Masaledar Paneer Khurchan is a classic North Indian dish that has steadily risen in popularity across the country. Known for its rich, spiced flavour and rustic preparation, it is a dish that celebrates paneer in its most indulgent form. The word Khurchan literally means ‘scraping’, reflecting the traditional method of cooking this dish where paneer, onions, tomatoes, and spices are cooked together until the mixture thickens, often sticking slightly to the pan before being scraped off. This technique enhances the taste by caramelising the masalas, giving it a distinctive earthy and smoky flavour that Indians adore. From fine-dining restaurants to homely kitchens, Paneer Khurchanhas become a staple for those who enjoy bold and authentic flavours.

The charm of Masaledar Paneer Khurchan lies in its robust use of spices, which resonate with India’s long-standing love affair with masaledar food. Unlike milder paneer recipes, this dish embraces heat and intensity, making it a favourite among spice enthusiasts. It is often served alongside butter naan, tandoori roti, or parathas, making it a popular choice in North Indian dhabas and Punjabi restaurants. The semi-dry texture makes it perfect for scooping up with bread, while the thick masala clings beautifully to the paneer, ensuring each bite is packed with flavour. In homes, it often takes centre stage during family meals and festive gatherings, owing to its rich appearance and satisfying taste.

One of the reasons Masaledar Paneer Khurchan has earned a special place in Indian cuisine is its adaptability. While the traditional version uses onions, tomatoes, and a generous helping of spices, many chefs add capsicum, cream, or cashew paste to enhance the richness. The dish also allows creative variations such as adding juliennes of ginger or finishing it with kasuri methi for an aromatic punch. Regardless of the variations, the essence remains the same, bold spices, a hearty texture, and paneer that absorbs every bit of the masala. It is this versatility that has helped the dish evolve from a rustic dhaba delicacy into a sought-after restaurant item.

With India’s growing appreciation for authentic yet flavourful vegetarian dishes, Masaledar Paneer Khurchan has cemented its reputation as a must-try recipe for paneer lovers. It captures the essence of Indian cooking, layered flavours, vibrant colours, and the perfect harmony of spices. Thanks to Spyran Masala’s wide range of authentic spices, preparing Paneer Khurchan at home has never been easier. The brand’s quality masalas ensure that every bite bursts with traditional flavour, making the dish not just a meal but an experience. Truly, Masaledar Paneer Khurchan exemplifies how Indian food transforms simple ingredients into unforgettable culinary delights.

Ingredients:

• 250g paneer, cut into thick strips
• 2 medium onions, sliced
• 2 medium tomatoes, finely chopped
• 1 capsicum, sliced into strips
• 2 green chillies, slit
• 1 tbsp oil or ghee
• ½ tsp Spyran Cumin Seeds
• ½ tsp Spyran Turmeric Powder
• 1 tsp Spyran Coriander Powder
• 1 tsp Spyran Red Chilli Powder
• ½ tsp Spyran Kashmiri Chilli Powder(for colour)
• ½ tsp Spyran Garam Masala
• ½ tsp Spyran Black Pepper Powder
• 1 tsp Ginger-Garlic Paste
• 1 tsp Spyran Salt (as required)
• 1 tbsp fresh cream (optional, for richness)
• Fresh coriander leaves, chopped (for garnish)

Instructions:

• Sauté the Base:Heat oil or ghee in a heavy-bottomed pan. Add Spyran cumin seeds and allow them to crackle. Add sliced onions and sauté until golden brown.

• Cook Tomatoes & Spices:Stir in ginger-garlic paste and cook for a minute. Add chopped tomatoes and green chillies. Sprinkle Spyran turmeric powder, Spyran coriander powder, Spyran red chilli powder, and Spyran Kashmiri chilli powder. Cook until the oil separates and the masala thickens.

• Add Vegetables & Paneer:Toss in capsicum strips and cook for 2–3 minutes to retain their crunch. Add paneer strips and mix gently so they are well coated with the masala.

• Finish with Aromatics:Sprinkle Spyran garam masala and Spyran black pepper powder. If desired, stir in cream for a richer texture. Cook on low flame until the mixture thickens and begins to stick slightly to the pan, scrape gently to enhance the flavour.

• Garnish & Serve:Garnish with fresh coriander leaves and serve hot with naan, roti, or paratha.