paneer khurchan recipe

 Paneer khurchan recipe

 Ingredients:

 

• 1.5 tbsp oil
• 250 grams of paneer/curds cut  into an inch twirly doos or strips.
• 2 medium onions, meagerly cut.
• 1 large tomato, cleaved.
• 1 large capsicum/bell pepper cut in little 3d squares.
• ¼ tsp turmeric powder.
• ¼ to ½ tsp red bean stew powder
• ½ tsp coriander powder,
• ½ tsp cumin powder
• ¼ tsp garam masala powder
• 1 or 2 green chilies & 1 inch ginger, julienne. Hold a couple of ginger julienne for topping.
• asafoetida and salt to taste
• 1 tbsp low fat cream(optional)
• ½ tsp kasuri methi/dry fenugreek leaves, pounded

 

How to make:

1. slash all the veggies.
2. Heat 1.5 tbsp oil in medium to large iron tawa. Don't utilize non stick pan. You can likewise utilize a thick bottomed iron or steel kadai.
3. Include the cut onions and mix.
4. Saute them till they turn translucent.
5. At that point include the capsicum 3d squares and slashed tomatoes.
6. Mix exceptionally well.
7. Continue sauteing and mixing them for around 7 to 8 minutes on a low fire.
8. The tomatoes need to get diminished and the capsicum pretty much cooked.
9. Then include the spice powders – ¼ tsp turmeric powder, ¼ to ½ tsp red stew powder, ½ tsp coriander powder, ½ tsp cumin powder, ¼ tsp garam masala powder, a liberal squeeze of asafoetida and salt. for a fiery variant, build the measure of red stew powder and garam masala powder
10. Mix the zest powders very well with the sauteed onion tomato capsicum mixture.
11. Include the slit green chilies and ginger juliennes. you can likewise include 1 or 2 a greater amount of the green chilies, on the off chance that you favor.
12. Mix well..
13. At that point include the paneer strips.
14. Mix extremely well and expand the fire to high. paneer will leave dampness once you blend them with whatever remains of the masala base.
15. With a spatula, adjust and put every paneer strip touching the tawa, so they are cooked uniformly and also get bit golden from the base
16. Cook for a moment and after that rub the paneer strips from the base. Lessen the fire if everything begins to get tan rapidly. Turn over and let the other side get browned a bit.
17. Again rub and stir. continue scratching in the event that you see the paneer or onion-tomato bits on the tawa. (a note is not to cook excessively as then the paneer would solidify). the scratching and in addition flipping must be carried out rapidly. rub all the odds and ends of paneer and the onion, tomato and capsicum
18. Ultimately include 1 tbsp low fat cream and ½ tsp kasuri methi/dry fenugreek leaves, pounded. the cream is non-compulsory and if you don't have just skip it.
19. Switch off the fire and stir extremely well once more.
20. Include 2 tbsp slashed coriander leaves and stir. you can likewise embellish paneer khurchan with coriander leaves as opposed to mixing them.

Serve paneer khurchan with naan......