How to make Reshmi Paneer-SK Khazana -
This dish is so called because the gravy is rich, velvety and delicious
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Cottage cheese (paneer) (पनीर), Oil (ऑइल)
Cuisine : Indian
Course : Main Course Vegetarian
For more recipes related to Reshmi Paneer-SK Khazana checkout Malai Kofta Curry, Reshmi Paneer Pepper Kadai, Paneer Urad Methi, Jain Malai Kofta . You can also find more Main Course Vegetarian recipes like Sambariya Mushroom Soywadi Masala Veg Makhanwala-SK Khazana Paneer Kofta Curry - SK Khazana
Reshmi Paneer-SK Khazana Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 21-25 minutes
Cook time : 31-40 minutes
Serve :
Level Of Cooking : Easy
Taste : Tangy
Ingredients for Reshmi Paneer-SK Khazana Recipe
Cottage cheese (paneer) cut into thick strips 250 grams
Oil 4 tablespoons
Black cardamoms 4
Green cardamoms 16-18
Cinnamon 2 one inch
Medium onions sliced 3-4
Ginger paste 1 tablespoon
Garlic paste 1 tablespo teaspoon
Cumin seeds 1 1/2 teaspoons
Cashewnuts 1/2 cup
Melon seeds (magaz) 1/4 cup
Tomato puree 1 cup
Yogurt whisked 1 cup
Coriander powder 1 tablespoon
Turmeric powder 1 teaspoon
Green chilli paste 1 teaspoon
Butter 3-4 tablespoons
Garam masala powder 1 teaspoon
Khoya grated 1/2 cup
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 1
Salt to taste
Green cardamom powder 1/2 teaspoon
Fresh coriander leaves chopped 1 tablespoon
Fresh coriander sprig for garnish
Method
Step 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.
Step 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.
Step 3
Add tomato puree, yogurt, coriander powder, turmeric powder, green chilli paste and butter and mix well.
Step 4
Add garam masala powder and khoya, mix well, cover and cook for 6-8 minutes.
Step 5
Add 1½ cups water, mix, cover and cook for 5 minutes. Remove from heat and cool.
Step 6
Heat remaining oil in deep non-stick pan. Add 1 teaspoon garlic paste and sauté for a few seconds.
Step 7
Add yellow, red and green capsicums, tomato and salt. Mix well and cook for a minute. Set aside.
Step 8
Blend the gravy to a smooth mixture. Strain the gravy into a bowl and discard the residue.
Step 9
Heat the gravy in a non-stick pan. Add cardamom powder and salt, mix well and bring to a boil.
Step 10
Add cottage cheese, sautéed vegetables and coriander leaves, mix well and cook for 2 minutes.
Step 11
Garnish with a coriander sprig and serve hot.
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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.
