By Rajlakshmi
June 1, 2026
Made with paneer in an onion, tomato, and capsicum base, paneer khurchan is a simple, fast, and delectable North Indian semi-dry recipe.
2 tbsp ginger-garlic paste 2 tbsp ghee ½ tbsp oil ½ tsp cumin seeds 3 medium-sized onion, sliced 1 tsp coriander powder ¼ tsp cumin powder A pinch of asafoetida ½ tsp Degi red chilli powder 1 cup fresh tomato puree 2 tomatoes, chopped ¼ cup water 1 ½ tbsp beaten curd 500gm paneer 1 capsicum, sliced 1 tsp roasted gram flour Salt and sugar, to taste
In a pan, heat the ghee and oil together. Combine cumin seeds and asafoetida. Once fragrant, add the cut onions and sauté until golden.
Stir in the ginger-garlic paste. Cook for 2-3 minutes, then add the coriander, cumin and Degi red chilli powders.
Combine fresh tomato puree, diced tomatoes, salt, and a touch of sugar. Cook the masala until it thickens and releases oil.
Reduce the heat and stir in the beaten curd. Add the water and toasted gram flour, stirring thoroughly to make a smooth gravy.
Add the sliced capsicum and simmer for 2-3 minutes. Crumble or coarsely shred the paneer and place it in the pan.
Toss everything together and cook for 4-5 minutes until the paneer absorbs the flavours. Serve hot with roti, paratha or naan.