Paneer Rajwada/पनीर रजवाडा

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As the name suggests Paneer Rajwada originated from the royalty. This dish has all the exotic goodies suited to Royal kitchens like nuts, fresh cream, a few aromatics and above all the cottage cheese. That’s why this dish looks rich and scrumptious. This easy to make royal dish can become the star of your kitchen too

PLACE OF PANEER/ COTTAGE CHEESE IN INDIAN CUISENE

Paneer or cottage cheese keeps a special place in our cuisine. Our festive menus, celebrations or restaurant menus will definitely have dishes with this exotic ingredient. The restaurant style paneer dishes are relished across the country by all especially the kids
This high protein dairy product is no melt cheese which has numerous health benefits. A large number of dishes are prepared with paneer or cottage cheese. This dish Paneer Rajwada has a thick gravy which is prepared with some aromatics and cashew nuts. The richness comes with these nuts and fresh cream which is added just before the dish is on completion

Prep time – 5 min
Cook time – 25 min
Cuisine – North Indian
Course – Main
Author – Bharti Dhawan

° INGREDIENTS REQUIRED
• Paneer/cottage cheese – 500 gms (cut into desired sized cubes)
• Roughly sliced onions – 200 gms/4 nos. Medium sized
• Roughly chopped tomatoes – 200 gms/4 nos medium sized
• Garlic cloves – 5-6 (whole)
• Ginger slices – 4-5 (thinly sliced)
• Green chilly – 1-2 nos
• Kaju tukda/Broken cashew nuts – 15-20
• Fresh cream – 2 tbsp
• Oil – 2+1 tbsps
• Salt – 2 tsp or to taste
• Red chilly powder – 2 tsp
• Coriander powder – 2 tsp
• Cumin powder – 2 tsp
• Turmeric powder – 2 tsp
• Tej patta/bay leaves – 2 nos
• Green cardamom – 2-3

° INGREDIENTS FOR GARNISHING
• Whole Kaju/Cashew Nuts – 5-6
• Raisens/kishmish – 8-10
• Paneer shreds
• Coriander leaves

STEP BY STEP

1- Heat 2 tbsp oil in a pan and add onion, ginger, garlic, green chillies and broken kaju.

2- Cook them until they get light brown. Avoid overcooking them. You won’t like the chaared flavour in this dish

3- Add salt and all the powdered spices and give a nice stir

4- Add chopped tomatoes and cook until they become soft. You can cover the pan with a lid for 2 minutes at medium flame

5- Next, cool down this masala and blend into a very fine puree. Add 1 cup of water to ease the blending

6- Heat 1 tbsp oil in a pan and add tej patta/bay leaves and green cardamoms.

7- Next, add the blended puree and mix. Add beaten fresh cream and mix well

8- Add paneer/cottage cheese cubes and let the gravy boil for 2 minutes at low flame. Check salt, add more if required

*paneer Rajwada is cooked with thick gravy. If you need a thin or runny gravy, add hot water to your need

9- Paneer rajwada is ready to serve. Garnish with some nuts, paneer shreads and coriander leaves. This dish pairs well with choor-choor lacha parantha

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