Name: Paneer Rechad recipe by Archana Potdar at BetterButter
Cook time: 540 min
Total time: 540 min
Yield: 4
Ingredients: 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

ABOUT Paneer Rechad RECIPE

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

Ingredients Serving: 4

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

Instructions

Cut the red chilies in small bits. Marinate all the ingredients except the paneer overnight.
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.
The day you plan to make the rechad apply to the paneer.
Let it stand for 1/2 an hour then shallow fry on a non-stick pan.

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