Punjabi Style Multani Paneer Rara Masala Recipe

Origin of Multani Paneer Rara Masala Recipe

This dish originated in the Punjab region of India. The name of the dish is derived from the words ‘Multani’, which means ‘from Multan’, a city in Pakistan, and ‘Rara’, which is a type of spicy masala blend. The dish is a combination of paneer (Indian cottage cheese), rara masala, and a variety of spices. It is usually served with naan or roti.

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.

Ingredients of Multani Paneer Rara Masala

For brown onion paste:

• 20 gm Cashew nuts, broken and soaked
• 20 gm Khoya, grated
• 40 gm Curd20 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

For 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. Enjoy!