Restaurant-Style Paneer Rezala Recipe
35 minutes
1344 reads
About Restaurant-Style Paneer Rezala Recipe
Indulge in the creamy richness of authentic Paneer Rezala, a restaurant-style Indian dish that's surprisingly easy to make at home. This recipe features succulent paneer cubes simmered in a velvety sauce of hung curd, aromatic spices, and a touch of coconut milk, creating a symphony of flavors.Inspired by the luxurious Paneer Rezala I've enjoyed in top Indian restaurants, I've perfected this recipe to bring that same unforgettable experience to your kitchen. Perfect for a special occasion or a cozy weeknight dinner, this dish pairs beautifully with naan, roti, or rice.Get ready to impress your family and friends with this restaurant-worthy masterpiece – the creamy texture, subtle heat, and irresistible aroma will transport you straight to an Indian fine-dining experience!
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Recipe Time & More
Prep15 minutes
Cook20 minutes
Total35 minutes
Ingredients
For the Paneer
- 250 gm Cottage Cheese indian cottage cheese. can be substituted with firm tofu for a vegetarian option.
For the Spice Blend
- 2 tsp Ginger paste
- 1 tsp Chili Powder red
- 1 tsp Cumin powder
- 2 tsp Coriander powder
- 1 tsp Garam Masala all ground spice blend. available at most indian grocery stores.
- 1/2 tsp Turmeric for color and flavor., powder
- 1 tsp Salt to taste
For the Sauce
- 1/2 cup Yogurt greek yogurt can be substituted in a pinch., hung yogurt
- 2 tbsp Cashew Paste soak cashews in hot water for 30 minutes, then blend until smooth.
- 1/2 can (13.5 oz) Coconut Milk
- 1/4 cup Heavy Cream
For Frying and Garnish
- 2-3 Chilies dried, for frying and garnish., red, whole
- 10-12 Peppercorns black, for frying and aroma.
- 2 tbsp Vegetable Oil
- Fresh cilantro small handful Coriander for garnish.
Instructions
Prepare the Paneer
- Shallow fry the paneer cubes in 1 tbsp oil until lightly golden brown. Set aside.
Make the Spice Base
- In the same pan, add the remaining oil, whole red chilies, and black peppercorns. Fry until the chilies are slightly darkened and fragrant. Remove the chilies and set aside for garnish.
- Add the ginger paste, red chili powder, cumin powder, coriander powder, turmeric powder, and salt to the pan. Sauté for 1-2 minutes until fragrant.
Simmer the Sauce
- Stir in the hung curd and cashew paste, cooking for a minute. Slowly pour in the coconut milk, stirring constantly to prevent curdling. Add the fried paneer cubes.
- Bring to a gentle simmer, then cover and cook for 5-7 minutes, or until the sauce slightly thickens.
Finish and Serve
- Stir in the garam masala. Remove from heat and stir in the heavy cream. Garnish with the fried red chilies, chopped cilantro, and a dollop of extra cream if desired. Serve hot with naan or roti.
Recipe Notes
Expert Tips for the Best Paneer Rezala:
- For extra creamy texture, use full-fat coconut milk and heavy cream.
- Adjust the amount of red chili powder to control the spice level according to your preference.
- Don't overcook the paneer, or it will become tough. Fry until lightly golden, then simmer gently.
- For a richer flavor, toast the whole spices (cumin, coriander, peppercorns) before grinding them into a powder.
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Recipe Nutrition
Calories: 606kcalCarbohydrates: 8gProtein: 16gFat: 58gSaturated Fat: 8gPolyunsaturated Fat: 15gMonounsaturated Fat: 30gSugar: 8g
Geeta Biswas
Articles: 919
4 Comments
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Absolutely mouthwatering! Great share.
Looks so delectable! Thanks for posting.
Such a tasty dish! Thanks for the recipe.
Easy and nice recipe, love your photography too!!