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Home Dish Paneer Rezala

Paneer Rezala

Name: How to cook Paneer Rezala - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3 servings
Cuisine: Us

Introduce

Chef :

Kumkum Chatterjee

Paneer Rezala

#SP Paneer or Indian Cottage Cheese is a rich source of protein. Paneer Rezala is a vegetarian variant of the traditional non-veg chicken or mutton dish from the Mughlai Cuisine. Rezala is rather a fusion of Mughlai and Bengali food and tastes delicious. This is a no onion garlic recipe and made with some aromatic spices.While the dominant ingredient in this recipe is paneer ( Indian Cottage Cheese),the combination of yogurt and cashewnuts paste along with few spices and saffron strands ( kesar )and a dollop of ghee for the gravy makes it an authentic recipe in Bengali cuisine. Serve this flavourful Paneer Rezala with naan, roti, paratha, rice, pulao or biryani for a special weekend dinner.

Ingredient

Food ration :

3 servings

Cooking time :

30 minutes

250 gms

fresh paneer cubed

small green capsicum cubed

10-12

cashewnuts paste

1 tbsp

sesame seed paste

1 tbsp

raisins paste

1 tsp

ginger paste

2 tbsp

curd

1 tbsp

fresh cream or malai

3 tbsp

warm milk

1/4

th tsp Saffron (Kesar / Zafran)

1-2

green chillies paste

1 tsp

Biryani Masala

1/2 tsp

Kashmiri Red Chilli Powder

1 tsp

Rose water

2-3 drops

Mughlai Meetha Attar

green cardamoms,4 cloves,1 inch cinnamon, 7-8 black peppercorns, 1/4 th tsp cumin seeds

dry red chillies and 1 bay leaf

3 tbsp

refined oil

1 tbsp

ghee (clarified butter)

1 cup

warm water

Cooking instructions

* Step 1

Cut paneer into 1 inch cubes. Smear 1/4 th tsp salt and set aside for 10 minutes. Meanwhile dry grind cashewnuts and sesame seeds or melon seeds.Add water, fresh cream or malai,green chilli and raisins. Blend to a smooth paste.Set aside and blend the curd as well.

* Step 2

Heat oil and fry the paneer cubes till light brown on all sides.Soak them in 1 cup warm salted water for 10 minutes.Soak few strands of saffron in warm milk and set aside.

* Step 3

Lightly saute the cubed capsicum.Set aside.In the remaining oil, add 1 tsp ghee and sprinkle cumin seeds, 1 bay leaf,3 dry red chillies and saute.Set aside bay leaf and dry red chillies.Sprinkle half crushed whole garam masala and black peppercorns.When they sizzle,add the ground cashewnut raisin paste, ginger paste,bay leaf,blended curd, biryani masala,Kashmiri Red Chilli Powder and the sautéed capsicum.Toss and add paneer.Add paneer soaked water and cook for 2 minutes.

* Step 4

Add saffron soaked milk, and cook till gravy coats paneer.Sprinkle rose water and Mughlai Meetha Attar.Lightly toss to mix well.Sprinkle a teaspoon of ghee and garnish with dry red chillies and serve hot with rice,pulao, biryani, or with roti,paratha or naan for a weekend special dinner.