Rara Paneer
A rich and aromatic North Indian paneer dish that blends a velvety gravy with tender paneer cubes and a fragrant spice blend. The creamy sauce, accented with fresh cream and ghee, delivers a comforting yet spicy experience perfect for dinner.
Recipe by Arpita | Creative Artist· Structured by ReelsMeals
From: Instagram(view original)
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Ingredients
- 1 1/10 pt water
- 2 tbsp oil
- 1 tsp cumin seeds
- 1 tbsp ginger
- 2 clove garlic
- 2 green chilies
- 1/2 tsp turmeric
- 1 tsp red chilli powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp Kashmiri chilli powder
- to taste salt
- 1 tsp sugar
- 5 3/10 oz grated paneer
- 8 4/5 oz cubed paneer
- 1 7/10 fl oz fresh cream
- 1 tsp Garam masala powder
- 1 tsp Kasuri Methi
- 1 tbsp ghee
Gravy Base Paste
- 1 onion
- 2 tomato
- 4 dry red chilies
- 10 pieces almond
- 10 pieces cashew
- 1 clove whole garam masala
Instructions
- 1In a large pot, combine the chopped onion, chopped tomato, dry red chilies, almonds, cashews, and whole garam masala clove with 500 ml of water; bring to a boil and simmer for 5 minutes.
- 2Remove the pot from heat, strain the liquid, and set the broth aside. Transfer the boiled solids to a blender and blend until a smooth, thick paste forms.
- 3Heat 2 tbsp oil in a deep skillet over medium heat. Add 1 tsp cumin seeds and let them sizzle for about 10 seconds.
- 4Add the minced ginger, minced garlic, and chopped green chilies to the skillet; stir‑fry for 1 minute until fragrant.
- 5Introduce the chopped onion and tomato to the pan; sauté for 3–4 minutes until the onion softens and the tomato breaks down.
- 6Stir in turmeric, red chilli powder, cumin powder, coriander powder, and Kashmiri chilli powder; cook the spice mixture for 2 minutes, then add salt to taste and 1 tsp sugar.
- 7Pour the previously prepared smooth paste into the skillet; mix well and let it cook for 5 minutes, allowing the flavors to meld.
- 8Add the reserved strained water (if needed to adjust consistency) and bring the gravy to a gentle boil.
- 9Gently fold in the grated paneer followed by the cubed paneer; simmer for 6–7 minutes, stirring occasionally to prevent sticking.
- 10Stir in the fresh cream, Garam masala powder, and Kasuri Methi; mix thoroughly.
- 11Add 1 tbsp ghee, cover the pan, and let the dish simmer on low heat for an additional 2–3 minutes to finish cooking and enrich the flavor.
- 12Turn off the heat, give the gravy a final gentle stir, and serve the Rara Paneer hot with naan, roti, or steamed rice.
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This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Rara Paneer?
- About 45 minutes in total: 15 minutes of prep and 30 minutes of cooking.
- How many servings does this Rara Paneer recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Rara Paneer recipe come from?
- It was shared by Arpita | Creative Artist on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.