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Paneer Khurchan

superveggiedelight's picture
  Paneer 2 Cup (32 tbs), julienne cut
  Yellow bell pepper 1 Cup (16 tbs), chopped
  Tomato puree 2 Cup (32 tbs)
  Ginger garlic paste 1 Teaspoon
  Oil 2 Tablespoon
  Butter 1 1⁄2 Tablespoon
  Cumin seeds 1 Tablespoon
  Cream 1⁄4 Cup (4 tbs) (Optional)
  Coriander leaves 8 Small
  Onion 1 1⁄2 Cup (24 tbs)
  Turmeric powder 1⁄4 Teaspoon
  Garam masala 1 Teaspoon (to taste)
  Salt 2 Teaspoon (to taste)

1. In a nonstick pan, heat together oil and butter such that the butter melts completely.
2. Stir adding Add onion, ginger garlic paste, chili powder, garam masala, salt and bell pepper.
3. Let it cook with cover until done and add the tomato puree, then a little water.
4. Cover and let it simmer until the tomato puree is cooked and bubbly.
5. Add the paneer and stir well such that paneer absorbs the entire flavor.
6. Add cream, stir well and let it cook.

7. Sprinkle over coriander leaves and serve in a dish to accompany rotis or naan.

Recipe Summary

Difficulty Level: 
Preparation Time: 
15 Minutes
Cook Time: 
25 Minutes
Ready In: 
40 Minutes

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