Restaurant Style Paneer Khurchan Recipe

Step 1: Prepare the Paneer Marinade

In a bowl, combine 3/4 cup curd, 1 tsp roasted cumin powder, 2 tsp Kashmiri red chili powder, 2 tsp coriander powder, 1 tsp amchur powder, 1 tsp garam masala, 1 tsp Kitchen King masala, 2 tsp gram flour, salt as per taste, 2 tsp crushed kasuri methi, 1 tbsp ginger-garlic-green chili paste, and 1 tsp mustard oil. Mix all ingredients thoroughly until you get a smooth and flavorful marinade.

Step 2: Marinate Paneer

Add 300g of semi-thick rectangular paneer slices to the prepared marinade. Ensure each paneer slice is well-coated with the marinade.

Step 3: Roast Paneer

Heat 1-2 tsp of oil on a hot tawa (griddle). Carefully place the marinated paneer slices on the tawa.

Step 4: Flip and Scrape Paneer

Gently flip the paneer slices. If the paneer sticks to the tawa due to the gram flour, gently scrape it off. Continue roasting until both sides are beautifully golden brown and roasted.

Step 5: Remove and Cut Paneer

Once roasted, remove the paneer slices from the tawa and place them on a plate. Cut the paneer into long strips. Set aside.

Step 6: Marinate Vegetables

In the same bowl with the leftover paneer marinade, add 1/2 cup sliced onion, 1/2 cup sliced green capsicum, 1/2 cup sliced orange capsicum, 1/2 cup sliced yellow capsicum, and 1/2 cup sliced red capsicum. Mix well to coat all vegetables evenly with the marinade.

Step 7: Roast Vegetables

Spread the marinated vegetables on the hot tawa (the same tawa used for paneer). Roast on medium to high flame. Ensure the vegetables retain a slight crunch; do not overcook them.

Step 8: Transfer Vegetables

Once the vegetables are roasted to perfection, transfer them to a plate. Set aside.

Step 9: Prepare Gravy Base

Heat 1 tsp mustard oil and 1 tsp butter in a pan on medium flame. Add 1 tsp cumin seeds and stir lightly until fragrant.

Step 10: Sauté Onions

Add 1 medium finely chopped onion to the pan. Cook until the onion turns light pink.

Step 11: Add Ginger-Garlic-Chili Paste

Add 1 tsp ginger-garlic-green chili paste. Sauté on medium to high flame for approximately 1 minute until the raw smell disappears.

Step 12: Add Tomatoes and Spices

Add 1 medium finely chopped tomato, 1/2 tsp turmeric powder, salt as per taste, and 1 tsp Kashmiri red chili powder. Mix well and cook.

Step 13: Deglaze and Cook Gravy

After 3-4 minutes, when the tomatoes are well cooked, add 1/4 cup of water (from the marinade bowl to capture all remaining flavors). Mix well and continue cooking until the gravy thickens slightly.

Step 14: Combine Paneer and Vegetables

Add the roasted paneer strips and roasted vegetables to the gravy. Mix thoroughly to ensure all pieces are evenly coated with the spices and gravy.

Step 15: Add Cream and Coriander

Add 2 tbsp fresh cream and freshly chopped coriander leaves to the pan.

Step 16: Simmer and Finish

Cover the pan and cook on high flame for 2-3 minutes to allow all the flavors to perfectly combine and meld together.

Step 17: Serve

Serve the hot Paneer Khurchan. Garnish with fresh coriander leaves, onion slices, and lemon wedges. Drizzle with a little more fresh cream for a richer, restaurant-style look. Enjoy with hot paratha, roti, or butter naan.

• When roasting paneer, don't worry if it sticks to the tawa due to gram flour; gently scrape it off.

• Do not overcook the vegetables; they should retain a slight crunch for an authentic restaurant-style texture.

• Use water from the marinade bowl to deglaze the pan and add to the gravy to ensure all flavors are incorporated and nothing is wasted.