I saw this recipe for the first time prepared by Chef Sanjyot keer. It was so tempting and mouth watering to watch. However, I personally tasted this paneer kurchan at hotel Haven Sampoorna located at Velachery. I instantly fell in love with it. It tasted so good with phulka and naan. That is when I decided to make this at home. I referred to different recipes, finally made it in my style.This goes well with with any Indian Breads and also Pulao. The paneer is cut into long stripes and not cubes. In fact, onions and bell peppers all are cut in lengthwise. This is a semi gravy recipe.
serves:2-3
2. Add ginger garlic paste and saute for a minute until the raw flavor goes off.
3. Add bell pepper and capsicum strips and saute for a minute.
4. Grind tomatoes and chili together. Add the ground paste to the pan.
5. Add the salt , all the powders and mix well.
6. Cover the pan with lid and simmer for 7 mins for the raw flavor of tomato paste to go off.
7. Add fresh cream and gently mix to get a creamy consistency of the tomato paste.
8. Add paneer strips and mix gently.
9. Add lime juice,crushed kasuri methi and some fresh coriander leaves.
10. Cover the lid for 3 mins on simmer and then switch off the flame. This is for the flavor to get into the paneer.
11. Serve hot with Naan, Roti or any Indian Breads.
serves:2-3
Ingredients
- Tomato - 4 medium sized
- Green Chili - 3
- Onion- 2 medium sized, sliced lengthwise
- Red Bell Pepper - 1, sliced thinly lengthwise
- Green Capsicum - 1 ,sliced thinly lengthwise
- Paneer/cottage cheese - 250 gms, cut into thick long strips
- Kashmiri Red Chili Powder - 1 tbsp
- Ginger garlic paste - 1 tbsp
- Garam Masala - 1 tsp
- Cumin powder - 1 tsp
- Coriander Powder - 1 tsp
- Jeera/cumin seeds - 1 tsp
- Lemon - half a lemon
- Fresh Cream-3 tbsp
- Kasuri methi - 1 tsp
- Fresh chopped coriander for garnishing
- Oil - 2 tbsp
- Salt as needed
Method
1. In a pan, add oil and cumin seeds. Once the cumin crackled, add onions and saute until they turn transparent.2. Add ginger garlic paste and saute for a minute until the raw flavor goes off.
3. Add bell pepper and capsicum strips and saute for a minute.
4. Grind tomatoes and chili together. Add the ground paste to the pan.
5. Add the salt , all the powders and mix well.
6. Cover the pan with lid and simmer for 7 mins for the raw flavor of tomato paste to go off.
7. Add fresh cream and gently mix to get a creamy consistency of the tomato paste.
8. Add paneer strips and mix gently.
9. Add lime juice,crushed kasuri methi and some fresh coriander leaves.
10. Cover the lid for 3 mins on simmer and then switch off the flame. This is for the flavor to get into the paneer.
11. Serve hot with Naan, Roti or any Indian Breads.
