Creamy Paneer Rezala: Authentic Indian Cottage Cheese Curry
25 minutes
663 reads
About Creamy Paneer Rezala: Authentic Indian Cottage Cheese Curry
Indulge in the rich and creamy delight of Paneer Rezala, an authentic Indian dish that perfectly balances spicy heat with a luxuriously smooth sauce. This recipe showcases the magic of combining homemade poppy seed and cashew pastes for an unparalleled depth of flavor and a subtle nutty sweetness.The fragrant blend of warming spices, including cinnamon and black pepper, complements the creamy texture created by fresh yogurt and coconut milk. Tender paneer cheese is gently sautéed and then enveloped in this irresistible sauce, creating a truly unforgettable culinary experience.Serve this heartwarming Paneer Rezala with fluffy naan bread or fragrant basmati rice for a complete and satisfying meal. It's the perfect dish to impress your family and friends with its authentic taste and elegant presentation.
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Recipe Time & More
Prep10 minutes
Cook15 minutes
Total25 minutes
Ingredients
For the Spice Paste
- 2 tbsp Poppy Seeds
- 1/2 cup Cashews soaked in warm water for at least 30 minutes
- 2 Chilies whole, adjust to your spice preference, red
- 1 tsp Peppercorns black
- 1 inch Cinnamon Stick
For the Curry
- 250 grams Cottage Cheese indian cottage cheese, cubed
- 2 tbsp Vegetable Oil
- 1/2 cup Coconut Milk full-fat recommended
- 1/2 cup Yogurt plain, full-fat
- 1.5 tsp Salt adjust to taste
- 1 tsp Garam Masala optional, adds depth of flavor
- 1 tsp Ginger Paste freshly grated
- 1 tsp Garlic Paste freshly grated
Instructions
Prepare the Spice Paste
- Grind the soaked cashews, poppy seeds, red chilies, black peppercorns, and cinnamon stick into a smooth paste using a blender or food processor. Add a little water if needed to achieve a smooth consistency.
Sauté Aromatics
- Heat the oil in a pan over medium heat. Gently fry the whole red chilies until fragrant. Remove and set aside for garnish.
Cook the Paneer
- Add the paneer cubes to the pan and sauté for 2-3 minutes until lightly browned. Remove from the pan and set aside.
Make the Sauce
- In the same pan, add the spice paste, ginger paste, garlic paste, and garam masala (if using). Sauté for 1-2 minutes until fragrant.
Combine and Simmer
- Stir in the yogurt and salt. Add the coconut milk, and bring to a simmer. Reduce heat to low and cook for 5 minutes, stirring occasionally, until the sauce has thickened slightly.
Finish and Serve
- Add the sautéed paneer back to the pan. Gently simmer for another minute to heat through. Do not overcook. Stir gently and remove from heat.
Garnish and Enjoy
- Garnish with the fried red chilies. Serve hot with naan bread or rice.
Recipe Notes
Expert Tips for the Perfect Paneer Rezala
- For an extra creamy sauce, use full-fat coconut milk and yogurt.
- Adjust the amount of red chilies to control the spice level to your preference. Start with fewer and add more as needed.
- Soaking the cashews beforehand ensures a smoother, creamier paste.
- Don't overcook the paneer; it should be tender but not dry. Overcooking will make the paneer rubbery.
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Recipe Nutrition
Calories: 308kcalCarbohydrates: 10gProtein: 18gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 5.7gMonounsaturated Fat: 11.4gSodium: 1710mgSugar: 10g
Geeta Biswas
Articles: 919
4 Comments
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Perfect dish! Can’t wait to cook it.
This is amazing! Excited to make it.
Absolutely delicious! Thanks for sharing.
Wow, this looks fantastic!