Dhaba-Style Paneer Khurchan

Name: Paneer Khurchan
Cuisine: Indian
Ingredients: 1/4 cup Cashew nuts; 6 nos Tomato; 2 tbsp Oil; 3 tbsp Butter; 2 nos Dry red chilli; 2 nos Black cardamom; 1 tsp Cumin; 2 cups Onion; 2 nos Green chilli; 1 tbsp Ginger; 1 tbsp Garlic; 1/2 tsp Turmeric; 1 1/2 tbsp Kashmiri chilli powder; 1 tbsp Coriander powder; Salt; 1/2 tsp Garam masala; 200 gms Paneer; 1 no Capsicum; 1 no Onion; 1 no Tomato; 2 tsp Oil; 1 tbsp Butter; 1 tsp Garlic; 1 tsp Ginger; 1 no Green chilli; Salt; 1/2 tsp Kashmiri chilli powder; Water; Kasoori methi powder; Coriander

Indian · Organized from the video by Kunal Kapur

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Ingredients

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Steps

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1
Boil the cashew nuts for 4-5 minutes until soft.
💡 The cashews will be ground with tomatoes to create the base.
🔥 boil⏱ 4-5 minutes
2
In a mixer grinder, combine the boiled cashews and the fresh tomato chunks to make a smooth puree.
💡 Using fresh tomatoes is better than store-bought puree.
3
Heat oil and butter in a pan. Add dry red chillies, black cardamom, and cumin seeds. Cook the spices lightly.
💡 The butter provides a rich flavor.
4
Add the chopped onions to the pan and sauté until they start to brown.
💡 The combination of whole onions and pureed tomatoes creates the signature texture.
5
Add green chillies, ginger, and garlic to the onions. Cook until the onions are nicely browned.
💡 Don't over-brown the onions or they might turn bitter.
6
Stir in turmeric, Kashmiri red chilli powder, and coriander powder. Pour in the tomato-cashew puree, salt, and garam masala. Cook the mixture until it reduces and thickens.
💡 The secret ratio is to use double the amount of tomatoes compared to onions (e.g., 500g tomatoes to 250g onions).
7
In a separate tawa, heat a little oil and butter. Sauté the sliced onions and capsicum on a high flame for 2-3 minutes until slightly soft but still crunchy.
💡 The crunch of the vegetables is essential for Khurchan.
⏱ 2-3 minutes
8
Add garlic, ginger, green chillies, and the sliced tomatoes to the tawa. Add salt and a little red chilli powder with a dash of water. Roast the mixture until it thickens.
💡 The vegetables should be cooked but not mushy.
9
Add the paneer strips, kasoori methi, and fresh coriander to the tawa. Gently fold the mixture using a 'lift and drop' motion to avoid breaking the paneer.
💡 Scrape the flavorful bits stuck to the pan (khurchan) into the mix.
10
Finish with a dash of cream and extra coriander. Serve hot.
💡 The dish is best served with roti, naan, or paratha.

Tips

The secret ratio: Use double the amount of tomatoes compared to the amount of onions for the perfect tangy gravy.
Texture: The combination of pureed tomatoes/cashews and whole sautéed onions/capsicum creates the unique texture.
Avoid breakage: When adding paneer, use a gentle lift-and-drop motion to keep the pieces intact.
The 'Khurchan' element: Scrape the flavorful bits stuck to the bottom of the pan back into the dish.

This recipe was organized from the source video's transcript. Amounts follow what the video presents. Source: Kunal Kapur on YouTube

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