Paneer Kulcha | Pyaaz Imli Chutney | सीधा तवे पे बनाओ पनीर का मुलायम कुलचा | Kunal Kapur Recipes

Chef Kunal Kapur Paneer & Dairy 40 Mins 4 Servings 570.5K views Nov 20, 2023

Stuffed Paneer Kulcha with Imli Ki chutney! Sunte hi muh mein paani aa gaya na ji? Ye recipe hai hi kuch aisi and that too with no oil or ghee. Stuffed with nutritious and delicious paneer stuffing, this Kulcha goes amazing with my Imli ki chutney recipe. Whenever you get bored of everyday meals at home, do try this hatke and mouth-watering recipe. Serve it your kids, serve it your guests, or simply treat yourself with this wholesome meal! Paneer Kulcha, Pyaz Imli Chutney

Ingredients & Measurements

Carefully curated and proportioned for authentic flavor balance. Adjust chillies and salt to your personal taste.

Main Ingredients

All Purpose Flour (Refined flour) – 1½ cup
Salt (Salt) – ½ tsp
Cheeni (Sugar) – 1 tsp
Baking powder – ¼ tsp
Baking Soda (Baking soda) – ¼ tsp
Dahi (Curd) – ¼ cup
Doodh (milk) – ¼ cup
Pani (water) – 2 tbsp
Oil – 1 tbsp
Tel (Oil) – for brushing
Kalonji – 1 tbsp
Melon Seeds – ¼ cup
Coriander, chopped – ¼ cup

For Stuffing

Paneer, grated – 1 cup
Coriander seeds, pounded – 1 tbsp
Cumin – ½ tsp
Onion, finely chopped – 2 tbsp
Green chilli, chopped – 1 no
Ginger chopped – 1 tsp
Coriander chopped – handful
Salt – to taste
Anardana, pounded – 2 tsp
Garam Masala – ¼ tsp
Chilli Powder – 1 tsp
Salt – to taste
Pyaz Imli Chutney::
Tamarind water (thick) – 1 ½ cups
Onion chopped – ½ cup
Spring onion chopped – ¼ cup
Ginger chopped – 2 tsp
Green chilli chopped – 2 nos
Sugar powdered – 3 tbsp
Roasted cumin, pounded – 2 tsp
Salt – to taste
Black salt – ½ tsp
Chilli Powder – 1 tsp
Potato boiled & mashed – ½ cup
Water chilled – ½ cup

Step-by-Step Cooking Instructions

1
Ingredient Preparation: Wash, prep, and accurately measure all fresh ingredients, aromatics, and spice blends as listed in the ingredients section.
2
Sautéing & Blooming Spices: Heat oil or ghee in a heavy-bottomed pan over medium flame. Add whole spices and aromatics (ginger, garlic, green chillies) to bloom their essential oils until fragrant.
3
Building the Flavor Base: Add chopped onions and sauté until translucent or golden brown. Stir in tomatoes and ground spices (turmeric, coriander, chilli powder), cooking on medium-low heat until the oil begins to separate from the masala.
4
Simmering to Perfection: Incorporate the primary ingredients (vegetables, paneer, lentils, or proteins) and simmer gently with warm water or broth until tender and deeply infused with flavor.
5
Finishing & Garnish: Adjust seasoning with salt, sprinkle freshly crushed roasted kasoori methi and garam masala, and garnish generously with freshly chopped coriander leaves. Serve piping hot with roti, paratha, or fragrant basmati rice.

Chef Kunal's Pro Secret Tip

Always soak fresh paneer cubes in warm, lightly salted water for 10 minutes before cooking. If pan-frying paneer, do so for no more than 60–90 seconds per side on medium-high heat to preserve its velvety, melt-in-the-mouth texture and prevent rubberiness.

Recipe FAQs & Expert Advice

How long can I store leftover Paneer Kulcha?

You can store leftovers in an airtight glass container in the refrigerator for up to 3 to 4 days. When reheating, warm on medium-low heat on the stovetop and add 2–3 tablespoons of warm water if the gravy has thickened in the fridge.

Can I make this recipe vegan or dairy-free?

Yes! Substitute paneer with extra-firm pressed tofu or roasted plant-based paneer alternatives. Replace dairy butter/ghee with mustard oil, coconut oil, or refined groundnut oil.

What is the key technique to get restaurant-style flavor in this dish?

Focus on blooming whole spices in hot oil first, patiently sautéing the onion-tomato masala until oil separates, and finishing with a pinch of crushed roasted kasoori methi and freshly ground garam masala right before serving.