Paneer Rezala

Name: Paneer Rezala
Total time: 1200 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 tbsp Cashew nuts; 1 tbsp Almonds, peeled; 1/4 cup Milk; 1 Onion, roughly chopped; 1/2 cup Water; 4 Garlic cloves; 2 Ginger pieces (1 inch); 200 gm Paneer, cut into half inch pieces; 2 tbsp Butter; 2 Cloves; 2 Green Cardamom; 1 Cinnamon stick; 1/4 cup Plain Yoghurt; 1/4 tsp Garam Masala powder; 2 tbsp Fresh Cream; 1 tsp Kasuri Methi; Salt to taste

Sanuber Ashrafi @tasty_treatbysanu

Jamshedpur

#ga24pc
#paneer #freshcream
Rezala is a gravy based dish coming from Mughlai cusine which is very popular in Bengal, attributed to meat dish, normally rezala chicken. It has a gravy made from yogurt and cashews which makes rich and creamy texture, flavoured with saffron. Now its vegetable version Paneer Rezala is very popular and loved by all.

Sanuber Ashrafi @tasty_treatbysanu

Saved

Ingredients

20 minutes

4 servings

2 tbspCashew nuts
1 tbspAlmonds, peeled
1/4 cupMilk
1Onion, roughly chopped
1/2 cupWater
4Garlic cloves
2Ginger pieces (1 inch)
200 gmPaneer, cut into half inch pieces
2 tbspButter
2Cloves
2Green Cardamom
1Cinnamon stick
1/4 cupPlain Yoghurt
1/4 tspGaram Masala powder
2 tbspFresh Cream
1 tspKasuri Methi
Salt to taste

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Steps

20 minutes

1

Soak cashews and almonds in milk for 15 minutes.
2

Put onion, garlic and ginger with water in a pan on medium heat, let it simmer till onions get soft.
3

Let it cool down and then grind into smooth paste with adding yoghurt, soaked cashews and almonds.
4

Heat butter in pan and fry paneer pieces lightly.
5

Again heat the remaining butter in pan on medium heat and add 2 pods green cardamom, 1 pod black cardamom, 2 cloves and saute for 1 - 2 minutes.
6

Now add fried paneer and cook for a minute on a medium heat.
7

Add blended cashew paste, 1/2 cup Milk and mix it well.
8

Then, add saffron threads, 1/4 tsp garam masala powder and mix it well.
9

Cook for another 3 - 5 minutes on medium heat, then add cream, mix well and switch off the flame.
10

Paneer Rezala is ready, garnish with saffron threads and serve with vegetable pulao or naan.