Paneer Chorchori

Paneer Chorchori
Paneer in a veg medley

Paneer chorchori, oh yes! Bengali Cuisine is so flavourful, delicious and wholesome. A versatile dish – ‘ Chorchori’ is loaded with flavours of whole spices. You can serve this mixed vegetable dish as a side to rotis or rice.

Chorchori, Chochchori or Charchari is an extremely flexible Bengali vegetarian dish that can be cooked in a jiffy. Chorchori comes handy when you have a little of each vegetable and don’t know what to cook!

‘Charchori’ or ‘Chorchori ‘ means a mishmash of vegetables. The vegetables are fried over a wide pan and they char and give out a sizzling sound and hence the name ‘Chorchori’. Traditionally the Panchmishali Charchari meaning the five vegetable medley is the most popular and is made using yellow pumpkin, ridge gourd, aubergines, broad beans and potatoes. A chorhori does has to have at least one vegetable.

Today I’m twisting the dish by adding paneer to my mix of veg I found in my fridge!

Carrots, potatoes, peas and green beans made it out but I used the beans for something else! More about Indian veg hereLets Talk about Indian Vegetables – and Tips

So that left 3! So I added paneer! The paneer chorchori was cooked with Panch Puran temper. For more about Panch Puran visit Lets Talk About Panch Puran

To source any of the spices or Panch puran contact The Herb and Spice Emporium.


1 block paneer, cut into 1 inch chips.
2 ned potatoes cut into 1 inch chips
1 cup peas
2 carrots cut into 1 inch chips
1 bayleaf torn
3 dried chillies
1 small piece cinnamon
2 cardomoms
1 tsp sugar
3 green chillies slit
1 tbsp panch puran
Quarter cup oil
1 tsp Salt
25g butter

Spice powders
Half Tsp turmerric
1 tsp chilli powder
2 tsp cumin powder
11/2 tsp coriander
1 tsp kasmiri chilli powder


Mix the spice powders together in a bowl.

Ground Spices

Add a few tbsp of water to make loose paste, set aside.

Add water to make loose paste

Heat the oil in a non stick pan. Add the potatoes, carrots and paneer. Add a pinch of salt and turmeric and dried methi leaves.

Saute in pan

Saute them so you get a char on them! Keep moving them about.

When they have got the colour and char remove with slotted spoon and keep aside.

Get some colour and a little char

In the remaining oil add the bayleaf, dried chillies, cinnamon, cardamom and dried chillies.
Let them colour alittle and the aroma rekease.

Add whole spices

Next add the panch puran. Let them sizzle and sputter. Let the aroma release and it get a little darker.

Add panch puran

Now have the pan lid ready for sizzle action!
Add the curry paste to the oil and cover immediately. The contact of the spices with hot oil will create a blistering of spices and cause some spitting. This is a welcome good sign and adds a smokey nuance. It also helps the spices to start releasing the oil.

Sizzle spice paste

Listen out for the sizzle to calm. Then uncover and stir. Add salt and keep stirring to let the oil separate.

Add salt and let oil split

Now add the sauted veg, peas and paneer.
Mix well in the spices to coat. Add the butter.

Add sauted veg
Add frozen peas

Cover and cook for a few minutes to ‘bhuna’ the spices and veg.

Dry fry
So spices bhuna

Next add 1 cup of water, the slit green chillies, sugar and stir, cover and gently simmer.

Add water
Add sugar

Cook till the water reduces and the potatoes are fully cooked.

Cook till potatoes cooked and sauce reduces

Smash a few potatoes to thicken the sauce a little. You should have some sauce to eat with rice or soak up with luchi, puri or paratha.

Break a few potatoes
Check seasoning

Taste for seasoning


When oil floats its done
Ready to serve!

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