Paneer Khurchan | How to make Paneer Khurchan

By Rita Arora  |  23rd May 2016  |  
4.3 from 3 reviews Rate It!
  • Paneer Khurchan, How to make Paneer Khurchan
Paneer Khurchanby Rita Arora
  • Prep Time


  • Cook Time


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About Paneer Khurchan Recipe

Paneer Khurchan is a Traditional Punjabi Dish. The term Khurchan means the spices that stick to the bottom which are to be scraped off. The dish is delectable and uses basic spices.

Paneer Khurchan

Ingredients to make Paneer Khurchan

  • 300 grams cottage cheese (Paneer) cut into strips
  • 2 medium sized onions cut into strips
  • 2 small tomatoes finely chopped
  • 1-2 medium green bell pepper finely sliced
  • 3-4 cloves of garlic finely minced
  • 1 TBSP KASHMIRI red chilli POWDER
  • 1/4 tsp turmeric powder
  • 1 tsp black cumin seeds
  • 1 tbsp fenugreek leaves powder
  • 3 tbsp tomato puree
  • 2 tbsp Fresh cream
  • 2 tbsp fresh coriander leaves
  • Juice of half a lemon
  • salt to taste
  • 2 tbsp refined oil

How to make Paneer Khurchan

  1. In a wok, heat the oil on a high flame. Reduce the heat and add the garlic, black cumin seed to the hot oil. Fry for a minute.
  2. Once the onions are fried and soft, add the tomatoes. Mix the tomatoes well. Add in the salt. Mix well again. Cook them covered for about 5 minutes. The tomatoes will turn soft and mushy. Add the turmeric powder, red chilli powder and fenugreek powder.
  3. Mix well. Add a little water if necessary or if your spice mix sticks to the bottom of the pan. In that case cook till the water is all dried up. Cook Spices for 3 minutes. Add the tomato puree. Mix and cook for 3 minutes and add the sliced green bell pepper. Mix well and cook covered for 2 minutes.
  4. Add the fresh cream and mix everything well. Make sure to do this on a low flame or the cream may curdle. As soon as you add the cream, colour of the gravy will change to a shade lighter. Add in the cottage cheese.
  5. Mix everything well. You can also add a little water if the gravy is too thick for you. Allow the cottage cheese to stick to the bottom of the pan. Once it sticks, scrape it off and mix. Repeat 2-3 times. This will lend the dish a smoky flavour.
  6. Add the freshly squeezed lemon juice and mix well. Finally sprinkle the coriander leaves, mix well and cook for 4 minutes.

My Tip:

Serve it with Tandoori roti, Kulcha or naan.

Reviews for Paneer Khurchan (3)

Sapna Arora2 years ago

Excellent recipe.

Surinder Kaur2 years ago

very nice recipy.

Sana Basheer2 years ago

Very nice recipe :)