Name: Jammu Paneer Rasila Recipe
Prep time: 15 min
Cook time: 30 min
Ingredients: 250 gram Paneer ((Cut into medium sized pieces)); 1/4 cup thick curd; 1/4 cup Fresh cream or malai; 1 tbsp gram flour/besan; 1 tsp fennel seeds powder/sounf powder; 1 tsp dry mint; 1 tsp kashmiri red chilli powder; 1 tbsp saffron soaked warm milk; 1/2 tsp salt; 2-3 tbsp oil; Marinated paneer; 1 cup onion tomato puree ((1 onion + 2 tomatoes)); 1 tsp cumin seeds; 1 green cardamom; 2 kashmiri dry red chilies; 1 tsp coriander powder; 1/2 tsp garam masala; 1 tsp dry ginger powder ((sonth)); 10-12 almonds ((blanched, peeled and cut into slivers)); 10-12 raisins ((cut into halves)); 1/2 cup milk; 1/2 tsp salt; Leftover marination ((if any)); 2 tbsp coriander leaves; 2 tbsp toasted walnuts; Few strands of saffron; Cream

01 Nov Jammu Paneer Rasila Recipe

Posted at 16:25h in Glutenfree Recipes, Jammu & Kashmir food, Main Course, Paneer Recipes by blessmyfoodbypayal 0 Comments

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Last Updated on November 2, 2024 by blessmyfoodbypayal

Jammu Paneer Rasila Recipe with step wise pictorial and video method.

Paneer cubes marinated to aromatic stuff and cooked in rich gravy makes this delicious Jammu recipe Paneer Rasila.

The word Rasila in the recipe name refers to juicy, succulent or rich in flavorful gravy. It indicates that the dish has a generous amount of sauce or juice, making it moist and flavorful.

Inspired by Jammu’s rich cultural heritage, this recipe uses dry fruits, regional spices, and a touch of saffron for elegance.

This dish celebrates Jammu’s love for spices and dry fruits, blending traditional tastes with modern versatility. A perfect choice for family dinners or festive meals!

ORIGIN OF JAMMU PANEER RASILA

Jammu Paneer Rasila is a self created dish conceived by the owners of a food blog blessmyfoodbypayal.

This idea of this recipe came into existence on 27th of October 2024 and came into physical existence on next day, i.e. 28th of October 2024.

IDEA BEHIND BRINGING THIS RECIPE OF JAMMU PANEER RASILA RECIPE

Paneer Tikka, Shahi Paneer and Paneer Butter Masala from Punjab;

Maharashtra’s Paneer Kolhapuri;

Bengal: Chanar Dalna;

Rajasthani Paneer Mirchi Ka Salan and Paneer Jaisalmeri, obviously regions need not to be mentioned;

Uttar Pradesh’s famous Paneer Pasanda;

Kerala: Paneer Moilee and many more States have incorporated paneer into their regional recipes, adding distinct flavors influenced by local spices and culinary traditions.

Inspired by the tradition of naming paneer dishes after different regions in India bringing its own flavors, techniques and ingredients to the dish, we wanted to craft something of our own.

Since many recipes reflect their place of origin, we decided to honor our city, Jammu, by giving our creation a name that captures both its essence and personal touch. So this recipe was conceived and the name.

INGREDIENTS USED IN MAKING JAMMU PANEER RASILA

PANEER : This recipe uses paneer as one of the prime ingredient. Prefer to use the fresh paneer for the paneer because more soft and fresh the paneer is, it has the capacity to absorb all the flavours.

CURD : Curd, like many other paneer recipes is made a part of marinade. Also use fresh curd which shouldn’t be sour otherwise dish will come out with a slight sour taste.

CREAM : We have used fresh cream in this recipe. You can use malai replacing cream.

ONION TOMATOES PASTE: To bring out of Rasila part of the dish, a combo of onion and tomato paste is there. In other words, this makes the base of the dish.

In this paste, the amount of tomato is double the amount of onion, ie 1 onion and 2 tomatoes. Just blend both together and if you feel it needs something for smooth running, add a bit of water by spoons.

MILK : Milk also adds a kind of richness in the gravy of the dish.

SPICES : This recipe has used very basic and minimal spices like cumin, green cardamom, coriander powder and garam masala but the use of dry ginger powder (Sonth), fennel seeds powder (sounf powder) and dry red chilies have a strong association with Jammu’s culinary practices.

Dry ginger powder called as Sonth is valued not only for flavor but also for its warming properties, suited to the region’s colder climate.

Also, Fennel Seeds Powder (Saunf): Fennel seeds are integral to many dishes in Jammu, especially due to their cooling properties, which balance out the heat from other spices.

Both fennel powder and dry ginger powder have an influence from jammu’s native Kashmir. Be it nadru yakhni, dum aloo or any other kashmiri dish, both these ingredients are integral part of most of the dishes.

Talking about dry red chilies, specifically the Kashmiri red chili variety, Jammu has a close relationship with them.

Jammu and the broader Jammu and Kashmir region use these chilies extensively, particularly in local dishes and various paneer and vegetable curries.

The Kashmiri red chili has a historical and agricultural connection with the region, as it’s grown in the rich soil and cooler climate of Jammu and Kashmir. This variety of chili is often sun-dried, ground, or used whole in cooking, and it’s celebrated in traditional Jammu cuisine for its distinct, rich color that enhances the visual appeal of dishes.

Inspired by Jammu’s rich cultural heritage, this recipe uses dry fruits, regional spices, and a touch of saffron for elegance.

This dish celebrates Jammu’s love for spices and dry fruits, blending traditional tastes with modern versatility. A perfect choice for family dinners or festive meals!

STEP-BY-STEP JAMMU PANEER RASILA RECIPE :

MARINATION OF PANEER

In a bowl add thick curd, fresh cream or malai, gram flour/besan, fennel seeds powder/sounf powder, dry mint, kashmiri red chilli powder, saffron soaked warm milk & salt.

Give it is a good mix.

Add paneer pieces and mix well.

Keep marinated in refrigeration for 30 minutes.

FRYING PANEER

Take oil, preferably in a non stick pan. Add paneer pieces, but before that oil should be good hot.

Shallow fry till paneer turns brown from both the sides.

Take them out.

MAKING OF GRAVY

In the same oil, add cumin, cardamom and dry red chilies. Let cumin splutter.

Add onion tomato paste and the leftover marination stick to the bowl.

Cook covered, while stirring occasionally to prevent them from sticking to the bottom of the pan.

After few minutes of cooking, oil will be seen separating from the paste. Its a sign that paste is cooked.

Add coriander powder, garam masala, dry ginger powder (sonth), salt, almonds, raisins and milk. Mix.

When the milk begins to boil, add fried paneer.

Cover and let simmer for 2 minutes only.

Serve the dish after garnishing with coriander leaves, toasted walnuts, cream and saffron strands.

Enjoy.

NOTES

1. Instead of shallow frying, you may bake, grill or air fry the paneer.

2. Make sure that before frying paneer, oil should be hot otherwise paneer sticks to the bottom while frying.