Paneer Majestic – a classic restaurant-style Hyderabadi appetiser made in a flavourful yoghurt-based sauce. This south-Indian style delicious paneer dish can be relished as an appetiser or pair with rice.

As always, you will find the full ingredients list with measurements and detailed recipe instructions in a separate recipe box underneath the text section. To bypass the text section choose “SCROLL TO RECIPE” or “PRINT RECIPE” or click the “SCROLL TO VIDEO” option to watch the full video of this recipe. All options are located at the beginning of the post.

Although the list of ingredients is long, the process of making is not so complicated but time-consuming due to the deep-frying process. The second part is pretty quick where deep-fried battered paneer slices are tossed with spices and coated with creamy yogurt sauce.

This paneer majestic recipe is perfect for the spice lovers as it is high on spice factor and it is one of the most loved paneer starters in my home. Next time you feel the need for the feast, try this dish and recreate the restaurant flavours at home. It makes a fabulous crowd-pleaser in potlucks, game days and in parties.

How to make Yogurt based sauce

This simple yogurt sauce is incredibly easy to make in less than 10 minutes. Onion, garlic, cumin, chillies, curry leaves sautéed with chilli powder, pepper powder, turmeric and coriander powder. Then simmered with yogurt cornflour slurry until sauce reaches desired consistency. Corn flour acts as a thickening agent to get the thick sauce and also helps to prevent yogurt from curdling.

The quality of the yogurt is the main factor that affects the taste of the sauce. Ensure to use fresh and full-fat yogurt that is not too sour. It doesn't really matter whether you use home-made or store-bought yogurt as long as it's not too sour and is well within its expiry date.

Second key ingredients in this recipe are coriander, garlic, curry leaves and mint. The blend of these ingredients along with yogurt gives the authentic south Indian flavours to the dish. You may add little more garlic and coriander than I've mentioned here. Lime juice elevates the flavours of the dish so ensure not to skip it.

How to serve?

Serve it as an appetiser.

It has a little sauce so it pairs well with Jeera Rice, Pulao or any rice.

It is absolutely a personal choice to relish on its own or pair it with rice.

Watch how to make Paneer Majestic Recipe

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Ingredients

For battered paneer

Flours: Plain flour (maida) and cornflour.

Spices: Salt, pepper, turmeric. Turmeric is used to give a nice golden colour to the batter. In restaurants, usually artificial colours are used but I neither use it nor encourage others. I would rather emphasis on using natural products.

Liquid: Oil to deep fry battered paneer, water to make a batter.

Paneer: I've used store-bought paneer but feel free to use homemade. Whichever paneer you use, ensure it is fresh and well within its expiry date.

For Yogurt based sauce

Whole and Dry Spices: Cumin, dry red chillies, turmeric, chilli powder, coriander powder, pepper powder, salt.

Vegetables: Onion, garlic, curry leaves, green chillies, mint, coriander, lime.

Flour: Corn flour is used as a thickening agent.

Liquids: Oil and yogurt.

Instructions

Combine the plain flour, cornflour, salt, pepper, turmeric. Add little water at a time working your way until you get smooth and lump-free batter.

Dip each paneer strip in a batter and fry both sides until crisp and light golden colour.

Take out the paneer and drain over the kitchen towel.

In a second pan, saute cumin, garlic, chillies, curry leaves, mint, coriander, onion. Cook until onion turns soft.

Reduce the heat slightly, add chilli powder followed by turmeric, coriander powder, pepper powder, salt and stir well. Cook for a minute until raw aroma vanishes.

In a small bowl, combine yogurt and cornflour and mix well until it is a smooth and lump-free slurry.

Stir in slurry and cook until it thickens slightly.

Finally add handful coriander leaves, fried paneer strips, lime juice and toss until well coated with yogurt sauce.

Enjoy spicy and delicious paneer majestic on its own or with Jeera rice.

Tips and Tricks

Cornflour is mixed with yogurt to get a smooth texture of the sauce. It also prevents the yogurt from curdling.

Do not use too sour yogurt as it imparts the undesirable flavour and taste. Plain regular store-bought yogurt that is within its expiry date or fresh home-made yogurt works best for this recipe.

The quality of paneer determines the texture and softness of paneer. Fresh homemade paneer is always the best option. If you are using store-bought paneer then make sure it is fresh and not expired.

Do not add all water at once while making a batter. Add little at a time working your way until all the flour is combined with water and reach smooth lump-free consistency. Too much at a time makes the batter runny.

Notes

Adjust spices as per your taste preference.

