Paneer rezala recipe – janmashtami special with purti sunlife

Prep Time: 20 mins

Cook Time: 25 – 30mins

 

Introduction:

Paneer Rezala is a royal, melt-in-the-mouth curry that has travelled through centuries, from the grand Mughal kitchens to the festive tables of Bengal. Traditionally a meat-based dish, Rezala has been given a vegetarian twist to celebrate auspicious occasions like Janmashtami, when many prefer sattvik or vegetarian preparations.

In this Janmashtami special version, tender paneer cubes are slow-cooked in a silky yogurt-and-cashew gravy, lightly spiced and delicately aromatic. Using Purti Sunlife Refined Sunflower Oil keeps the dish light, heart-healthy, and perfect for festive feasting.

 

Ingredients:

– Warm water – as needed

– Salt to taste

– Fresh coriander leaves – for garnish

– 4 – 5 green chilies – slit

– 4 – 5 cloves

– 3 – 4 green cardamoms

– 200 g paneer – cut into cubes

– 2 tbsp Purti Sunlife Refined Sunflower Oil

– 2 tbsp cashew paste

– 2 bay leaves

– 1 tbsp ginger paste (or ginger-chili paste for satvik version)

– 1 small cinnamon stick

– 1 cup onion paste (skip for no-onion version)

– 1/2 tsp sugar (optional)

– 1/2 cup thick yogurt – whisked

 

Preparation:

Step 1: Infuse the oil

Heat Purti Sunlife Refined Sunflower Oil in a heavy-bottomed pan. Add bay leaves, cardamoms, cinnamon, and cloves. Saute until aromatic.

 

Step 2: Add yogurt and cashew

Lower the flame. Slowly stir in the whisked yogurt and cashew paste, mixing continuously to avoid curdling.

 

Step 3: Season and simmer

Add green chilies, sugar, and salt. Pour in warm water for desired gravy consistency. Simmer for 5-6 minutes.

 

Step 4: Add paneer

Gently add paneer cubes and cook for 2-3 minutes so they absorb the flavours.

 

Step 5: Garnish and serve

Heat Purti Soyalite Refined Soyabean Oil in a pan. Add garlic and onions, saute until golden. Add Schezwan chutney, ketchup, and vinegar. Mix well. Add the steamed momos and toss to coat evenly.

Serving Ideas for Janmashtami

 

Paneer Rezala pairs beautifully with luchi, pooris, or jeera rice. For a complete festive platter, serve with sweet kesar kheer and fruit prasad.