Paneer Maratha Recipe

• 🍴200 gm paneer
• 🍴1 tomato
• 🍴7 dry red chili
• 🍴2 tablespoon refined oil
• 🍴2 tablespoon yoghurt (curd)
• 🍴1 teaspoon coriander seeds
• 🍴1 teaspoon nigella seeds
• 🍴1 teaspoon garam masala powder
• 🍴1/2 tablespoon salt
• 🍴1/2 teaspoon ginger paste
• 🍴1 onion
• 🍴1 tablespoon lemon juice
• 🍴50 gm butter
• 🍴1/2 cup water
• 🍴1/2 teaspoon edible food color
• 🍴1 teaspoon cumin seeds
• 🍴1/2 tablespoon red chili powder
• 🍴1/2 tablespoon kasoori methi leaves
• 🍴1 handful coriander leaves
• 🍴1/2 teaspoon garlic paste

• 🍴Prepare the marination for Paneer Maratha

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 it 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.

• 🍴Marinate the paneer for 15 minutes
  

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

• 🍴Make onion-tomato paste
  

Now, put a pan over medium flame and add oil to 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.

• 🍴Fry the marinated paneer
  

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.

• 🍴Prepare the gravy for Paneer Maratha
  

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.

• 🍴Serve hot with chapati and rice
  

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