Paneer Rezala

Cottage cheese cooked in a rich white gravy – totally heavenly This is a Sanjeev Kapoor exclusive recipe.

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Paneer Rezala

Main Ingredients Cottage cheese (paneer), Ghee
Cuisine Bengali
Course Main Course Vegetarian
Prep Time 16-20 minutes
Cook time 16-20 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg

Ingredients list for Paneer Rezala

  • 400 grams Cottage cheese (paneer) cut into 1 inch cubes
  • 1 1/2 teaspoons Ghee
  • 1 inch Cinnamon
  • 4-5 Cloves
  • 6-8 Black peppercorns
  • 1 Bay leaf
  • 2 Dried red chillies
  • 2-3 Green cardamoms
  • 1/2 tablespoon Ginger-garlic paste
  • 2 Medium onions pureed
  • 3 tablespoons Yogurt
  • 1/4 cup Cashewnut paste
  • to taste Salt
  • 1 pinch Sugar
  • 1/2 teaspoon Red chilli powder
  • 1 Small green capsicums cut into squares
  • 1 Small yellow capsicums cut into squares
  • 1 Small red capsiucms cut into squares
  • 1 tablespoon Rose water
  • to garnish Fresh coriander sprigs


  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.
  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.
  3. Add salt, sugar and red chilli powder and mix well. Add green capsicum, yellow capsicum, red capsicum and mix well.
  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.
  5. Transfer into a serving bowl, garnish it with coriander sprig and serve hot.