Paneer Maharani | Paneer masala dhaba style best recipe | tasty restaurant style paneer masala recipe
Paneer Maharani | Paneer masala dhaba style best recipe | tasty restaurant style paneer masala recipe paneer maharani with step by step photos and video recipe. perfect and creamy paneer masala with tips.
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quick video recipe of paneer maharani:
step wise pictures of making paneer maharani:
Preparing the White paste:
firstly lets prepare the white paste : take water in a pan or pot and add cashews, pista and khus khus to it and let it boil for 2 minutes.
strain and add it to the blender along with coconut pieces and grind it to very smooth and fine paste. keep it aside until use.
Blanching the tomatoes:
use the same water we used for cooking cashews to blanch tomatoes. make slits in tomatoes and drop it in water, let it boil until the skin easily peels off.
take out the tomatoes and chop them finely. You can either discard the water or use in the curry.
frying the paneer:
heat oil in a pan and fry the paneer. I have cut the paneer lengthwise to make it slightly different from the regular cubes. You can also cut them triangle or any different shapes you prefer. fry till the paneer is roasted on all the sides. 
take out in a bowl and add 1 cup buttermilk to it. make the buttermilk by adding water to curd and beating it until lumps free. let it sit aside until use.
preparing fried onion paste:
in the same oil in which we fried paneer, fry sliced onions with salt. thinly slice the onions so that it evenly gets brown. fry till brown. cool and take it in a blender.
making of masala:
to the same oil, add 2 tbsp ghee and put in the fried-onion paste, ginger garlic paste, green chilli chopped, tomatoes blanched and chopped.
fry until the oil starts leaving and then add turmeric powder, chilli powder, garam masala, cumin powder and fry again till its thick and leaves out the pan easily.
at this stage, drop the paneer cubes along with the buttermilk and mix well.
adjust salt and let it boil for 5-10 minutes in medium heat.
when oil starts leaving, add crushed kasuri methi and mix again.
lastly, add the white paste that we prepared in the beginning and mix again.
to this, add water to bring it to the required consistency and give it a boil for 5 minutes.
serve hot with chapathi
paneer maharani
Ingredients
for the white paste
- 1 tbsp cashews
- 2 tbsp pista
- 1 tbsp khus khus
- 3 tbsp coconut
blanching tomatoes
- 2 large tomatoes slit
marinating paneer
- 2 tbsp oil
- 200 gms paneer
- 1 cup buttermilk
fried onion paste
- 2 medium onion thinly sliced
for masala
- 2 tbsp ghee
- 1 tbsp ginger garlic paste
- 1 no green chilli finely chopped
- 1 tsp turmeric powder
- 1.5 tbsp chilli powder
- 1 tsp cumin powder
- 1 tsp garam masala
- 2 tbsp kasuri methi
- salt to taste
Instructions
Preparing the White paste:
- take water in a pan or pot and add cashews, pista and khus khus to it and let it boil for 2 minutes.
- strain and add it to the blender along with coconut pieces and grind it to very smooth and fine paste. keep it aside until use.
Blanching the tomatoes:
- use the same water we used for cooking cashews to blanch tomatoes. make slits in tomatoes and drop it in water, let it boil until the skin easily peels off.take out the tomatoes and chop them finely.
frying the paneer:
- heat oil in a pan and fry the paneer. fry till the paneer is roasted on all the sides.
- take out in a bowl and add 1 cup buttermilk or beaten curd to it.
preparing fried onion paste:
- in the same oil in which we fried paneer, fry sliced onions with salt till brown. cool and take it in a blender.
making of masala:
- to the same oil, add 2 tbsp ghee and put in the fried-onion paste, ginger garlic paste, green chilli chopped, tomatoes blanched and chopped.
- fry until the oil starts leaving and then add turmeric powder, chilli powder, garam masala, cumin powder and fry again till its thick and leaves out the pan easily.
- at this stage, drop the paneer cubes along with the buttermilk and mix well. adjust salt and let it boil for 5-10 minutes in medium heat.
- when oil starts leaving, add crushed kasuri methi and mix again.
- lastly, add the white paste that we prepared in the beginning and mix again.
- to this, add water to bring it to the required consistency and give it a boil for 5 minutes. serve hot with chapathi
