Dhaba Style Paneer Khurchan
ID: be48d5cd...
Paneer Khurchan is a classic Indian dish featuring soft paneer strips cooked with crunchy bell peppers, onions, and tomatoes in a rich, tangy gravy. The signature element is cooking on a hot flat tawa, scraping up the caramelized bits ('khurchan') to impart an intense, smoky flavor. It is best enjoyed hot with parathas, naan, or rotis.
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🍳 Cooking Flow
Prepare the thick tomato-cashew gravy base by simmering pureed fresh tomatoes and boiled cashews with caramelized onions, spices, and aromatics. → Julienne the vegetables (onion, capsicum, tomato) and thick-cut the paneer into matching strips. → Sauté ginger, garlic, green chillies, onions, and capsicum on a hot tawa with oil and butter. → Add the cooked gravy, paneer strips, and dry spices, gently folding them together. → Scrape the caramelized bottom layer (khurchan) of the pan, top with fresh cream, deseeded tomatoes, and coriander, then serve.
Cooking Steps
Brief Cooking Order
Prepare the thick tomato-cashew gravy base by simmering pureed fresh tomatoes and boiled cashews with caramelized onions, spices, and aromatics. → Julienne the vegetables (onion, capsicum, tomato) and thick-cut the paneer into matching strips. → Sauté ginger, garlic, green chillies, onions, and capsicum on a hot tawa with oil and butter. → Add the cooked gravy, paneer strips, and dry spices, gently folding them together. → Scrape the caramelized bottom layer (khurchan) of the pan, top with fresh cream, deseeded tomatoes, and coriander, then serve.
Introduction
Paneer Khurchan is a classic Indian dish featuring soft paneer strips cooked with crunchy bell peppers, onions, and tomatoes in a rich, tangy gravy. The signature element is cooking on a hot flat tawa, scraping up the caramelized bits ('khurchan') to impart an intense, smoky flavor. It is best enjoyed hot with parathas, naan, or rotis.
Step 1
Boil 1/4 cup of cashew nuts in water for 4-5 minutes until they become soft, then drain and rinse them under cold water.
Step 2
Roughly chop 6 medium tomatoes and transfer them to a mixer grinder.
Step 3
Add the boiled and cooled cashews into the grinder with the tomatoes and blend into a smooth puree.
Step 4
Heat 2 tbsp of oil and 3 tbsp of butter in a pan. Temper with 2 dry red chillies, 2 black cardamoms, and 1 tsp of cumin seeds.
Step 5
Add 2 cups of chopped onions and sauté over medium heat until they begin to brown.
Ingredients List
Important Notes
Maintain a strict 1:2 onion-to-tomato ratio (250g onion to 500g tomato) to achieve the signature restaurant-style sweet and tangy gravy balance.
A heavy iron cast or steel tawa is highly recommended to get the authentic charred 'khurchan' scraping flavor profile.
Add fresh cream and deseeded tomatoes only at the very end to preserve the creamy texture and prevent the tomatoes from turning mushy.
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