Paneer Khurchan Without Onion Garlic Recipe

Paneer Khurchan Without Onion Garlic

  • Prep Time
    5 minutes
  • Cook Time
    10 minutes
  • Difficulty Level
    Intermediate

Paneer Khurchan Without Onion Garlic is a nice flavorful side dish. 

Paneer Khurchan Without Onion Garlic is a very delicious and easy-to-make North Indian curry. It is easy to prepare with paneer, tomato, capsicum, and some spices. This semi-dry curry goes well with piping hot roti, naan, or any Indian bread. This healthy, wholesome and mouth-watering dish can be prepared in a jiffy. So, try to make this dish in your kitchen and share your feedback with us in the comment section.

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This recipe was prepared by a lovely mom: Ani Setia From Rajasthan

Tips and suggestions by the Mom Chef:

  • The tomato puree should be sauteed till the water evaporates.
  • You can use any colored capsicums.
  • The tawa should be hot enough while adding paneer pieces to it.
  • Roast the paneer pieces by scraping the paneer from the tawa and mix it with the paneer pieces.
  • Keep the capsicum crunchy.
  • You can add cashew paste or melon seeds paste to prepare sabji with more gravy.

For more such exciting recipes like Paneer Khurchan, please click on the following links:

  1. Dhaba Style Malai Kofta – No Onion No Garlic
  2. Kaju Malai Paneer Without Onion Garlic
  3. Paneer Butter Masala – No Onion No Garlic

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Ingredients

  • Clarified Butter / Ghee - 1 tbsp
  • Bay Leaf / Tej Patta - 1
  • Cinnamon / Dalchini - 1 Stick
  • Black Cardamom / Badi Elaichi - 1
  • Clove / Laung - 1
  • Cumin Seeds / Jeera - 1/2 tsp
  • Coriander Powder / Dhania Powder - 1 tsp
  • Red Chilli Powder / Lal Mirch Powder - 1 tsp
  • Tomato Puree / Tamatar Puree - Of 3 tomatoes
  • Ginger-Green Chilli Paste / Adrak-Hari Mirch Paste - 1 tsp
  • Dry Fenugreek Leaves / Kasuri Methi - 1 tsp
  • Powdered Sugar - 1/2 tsp
  • All Spice Mix Powder / Garam Masala - 1/2 tsp
  • Coriander Leaves / Hara Dhaniya - A handful
  • FOR PREPARING PANEER AND CAPSICUM :
  • Cottage Cheese / Paneer - 250 gm. Cut into long pieces
  • Curd / Dahi - 2 tsp
  • Ginger-Green Chilli Paste / Adrak-Hari Mirch Paste - 1/2 tsp
  • Salt - As per taste
  • Turmeric Powder / Haldi Powder - 1/2 tsp
  • Red Chilli / Lal Mirch - 1/2 tsp coarsely ground
  • All Spice Mix Powder / Garam Masala - 1/2 tsp
  • Dry Fenugreek Leaves / Kasuri Methi - 1/2 tsp
  • Mustard Oil / Sarso Ka Tel - 1 tbsp
  • Asafoetida / Hing - A pinch
  • Clarified Butter / Ghee - 2 tsp
  • Tricolor Capsicum / Shimla Mirch - 1 Cup sliced
  • tsp = teaspoon
  • tbsp = tablespoon

Instructions

  1. FOR PREPARING PANEER AND CAPSICUM :
  2. Take paneer in a mixing bowl. Add curd, ginger-green chilli paste, salt, turmeric powder, red chilli, all spice mix powder, dry fenugreek leaves, mustard oil, and asafoetida. Mix well.
  3. Meanwhile, heat a tawa, Add 1 tsp of ghee to it. Add the prepared paneer pieces. Roast them by scraping the paneer from the tawa and mix it with the paneer pieces.
  4. Keep flipping them to roast from all sides on high flame. Once done, take it out on a plate.
  5. Now add the capsicum slices and 1 tsp of ghee on it. Add the leftover curd and spices mixture to it. Saute it for 1 to 2 minutes on high flame. Keep stirring continuously.
  6. Keep the capsicum crunchy. Once done, take it out on a plate.
  7. FOR PREPARING PANEER KHURCHAN :
  8. Heat ghee in a pan. Add bay leaf, cinnamon stick, black cardamom, clove, cumin seeds, coriander powder, red chilli powder, tomato puree, and ginger-green chilli paste. Mix well.
  9. Saute it for 3 to 4 minutes on medium flame until the water evaporates and the ghee separates. Keep stirring occasionally.
  10. Now add the prepared paneer and capsicum. Mix well. Add dry fenugreek leaves, powdered sugar, all spice mix powder, and coriander leaves. Mix well.
  11. Once done, turn off the flame and take it out in a serving bowl.
  12. 'Paneer Khurchan' is ready to be served.

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