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.