Sunday, 15 June 2014

PANEER KHURCHAN



 

PANEER KHURCHAN

INGREDIENTS

Paneer / cottage cheese (chunky cubes)1 cup
Ginger garlic paste½ tbsp
Onion (sliced)2 nos
Capsicum / bell pepper red, yellow and green (sliced)⅓ of each
Tomato (sliced)1 large OR 2 small
Green chillies (slit)2 nos
Jeera / cumin seeds                        ½ tsp
Jeera pdr / cumin pdr¼ tsp
Dhania pdr / coriander seeds pdr¼ tsp
Haldi / turmeric¼ tsp
Red chilli pdr½ tsp
SaltT.T.
Lemon½ no
Oil1 tbsp
Coriander leaves (chopped)2 sprigs


 

METHOD:

1.       Heat oil, add in the cumin seeds. When they crackle fry the ginger garlic paste with it. Now add in the onion.
 

2.       Stir fry on high flame till it starts to soften and the edges start to caramelize.

3.       Now add in the capsicum and green chillies.
 

4.       When the capsicum starts to soften a little add the tomato. Mix it up, put down the flame and cover and give it one steam.
 
 

5.       As the tomato starts to soften add in the haldi, chilli pdr, jeera pdr and dhania pdr. Mix and allow the masalas to fry a little.
 

6.       Now add in the paneer and coat it with the masala lightly. Make sure the paneer cubes don’t break.
 

7.       Again cover and give one steam. Add salt and squeeze lime juice on top. Mix it up.
 


8.       Serve hot with any Indian bread garnished with chopped coriander leaves and a lemon wedge at the side.
 

 
NOTE  You can add a little crumbled paneer in it if you like and fry in some tomato puree to make it a little saucy.




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