Why You’ll Love This Panir Maharani Recipe
The Secret to Perfect Fried Panir Cheese
The heart of this dish lies in the preparation of the cheese. By tossing the cubes in a light dusting of flour before frying, you create a thin, crisp exterior that holds up beautifully in the seasoned tomato stock. This technique ensures that the Panir Maharani maintains a satisfying bite, even after simmering.
A Nutritious Seasoned Tomato Stock
Unlike heavy cream-based sauces, this Panir Maharani uses a light, vibrant seasoned tomato stock. Using fresh, coarsely chopped tomatoes and toasted cumin seeds creates a base that is both aromatic and healthful. It’s the perfect backdrop for the rich, buttery flavor of the panir.
Ingredients
- 1.25 cups (approx. 5.3 oz or 150g) fresh panir cheese cubes, cut into 0.5-inch (1.5cm) pieces
- 2 tbsp (approx. 0.5 oz or 15g) sifted chickpea or whole wheat flour
- 0.5 cup (approx. 4 oz or 110g) ghee or vegetable oil (for frying)
- 1 tsp (5ml) cumin seeds
- 1 cup (approx. 12 oz or 340g) coarsely chopped peeled tomatoes (about 0.75 lb)
- 0.125 tsp (0.5ml) cayenne pepper or paprika
- 0.25 tsp (1ml) turmeric
- 2.75 cups (approx. 22 oz or 650ml) water, vegetable stock, or whey
- 0.5 to 1 tsp (2.5ml to 5ml) salt (adjust to taste)
- 2 tbsp (approx. 0.1 oz or 3g) coarsely chopped fresh coriander, dill, or parsley
This clear, step-by-step guide ensures your Panir Maharani turns out perfectly, with the ideal balance of crispy fried panir cheese and a light, seasoned tomato stock.
- Prepare the Cheese: Lay 1.25 cups (approx. 5.3 oz or 150g) of fresh panir cheese cubes on waxed paper and sprinkle with 2 tbsp (approx. 0.5 oz or 15g) of sifted chickpea or whole wheat flour. Toss gently to coat and let them dry for about 10 minutes.
- Fry the Panir: Heat 0.5 cup (approx. 4 oz or 110g) of ghee or vegetable oil in a 3-quart (3-liter) nonstick saucepan over moderate heat until hot. Carefully drop in the cheese cubes and fry for about 8 minutes, tossing gently until they are golden brown and crisp. Remove with a slotted spoon and set aside.
- Toast the Aromatics: In the remaining fat, add 1 tsp (5ml) of cumin seeds and fry until they darken a few shades and become fragrant.
- Build the Base: Stir in 1 cup (approx. 12 oz or 340g) of coarsely chopped peeled tomatoes, 0.125 tsp (0.5ml) of cayenne pepper or paprika, and 0.25 tsp (1ml) of turmeric. Cook for 3–4 minutes until the tomatoes soften.
- Simmer the Soup: Add 2.75 cups (approx. 22 oz or 650ml) of water, vegetable stock, or whey, along with 0.5 to 1 tsp (2.5ml to 5ml) of salt and the fried cheese cubes.
- Final Boil and Simmer: Raise the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, partially cover with a lid, and simmer for 10–12 minutes.
- Garnish and Serve: Stir in 2 tbsp (approx. 0.1 oz or 3g) of coarsely chopped fresh coriander, dill, or parsley just before serving hot.
Nutritional Information (Per Serving)
- Calories: 310 kcal
- Total Fat: 24g
- Total Carbohydrates: 8g
- Protein: 15g
Pro Tips for Success
- Don’t Skip the Drying Phase: Letting the floured panir cubes sit for 10 minutes is crucial. This helps the flour adhere and form a dry “skin,” which creates that signature crispy exterior when fried for your Panir Maharani.
- Choose the Right Liquid: For the most authentic and deep flavor, use the leftover whey from making your fresh panir. It adds a slight tang that complements the seasoned tomato stock far better than plain water.
- Maintain Oil Temperature: Ensure your ghee is hot before adding the cheese. If the oil is too cool, the panir will absorb the fat and become greasy rather than crispy.
- Fresh Herbs Matter: Add the coriander or dill at the very last second. The residual heat of the Panir Maharani is enough to release their oils without dulling their vibrant color or fresh taste.
Frequently Asked Questions (FAQ)
Can I use store-bought Paneer for Panir Maharani? While fresh homemade panir is traditional and offers the best texture, you can use store-bought firm paneer. If using store-bought, soak the cubes in warm water for 10 minutes and pat them completely dry before applying the flour to ensure they don’t become too rubbery during frying.
What is the best way to peel tomatoes for the seasoned tomato stock? To easily peel tomatoes, score a small “X” on the bottom of each tomato and drop them into boiling water for 30 seconds. Transfer them immediately to an ice bath; the skins will slip right off, allowing you to create a smooth and consistent seasoned tomato stock.
Is Panir Maharani gluten-free? To make this recipe gluten-free, simply use chickpea flour (besan) to coat the cheese cubes instead of whole wheat flour. Chickpea flour is traditional in many Indian cheese recipes and adds a lovely nutty flavor to the fried panir cheese.
How long can I store leftovers? This dish is best served immediately to enjoy the texture of the fried panir cheese. However, you can store leftovers in an airtight container in the fridge for up to 2 days. Note that the cheese cubes will soften significantly as they sit in the liquid.
Conclusion
There is something truly special about preparing a meal with such a rich history and simple, wholesome ingredients. This Panir Maharani is more than just a vegetarian soup recipe; it is a masterclass in balancing textures and aromatics. Whether you are looking for healthy lunch ideas or a quick vegetarian dinner, the combination of fried panir cheese and the warmth of the seasoned tomato stock is guaranteed to satisfy. I encourage you to try this Indian cheese recipe today—it’s a beautiful way to bring a touch of tradition to your modern kitchen.
