Скачать или смотреть Learn how to make Paneer Khurchan | Restaurant Style Paneer Khurchan | Spicy Paneer | Cookd

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Say hi to the spicy dish that will make you fall in love with paneer again! 👋

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Paneer Tikka Marination:
Mustard Oil - 1 tbsp
Kashmiri Red Chilli Powder - 1 tbsp
Curd - ½ Cup
Ajwain - ½ tsp
Cumin Powder - ½ tsp
Coriander Powder - 1 tsp
Chat Masala - ¼ tsp
Kasuri Methi - 1 tbsp
Lemon Juice - 1 tbsp
Salt - ½ tsp
Besan Flour - 1 tbsp
Paneer (Cubes) - 500 g
To Toss:
Oil - 1 tbsp
Capsicum (diced) - 2 nos
Onion (diced) - 1 no

For the Masala:
Oil - 1 tbsp
Ghee - 1 tbsp
Cumin Seeds - 1 tsp
Onion (thinly sliced) - 2 nos
Ginger Garlic Paste - 1 tbsp
Red Chilli Powder - 1 tsp
Coriander Powder - 2 tsp
Cumin Powder - ½ tsp
Tomato (chopped) - 2 nos
Tomato Puree - ½ Cup
Water - 1 Cup
Salt - ½ tsp
Sugar - ½ tsp
Coriander Leaves (chopped) - 2 tbsp + For Garnish

Cooking Instructions:
1. Prepare the marinade for the paneer tikka.
2. To a bowl, add curd, mustard oil and kashmiri red chilli powder and mix till it oil absorbs the red colour for the chilli powder
3. Add the remaining ingredients for the marinade and mix it till it combines evenly.
4. Add the paneer batons to it and mix till it is coated with the marinade and let it marinate for 25-30 minutes
5. Heat a pan/tawa, add oil and grill the paneer evenly on all sides and keep it aside
6. In the same pan, add the diced capsicum and onion and saute for a minute and keep it aside
7. Heat a pan, add oil.
8. Add cumin seeds and let it crackle
9. Add the onions and saute till it starts to change colour
10. Add ginger garlic paste and saute for a minute
11. Add the masala powders and saute for a few seconds
12. Add the chopped tomatoes and saute for 2 minutes
13. Add the tomato puree and cook it for 2 minutes.
14. Add water, mix well and bring it to a boil.
15. Simmer the mixture for 5 minutes.
16. Open the pan mix till the mixture becomes thick.
17. Add salt and mix well.
18. Add the grilled paneer and sauteed onion and capsicum.
19. Add coriander leaves, toss for a few seconds and take it off the flame.
20. Garnish with coriander sprigs and serve it hot

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