Punjabi Paneer Masala Uttapam Recipe

Name: Punjabi Paneer Masala Uttapam
Prep time: 8 h 10 min
Cook time: 30 min
Total time: 520 min
Cuisine: Indian
Ingredients: 200 g Paneer; 1 kg Rice; 500 g Urad Dal; 500 g Onion; 500 g Tomato - Hybrid; 100 g Coriander Leaves; 200G Adrak Lasun Paste (200g); 200 ml Mustard Oil; 200 g Dahi; medium Chilli Green Long; 50g Everest Garam Masala; 100 g Jeera; 100 g Red Chili Powder; 100 g Salt; 20 g Turmeric Powder

Indian cuisine · 310 calories

About this recipe

Punjabi Paneer Masala Uttapam is a delightful fusion of hearty South Indian flavors and the rich, spicy essence of Punjabi cuisine. This protein-packed dish combines fluffy rice-lentil pancakes topped with a flavorful paneer masala, creating a wholesome and satisfying breakfast ideal for active lifestyles. With medium spice levels, this recipe balances bold Indian spices with a creamy paneer topping, making it a perfect family meal to kickstart the day. The textures of crispy uttapam paired with the luscious paneer masala make it a true crowd-pleaser.

Ingredients

200 g Paneer
1 kg Rice
500 g Urad Dal
500 g Onion
500 g Tomato - Hybrid
100 g Coriander Leaves
200G Adrak Lasun Paste (200g)
200 ml Mustard Oil
200 g Dahi
medium Chilli Green Long
50g Everest Garam Masala
100 g Jeera
100 g Red Chili Powder
100 g Salt
20 g Turmeric Powder

Instructions

1. Wash and soak the rice and urad dal together in water for 6 hours. Drain and blend into a smooth batter, adding a little water as needed. Mix in salt and let ferment overnight or for 8 hours.
2. In a pan, heat 1 tablespoon of oil. Add cumin seeds and let them splutter. Add ginger-garlic paste and sauté until aromatic.
3. Add chopped onions and green chili, cooking until the onions are golden brown. Stir in turmeric powder, red chili powder, and garam masala. Cook for 1 minute.
4. Add chopped tomatoes and cook until they soften. Stir in the yogurt and mix well to form a smooth masala base.
5. Add paneer cubes to the pan and gently coat them with the masala. Cook for 2-3 minutes, then garnish with chopped coriander leaves. Set aside.
6. Heat a non-stick pan and pour a ladle of the fermented batter onto it, spreading into a thick pancake. Cook on medium heat for 2 minutes until bubbles appear.
7. Flip the uttapam and cook the other side until golden brown. Repeat with the remaining batter to make more uttapams.
8. Spread the prepared paneer masala over each uttapam and serve hot, garnished with additional coriander leaves.