Reshmi Paneer-SK Khazana This dish is so called because the gravy is rich, velvety and delicious This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 04 Aug 2018 in Recipes Course New Update Main Ingredients Cottage cheese (paneer), Oil Cuisine Indian Course Main Course Vegetarian Prep Time 21-25 minutes Cook time 31-40 minutes Serve 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 Method 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. 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. Add tomato puree, yogurt, coriander powder, turmeric powder, green chilli paste and butter and mix well. Add garam masala powder and khoya, mix well, cover and cook for 6-8 minutes. Add 1½ cups water, mix, cover and cook for 5 minutes. Remove from heat and cool. Heat remaining oil in deep non-stick pan. Add 1 teaspoon garlic paste and sauté for a few seconds. Add yellow, red and green capsicums, tomato and salt. Mix well and cook for a minute. Set aside. Blend the gravy to a smooth mixture. Strain the gravy into a bowl and discard the residue. Heat the gravy in a non-stick pan. Add cardamom powder and salt, mix well and bring to a boil. Add cottage cheese, sautéed vegetables and coriander leaves, mix well and cook for 2 minutes. Garnish with a coriander sprig and serve hot. #Black cardamoms #Butter #Cashewnuts #Cinnamon #Coriander powder #Cumin seeds #Fresh coriander leaves #Garam masala powder #Garlic paste #Ginger paste #Green cardamom powder #Green cardamoms #Green chilli paste #Melon seeds (magaz) #Oil #Salt #Tomato puree #Turmeric powder #Yogurt Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article