Paneer Khurchan Restaurant style


  • Paneer1 cup chopped
  • Red capsicum chopped ¼ cup
  • Green capsicum chopped ¼ cup
  • Paste- 1 cup chopped tomatoes and 1 green chili
  • Green coriander- 2 to 3 tbsp ( finely chopped)
  • Oil- 1 tbsp
  • Cumin seeds 1 tsp
  • Cumin coriander powder- 1 tsp
  • Turmeric powder- ¼ tsp
  • Ginger Paste – 1 tsp
  • Red chili powder-1 tsp
  • Garam masala- ¼ tsp
  • Salt- to taste


  1. Blend  2 tomatoes and 1 green chili to form paste/
  2. Remove seeds from capsicum and chop capsicum.
  3. Chop Paneer into cubes
  4. Take oil in a wok and put to low heat. Once the oil is hot, add cumin seeds to the oil and roast it. Then add turmeric powder, cumin coriander powder , red chilli powder and  ginger paste. Roast the spices well for a while. Reduce the flame so that the spices don’t burn.
  5. Add tomato and green chili paste Sauté the masala till the oil separates from the masala. Keep medium flame. Make sure you check and stir the masala at regular intervals. Oil has now separated from the masala and the masala is roasted.
  6. Add the chopped capsicums to the masala. Mix it well while stirring. Then add salt and garam masala powder, mix well. Add 1/4 cup water and cook until soft so that it is a bit crunchy but also remains soft. Cover the pan and cook it for 2 minutes. Keep the flame low medium.
  7. Add paneer cubes  and mix it gently. Then add a little green coriander. Cook the sabzi while mixing all the ingredients well. Then cover and cook the sabzi for 2 minutes on medium flame.
  8. Tasty mouth watering Paneer Khurchan is ready.
  9. You  can serve paneer sabzi with rice or roti.