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paneer khurchan

Paneer Khurchan – A Spicy, Flavorful North Indian Paneer Stir-Fry

Paneer Khurchan is a popular North Indian dish from Punjab, featuring soft paneer sautéed with bell peppers, onions, and aromatic spices. Its slightly charred, smoky flavor and rich, colorful texture make it perfect as a side for roti, naan, or paratha. Quick, delicious, and visually stunning, Paneer Khurchan is a vegetarian delight you’ll want on repeat.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 3 servings
Course: Main Dish, Side Dish
Cuisine: North Indian, Punjabi
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 250 g paneer cubed or crumbled
  • 1 large onion thinly sliced
  • 1 medium capsicum bell pepper, thinly sliced
  • 2 tbsp oil or ghee
  • 1 tsp cumin seeds
  • 1 tsp ginger-garlic paste
  • 1 –2 green chilies sliced (adjust to taste)
  • ½ tsp turmeric powder
  • ½ tsp red chili powder
  • 1 tsp coriander powder
  • ½ tsp garam masala
  • Salt to taste
  • Fresh coriander leaves chopped (for garnish)

Equipment

  • Frying pan or skillet
  • Spatula
  • Knife and chopping board

Method
 

Prep the ingredients
  1. Slice the onions, bell peppers, and green chilies. Cube or crumble the paneer and keep ready.
Sauté the aromatics
  1. Heat oil or ghee in a pan over medium heat. Add cumin seeds and let them sizzle for a few seconds. Add ginger-garlic paste and green chilies, sauté until fragrant.
Cook the vegetables
  1. Add sliced onions and bell peppers. Stir-fry on medium-high heat for 4–5 minutes until they are slightly charred but still crisp.
Add spices
  1. Add turmeric, red chili powder, coriander powder, and salt. Mix well and cook for 1–2 minutes to roast the spices.
Add paneer
  1. Add paneer cubes or crumbles and gently toss to coat with the spices and vegetables. Cook for 3–4 minutes until paneer is slightly golden on the edges.
Finish
  1. Sprinkle garam masala and give a final toss. Garnish with fresh coriander leaves. Serve hot.

Notes

For extra flavor, you can add a pinch of kasuri methi (dried fenugreek leaves) at the end.
Avoid overcooking paneer—it can become rubbery.
Paneer Khurchan pairs perfectly with roti, naan, paratha, or even steamed rice.