INTRODUCTION
Welcome to CuisineGhar kitchen.
Friends! Today, I am going to share a veg recipe: Paneer Maharani. Hope you like the recipe and cook at home on any special celebrations.
SERVING: 4 servings
COOKING TIME: 20min (approx.)
CALORIES COUNTS: 350 Calories (approx.) / 100g
INGREDIENTS:
Welcome to CuisineGhar kitchen.
Friends! Today, I am going to share a veg recipe: Paneer Maharani. Hope you like the recipe and cook at home on any special celebrations.
SERVING: 4 servings
COOKING TIME: 20min (approx.)
CALORIES COUNTS: 350 Calories (approx.) / 100g
INGREDIENTS:
- paneer- 200g
- sugar- 1Tbsp
- yoghurt- 3Tbsp
- white oil- ½cup
- onion paste- 80g
- khoya kheer- 15g
- fresh cream- ½cup
- turmeric powder- ½tsp
- salt- ½tsp (or to taste)
- ghee- 20ml + 10ml= 30ml
- milk- ½cup + ½cup =1cup
- kashmiri red chilli powder- ½Tbsp
- dried fenugreek leaves (kasoori methi)- 1Tbsp
- **roasted masala powder- 2tsp + 1tsp= 3tsp
**whole masala:
- clove- 4pcs
- dry red chilli- 2pcs
- cumin seeds- ½tsp
- funnel seeds- ¼tsp
- coriander seeds- ½tsp
- green cardamom- 4pcs
- cinnamon stick- 1” long
- mace (jayatri)- ½portion
- nutmeg (jaiphal)- ¼portion
DIRECTIONS:
At first, cut the paneer block into your preferred shape. I have cut in long rectangle shape to looks good and keep it aside. Take cashew nuts, almonds, raisins (ref to the ingredient list above) and yoghurt (3Tbsp), make a paste and keep it aside.
Switch on stove, put a frying pan, heat the pan and roast whole masala (ref to the ingredient list above) for 1-2min. Cool down the roasted masala and grind it in a grinder, keep it aside.
On the stove, put the frying pan, add white oil (½cup) and ghee (80ml), heat it. Once the oil is heated and ghee is melted, add onion paste (80g) and cook for 3min. Add ginger, garlic & green chilli paste (ref to the ingredient list above) and cook for 2min. Add turmeric powder (½tsp) and kashmiri red chilli powder (½Tbsp), mix with the gravy. Add cashew nuts, almonds, raisins and yoghurt paste, cook for 4min. Add roasted masala powder (2tsp), mix with the gravy and cook for 2min. Add khoya kheer (15g) or powder milk and mix with the gravy. Add milk (½cup), sugar (1Tbsp), salt (½tsp or to taste) and mix with the gravy.
Once the gravy starts boiling, add paneer pieces, milk (½cup), dried fenugreek leaves (kasoori methi), 1Tbsp. Gently, mix the ingredients with the gravy with a spatula. Cover with a lid and cook on low heat for ~ 7-8min. Add fresh cream (½cup), roasted masala powder (1tsp) and ghee (10ml), gently mix the ingredients with the gravy. Cover with a lid and cook on low heat for ~ 1-2min. Switch off the stove, Paneer Maharani is ready to serve. You can eat the dish with rice, roti or paratha. Enjoy the recipe with your love ones.
TIP:
If you roast dry kasoori methi leaves for few seconds on a pan or heat in microwave before using it, the aroma will be strong.
At first, cut the paneer block into your preferred shape. I have cut in long rectangle shape to looks good and keep it aside. Take cashew nuts, almonds, raisins (ref to the ingredient list above) and yoghurt (3Tbsp), make a paste and keep it aside.
Switch on stove, put a frying pan, heat the pan and roast whole masala (ref to the ingredient list above) for 1-2min. Cool down the roasted masala and grind it in a grinder, keep it aside.
On the stove, put the frying pan, add white oil (½cup) and ghee (80ml), heat it. Once the oil is heated and ghee is melted, add onion paste (80g) and cook for 3min. Add ginger, garlic & green chilli paste (ref to the ingredient list above) and cook for 2min. Add turmeric powder (½tsp) and kashmiri red chilli powder (½Tbsp), mix with the gravy. Add cashew nuts, almonds, raisins and yoghurt paste, cook for 4min. Add roasted masala powder (2tsp), mix with the gravy and cook for 2min. Add khoya kheer (15g) or powder milk and mix with the gravy. Add milk (½cup), sugar (1Tbsp), salt (½tsp or to taste) and mix with the gravy.
Once the gravy starts boiling, add paneer pieces, milk (½cup), dried fenugreek leaves (kasoori methi), 1Tbsp. Gently, mix the ingredients with the gravy with a spatula. Cover with a lid and cook on low heat for ~ 7-8min. Add fresh cream (½cup), roasted masala powder (1tsp) and ghee (10ml), gently mix the ingredients with the gravy. Cover with a lid and cook on low heat for ~ 1-2min. Switch off the stove, Paneer Maharani is ready to serve. You can eat the dish with rice, roti or paratha. Enjoy the recipe with your love ones.
TIP:
If you roast dry kasoori methi leaves for few seconds on a pan or heat in microwave before using it, the aroma will be strong.
