‘Khurchan’ literally translates to scraping. Here, paneer is cooked with onion, tomatoes and other spices with the flavours scraped and mixed till well done. A popular one from North India.
PANEER KHURCHAN
Ingredients
400 grams cottage cheese (paneer)
2 tbsps oil
2 tsps cumin seeds
2 medium onions, finely chopped
1½ tbsps ginger-garlic paste
½ cup tomato puree
2 tbsps Tata Sampann Paneer Masala
Salt to taste
1 medium onion, cut into strips
2 small tomatoes, deseeded and cut into thick strips
¾ cup mixed coloured capsicums strips
4 tsps butter
½ tsp dried fenugreek leaves (kasuri methi) powder
Fresh coriander sprig for garnish
Method
1. Heat oil in a wide shallow pan, add cumin seeds and sauté till the seeds change colour.
2. Add onions and mix well. Cook till they turn golden brown.
3. Meanwhile, cut cottage cheese into thick strips.
4. Add ginger-garlic paste into the pan and sauté for 1-2 minutes. Add 3 tbsps water and mix well.
5. Add tomato puree and mix well. Cook till the oil separates.
6. Add Tata Sampann Paneer Masala and mix well. Add salt, ¼ cup water and mix. Cook 2 minutes.
7. Add onion strips, tomato, mixed coloured capsicums and toss well.
8. Add cottage cheese strips and gently mix. Cook till the cottage cheese strips are slightly crisp on the outside, gently mixing occasionally.
9. Add butter and sprinkle dried fenugreek leaves powder. Gently mix and take the pan off the heat.
10. Transfer the prepared mixture on a serving bowl and garnish with coriander sprig. Serve hot.
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