Reshmi Paneer-SK Khazana

This dish is so called because the gravy is rich, velvety and delicious This is a Sanjeev Kapoor exclusive recipe.

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Reshmi Paneer-SK Khazana

Main Ingredients Cottage cheese (paneer), Oil
Cuisine Indian
Course Main Course Vegetarian
Prep Time 21-25 minutes
Cook time 31-40 minutes
Taste Tangy
Level of Cooking Easy
Others Veg

Ingredients list for Reshmi Paneer-SK Khazana

  • 250 grams Cottage cheese (paneer) cut into thick strips
  • 4 tablespoons Oil
  • 4 Black cardamoms
  • 16-18 Green cardamoms
  • 2 one inch Cinnamon
  • 3-4 Medium onions sliced
  • 1 tablespoon Ginger paste
  • 1 tablespo teaspoon Garlic paste
  • 1 1/2 teaspoons Cumin seeds
  • 1/2 cup Cashewnuts
  • 1/4 cup Melon seeds (magaz)
  • 1 cup Tomato puree
  • 1 cup Yogurt whisked
  • 1 tablespoon Coriander powder
  • 1 teaspoon Turmeric powder
  • 1 teaspoon Green chilli paste
  • 3-4 tablespoons Butter
  • 1 teaspoon Garam masala powder
  • 1/2 cup Khoya grated
  • 1 Small yellow capsicum cut into thick strips
  • 1 Small red capsicum cut into thick strips
  • 1 Small green capsicum cut into thick strips
  • 1 Medium tomato seeded and cut into thick strips
  • to taste Salt
  • 1/2 teaspoon Green cardamom powder
  • 1 tablespoon Fresh coriander leaves chopped
  • for garnish Fresh coriander sprig


  1. Heat 2 tablespoons oil in a deep non-stick pan. Add black cardamoms, green cardamoms, cinnamon and onions and sauté till onions turn golden brown.
  2. Add ginger paste and 1 tablespoon garlic paste, mix and sauté for a minute. Add cumin seeds, cashewnuts and melon seeds, mix well and sauté for a minute.
  3. Add tomato puree, yogurt, coriander powder, turmeric powder, green chilli paste and butter and mix well.
  4. Add garam masala powder and khoya, mix well, cover and cook for 6-8 minutes.
  5. Add 1½ cups water, mix, cover and cook for 5 minutes. Remove from heat and cool.
  6. Heat remaining oil in deep non-stick pan. Add 1 teaspoon garlic paste and sauté for a few seconds.
  7. Add yellow, red and green capsicums, tomato and salt. Mix well and cook for a minute. Set aside.
  8. Blend the gravy to a smooth mixture. Strain the gravy into a bowl and discard the residue.
  9. Heat the gravy in a non-stick pan. Add cardamom powder and salt, mix well and bring to a boil.
  10. Add cottage cheese, sautéed vegetables and coriander leaves, mix well and cook for 2 minutes.
  11. Garnish with a coriander sprig and serve hot.