• Paneer Rezala

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INGREDIENTS


Paneer Rezala

 

Servings - 2 - 3

 

INGREDIENTS

Cashews - 30 Grams

Poppy seeds - 2 tablespoons

Water - 80 milliliters

Paneer - 380 grams

Ginger paste - 1 tablespoon

Garlic paste - 1 tablespoon

Curd - 80 grams

Red chili - 1/2 teaspoon

Salt - 1 teaspoon

Black pepper - 1/4 teaspoon

Oil - 25 milliliters

Green cardamom - 2 pods

Black cardamom - 1 pod

Cloves - 2 pods

Dry red chili - 1

Water - 250 milliliters

Saffron - 1/8 teaspoon

Coriander - 1 tablespoon

 

PREPARATION

1. In a mixing bowl, 30 grams cashews, 2 tablespoons, 80 milliliters water and soak for 3 - 4 hours.

2. Transfer it to a blender and blend it a smooth paste.

3. In a another mixing bowl, add 380 grams paneer, 1 tablespoon ginger paste, 1 tablespoon garlic paste, blended cashew paste, 80 grams curd, 1/2 teaspoon red chili, 1 teaspoon salt, 1/4 teaspoon black pepper and mix it well to combine.

4. Marinate for 20 - 25 minutes.

5. Heat 25 milliliters oil in a pan, add 2 pods green cardamom, 1 pod black cardamom, 2 pods cloves, 1 dry red chili and saute 1 - 2 minutes.

6. Add marinated paneer and cook for 3 - 5 minutes on a medium heat.

7. Now, add blended cashew paste, 250 milliliters water and mix it well.

8. Then, add 1/8 teaspoon saffron, 1 tablespoon coriander and mix it.

9. Cook for another 3 - 5 minutes on medium heat.

10. Remove it from heat.

11. Garnish with cashew, saffron and coriander.

12. Serve.