Paneer Maharaja | How to make Paneer Maharaja

By Swathi Joshnaa Sathish  |  8th Mar 2018  |  
5 from 1 review Rate It!
  • Paneer Maharaja, How to make Paneer Maharaja
  • Prep Time

    40

    mins
  • Cook Time

    25

    mins
  • Serves

    4

    People

14

1

About Paneer Maharaja Recipe

As the name indicates , this dish tastes rich and absolutely delicious . Fresh paneer gives the succulent result . This Dish is from the Nawabi cuisine , well known for the outclass , delectable dishes .

Paneer Maharaja

Ingredients to make Paneer Maharaja

  • Fresh paneer cubes 250grams
  • Big sized onions 3 roughly sliced
  • Ripe Red medium sized tomatoes 3 grated into thick purée
  • oil 6tablespoons
  • ginger garlic paste 2teaspoons
  • turmeric 1/4 teaspoon
  • cumin powder 1/2teaspoon
  • coriander powder 1/2 teaspoon
  • Kashmiri red chilli powder 1 teaspoon
  • red chilli powder 1 teaspoon
  • Garam masala 1/4 teaspoon
  • Chaat masala 1/2 teaspoon
  • Kasuri methi 1 teaspoon
  • Cooking cream 4tablespoons
  • Dried apricots 10
  • salt 2 teaspoons
  • Freshly chopped coriander leaves fistful

How to make Paneer Maharaja

  1. Marinate the paneer cubes with turmeric powder , ginger garlic paste , red chilli powder , 1/2 teaspoon Kashmiri red chilli powder, a pinch of salt . Marinate for about 20 minutes .
  2. In a skillet , heat 3 tablespoons of oil , add the sliced onions and fry till golden brown . The fried onions boosts the taste of the gravy , so it’s a must and not to be omitted . Cool the fried onions and grind it into a paste .
  3. In a heavy bottomed wok , heat 1 tablespoon oil and gently fry the marinated paneer cubes under low flame .
  4. Add the ground onion paste , grated tomato purée and let it cook for few minutes till the oil floats on top of the gravy .
  5. Add 1/2 teaspoon cumin powder , 1/2 teaspoon coriander powder , 1/2 teaspoon crushed Kasuri methi and mix well . Add little water if the gravy looks too thick and dry .
  6. Now add the dried apricots , salt and cook for 3 -4 minutes. The entire process must be done in low to medium flame to prevent paneer getting overcooked .
  7. Add the cooking cream , mix well , let it cook for few seconds and switch off the flame .
  8. Add the freshly chopped coriander leaves for garnishing .
  9. Finally , just before serving , heat 1 tablespoon oil in a pan , add Kashmiri chilli powder and mix it well . Pour this on the gravy to add a rich captivating look . Serve hot with Roomali rotis /Naan / or any mild pulaos .

My Tip:

Avoid high flames to prevent paneer turning soggy and overcooked . Don’t omit any ingredients so that you could enjoy the right , rich , lip smacking gravy .

Reviews for Paneer Maharaja (1)

Shelly Sharma6 months ago

Deliciously amazing!
Reply
Swathi Joshnaa Sathish
6 months ago
Thank you Shelly Sharma