Paneer Reshmi

August 19, 2020November 21, 2022 TimesRide 0 Comments

Reshmi Paneer is the rich curry based paneer recipe. It is a delight to make for all special occasions and it is very simple and quick to make.

Well, many would argue that between the paneer reshmi recipe and any other paneer gravies like kadai paneer or paneer masala, there would be no substantial difference. Compared to others, I would say that there are major variations in the way this curry is made. The primary apparent difference is how the paneer is diced or how the vegetables are sliced. Vegetables are cut lengthwise. Even the capsicum and onions are sliced, which just gels with the paneer. In addition, as compared to the kadai paneer, the colour of the gravy is brighter in colour as it is full of spices. It makes it visibly appealing. In addition, the spices used in this recipe are minimal and you would understand that anyway, when you start reading the recipe.

I am also using my homemade paneer for this Reshmi Paneer recipe. It’s just the best. This recipe will also be available soon.

However, if you use shop-bought paneer, just remember to soak it in hot water for 15 to 20 minutes and then use it in the recipe. The paneer that the store bought is really going to be soft then. Many people tend to pan fry their paneer prior to adding it to the curry. Before adding it to the curry, many people prefer to pan fry their paneer.

Vegan:

Can you make a vegan recipe? Of course, yes, take the same steps as you do. Use tofu instead of paneer (extra firm) and instead of heavy cream, coconut cream or milk.

Cashew cream may also be added. That will make it the same for the rest of the recipe.

Make Ahead Alternative:

If you want to, up to 2 days in advance, you can make this recipe. Keep them refrigerated. And when it is time to serve, heat it up well. To thin out the curry when re-heating, you can need to add some water or milk.

With this delicious Reshmi Paneer, this platter goes well with roti, naan, paratha or tandoori roti. Or eat it with saffron or ghee rice, biryani rice or jeera. Enjoy this super-cool recipe version!

Preparation Time: 10 mins

Cooking Time: 20 mins

Serves: 4

Oil: 2 Tablespoon
Onion: 1 Medium – sliced
Ginger garlic paste: 1 Teaspoon
Capsicum: ½ sliced
Tomato: 1 Medium sliced
Butter: 1 Tablespoon
Cumin seeds: 1 teaspoon
Turmeric: ½ teaspoon
Kashmiri red chilli powder: ¾ teaspoon
Coriander powder: ½ teaspoon
Cumin powder: ¼ teaspoon
Tomato pulp: 1 Cup
Cashew paste: ¼ Cup
Water: ¼ cup
Salt: ½ teaspoon
Cottage cheese/ Paneer: 250 grms (~15 pieces)
Cream: 2 Tablespoon
Garam masala: ¼ teaspoon
Coriander: 2 Tablespoon (finely chopped)

Take a deep Pan and heat Oil (2 tbsp), add Onion (1 sliced), Ginger garlic paste (1 tsp) and saute till onion turns soft
Then add Capsicum (½ sliced), Tomato (1 sliced) and saute for another minute. Once it is slightly cooked, remove it in another vessel and keep aside.
In the same Pan, add Butter (1 Tablespoon) and Cumin seeds (1 tsp)
On a low flame, add spices – Turmeric (½ tsp), Chilli powder (¾ tsp), Coriander powder (½ tsp) and Cumin powder (¼ tsp) – saute for about 30 secs
Now add Tomato pulp (1 cup) and Cashew paste (¼ cup) and saute on a medium flame.
Allow the mixture to cook until it thickens and oil separates.
Now add Water (¼ cup) and Salt (½ tsp) – mix well and saute for about 30 secs.
Add in the sauted mixture of – onion, capsicum and tomato.
Add Cottage Cheese (250 grms) and mix it gently.
Now add Cream (2 tbsp) and mix. Simmer itfor about 5 mins till everything is blended well.
Final touch, add Garam masala (¼ tsp) and Coriander (2 tbsp)
Enjoy the delicious Paneer Reshmi along with Roti, Naan or Jeera Rice!