Paneer Rechad | How to make Paneer Rechad

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ByArchana Potdar
Created on 11th Oct 2015
  • Paneer Rechad, How to make Paneer Rechad
Paneer Rechadby Archana Potdar
  • Paneer Rechad | How to make Paneer Rechad (20 likes)

  • 1 review
    Rate It!
  • By Archana Potdar
    Created on 11th Oct 2015

About Paneer Rechad

Bangda Rechad is common for non vegetarians in Goa but what about the vegitarians? My take on the famous food but for vegitarians.

Paneer Rechad, a deliciously amazing recipe to treat your family members. This recipe of Paneer Rechad by Archana Potdar will definitely help you in its preparation. Surprisingly the preparations for Paneer Rechad can be done within few minute. Isn't it interesting. Also, the time taken for cooking Paneer Rechad is not very much. With such flavoursome ingredients, the dish is definitely going to come out superb! This recipe is almost perfect to serve 4 people.A lot of times making Paneer Rechad can be quite tricky, so the recipe in Better Butter can help you in making it. The aroma which arises while cooking Paneer Rechad is just too tempting. Cooking Paneer Rechadat home might be a little tedious but when your whole family would enjoy the meal, all your efforts would be totally worth it. The recipe can be turned and twisted in a lot of ways to make it more interesting. This recipe of Paneer Rechad is so simple and easy that even beginners can try it out. So, the next time you have a party at home do not forget to check out the recipe ofPaneer Rechad from Better Butter.

  • Prep Time0mins
  • Cook Time9Hours
  • Serves4People
Paneer Rechad

Ingredients to make Paneer Rechad

  • For the Rechad Masala:
  • 10-15 kashmiri chillies
  • 1 tsp - dhania/coriander seeds
  • 1/2 tsp - jeera/cumin seeds
  • 2 to 3 - cloves
  • 5 to 6 - kali mirch/pepper corns
  • 8 to 10 - garlic cloves
  • inch - ginger
  • tsp - haldi
  • 2 - onions
  • 1/2 cup - vinegar
  • 250 grams - paneer
  • 2 tbsp - oil
  • a pinch of badishep/saunf
  • salt as needed

How to make Paneer Rechad

  1. Cut the red chilies in small bits. Marinate all the ingredients except the paneer overnight.
  2. Grind to a fine paste the next day. Your rechad masala is ready. Can be stored it in the fridge or use it all up.
  3. The day you plan to make the rechad apply to the paneer.
  4. Let it stand for 1/2 an hour then shallow fry on a non-stick pan.
My Tip: My masala is a scaled down version. You can make a lot of it and store it.

Reviews for Paneer Rechad (1)

Deviyani Srivastava2 years ago