How to make Paneer Rezala -
Cottage cheese cooked in a rich white gravy – totally heavenly
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Cottage cheese (paneer) (पनीर), Ghee (घी)
Cuisine : Bengali
Course : Main Course Vegetarian
For more recipes related to Paneer Rezala checkout Malai Kofta Curry, Reshmi Paneer Pepper Kadai, Paneer Urad Methi, Jain Malai Kofta . You can also find more Main Course Vegetarian recipes like Aloo Gobhi Tamatar Hyderabadi Style Tindas Aloo Ka Chokha Kumror Chhokka
Paneer Rezala Recipe Card
The Bengalis are great food lovers and take pride in their cuisine. In fact so obsessed are they about food, that the man of the house goes to the market daily to buy a fresh supply vegetables and fish which is a must in their daily menu. The medium of cooking is mustard oil which adds its own pungency. Another very important item of Bengali cuisine is the variety of sweets or mishti as they call them. Most of them are milk based and are prepared from chhena.
A meal, for the Bengali, is a ritual in itself. Bengalis spend not only the great deal of time thinking about the food but also on its preparation and eating.
Prep Time : 16-20 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Paneer Rezala Recipe
Cottage cheese (paneer) cut into 1 inch cubes 400 grams
Ghee 1 1/2 teaspoons
Cinnamon 1 inch
Cloves 4-5
Black peppercorns 6-8
Bay leaf 1
Dried red chillies 2
Green cardamoms 2-3
Ginger-garlic paste 1/2 tablespoon
Medium onions pureed 2
Yogurt 3 tablespoons
Cashewnut paste 1/4 cup
Salt to taste
Sugar 1 pinch
Red chilli powder 1/2 teaspoon
Small green capsicums cut into squares 1
Small yellow capsicums cut into squares 1
Small red capsiucms cut into squares 1
Rose water 1 tablespoon
Fresh coriander sprigs to garnish
Method
Step 1
Heat ghee in a non-stick pan, add cinnamon, cloves, black peppercorns, bay leaf, dried red chillies, green cardamoms and ginger-garlic paste, mix and sauté till fragrant. Add onion puree, mix and sauté till golden brown.
Step 2
Add yogurt, mix well and saute for 2 minutes. Add cashewnut paste, mix and sauté for 1-2 minutes. Add 1½ cups water, mix well and cook for 3-4 minutes.
Step 3
Add salt, sugar and red chilli powder and mix well. Add green capsicum, yellow capsicum, red capsicum and mix well.
Step 4
Add cottage cheese cubes, mix well and cook for 1-2 minutes. Add rose water, mix well and take the pan off the heat.
Step 5
Transfer into a serving bowl, garnish it with coriander sprig and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
