Couple of months back, we were in a dhaba style restaurant for our team lunch and that’s where I tasted this Paneer dish for the first time. I like paneer/cottage cheese but not in the usual Paneer Butter masala, the beaten to death dish in all our ‘safe’ restaurant orders. Although I like it when I make it at home, it does get boring to repeat it every single time. This dish was a welcome change from the usual paneer dishes. I tried to recollect the different ingredients used in that particular recipe and tried to reproduce in my kitchen. Interesting, when I checked google to see if my interpretation was right, a number of recipes turned up but none looked like the one I tasted in the restaurant. So I decided to go my way and it turned out great! To start with, there are no tomatoes used in this recipe. I sometimes love dishes sans tomatoes and this one was just perfect. Instead of adding paneer cubes, grated panner is used. You get the taste of paneer and the texture is like that of paneer burji but as a gravy. This goes really well with chapathis or any indian bread. I had some leftovers which tasted great with dosa too 🙂
To make Paneer Khurchan
What I used –
- Paneer/Cottage Cheese, 200gms
- Onion, 2 medium
- Green Chillies, 1 – 2
- Jeera/Cumin, 1 tsp
- Red Chilli Powder, 3/4th tsp
- Coriander Powder, ½ tsp
- Jeera Powder, ½ tsp
- Kitchen King Masala/Garam Masala, ½ tsp
- Turmeric Powder, ¼ tsp
- Salt, as required
- Sugar, a generous pinch
- Oil, 1.5 tsp
- Fresh Chopped Coriander, 1 -2 tbsp
- Lemon Wedge, optional
How I made –
1. In a nonstick pan, heat oil. Add jeera and let it splutter. Add slit green chillies along with finely chopped onions. Add turmeric powder. Fry until translucent.
2. Add the masala powders – red chilli powder, coriander powder, jeera powder and kitchen king masala/garam masala. Fry until the raw smell goes off for 2 mins. Add some water and let it cook for 2-3 mins.
3. When the masalas have cooked enough (for about 5-7 mins), add half a cup of water, required salt and a generous pinch of sugar. Reduce the flame to low and add grated paneer/cottage cheese. Mix well.
4. Do not boil the gravy too much after adding the paneer/cottage cheese. Once it all comes together, add fresh chopped coriander and switch off the flame.
5. Serve hot along with a lemon wedge as a side for any Indian bread.
- Adjust the spiciness as per personal preference.
- On boiling the gravy too much after adding the paneer, it can bring curd like taste to the dish as paneer begins to melt slightly.
- To add to the tanginess of the dish, fresh lemon juice can be added just before serving or while eating.