Toss paneer gently and ensure not to break paneer.

Customise the flavours and add your own twist such as bell peppers to make it more delectable.

This paneer dish is well known for its yellow colour so ensure not to skip turmeric.

You may require little less or more water than the quantity mentioned to make the batter.

While frying battered paneer ensure they are spaced well while dropping in oil to prevent them from sticking to each other.

More South-Indian recipes

Potato 65

Chilli Parotta

Vankaya Pachadi

Drumstick Leaves Curry

Thakkali Kurma

Vegetable Rava Upma

Bombay Chutney

Kashayam

📖 Recipe Card

Paneer Majestic

5 from 16 votes

Print Pin Rate

Course: Appetizer

Cuisine: Indian

Prep Time: 15

Cook Time: 35

Total Time: 50

Servings:

Calories: 103kcal

Author: Geetha

Ingredients

1 cup = 250ml ; 1 tablespoon = 15ml

For battered paneer

½ cup (75 gms) Plain Flour
½ cup (75 gms) Corn Flour
as required Salt
1 teaspoon Pepper
¼ teaspoon Turmeric
¼-1/3 cup Water
1.5 cups (200 gms) Paneer cut into 2 inch long strips
Oil to deep fry

For Yogurt based sauce

1.5 tablespoon Oil
1 teaspoon Cumin
few Curry Leaves
2 tbsp Garlic 4 cloves, finely chopped
2 Red Chillies each broken into 2-3 pieces
2 Green Chillies slit
⅓ cup (58 gms) Onion 1 small, finely chopped
handful Mint leaves chopped
⅓ cup (14 gms) Coriander leaves chopped
½ teaspoon Turmeric
½ teaspoon Coriander Powder
½ teaspoon Red Chilli Powder
1 teaspoon Pepper powder
as required Salt
1 teaspoon Corn Flour
½ cup Yogurt
from half lime Lime Juice

Instructions

In a deep bowl, combine the plain flour, cornflour, salt, pepper, turmeric.
Mix it well adding little water at a time.Add little at a time working your way until all the flour is combined with water and reach smooth lump-free consistency. . Ensure the batter is neither too thick not too watery but of the right consistency.
In a kadai or deep skillet, heat oil on medium-low heat.
Once the oil is hot, dip paneer strips in a batter and deep fry. Flip over and fry another side until crisp and light golden colour. Fry paneer in batches.
Take out the paneer and drain over the kitchen towel.
In a second pan or skillet, heat oil on medium-low heat.
Add cumin followed by garlic, curry leaves and saute for few seconds.
Now add green and red chillies, saute for a few seconds.
Add onion and saute for 2 minutes or until onion turn soft and translucent.
Now add handful coriander, mint leaves and mix well. Saute for a minute or until aromatic.
Reduce the heat slightly, add chilli powder followed by turmeric, coriander powder, pepper powder, salt and stir well. Cook for a minute until raw aroma vanishes.
Meanwhile, combine yogurt and cornflour in a small bowl. Mix well until it is a smooth and lump-free slurry.
Add yogurt slurry and stir well. Slightly increase the heat and cook for 2- 3 minutes until the sauce thickens.
Check the taste and add more salt and pepper if necessary.
Now add handful coriander leaves, fried paneer strips, lime juice and toss until well coated with yogurt sauce.
Enjoy spicy and delicious paneer majestic on its own or with Jeera rice.

Notes

Adjust spices as per your taste preference.

Toss paneer gently and ensure not to break paneer.

Customise the flavours and add your own twist such as bell peppers to make it more delectable.

This paneer dish is well known for its yellow colour so ensure not to skip turmeric.

Adjust spices to suit your taste preference.

You may require little less or more water than the quantity mentioned to make the batter.

While frying battered paneer ensure they are spaced well while dropping in oil to prevent them from sticking to each other.

Tips and Tricks

Cornflour is mixed with yogurt to get a smooth texture of the sauce. It also prevents the yogurt from curdling.

Do not use too sour yogurt as it imparts the undesirable flavour and taste. Plain regular store-bought yogurt that is within its expiry date or fresh home-made yogurt works best for this recipe.

The quality of paneer determines the texture and softness of paneer. Fresh homemade paneer is always the best option. If you are using store-bought paneer then make sure it is fresh and not expired.

Do not add all water at once while making a batter. Add little at a time working your way until all the flour is combined with water and reach smooth lump-free consistency. Too much at a time makes the batter runny.

** Nutritional information provided here are estimated and for guidance only. Please refer my Recipe Disclaimer for more details.

Nutrition

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