Restaurant-Style Paneer Kurchan at HomeVeg
Experience the smoky, aromatic essence of authentic restaurant-style Paneer Kurchan. This dish features succulent, marinated paneer grilled to perfection on a traditional iron griddle, then tossed in a vibrant, spiced onion-tomato masala. With its signature blend of roasted spices and a creamy finish, this recipe delivers a gourmet experience in your own kitchen. Serve it hot with naan or roti for a truly indulgent meal that brings the classic dhaba flavors right to your dining table.
Ingredients
200 g Paneer
Hung Curd (1/2 cup)
2 tbsp Mustard Oil
1 tbsp Ginger-Garlic Paste
1 tsp Kashmiri Red Chilli Powder
1 tsp Turmeric Powder
2 tsp Coriander Powder
3 tsp Garam masala Powder (Hot Spices)
1 tsp Chaat Masala
1 tsp Roasted Cumin Powder
7 Black Pepper (roughly crushed)
to taste Salt
3 tbsp Oil
1 medium Green Capsicum
5 medium Onion
3 medium Tomato (chopped)
8 piece Red Chilli
8 Cashew Nuts (Chopped)
5 cloves Garlic
1 inch Ginger (chopped)
1 tbsp Butter
4 tbsp Fresh Cream
1 tbsp Kasuri Methi Powder
2 tbsp Fresh Coriander
Instructions
1
Whisk hung curd with mustard oil, ginger garlic paste, red chili powder, turmeric, coriander powder, garam masala, chat masala, cumin powder, crushed black pepper, salt, and a touch of black salt. Prick the paneer block with a fork and coat thoroughly with the marinade. Let it rest for 15-20 minutes.
2
Heat a tawa with a little oil. Grill the marinated paneer block until golden and charred on both sides. Remove, chop into desired pieces, and set aside. Scrape the flavorful bits (kurchan) from the tawa.
3
In a pan, boil tomatoes, whole red chilies, cashew nuts, and half an onion with minimal water until soft. Blend into a smooth paste.
4
Heat oil in a pan. Sauté chopped garlic, remaining onions, and ginger until golden brown. Add butter, chopped tomatoes, and salt. Cover and cook until soft.
5
Add turmeric, red chili powder, and coriander powder. Cook until the oil separates. Pour in the blended cashew-tomato paste and cook until thick and fragrant.
6
Add the grilled paneer and sautéed capsicum/onions. Add a splash of warm water to bind the flavors. Fold in cream, crushed kasoori methi, and fresh coriander. Serve hot.
