Paneer Khurchan Masala

PANEER KHURCHAN - If you are a Khurchan fan like me, then this recipe is like for you! Trust me, this is not your usual Paneer Masala

Ingredients

For Ginger Garlic Paste

• 8-9 Garlic cloves,
• 1 inch Ginger, peeled, slice,
• Salt to taste,

For Onion Tomato Masala

• 2 tbsp Ghee,
• ½ tbsp Oil,
• ½ tsp Cumin seeds,
• Prepared Ginger Garlic Paste,
• 1 medium Onion, slice,
• 1 tsp Coriander powder,
• ¼ tsp Cumin powder,
• A pinch of asafoetida,
• 1 tbsp Degi red chili powder,
• ½ tsp Turmeric powder,
• 1 cup fresh Tomato puree,
• 2 medium Tomato, chopped,
• ¼ cup Water,
• Leftover marination,

For Paneer Tikka Marination

• 1 ½ tsp Degi red chili powder,
• ¼ tsp Coriander powder,
• A pinch of asafoetida,
• 1 tsp Ginger Garlic Paste,
• Salt to taste,
• 1 tsp Oil,
• 1 ½ tbsp Curd, beaten,
• 1 tsp Roasted Gram flour,
• 500 gms Paneer, cut into slab,

For Searing Paneer and Tossing

• 1 tbsp Ghee,
• Marinated Paneer,
• 1 large Capsicum, sliced,
• 1 medium Onion, sliced,

For Paneer Khurchan

• Toasted Onion, capsicum,
• Seared Paneer, sliced,
• Prepared Onion Tomato Masala,
• ½ medium Tomato, sliced,
• Salt to taste,
• ½ tsp Dry fenugreek leaves, crushed,
• 1 Green chili, less spicy, slice,
• 1 tbsp Coriander leaves, chopped,

For Chicken Khurchan

• Prepared Onion Tomato Masala,
• Tandoori chicken,
• Toasted Onion, capsicum,
• ½ medium Tomato,
• 1 tsp Coriander leaves, chopped,
• ½ tsp Dry fenugreek leaves, crushed,

For Garnish

• Coriander sprig,

Process

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 Mixture

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

For Paneer Tikka Marination

1. In a bowl, add degi red chili powder, coriander powder, a pinch of asafoetida, ginger garlic paste.
2. Add salt to taste, oil, curd, roasted gram flour, paneer and marinate well.
3. For Searing Paneer and Tossing
4. In a shallow pan, add ghee, once it's hot, add marinated paneer and seared from both the sides properly.
5. Cut into long strips and keep aside in a plate for further use.
6. In the same pan, add capsicum, onion and toss well on high flame. Keep aside for further use.

For Paneer Khurchan

1. 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.
2. Transfer it into a serving dish, garnish it with coriander sprig and serve hot with rumali roti.

For Chicken Khurchan

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