How to make PANEER REZALA - skk -

Cottage cheese cooked in a rich white gravy – totally heavenly

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Cottage cheese (paneer) (पनीर), Ghee (घी)

Cuisine : Bengali

Course : Main Course Vegetarian


For more recipes related to PANEER REZALA - skk checkout Malai Kofta Curry, Reshmi Paneer Pepper Kadai, Paneer Urad Methi, Jain Malai Kofta . You can also find more Main Course Vegetarian recipes like White Pumpkin Kootu Pacri Nenas Soya Chop Patio Paneer Pasanda

PANEER REZALA - skk

PANEER REZALA - skk Recipe Card

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The Bengalis are great food lovers and take pride in their cuisine.  In fact so obsessed are they about food, that the man of the house goes to the market daily to buy a fresh supply vegetables and fish which is a must in their daily menu.  The medium of cooking is mustard oil which adds its own pungency.  Another very important item of Bengali cuisine is the variety of sweets or mishti as they call them.  Most of them are milk based and are prepared from chhena.
A meal, for the Bengali, is a ritual in itself.  Bengalis spend not only the great deal of time thinking about the food but also on its preparation and eating. 

Prep Time : 16-20 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for PANEER REZALA - skk Recipe

  • Cottage cheese (paneer) cut into 1 inch cubes 400 grams

  • Ghee 1 1/2 teaspoons

  • Cinnamon 1 inch

  • Cloves 4-5

  • Black peppercorns 6-8

  • Bay leaf 1

  • Dried red chillies 2

  • Green cardamoms 2-3

  • Ginger-garlic paste 1/2 tablespoon

  • Medium onions pureed 2

  • Yogurt 3 tablespoons

  • Cashewnut paste 1/4 cup

  • Salt to taste

  • Sugar 1 pinch

  • Red chilli powder 1/2 teaspoon

  • Small green capsicums cut into squares 1

  • Small yellow capsicums cut into squares 1

  • Small red capsiucms cut into squares 1

  • Rose water 1 tablespoon

  • Fresh coriander sprigs to garnish

Method

Step 1

Heat ghee in a non-stick pan, add cinnamon, cloves, black peppercorns, bay leaf, dried red chillies, green cardamoms and ginger-garlic paste, mix and sauté till fragrant. Add onion puree, mix and sauté till golden brown.

Step 2

Add yogurt, mix well and saute for 2 minutes. Add cashewnut paste, mix and sauté for 1-2 minutes. Add 1½ cups water, mix well and cook for 3-4 minutes.

Step 3

Add salt, sugar and red chilli powder and mix well. Add green capsicum, yellow capsicum, red capsicum and mix well.

Step 4

Add cottage cheese cubes, mix well and cook for 1-2 minutes. Add rose water, mix well and take the pan off the heat.

Step 5

Transfer into a serving bowl, garnish it with coriander sprig and serve hot.

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MasterChef Sanjeev Kapoor

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.