Dilli Paneer Khurchan
Scraped paneer stir-fry with peppers and tomatoes in a tangy base.
About this dish
Originating from the practice of 'scraping' (khurachna) the caramelized bits of food from the griddle, Paneer Khurchan is a semi-dry Delhi specialty. It uses long batons of paneer tossed on a flat tawa with bell peppers and tomatoes. The result is a smoky, tangy, and textural delight that showcases the 'khurchan' or the savory crust formed during high-heat cooking.
Ingredients
The Core
- 400g Paneer, cut into thin 2-inch batons
- 1 large Onion, sliced into long strips
- 1 large Green bell pepper (Capsicum), sliced into thin strips
- 2 medium Tomatoes, deseeded and julienned
- 2 tbsp Ghee or Oil
The Masala
- 1 tsp Cumin seeds
- 1 tbsp Ginger-Garlic paste
- 1/2 tsp Turmeric powder
- 1 tsp Kashmiri red chilli powder
- 1 tsp Coriander powder
- 1/2 tsp Dry mango powder (Amchur)
- 1/2 tsp Garam masala
- Salt to taste
- 2 tbsp Fresh cream (optional for richness)
Method
- 1
Preparing the Tawa
Heat a large flat griddle (tawa) or a wide heavy-bottomed skillet over medium-high heat. Add the ghee and once hot, add the cumin seeds. Let them sizzle and darken for about 20 seconds to infuse the fat.
- 2
Sautéing the Base
Add the sliced onions and sauté for 2 minutes. You want them to soften and turn translucent but retain a slight crunch; do not brown them like a curry base.
- 3
Aromatic Paste
Push the onions to the side of the tawa and add the ginger-garlic paste to the center. Fry for 1 minute until the raw aroma dissipates, then mix it back into the onions.
- 4
Vegetable Toss
Add the bell pepper strips and sauté for 2 minutes on high heat. The goal is to get a slight char on the peppers while keeping them vibrant and crisp.
- 5
Spice Application
Lower the heat slightly and add the turmeric, chilli powder, and coriander powder. Sprinkle a few drops of water to prevent the spices from burning and to help them coat the vegetables evenly.
- 6
Incorporating Paneer
Add the paneer batons and salt. Use a flat spatula to toss gently, ensuring the paneer doesn't break. The heat should be high enough to slightly sear the edges of the paneer.
- 7
The Scraping Technique
Add the tomatoes and amchur. Press the mixture down onto the tawa and let it sit for 30-40 seconds without stirring. Use the spatula to scrape the caramelized bits (the khurchan) from the bottom and fold them back in.
- 8
Final Softening
Repeat the scraping process twice more. If the mixture is too dry, drizzle the fresh cream or a tablespoon of water. This creates a light, silky coating that binds the 'scraps' to the paneer.
- 9
Garnish
Finish with garam masala, fresh coriander, and ginger juliennes. Give it one last high-heat toss for 30 seconds and serve immediately while the textures are distinct.
Notes & variations
- If using store-bought paneer, soak it in warm salted water for 10 minutes first to soften.
- Do not overcook the tomatoes; they should be soft but still hold their julienne shape.
- A cast iron skillet is the best substitute for a professional street-side tawa.
- For a vegan version, use extra-firm tofu batons and skip the cream.
Serve with
Best served with buttered Naan or Paratha and a side of mint chutney.
Cook's note
The 'khurchan' flavor comes from leaving the paneer untouched for those few seconds on high heat—don't be afraid of a little browning!