Paneer Razela .

History of paneer razela .

Paneer Razela is a famous Mughlai cuisine, which has a elaborating cooking techniques and use of spices.

Historical Background:

Mughal Influence: The Mughals brought Persian culinary techniques and ingredients to India, blending them with Indian spices and local produce. Paneer Razela exemplifies this fusion, combining Indian paneer (a fresh cheese) with a rich, creamy, and aromatic gravy.

Royal Kitchens: Mughlai cuisine was primarily developed in the royal kitchens, where chefs, known as khansamas, crafted intricate and luxurious dishes to please the emperors and their courts. Dishes like Paneer Razela, with their complex flavors and rich textures, were often reserved for special occasions and banquets.

Here's the menu for the dish.

Ingredients :

For Paneer:

•250 grams paneer, cut into cubes

•1 tablespoon ghee or oil

•A pinch of turmeric powder

•Salt to taste

For Gravy:

•2 tablespoons ghee or oil

•1 bay leaf

•2-3 green cardamom pods

•1-inch cinnamon stick

•1 teaspoon cumin seeds

•2 medium onions, finely chopped

•1 tablespoon ginger-garlic paste

2-3 green chilies, slit

•3 medium tomatoes, pureed

•1/2 teaspoon turmeric powder

•1 teaspoon red chili powder

•1 teaspoon coriander powder

•1 teaspoon cumin powder

•Salt to taste

•1/2 cup fresh cream

•1 tablespoon cashew paste (soak 10-12 cashews in warm water for 15 minutes and blend to a smooth paste)

•1 teaspoon garam masala

•Fresh coriander leaves, chopped (for garnish)

Instructions :

Preparing Paneer:

1. Heat 1 tablespoon of ghee or oil in a pan.

2. Add the paneer cubes, a pinch of turmeric powder, and salt.

3. Fry the paneer cubes until they are golden brown on all sides.

4. Remove and set aside.

Preparing the Gravy:

1. Heat 2 tablespoons of ghee or oil in a pan.

2. Add the bay leaf, green cardamom pods, cinnamon stick, and cumin seeds. Saute for a few seconds until fragrant.

3. Add the finely chopped onions and saute until they turn golden brown.

4. Add the ginger-garlic paste and slit green chilies. Saute for another 2-3 minutes until the raw smell disappears.

5. Add the tomato puree and cook until the oil separates from the mixture.

6. Add turmeric powder, red chili powder, coriander powder, cumin powder, and salt. 

7. Mix well and cook for a couple of minutes.

8. Lower the heat and add the fresh cream and cashew paste. Stir continuously to avoid curdling.

9. Add the fried paneer cubes to the gravy and mix gently.

10. Sprinkle garam masala on top and simmer for 5-7 minutes, allowing the paneer to soak up the flavors.

11. Garnish with fresh coriander leaves.