Paneer khurchan

• Produce

  • 1 pinch Asafoetida
  • 1/2 tsp Coriander
  • 2 tbsp Coriander, leaves
  • 1 inch Ginger
  • 1 Green chilies
  • 90 g Onions
  • 150 g Tomato

• Baking & Spices

  • 1/4 tsp Garam masala
  • 1/2 tsp Kasuri methi
  • 1/4 tsp Red chili powder
  • 1 Salt as required
  • 1/4 tsp Turmeric

• Oils & Vinegars

  • 1 1/2 tbsp Oil

• Nuts & Seeds

  • 1/2 tsp Cumin

• Dairy

  • 1 tbsp Cream, low fat
  • 250 g Paneer

• Other

  • 1 Large green capsicum ((bell pepper or shimla mirch or 100 grams capsicum or ½ cup chopped capsicum

Found on vegrecipesofindia.com

Description

Directions

• slice 250 grams of paneer into batons or strips about an inch.
• chop all the veggies. slice the onions thinly. chop the tomatoes and cut the capsicum in small cubes. slit the green chilies & julienne the 1 inch ginger. reserve a few ginger julienne for garnish.
• heat 1.5 tbsp oil in medium to large iron tawa. dont use non stick pan. you can also use thick bottomed iron or steel kadai.
• add the sliced onions and saute them till they turn translucent.
• then add the capsicum cubes and chopped tomatoes.
• keep on sauteing and stirring them for about about 7 to 8 minutes on a low flame.
• the tomatoes need to get softened and the capsicum just about cooked.
• then add the spice powders - 1/4 tsp turmeric powder, 1/4 to 1/2 tsp red chili powder, 1/2 tsp coriander powder, 1/2 tsp cumin powder, 1/4 tsp garam masala powder, a generous pinch of asafoetida and salt.
• stir the spice powders very well with the sauteed onion tomato capsicum mixture.
• add the slit green chilies and ginger julienne. stir.
• then add the paneer strips.
• stir very well and increase the flame to high. paneer will leave moisture once you mix them with the rest of the masala base.
• with a spatula, align and place each paneer strip touching the tawa, so that they are cooked evenly as well as get bit golden from the base.
• cook for a minute and then scrape the paneer strips from the base. reduce the flame if everything starts to get brown quickly
• turn over and let the other side get browned a bit.
• again scrape and stir. keep on scraping if you see the paneer or onion-tomato bits on the tawa. a note is not to cook too much as then the paneer would harden. the scraping as well as flipping has to be done quickly.
• lastly add 1 tbsp low fat cream and 1/2 tsp kasuri methi/dry fenugreek leaves, crushed. the cream is optional and if you dont have just skip it.
• switch off the flame and stir very well again.
• add 2 tbsp chopped coriander leaves and mix them with the paneer khurchan. you can also garnish paneer khurchan with coriander leaves instead of mixing them.
• serve paneer khurchan hot sprinkled with some lime juice and the reserved ginger julienne, along with some chapatis, tandoori rotis or naan.