Paneer Majestic

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.

Prep Time15

Cook Time35

Total Time50

Course: Appetizer

Cuisine: Indian

Diet: Vegetarian

Servings: portions

Calories: 90kcal

Author: Geetha

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

Get Recipe Ingredients

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

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 a little less or more water than the quantity mentioned to make the batter.

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

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.

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