I’ve tried the rezala recipe with Paneer. And the end result is delicious! 🙂
Paneer Rezala
Ingredients
- Paneer/Cottage Cheese- 200g (cut into cubes)
- Yogurt- 100g (beat well and mix ½ cup of water into this)
- Onion paste of 1 medium sized onion
- Piece of cinnamon stick- 1”
- Green cardamom- 3 (roughly crushed)
- Slit green chilies- 2-3
- Cloves- 3
- Kashmiri mirch powder- 3/4 tsp
- Bay leaf- 1
- Whole dry red chili- 1 (broken)
- Black Peppercorn- ½ tsp (roughly crushed)
- Sugar- 1 tbsp
- Cashew nut paste/Kaju paste- 1 tbsp
- Salt
- Vegetable oil
Method
Heat 3-4 tbsp oil in a deep frying pan/kadai (nonstick preferably). Temper with dry red chili, bay leaf, cinnamon, green cardamom, black peppercorns and cloves. Next to add the onion paste and sauté till light brown in color, now add the yogurt mix, kashmiri mirch powder, sugar, green chilies and salt. Mix well and give this a quick boil on high flame. Lower the flame, add paneer and kaju paste, mix well. Cook this for 10-12 minutes. The gravy should be thick, add some more water at this stage if needed and cook for another 2-3 minutes. Remove from heat.
Serve hot with luchi, puri or paratha.
