Paneer Niravana Recipe: Restaurant style ‘Paneer Nirvana’…protein rich dish, chef shares the recipe

Paneer Nirvana RecipeImage Credit source: aruna_vijay_masterchef

‘Paneer Nirvana’ is a recipe that is perfect for those looking for a high protein meal. Very little amount of oil is added to it and the taste is also amazing. If you like South Indian food then this is even better. In this, the cheese is first marinated in spices and then after turning it light golden, it is cooked with coconut milk. So let’s see how you can make Paneer Nirvana at home with the recipe given by Chef Aruna Vijay.

Paneer Nirvana is a dish which is very simple and also full of nutrients. It contains a well balanced blend of spices. If you are a vegetarian then you must try this veg version of Fish Nirvana once.

Authentic recipe of Paneer Nirvana!

Ingredients for marination

Paneer – 200 grams, cut into 2 slices Turmeric powder – 1 tsp Red chilli powder – 2 tsp Black pepper – 1 tsp Salt – as per taste Lemon juice – ½ lemon Oil – 1 tsp Curry leaves – few

Ingredients for Cooking

Oil – a little, just till the pan becomes smooth Banana leaves – 1 Coconut milk – ½ cup Green chilli – 2, cut from the middle Ginger – 1 inch, cut into long pieces Raw mango – cut lengthwise Curry leaves – a few More Black pepper – 1 tsp

Paneer Nirvana Recipe

• Mix all the spices for marination well in a plate.
• Cut the cheese into 1 to 1.5 inch thick slices. Marinate in prepared spices and keep aside for 10 minutes.
• Heat the pan and add very little oil in it. Place marinated paneer on it and fry till it turns golden from both the sides.
• Now grease the earthen pot with light oil. Place a banana leaf in it. Place fried paneer in it.
• Now add coconut milk, green chilli, ginger, raw mango, curry leaves and black pepper powder over the paneer.
• Cover it with a lid and cook on low flame for 10-12 minutes. Protein rich Paneer Nirvana is ready. Serve it hot.

bonus tips

• Keep in mind not to fry the paneer too much. Keep its upper layer lightly golden so that it remains soft and juicy from inside.
• Cook it on low flame so that the coconut milk does not curdle. Due to this, the taste of all the ingredients is well observed in the paneer.

Also read: Is it right or not to wash rice before cooking? Know what the study says

Shashi Singh

Shashi Singh is working as a sub editor in TV9 Digital Hindi. Shashi, who hails from Bareilly city of Uttar Pradesh, has graduated in Arts from Bareilly College (Mahatma Jyotiba Phule Rohilkhand University) and has done PG Diploma in Integrated Digital Media from ‘The Aarohan Media School’, an institute affiliated with Amar Ujala. Along with this, he started his career in journalism as a junior content writer from Amar Ujala. She writes on topics like religion, relationships, food, health, and entertainment. He has more than three years of experience in the field of journalism. Along with entertainment, she is also interested in writing politics, crime and news of the country and the world. Apart from this, he has also taken a master’s degree in Journalism from ‘Tekvan School of Mass Communication’. She is fond of reading books, writing poems and poetry and likes to explore new things.

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