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paneer maharani

rich paneer curry /gravy for chapathi made the restaurant/dhaba style.
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Course: Side Dish
Cuisine: North Indian
Servings: 4 servings
Author: Jinoo Jayakrishnan
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for the white paste

  • 1 tbsp cashews
  • 2 tbsp pista
  • 1 tbsp khus khus
  • 3 tbsp coconut

blanching tomatoes

  • 2 large tomatoes - slit

marinating paneer

  • 2 tbsp oil
  • 200 gms paneer
  • 1 cup buttermilk

fried onion paste

  • 2 medium onion - thinly sliced

for masala

  • 2 tbsp ghee
  • 1 tbsp ginger garlic paste
  • 1 no green chilli - finely chopped
  • 1 tsp turmeric powder
  • 1.5 tbsp chilli powder
  • 1 tsp cumin powder
  • 1 tsp garam masala
  • 2 tbsp kasuri methi
  • salt to taste


Preparing the White paste:

  • take water in a pan or pot and add cashews, pista and khus khus to it and let it boil for 2 minutes.
  • strain and add it to the blender along with coconut pieces and grind it to very smooth and fine paste. keep it aside until use.

Blanching the tomatoes:

  • use the same water we used for cooking cashews to blanch tomatoes. make slits in tomatoes and drop it in water, let it boil until the skin easily peels off.take out the tomatoes and chop them finely.

frying the paneer:

  • heat oil in a pan and fry the paneer. fry till the paneer is roasted on all the sides.
  • take out in a bowl and add 1 cup buttermilk or beaten curd to it. 

preparing fried onion paste:

  • in the same oil in which we fried paneer, fry sliced onions with salt till brown. cool and take it in a blender.

making of masala:

  • to the same oil, add 2 tbsp ghee and put in the fried-onion paste, ginger garlic paste, green chilli chopped, tomatoes blanched and chopped.
  • fry until the oil starts leaving and then add turmeric powder, chilli powder, garam masala, cumin powder and fry again till its thick and leaves out the pan easily.
  • at this stage, drop the paneer cubes along with the buttermilk and mix well. adjust salt and let it boil for 5-10 minutes in medium heat.
  • when oil starts leaving, add crushed kasuri methi and mix again.
  • lastly, add the white paste that we prepared in the beginning and mix again.
  • to this, add water to bring it to the required consistency and give it a boil for 5 minutes. serve hot with chapathi