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Paneer Maratha

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Times Food
11th September, 2019 17:56 IST

Maharashtrian cuisine has so much to explore and the dishes that are part of this cuisine have a different flavour in them. Every dish has a peculiar taste that you cannot get in any other food. Here's one such recipe called Paneer Maratha, which super-delicious and amazing. If you are ever bored of regular paneer recipes, then you can try this one that can be made in an hour. Making this side dish recipe is super-easy and all it requires is paneer, ginger-garlic paste, onion-tomato paste, yoghurt, orange colour, and a melange of spices. It's a delectable dish that can be made both ways, i.e., as an appetizer as well as a side dish that can be enjoyed with chapati or rice. So, take your pick and enjoy this amazing dish.


200 gm paneer

1 onion

1 tomato

1 tablespoon lemon juice

7 dry red chili

50 gm butter

2 tablespoon refined oil

1/2 cup water

2 tablespoon yoghurt (curd)

1/2 teaspoon edible food color

1 teaspoon coriander seeds

1 teaspoon cumin seeds

1 teaspoon nigella seeds

1/2 tablespoon red chilli powder

1 teaspoon garam masala powder

1/2 tablespoon kasoori methi leaves

1/2 tablespoon salt

1 handful coriander leaves

1/2 teaspoon ginger paste

1/2 teaspoon garlic paste

How to make Paneer Maratha

Step 1

To prepare this easy recipe, soak dry red chillies in warm water for about 15 minutes and then remove the seeds in them. Next, dry roast cumin seeds, coriander seeds and nigella seeds (kalonji) on low to medium flame. Once done, turn off the flame and keep aside. When the spices are cool enough to handle, grind them to a fine powder. Then grind the red soaked red chillies with lemon juice and make a fine paste of it.

Step 2

Next, cut paneer in cubes in a bowl. Add the marinade in this bowl along with, yoghurt (curd) and salt. Mix well all the ingredients and let the paneer marinate for 15 minutes.

Step 3

Now, put a pan over medium flame and add oil in it. When the oil is hot enough, add the onions in it and saute until light brown in colour. Then, add tomatoes in it and fry till they are soft, and turn off the flame once the tomatoes are done. Grind the sauteed onion and tomato to make a fine paste once cool, and keep aside.

Step 4

Now, grease a pan with butter and shallow fry the paneer pieces on medium flame and make sure they are fried from all sides. Transfer in a plate and garnish with coriander leaves and lemon piece and your Paneer Maratha starter is ready.

Step 5

Now, take a small bowl and mix well orange food colour and a little water and keep aside until required. Finally, take a pan and put it over medium flame. Heat oil and butter in it and once hot, add the ginger-garlic paste in it and saute until a nice aroma is coming. Now, add the ground onion and tomato paste along with chilli powder, salt, garam masala, and orange colour paste. Stir to mix well and then add roasted kasoori methi powder and water. Stir once again and cook the gravy for 15 minutes.

Step 6

Turn off the flame once done and transfer the gravy in a bowl, add prepared paneer in it and garnish with coriander leaves. Serve hot with chapati and rice.

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