Paneer Khurchan Masala मसालेदार पनीर खुरचन Paneer Masala recipe Spicy Paneer

For Ginger Garlic paste

• In a mortar pestle, add garlic cloves, ginger, salt to taste and make a coarse paste and keep it aside for further use.

For Onion Tomato Masala

• In a shallow pan or handi, add ghee, oil once it’s hot, add cumin seeds and let it splutter.
• Add ginger garlic paste and sauté well.
• Add onion and sauté for 2-4 minutes. Add coriander powder, cumin powder and asafoetida.
• Add degi red chili powder, turmeric powder and sauté well until the masala is cooked well.
• Add fresh tomato puree and sauté well. Add tomato, water and let it cook on medium flame for 5 minutes.
• Add leftover marination and sauté it well on medium flame for 2-4 minutes.

For Paneer Tikka Marination

• In a bowl, add degi red chili powder, coriander powder, a pinch of asafoetida, ginger garlic paste.
• Add salt to taste, oil, curd, roasted gram flour, paneer and marinate well.

For Searing Paneer and Tossing

• In a shallow pan, add ghee, once it’s hot, add marinated paneer and seared from both the sides properly.
• Cut into long strips and keep aside in a plate for further use.
• In the same pan, add capsicum, onion and toss well on high flame. Keep aside for further use.

For Paneer Khurchan

• In a shallow non-stick pan, add half the tossed onion, capsicum, seared paneer, onion tomato masala and toss on high flame for 2-4 minutes. Add tomato, salt to taste, crushed dry fenugreek leaves, green chili, coriander leaves and mix everything well.
• Transfer it into a serving dish, garnish it with coriander sprig and serve hot with rumali roti.

For Chicken Khurchan

• In the same onion tomato masala pan, add pulled tandoori chicken and mix well.
• Add remaining tossed capsicum, onion, tomato, coriander leaves, crushed dry fenugreek leaves and mix well.
• Once done, transfer it into a serving dish, garnish it with coriander sprig and serve hot with rumali roti.