Niramish Paneer Rezala is a vegetarian Mughlai dish, where the paneer cubes are cooked without onion and garlic. This white coloured gravy dish is made with poppy seeds and cashew paste, which gives a nice nutty flavour to it. As Rezala is the Mughlai version, the use of rose water, kewra water and Mitha attar are mandatory in this kind of dish. But, if someone does not like the strong flavour of Mitha attar, it can be skipped. Enjoy it on your ‘Niramish’ days.
Paneer Rezala Recipe | Niramish Paneer Rezala Without Onion Garlic | Paneer Rezala Bengali Recipe
INGREDIENTS:-
Paneer 400 gm
Ginger paste 1 tbsp
Green chilli paste 1 tbsp ( 3-4 chillies)
Cashew nuts 16 pcs ( 25 gm)
Poppy seeds 4 tbsp (40 gm)
Curd ½ cup
Mustard oil ⅓ cup
Ghee 1 tbsp
Bay leaves 2 pcs
Dry red chillies 2 pc
Green cardamom 4 pcs
Cinnamon stick 1 inch
Cloves 4 pcs
Black pepper (whole) ½ tsp
Kashmiri red chilli powder 1 tsp
Shahi biryani masala 1 tsp
Salt 2 tsp
Sugar 1 tsp
Garam masala powder ¼ tsp
Kewra water 1 tsp
Rosewater 1 tsp
Mitha attar 2 drops (optional)
Hot Water 2 cups
HOW TO MAKE:-
In a grinder add poppy seeds. Dry grind for a few seconds. Now add cashew nuts and ½ cup of water and then make a fine paste.
Beat the curd well and keep aside.
In a small bowl take ginger paste, green chilli paste, Kashmiri red chilli powder and shahi biryani masala. Add some water and make a fine paste.
Cut the paneer into the required shape.
Crush the whole black pepper.
Heat a pan with ⅓ cup of mustard oil. Add the paneer and fry on medium heat till golden from both sides. Remove the fried paneer pieces.
In the same oil add 1 tbsp of ghee.
Add bay leaves, dry red chillies, green cardamom, cinnamon stick, cloves and crushed black peppercorn into the oil for tempering. Sauté for 30-40 seconds.
Add the premade masala paste and cook on low heat for 2 minutes.
Now add the cashew-poppy seed paste into it. Mix well and cook for 4-5 minutes on low-medium heat till oil starts to separate.
Now add the beaten curd into it. Mix it well and cook again for 4-5 minutes until oil separates.
Add the hot water, salt and sugar into it. Mix it well and let it come to a boil.
Add the fried paneer into it, cover and let it cook for 5-6minutes on low-medium heat.
Add garam masala powder, kewra water rose water and Mitha attar into it. Mix well, cover and turn off the heat. Keep it covered for a few minutes before serving.
The paneer rezala is ready to serve hot with roti, paratha, pulao etc.
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