

step 4

Mix everything well. You can also add a little water if the gravy is too thick for you. Allow the cottage cheese to stick to the bottom of the pan. Once it sticks, scrape it off and mix. Repeat 2-3 times. This will lend the dish a smoky flavour.

step 5

Add the freshly squeezed lemon juice and mix well. Finally sprinkle the coriander leaves, mix well and cook for 4 minutes.

step 6

Better Butter

Paneer Khurchan