Paneer Khurchan recipe - Instant Paneer Khurchan Masala Restaurante Style
Try out this super easy and scrumptious paneer khurchan recipe whenever in a hurry. This easy to prepare paneer recipe will awaken your taste buds.
हिन्दी में पढिये : Paneer Khurchan recipe - Instant Paneer Khurchan Masala Restuarant Style
Ingredients for Instant Paneer Khurchan Masala Restaurante Style
- Paneer- 250 gms
- Red capsicum- 1
- Green capsicum- 1/2
- Paste- 2 tomatoes and 1 green chili
- Green coriander- 2 to 3 tbsp ( finely chopped)
- Oil- 2 tbsp
- Butter- 2 tbsp
- Cumin powder- 1/2 tsp
- Turmeric powder- 1/4 tsp
- Coriander powder- 1 tsp
- Ginger Paste – 1/2 tsp
- Red chili powder- 1/4 tsp
- Garam masala- less than 1/4 tsp
- Salt- 3/4 tsp or to taste
How to make Paneer Khurchan
Start with preparing tomato-green chilly paste. For this, heat a flame and add 2 tbsp oil to it. When the oil is hot, splutter cumin seeds. After the seeds crackle add turmeric powder, coriander powder and ginger paste. Saute the spices on low flame for a while and then to it add tomato-green chili paste and red chili power. Stir and mix everything really well until oil starts separating from it. Stir at regular intervals and saute at medium flame.
Meanwhile chop capsicum and paneer. Remove seeds from the capsicum and slice it thinly. Also thinly slice the red capsicum as well. Cut the paneer into long chunks as well.
After sauteing the masala for a while, add capsicum and stir to mix well. Now add salt and garam masala as well. Mix everything really well and saute until the capsicum turns crunchy and little tender. Keep the flame low, cover and let them cook for 2 minutes.
When the capsicum turn tender, add 1/4 cup water to it, followed by butter and cook until the butter melts. Now add paneer and mix gently. Add some green coriander and mix the sabzi. Cover and cook for 2 minutes on low flame. After 2 minutes check the sabzi, it is now ready. Transfer it to a serving bowl.
Tasty and tantalizing paneer khurchan is ready. Garnish with some green coriander and serve with steaming hot paranthas, rice, naan, poori and relish eating.
- You can also use yellow capsicum or use only green capsicum for making the sabzi.
- You can use cream instead of butter.
- Don't make the capsicum too tender, just make them little tender.
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