Saoji Paneer

Saoji Paneer

Saoji Paneer

Veg

Paneer in Saoji masala — the vegetarian flagship of Nagpur's Saoji cuisine: fresh paneer cubes fried in oil until golden on all sides, then added to the same seventeen-spice Saoji masala base (stone flower, marathi mokku, teppal, dry coconut, and the characteristic high chilli load) cooked in oil with onion and ginger-garlic paste until the oil separates, then simmered until the paneer absorbs the intensely spiced gravy. The paneer provides a creamy, neutral dairy base that absorbs the Saoji masala particularly well; each cube is an entire mouthful of the complex, fiery spice blend. Made in Nagpur's Saoji restaurants as the primary vegetarian offering; increasingly popular in Maharashtra's vegetarian communities who want the Saoji experience without meat. Eaten with bhakri or plain rice.

Cuisines

Vidarbha Maharashtrian

Best for

Lunch Dinner

Recipe

Prep: 15 min Cook: 30 min Total: 45 min 2-3 servings

Ingredients

200 grams paneer, cubed
2 tablespoons oil
1 teaspoon cumin seeds
1 teaspoon mustard seeds
2 medium onions, finely chopped
1 tablespoon ginger-garlic paste
2 medium tomatoes, pureed
1 teaspoon turmeric powder
2 teaspoons red chili powder
1 tablespoon Saoji masala
1 teaspoon coriander powder
1 cup water
— salt to taste
2 tablespoons fresh coriander leaves, chopped

Instructions

  1. 1 Heat oil in a pan over medium heat and add cumin and mustard seeds. Let them splutter.
  2. 2 Add the chopped onions and sauté until golden brown.
  3. 3 Stir in the ginger-garlic paste and sauté for another 2 minutes until the raw smell disappears.
  4. 4 Add the tomato puree and cook until the oil separates from the mixture.
  5. 5 Mix in the turmeric powder, red chili powder, Saoji masala, and coriander powder. Cook for 2-3 minutes.
  6. 6 Add the paneer cubes and stir gently to coat them with the masala.
  7. 7 Pour in the water and add salt to taste. Bring the mixture to a boil.
  8. 8 Reduce the heat and simmer for 10-15 minutes, allowing the flavors to meld.
  9. 9 Garnish with chopped coriander leaves before serving.

Tips

For an authentic taste, prepare Saoji masala at home using dry roasted spices.