Looking for Restaurant Style Paneer Recipe in Hindi? Have you tried Nimbu Adraki Paneer? I am sure you haven't because this is a totally unique recipe which you will not find anywhere else. This is one of the best Paneer recipes that you will ever come across.
I am have been thinking of making this paneer recipe for a long time and it is just to tell you guys how tasty this recipe is. Lemony zestiness coupled with an earthy ginger tone!
I drew inspiration from a super-duper popular recipe - paneer dhaniya adraki. But, I just decided to mend it in my own way.
Tasty Paneer Dhaniya Adraki can be a little too much at times. It's not that I don't like it. But, at times I feel that this recipe is just too much. But, when you taste my Nimbu Adraki you will say that this has a balanced overall taste. Just the right amount of spices, the correct amount of ginger for that earthy ginger taste, and finally just the appropriate amount of lemon for that lemony fragrance and zestiness.
How does this taste?
I have added several ingredients to make it taste absolutely different. When you take the first bite, you get the taste of saunf or fennel seeds. As an Indian, saunf has always been something that we have had after dinner. It brings a little freshness and balances the overall taste of our mouth. In this case, what I have done is that I have started off my recipe by adding saunf along with jeera and our star ingredient adrak along with lemon juice or nimbu in hot oil.
Once they got a bit roasted and the rawness went away I took them out, cooled them down, and made a smooth paste of it.
Jeera is essential for that nuttiness. Saunf brings a fresh vibe and adrak or ginger brings that muted spiciness to our masalas. And the last bit of addition where I have added nimbu or lemon juice, that simply elevates the dish. It takes it to a whole new level. It adds some freshness and some zestiness to our recipe.
For the gravy besides adding the usual Pyaaz, tamatar, and everything else, I have also added some Kaju Paste or Cashew Nut Paste.
Cashew Nut paste is so rich, nutty, and flavorful that when you add it in your gravy the taste improves drastically. What I have learned through my elders and Cooking TV shows is that when you add cashew nut paste or Kaju paste in your gravy you bring a sort of royal-ness to your gravy. And, I wanted that kind of taste for this paneer recipe.
Lastly, I love a little chatak or chatpata flavor in my food. Hence I have added some tomato ketchup along with tomato puree.
Guys, this tomato ketchup has improved the recipe drastically. It has made it taste spicy, tangy and so chatpata.
Lastly, the flavors get a roundedness when I have added some Kasuri methi or fenugreek leaves along with some fresh cream on top. This last seasoning is what makes the dish taste absolutely complete.
Have you tried my Paneer Kali Mirch recipe or Paneer Do Pyaza Recipe yet! Its seriously tasty guys!!!
How to Make Paneer Nimbu Adraki?
This has just three basic steps. And, it is an extremely unique recipe that would make everyone happy.
So, first, all we have to do is roast jeera, saunf, adrak, and lemon juice in some hot oil. What happens when you roast your masalas and then paste is, is that you get a beautiful flavor and fragrance. In fact, the taste changes completely. You could have also roasted dry jeera, saunf, adrak, and lemon juice. But, I will always recommend you to roast it in hot oil and then make a paste of it. You'll love it.
For the gravy, you start with roasting some dried red chilies along with bay leaves, garlic, and onions. Once everything gets properly cooked, you can add some of your dried spices. Here I prefer using the four basic masalas which are dhania powder, jeera powder, lal mirch powder, and salt or namak. I didn't want to complicate the taste so I went easy with the masalas.
Now you need to add tomato puree and tomato ketchup. I prefer adding both of them because tomato puree will thicken my gravy whereas tomato ketchup will bring a mildly spicy and chatpata taste to my paneer dish.
Lastly, to make it more royal I have added Kaju paste or cashew paste and once that is thoroughly cooked I have added my roasted spices from step one. Since they are already roasted they don't need any more cooking. So, I add my paneer cubes and toss it lightly. Adjust the gravy and taste the salt and my Nimbu Adraki Paneer recipe is done.
Lastly, to garnish I prefer adding a little fresh cream along with Kasuri methi. Both of them are super duper ingredients to help you get that restaurant like the taste.
Other Paneer Recipes to try:
Street Style Spicy Chilli Paneer
Paneer Tikka Masala Restaurant Style
Easy right? I really hope you make this recipe. In case you are making this recipe then please tag us on Instagram with #twinskirasoi and also provide a rating to this recipe.
Nimbu Adraki Paneer Recipe
Equipment
- skillet
Ingredients
- 250 gm Paneer Cut in 1 inch cubes
Roasted Spices
- 2 Tbsp Refined Oil
- 1 Tsp Jeera or Cumin Seeds
- 1 Tsp Saunf or Fennel Seeds
- 1 Tsp Ginger about 1 inch ginger grated
- 1 Tsp Lemon Juice
For the Gravy
- 2 Tablespoons Refined Oil
- 2 Large Dried Bay Leaves or Tej Patta
- 2 Pieces Dried Red Chilies or Sukhi Lal Mirch
- 7-8 Cloves Garlic or Lahsun Chopped
- 3-4 Large Green Chilies or Hari Mirch Chopped
- 2 Medium-sized Onions or Pyaaz Chopped
- 1 Tsp Turmeric Powder haldi powder
- 1 Tablespoon Coriander Powder Dhaniya Powder
- 2 Tablespoons Red Chili Powder Lal Mirch Powder
- ½ Tsp Cumin Powder Jeera Powder
- 1 Tablespoon Salt or as per taste
- 2 small Tomatoes pureed
- ½ Cup Tomato Ketchup
- 4-5 Large Cashews soaked and ground to a smooth paste with water.
Garnish
- ½ Cup Fresh Cream
- 1 Tsp Kasuri Methi crushed
Instructions
- In a pan heat oil. Add jeera, saunf, and grated ginger and saute until they get lightly toasted. Take it all up in a mixer blender, squeeze one whole lemon juice into it. Add some water and ground to a smooth paste.
- Heat some oil in a pan. Add 2-3 bay leaves and 2-3 dried red chilies. Once it gets lightly toasted add chopped garlic, chopped green chilies and chopped onions. Cook until the onions are pale and translucent. Add the dry spices - Turmeric powder or Haldi, Red chili powder or Lal Mirch Powder, Coriander powder or Dhaniya Powder and Cumin powder or Jeera Powder and Salt. Cook over a low flame until all the spices get well cooked.Add tomato paste and tomato ketchup and mix well. Add cashew nut paste and mix well. Add the ground masala spice paste that you had made in step one and mix well.Cook the masala until oil starts oozing out from the sides.
- Add the Paneer cut in ½" cubes and mix in with the spices. Once the paneer has coated with the spices well, add water and mix well. Once it begins to boil, add ½ cup fresh cream and mix well. Sprinkle some crushed Kasuri methi or fenugreek leaves and serve hot with roti, kulcha, naan, puri or paratha.