Paneer Khurchan

bhavnaskitchen's picture

Aug. 28, 2012

Ingredients

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)

Directions

MAKING

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.

SERVING

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

Recipe Summary

Difficulty Level: Medium
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 358Calories from Fat 150

 % Daily Value*

Total Fat 17 g26.2%

Saturated Fat 5 g25%

Trans Fat 0 g

Cholesterol

Sodium 1496 mg62.33%

Total Carbohydrates 37 g12.3%

Dietary Fiber 4 g16%

Sugars 17 g

Protein 18 g36%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet