Tue. Sep 21st, 2021

This is a vegetarian variant of the delicious Rezala recipes that come from the Mughlai cuisine. While the dominant ingredient after paneer is the yoghurt added in the dish but what also stands out is the combination of flavours involved in it. The dish requires much less time to cook than its chicken variant as paneer is one of the quickest foods to cook. All you would need is some basic ingredients available in your kitchen, 30 minutes in your hands and you are good to go. To prepare this recipe at home, follow this step by step recipe below!

Ingredients of Paneer Rezala

  • 400 gm paneer
  • 1 tablespoon ginger paste
  • 2 tablespoon cashews
  • 2 dry red chili
  • 3 green cardamom
  • 4 spice clove
  • 4 tablespoon mustard oil
  • 5 tablespoon yoghurt (curd)
  • 1 tablespoon garlic paste
  • 1 tablespoon poppy seeds
  • 2 black cardamom
  • 1 dash nutmeg powder
  • 1 teaspoon black pepper
  • salt as required

How to make Paneer Rezala

  • Marinate the paneerCut the paneer into cubes and add it in a bowl and add ginger garlic paste, along with cashew and poppy seeds powder to the bowl. Whisk the yoghurt, pour it in and add the red chilli powder, pepper, salt, nutmeg powder and coat the paneer well.
  • Prepare the curryNow, add some oil to a pan and add the whole spices to it. Roast them until it becomes fragrant. Now add the paneer and let it cook in the oil for 2 minutes on all sides. Add the remaining marinade over it and cook for 2 more minutes.
  • Simmer and serve!At this point, add some of the cashew and poppy seeds powder along with 1 cup of water. Let it cook for 10 minutes on low flame, garnish with coriander leaves and serve!

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