Paneer Rassedaar Paneer cooked into a delicious curry. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 23 Feb 2016 in Recipes Course New Update Main Ingredients Cottage cheese, Ginger Cuisine Maharashtrian Course Main Course Vegetarian Prep Time 6-10 minutes Cook time 16-20 minutes Serve 4 Taste Spicy Level of Cooking Easy Others Veg Ingredients list for Paneer Rassedaar 400 grams Cottage cheese 2 inch piece Ginger 3 Green chillies 2 tablespoons Ghee 1 teaspoon Cumin seeds 1/2 cup Yogurt to taste Rock salt (sendha namak) 1/2 teaspoon Red chilli powder Method Cut cottage cheese into one and half inch sized cubes. Peel, wash and finely chop ginger. 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. Add rock salt, red chilli powder and chopped green chillies and sauté over high heat for a minute. Add cottage cheese cubes and continue to sauté till the cottage cheese cubes are lightly browned. 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. Nutrition Info Calories 1423 Carbohydrates 10.4 Protein 78 Fat 118.9 #Ghee #Ginger #Green chillies #Yogurt Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article