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Paneer Rezala - Paneer Recipe

Paneer Rezala

Meenu Gupta
Traditional East Indian dish from Mughlai Cuisine normally made with meat, however this is vegetarian version with Paneer.
5 from 2 votes
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Lunch & Dinner, Main Course
Cuisine Indian
Servings 4
Calories 418 kcal


  • 300 gram Paneer
  • 4 tbsp Yogurt
  • 1 Onion chopped
  • 2 Garlic cloves
  • 2 inch Ginger piece
  • 4 tbsp Cashews You can use broken pieces
  • 2 Bay leaves
  • 2 Dried Red chilli
  • 1 inch Cinnamon stick
  • 1 Black Cardamom
  • 1 Green Cardamom
  • 4-5 Black peppercorn
  • 3 tbsp Oil
  • 1 tsp salt
  • 1/4 tsp Sugar


  • In a medium size pan, add chopped onion, ginger piece, garlic cloves, cashews, cinnamon stick, black peppercorn, black and green cardamom. Add 1 cup of water and let it boil for 5-7 minutes. After that switch off the heat and let it cool down.
  • Once cooled, collect the extra water in a bowl and transfer rest of the boiled ingredients into a grinding jar and grind it to a fine paste.
  • Heat oil in another pan over medium heat. Slice the paneer into your desired shape and saute the pieces till they are light golden from both sides. Take them out on a kitchen towel.
  • In the same pan add bay leaves and Dried red chillies and saute for half a minute. Add the ground onion cashew paste and saute till it start leaving oil. Add yogurt and collected extra water now and mix well. Add salt and sugar to it and mix again.
  • Add the paneer pieces and mix. Let it simmer for few minutes until it reaches your desired consistency. You can adjust the amount of water. Once done, switch off the heat.
  • Transfer this to a serving bowl and garnish with some chopped coriander leaves. Serve hot and enjoy with rice or bread of your choice.
    Rezala Paneer Recipe


  1. You can use Clarified butter/desi ghee in this recipe instead of oil.
  2. You can skip sautéing of paneer if you don't want it.
  3. If you feel your paneer pieces are hardened after sautéing, soak them in hot water for few minutes, before adding into the gravy.  For best results, saute paneer just before you add them into the gravy.
  4. Always saute on low to medium heat otherwise the paneer will be hard and chewy. 


Nutrition Facts
Paneer Rezala
Amount Per Serving
Calories 418 Calories from Fat 315
% Daily Value*
Fat 35g54%
Saturated Fat 14g88%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 52mg17%
Sodium 616mg27%
Potassium 196mg6%
Carbohydrates 15g5%
Fiber 2g8%
Sugar 4g4%
Protein 14g28%
Vitamin A 40IU1%
Vitamin C 5mg6%
Calcium 401mg40%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword paneer rezala, paneer rezala curry, rezala curry, rezala masala