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Multani Paneer Rara Masala Recipe
How to make Multani Paneer Rara MasalaArt of Dum
Stuffed paneer is cooked in a tomato-based rara masala gravy and topped with cream. Make this delicious paneer dish for dinner and serve with cheese naan or ajwain laccha paratha.
- Total Cook Time 45 mins
- Prep Time 20 mins
- Cook Time 25 mins
- Recipe Servings4
- Easy
Ingredients of Multani Paneer Rara Masala
- For brown onion paste:
- 20 gm Cashew nuts, broken and soaked
- 20 gm Khoya, grated
- 40 gm Curd
- 20 gm Brown onion
- 80 ml Water
- For yellow gravy:
- 5 ml Oil
- 10 gm Ginger-garlic paste
- 2 gm Turmeric powder
- 2 gm Chilli powder
- 2 gm Dhaniya powder
- 2 gm Salt
- 2 gm Yellow chilli powder
- 35 gm Tomato puree
- 3 gm Garam masala powder
- For tomato gravy:
- 300 gm Tomato, chopped
- 3 gm Garlic
- 3 gm Ginger
- 3 gm Chilli powder
- 2 gm Salt
- 3 gm Sugar
- 5 ml Oil
- 50 ml Water
- For paneer marination:
- 40 gm Processed cheese, grated
- 40 gm Cashew paste
- 20 gm Mawa
- 2 gm White pepper powder
- For stuffed paneer:
- 250 gm Paneer cubes
- 40 gm Potato, boiled and grated
- 20 gm Processed cheese, grated
- 2 gm Chilli powder
- 10 gm Tomato ketchup
- 3 gm Salt
- 2 gm White pepper powder
- For rara masala:
- 5 gm Butter
- 5 gm Ginger-garlic paste
- 100 gm Tomato slices
- 15 gm Tomato gravy
- 5 gm Brown onion paste
- 2 gm Coriander powder
- 1 gm Black pepper powder
- 2 gm Kasuri methi
- 2 gm Chilli powder
- 2 gm Sugar
- 15 gm Yellow gravy
- 5 gm Cashew paste
- 8 gm Fresh cream
How to Make Multani Paneer Rara Masala
HideShow MediaFor brown onion paste:
1.
Mix all the ingredients and grind to form a smooth paste. Keep aside.
For yellow gravy:
1.
Heat oil in a pan. Add ginger-garlic paste and saute till golden brown.
2.
Add the spice mix and cook for sometime. Add tomato puree and cook until the raw flavour of the tomato is gone. Add water to prevent it from burning.
3.
Add brown onion paste and cook on low flame.
4.
Once the oil starts separating, add garam masala powder and remove from flame.
5.
Strain the gravy and keep it aside to cool
For tomato gravy preparation:
1.
Heat oil in a pan. Add ginger-garlic and cook for a while.
2.
Add tomatoes and rest of the ingredients. Cook until the raw flavour of the tomato is gone and keep aside to cool
3.
Blend it nicely. Strain and keep aside.
For stuffed paneer marination:
1.
Mix all the ingredients nicely and keep in a cool place.
2.
Cut the paneer into small cubes and make a slit in the middle to fill the stuffing.
3.
In a mixing bowl, add all the ingredients to make a smooth dough.
4.
With the help of a spoon or knife, stuff the paneer.
5.
Marinate the paneer and keep in the fridge.
For rara masala:
1.
Heat butter in a pan. Add ginger-garlic paste and cook well.
2.
Add sliced tomato and cook for sometime. Once the tomato is slight cooked, add the brown onions and tomato gravy.
3.
While cooking, add all the spices and cook further.
4.
Once the raw taste of the tomato is gone, add the yellow gravy and cashew paste and cook for a while.
5.
Finish with sugar and check the seasoning.
For multani paneer rara masala:
1.
Take out the paneer and chargrill or pan grill it. Once slightly brown in colour, keep aside.
2.
Heat the pan, add rara masala and re-heat. Add paneer and cook on low flame.
3.
Check the seasoning and finish with cream. Serve with cheese naan or ajwain laccha paratha.