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Paneer Rezala

Paneer

Paneer forms the main base of this dish. While fresh paneer is ideal, It is hard to get in Sweden. But some store-bought varieties can bring the original taste too.

200 gms

This dish traces its roots to the descendants of Tipu Sultan. When Nawab Wajid Ali Shah came to Bengal in mid-1800s, he brought in a new culinary concept, like the use of poshto and kaju in curries, which after mixing with Bengali cooking led to the creation of Paneer Rezala.

onion

Onion adds a mellow, sweet depth to this dish which can be felt if it is absent in the preparation.

1 piece

SPICes

Dry red chili - 2 pieces, bay leaf - 2, whole cardamon - 1, clove - 4, whole pepper - 8, green cardamon - 2. Ingredients necessary for the curry.

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poppy seed paste

1 teaspoon

Poppy seed paste gives a great texture and crunch to paneer rezala and goes beautifully with cashews.

cashews

The creamy texture in rezala and the nutty flavour comes from cashews.

10-12 pieces

assortments

Ginger and garlic paste - 2 spoon, raisins - 6/8, sugar - 1 spoon, salt - 1 spoon, ghee - 2 spoon, oil - 2 spoon, saffron - 1/2 spoon.

Ingredients for FOUR persons

person holding bottle of oil at gas stove

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Delicious Paneer Rezala Recipe

Cut paneer into square or rectangular pieces
Make a paste of poshto (poppy seeds), cashew, onion, garlic, ginger, raisin and a little water
Add salt, pepper and sugar as per your taste to the paste
Fry the paneer pieces on low flame till they become a little red on the sides
Heat oil in a pan and mix two spoonful ghee
Add dry red chilli, bay leaf, whole cardamom, cinnamon, clove. Stir on a low flame for a minute.
Add the prepared paste with masala, keep the flames low and stir for about 20 minutes or till it is cooked well and releases oil from the sides
Add fried paneer pieces and mix well
Add milk & saffron. Allow it to boil
Remove from heat and keep it covered for 5 minutes
It is now ready to serve