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.
Although the list of ingredients is long, the process of making it 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 a feast, try this dish and recreate the restaurant flavours at home. It makes a fabulous crowd-pleaser in potlucks, game days, and parties.
Ingredients
For battered paneer
Flour: Plain flour (maida) and cornflour.
Spices: Salt, pepper and turmeric. Turmeric is used to infuse a nice golden colour to the batter.
Liquid: Oil for deep frying battered paneer and 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.
Step By Step Instructions
Combine the plain flour, cornflour, salt, pepper and turmeric. Add a little water at a time, working your way until you get a smooth and lump-free batter.
Dip each paneer strip in a batter and fry both sides until crisp and a light golden colour.
Take out the paneer and drain it over the kitchen towel.
In a second pan, saute cumin, garlic, chillies, curry leaves, mint, coriander, and onion. Cook until the 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 the 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 the slurry and cook until it thickens slightly.
Finally, add a handful of 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.
Serving Suggestion
Serve it as an appetiser.
As it is a semi-dry dish, it pairs well with Jeera Rice, Veg Pulao, Saffron Rice or any rice.
It is a personal choice to relish it on its own or pair it with rice.
Tips and Tricks
Cornflour: It is mixed with yogurt to get a smooth texture for the sauce. It also prevents the yogurt from curdling.
Yogurt: Do not use too sour yogurt as it imparts an 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.
Paneer: 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.
Water: Do not add all the water at once while making a batter. Add a little at a time, working your way until all the flour is combined with water and reaches a smooth, lump-free consistency. Adding too much water 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.
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 the sauce reaches the 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 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.
The 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 a little more garlic and coriander than I’ve mentioned here. Lime juice elevates the flavours of the dish, so ensure not to skip it.
Related
More South Indian Recipes
KEEP IN TOUCH
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Paneer Majestic
Ingredients
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
For battered paneer
- ½ Cup (or) 75 gms Plain Flour
- ½ Cup (or) 75 gms Corn Flour
- Salt as required
- 1 Teaspoon Pepper adjust to taste
- ¼ Teaspoon Turmeric
- ¼-⅓ Cup Water adjust to get right consistency
- 1 ½ Cups (or) 200 gms Paneer cut into 2 inch long strips
- Oil to deep fry
For Yogurt based sauce
- 1½ Tablespoon Oil
- 1 Teaspoon Cumin
- few Curry Leaves wash
- 4 Cloves Garlic finely chopped
- 2 Red Chillies each broken into 2-3 pieces
- 2 Green Chillies slit
- ⅓ Cup (or) 58 gms Onion 1 small, finely chopped
- handful Mint leaves chopped
- handful Coriander leaves washed and chopped
- ½ Teaspoon Turmeric
- ½ Teaspoon Coriander Powder
- ½ Teaspoon Red Chilli Powder
- 1 Teaspoon Pepper powder
- Salt as required
- 1 Teaspoon Corn Flour
- ½ Cup Yogurt
- Juice from half Lime adjust to taste
Instructions
- In a deep bowl, combine the plain flour, cornflour, salt, pepper, turmeric.½ Cup (or) 75 gms Plain Flour, ½ Cup (or) 75 gms Corn Flour, Salt, 1 Teaspoon Pepper, ¼ Teaspoon 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.¼-⅓ Cup Water
- In a kadai or deep skillet, heat oil on medium-low heat.Oil, 1 ½ Cups (or) 200 gms Paneer
- 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.1½ Tablespoon Oil
- Add cumin followed by garlic, curry leaves and saute for few seconds.1 Teaspoon Cumin, 4 Cloves Garlic, few Curry Leaves
- Now add green and red chillies, saute for a few seconds.2 Red Chillies, 2 Green Chillies
- Add onion and saute for 2 minutes or until onion turn soft and translucent.⅓ Cup (or) 58 gms Onion
- Now add handful coriander, mint leaves and mix well. Saute for a minute or until aromatic.handful Coriander leaves, handful Mint leaves
- 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.½ Teaspoon Turmeric, ½ Teaspoon Coriander Powder, ½ Teaspoon Red Chilli Powder, 1 Teaspoon Pepper powder, Salt
- Meanwhile, combine yogurt and cornflour in a small bowl. Mix well until it is a smooth and lump-free slurry.½ Cup Yogurt, 1 Teaspoon Corn Flour
- 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.Juice from half Lime, handful Coriander leaves
- Enjoy spicy and delicious paneer majestic on its own or with Jeera rice.
Notes
Tips and Tricks
Cornflour is mixed with yogurt to get a smooth texture for the sauce. It also prevents the yogurt from curdling. Do not use too sour yogurt as it imparts an 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 the water at once while making a batter. Add a little at a time, working your way until all the flour is combined with water and reaches a smooth, lump-free consistency. Too much at a time makes the batter runny.Nutrition
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The paneer majestic is really fabulous and you have explained it very well. I will be trying this soon
Thank you Lathiya. Do let me know how it turned out when you get to try it.
This is a delicious paneer dish and the name itself is so lovely !!! Yogurt coating with flour must be adding a nice texture around paneer pieces. Perfect party appetizer…
Paneer Majestic looks so delicious and makes a good evening snack to serve. It’s a wonderful recipe that can be made easily.
Yes, it is a perfect evening snack to serve. Thanks for stopping by.
Wow! Paneer majestic is looking so delish. I never heard of it before. Since paneer is always my favorite, would love it to try it very soon
This is actually a vegetarian version of Chicken Majestic – one of the popular starters in Hyderabad. I would love to know how you like it when you make it.
Paneer in yogurt gravy, now that really sounds yummy. Its a combination of my two favorites, yogurt and paneer. Was wondering if I don’t have corn flour can I replace it with rice flour to coat the paneer and replace it in the yogurt with chickpea flour?
Glad to know you like paneer and yogurt combo. Yes, You can replace corn flour with rice flour and chickpea flour. However, it could impact the texture of the dish. If you are not really concerned about texture then i don’t see any reason not to try it.
This definitely is a majestic recipe and I am drooling looking at your pictures and recipe. This will disappear in no time and my boys would love this.
Thank you, Sandhya.
The paneer majestic justifies its name. Looks so scrumptious to pair with any flatbread.
This paneer majestic is sure a royal treat. I love how rich trhe paneer looks and the yogurt used in the gravy. That with the mint must give it another layer of flavor.
Fabulous share!
Totally agree with you Sandhya. It indeed is a royal treat!
Paneer Majestic is definitely a super hit appetizer recipe on any event. A recipe one would love to try for sure.
It was always a hit at most parties at my home. Hope you enjoy it too.
Paneer majestic is truly a vegetarian’s delight. I have never tried making this way though we keep making many varieties of paneer.
Lovely share.
If you like paneer then I’m sure you will like this dish too. Hope you get to try it sometime soon.
That is such an interesting paneer recipe. Yogurt sauce sounds absolutely delicious. Thanks for the detailed recipe – will have to try it out sometime.
Do try and let me know how it turned out Pavani.
Can I replace the paneer with cauliflower florets? Can u tell me that all measurements will be same for cauliflower as paneer
Yes, you can use cauliflower instead of paneer. I guess you might need little more/less batter depending on the size and quantity of florets but sauce measurement should be the same. I haven’t tried with cauliflower myself so I would like to know your feedback when you get to try it.