Paneer Rezala

Name: Paneer Rezala
Total time: 1800 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 250 gms fresh paneer cubed; 1 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; For tempering:; 3 green cardamoms,4 cloves,1 inch cinnamon, 7-8 black peppercorns, 1/4 th tsp cumin seeds; 3 dry red chillies and 1 bay leaf; As required salt and 1 tsp sugar; 3 tbsp refined oil; 1 tbsp ghee (clarified butter); 1 cup warm water

Kumkum Chatterjee @cook_12055532

#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.

Kumkum Chatterjee @cook_12055532

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Ingredients

30 minutes

3 servings

250 gmsfresh paneer cubed
1small green capsicum cubed
10-12cashewnuts paste
1 tbspsesame seed paste
1 tbspraisins paste
1 tspginger paste
2 tbspcurd
1 tbspfresh cream or malai
3 tbspwarm milk
1/4th tsp Saffron (Kesar / Zafran)
1-2green chillies paste
1 tspBiryani Masala
1/2 tspKashmiri Red Chilli Powder
1 tspRose water
2-3 dropsMughlai Meetha Attar
For tempering:
3green cardamoms,4 cloves,1 inch cinnamon, 7-8 black peppercorns, 1/4 th tsp cumin seeds
3dry red chillies and 1 bay leaf
As required salt and 1 tsp sugar
3 tbsprefined oil
1 tbspghee (clarified butter)
1 cupwarm water

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Steps

30 minutes

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.
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.
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.
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.