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Jammu Paneer Rasila Recipe

Jammu Paneer Rasila Recipe

blessmyfoodbypayal
Jammu Paneer Rasila, crafted by BlessMyFoodByPayal, uniquely captures Jammu's essence, offering a fresh regional twist on traditional paneer.
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Prep Time 15 minutes
Cook Time 30 minutes
Course Main Course
Cuisine Jammu
Servings 4

Ingredients
  

FOR MARINATION

  • 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

FOR FRYING PANEER

  • 2-3 tbsp oil
  • Marinated paneer

FOR GRAVY

  • 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)

FOR GARNISH

  • 2 tbsp coriander leaves
  • 2 tbsp toasted walnuts
  • Few strands of saffron
  • Cream

Instructions
 

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.
Keyword Jammu Paneer Rasila