Paneer Khurchan Recipe

Paneer Kurchan Recipe is one of the newest entrants on the Indian restaurant scene.  A rustic dish, it is easy to make and delicious to eat. The word Khurchan refers to the scrapings at the bottom of the pot and is associated mostly with milk products.

So the Paneer in this one comes from the scrapings when you make fresh paneer and there is a bit of cheese sticking at the bottom of your pot. But you can always make it with a full block of Paneer and use whatever veggies you have available.

Paneer Khurchan Recipe is not demanding in that sense. All it need is some onions, tomatoes, and peppers. Essentially, something you have left in your veggie tray. Easy and quick, Paneer Khurchan recipe is perfect vegetarian recipe when you want something tasty without a lot of effort.

Paneer Khurchan Recipe Ingredients

With minimal ingredients, this can be your yummy midweek meal. I have used Red Peppers here. But that is mostly because I didn’t have capsicum at hand. So no compulsion there, you can use red or green, anything that is available to you.

1/2 Cup Paneer, Cubed
1 Cup Onion slivers
1/2 cup tomato slivers
1/2 cup Capscicum slivers
1 tbsp Tandoori Spice Mix
2 Tbsp Mustard Oil
1 tbsp Besan or Chicpea flour
1 cup water
salt to taste

How to Make Paneer Khurchan Recipe

With only a few steps and prep time of roughly ten minutes, Paneer Khurchan recipe can be ready in less than 2o if you do everything simultaneously.

1. Cut the Onions in Slivers
2. Heat the oil and add the onion slivers. Fry until they are slightly translucent
3. Add the Capsicum and fry for a couple of minutes
4. Add tomatoes, salt, and the Tandoori spice mix and cook for a few minutes until the oil separates
5. Add the Paneer cubes and fry for a couple of minutes
6. Add the water and bring the whole mixture to boil.
7. Mix the Besan in 4 tbsp water and add the paste to the boiling water
8. Cook for a couple of minutes until the besan is cooked.

Serve Paneer Khurchanwith hot Parathas.