तवे पर चिपका वही मसाला देगा कमाल का स्वाद! ऐसे बनाएं ढाबा स्टाइल पनीर खुरचन

Paneer Khurchan Recipe: The picture that is formed in the mind after hearing the food of Dhaba, it has the aroma of tandoor, strong spices and rich taste of desi style. Among such special dishes, one name comes from Paneer Khurchan, which is simple in appearance but very rich in taste. Its biggest identity is the slightly sticky and scratchy masala, which when combined with cheese gives a different flavor. This is the reason why it does not seem easy to make the taste of Paneer Khurchan available at dhabas at home. But now famous chef Sanjeev Kapoor has described an easy way to make it Dhaba style at home, through which the same taste can be achieved even without tandoor or heavy setup.

The special thing is that it contains the seasoning of onion, tomato and capsicum along with cheese, which makes it a protein-rich and very satisfying dish. If you want to try something different from everyday paneer, then this recipe is a great option for you.

What is the special style of Paneer Khurchan?
The name ‘Khurchan’ is the identity of this dish. In fact, when the masala sticks to the bottom of the pan and turns golden and is scraped and mixed with vegetables and cheese, then the flavor that comes out is what makes this dish different. In dhabas, it is prepared on iron pan on high flame, which gives light caramelized taste of the spices. Even at home, if you take a thick bottom pan or iron tawa and maintain the right flame, you can easily get the same Dhaba style texture and taste.

Ingredients for making Paneer Khurchan
-Paneer – 250 to 300 grams (long pieces)
-Oil or butter – 2 tbsp
-Cumin – 1 tsp
-Ginger – 1 inch (finely chopped)
-Green chillies – 2 to 3 (cut lengthwise)
-Onions – 2 medium (cut into long pieces)
-Capsicum – 1 medium (cut into long pieces)
-Tomatoes – 2 medium (cut into long pieces)
-Turmeric – ¼ tsp
-Red chilli powder – 1 tsp
-Coriander powder – 1 tsp
-Salt – as per taste
-Garam masala – ½ tsp
-Lemon juice – 1 tsp
-Green Coriander – a little chopped

easy method to make
1. First of all, heat a wide and thick bottom tawa or pan. Add oil or butter in it. As soon as the oil is hot, add cumin seeds and let them crackle slightly. Now add finely chopped ginger and green chillies and fry on low flame till aroma comes out.

2. After this add long chopped onions and cook on medium flame while stirring till it becomes light golden. The light brown color of onion is the foundation of further taste. Now add capsicum in it and stir it on high flame for 1-2 minutes, so that its crunch remains.

3. Now add chopped tomatoes along with turmeric, red chilli, coriander powder and salt and mix well. Cook the masala until the tomatoes soften a little and start looking like masala.

4. Now add long cut paneer pieces into it and mix gently so that the paneer does not break. From here the real scraping work begins.

How to get scratchy taste
1. Let the cheese and spices cook on medium to high flame. After some time, the masala will start sticking slightly to the bottom of the pan and the color will change to golden. Now scrape it lightly with a spatula and keep mixing it.

2. Repeat this process 2-3 times. Light sticking and scraping every time gives the dhaba style flavour. Keep in mind that the masala should not burn, it should just be golden.

Final touch and serving method
1. When the paneer starts appearing light golden and the color of the spices becomes darker, then slow down the gas. Add garam masala, lemon juice and chopped coriander on top. Mix lightly and take off immediately.

2. Serve hot Paneer Khurchan with Tandoori Roti, Butter Naan or Paratha. If you want, you can give it a dhaba style look by adding some butter on top.