Marwadi Paneer Recipe

Sauté aromatics

Heat 1 tbs oil in a 10–12 inch heavy skillet or kadhai over medium heat. Add cumin seeds and let them sputter (10–15 seconds). Add roughly chopped onions and a pinch of salt. Sauté, stirring frequently, until onions are translucent and beginning to brown at the edges (8–10 minutes).

Cook tomatoes

Add the chopped tomatoes and slit green chilies to the pan. Cook until tomatoes soften and oil starts to separate from the masala (6–8 minutes).

Blend rough masala

Remove the pan from heat. Transfer the onion–tomato mixture to a blender along with garlic, ginger, and half the coriander leaves. Pulse briefly to make a coarse, roughly textured masala paste — not completely smooth (use 6–8 short pulses). Return paste to the pan.

Heat the remaining 1 tbs oil in the pan with returned paste over medium heat. Cook the paste for 3–4 minutes, stirring to prevent sticking.

Stir in turmeric, red chili powder, coriander powder and salt. Cook spices with the paste for 1 minute to release aroma.

Add 3/4 cup water, stir, and bring the mixture to a gentle simmer. If the paste is too thick, add up to 1/4 cup more water to reach a medium-thick gravy consistency.

Gently add paneer cubes to the simmering gravy, folding them in carefully to coat without breaking. Simmer for 4–5 minutes so paneer warms through and absorbs flavors.

Sprinkle garam masala and crushed kasuri methi (if using). Stir gently and cook for another 1 minute. Taste and adjust salt or add the optional amchur powder or 1 tsp lemon juice for mild tang.

Turn off the heat. Fold in the remaining chopped coriander leaves and most of the sprouted moong, reserving a small handful for garnish. The sprouts can be added raw for crunch or lightly blanched for 30 seconds in boiling water and shocked in ice water if you prefer softer sprouts.

Transfer Marwadi Paneer to a serving bowl. Garnish with the reserved sprouted moong, additional coriander leaves, and lemon wedges on the side for squeezing.

Serve hot with roti, paratha, or steamed rice. Estimated resting time is 2–3 minutes so flavors meld before serving.