Traditional Punjabi Paneer Kurchan is a simple, easy, colorful and tasty vegetarian dish. It serves the purpose of a side dish as well as a starter. Paneer tomato onion and capsicum (bell pepper or peppers) are the main ingredients. This is one of most moving dishes in many dhaba and north Indian restaurants. The dish is paneer fingers saluted in a mildly spiced and slightly tangy gravy with a sweet touch of onion and peppers. The word Kurchan, derived from Hindi word “khurachna” meaning to scrape. May be the dish is so yummy that you will even want to scrape from the pan and eat. Another version is that scrapped paneer in Indian spices, hence the name. Ensure that the dish is made in an iron bottomed pan or a nonstick pan else chances are that the dish may get a burnt taste.
200 Grams of fresh Indian paneer or cottage cheese
½ yellow colored bell pepper
½ red colored bell pepper
1 large size green capsicum
One large onion
1 large ripened tomato with hard flesh
One large carrot
Other Indian spices and ingredients
3 green chilies
2 teaspoons of oil of your choice
Few black pepper corns maybe six
Salt as per your tolerance.
½ teaspoon cumin seeds
3 garlic cloves
1 inch ginger julienned
3 stalks of coriander leaves
Cut all the ingredients in an elongated finger fashion
Cut the paneer or cottage cheese, yellow and red bell pepper, capsicum and onion in to fingers.
Julianne the carrot and ginger
Cut the tomatoes in to 2 halves and deseed it. Cut the tomato flesh in to fingers
Split green chili in to two elongated halves and further cut in to fine threads.
Crush the peppercorns and keep aside
In a thick bottomed / nonstick pan add some oil and heat it.
Add cumin seeds in to it and allow it to splutter.
Add the garlic paste and sauté until the raw smell is gone.
Now add the julienned ginger in to it. Keep stirring in between
Toss in yellow and red bell peppers, capsicum and onion.
Sauté for a minute or two
Now add cottage cheese and tomatoes in to it
Sauté for 5 to 6 minutes.
Add the crushed black pepper corns. Sauté for a minute
Transfer it in to a serving bowl.
Garnish it with threaded green chili and coriander leaves
Serve it hot with daal and roti or rice
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