How to make Paneer Rassedaar -
Paneer cooked into a delicious curry.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Cottage cheese, Ginger (अदरक)
Cuisine : Maharashtrian
Course : Main Course Vegetarian
For more recipes related to Paneer Rassedaar checkout Paneer Butter Masala, Paneer Manchurian, Paneer Babycorn Balchao, Malai Kofta Curry . You can also find more Main Course Vegetarian recipes like Khowsuey - SK Khazana Aloo Gavar Sabzi - SK Khazana Bundles Of Vegetables In Chilli Honey Sesame Sauce Methi Urad Dal ki Subzi
Paneer Rassedaar Recipe Card
The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet.
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra.
Prep Time : 6-10 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Paneer Rassedaar Recipe
Cottage cheese 400 grams
Ginger 2 inch piece
Green chillies 3
Ghee 2 tablespoons
Cumin seeds 1 teaspoon
Yogurt 1/2 cup
Rock salt (sendha namak) to taste
Red chilli powder 1/2 teaspoon
Method
Step 1
Cut cottage cheese into one and half inch sized cubes. Peel, wash and finely chop ginger.
Step 2
Remove stems, wash and finely chop green chillies. Heat ghee, add cumin seeds. When they change colour, add chopped ginger and yogurt and fry till oil separates.
Step 3
Add rock salt, red chilli powder and chopped green chillies and sauté over high heat for a minute.
Step 4
Add cottage cheese cubes and continue to sauté till the cottage cheese cubes are lightly browned.
Step 5
Add two cups of water and bring to a boil. Lower the heat and simmer for about ten minutes. Serve hot with kootoo ke aate ki puris.
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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.
