KHURCHAN PANEER CAPSICUM
I’ve been making ghee at home for the past 13 years and always wonder what to do with the residue, the leftover milk solids.
Some make laddoos and barfi, some make parathas, many just add sugar and indulge in the easiest dessert. Here in Bengal, it’s eaten with rice, a drop of ghee, salt and green chillies OR add some murmura, sugar and shredded coconut. Me and mommy have come up with this super easy and quick gravy which can be teamed up with paneer, kofta, mix veg and even simple aloo matar.
Make it in a jiffy with the leftover khurchan or leftover from ghee. And this is an oil free dish. Yes you heard it right. The leftover will work as the fat here.
Medium sized tomatoes – 4
Leftover from milk/ Khurchan – 4 tbsp
Cloves – 2
Cinnamon – 1/2”
Green cardamom – 2
Ginger – 1 tsp
Green chillies – 2
Add all the above ingredients in a blender and make a smooth paste. Keep aside.
Strain, if you want a smooth gravy.
OTHER INGREDIENTS –
Paneer – 200 gms
Capsicum, chopped – 1/4 cup
Peas – 1/4 cup
Kashmiri red chilli powder – 1 tsp
Coriander powder – 1 tsp
Turmeric powder – 1/4 tsp
Amchur powder – 1/2 tsp
Kasoori Methi – 1 tsp (crushed)
Jaggery – 1 tsp
Cream – 2 tbsp
In a wide pan, add the the puréed tomato paste and let it cook for 5 minutes.
Add capsicum and peas.
Now add kashmiri red chilli powder, coriander powder, turmeric powder and salt. Let it cook till the oil separates.
Now add jaggery. Mix well.
Add water and adjust the consistency.
Bring the gravy to boil and let the gravy thicken up.
Now add paneer cubes. Let it simmer.
Add amchur and kasoori Methi. Stir well
Finish off with cream.
Serve with roti and steamed rice.
You can use garlic and onions too
You can add cashew paste to make it more rich
Add any vegetable according to your requirements.
Hope you liked my recipe.
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