Paneer Rechad | How to make Paneer Rechad

By Archana Potdar  |  11th Oct 2015  |  
4 from 1 review Rate It!
  • Paneer Rechad, How to make Paneer Rechad
Paneer Rechadby Archana Potdar
  • Prep Time


  • Cook Time


  • Serves





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.

The delicious and mouthwatering Paneer Rechad is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Paneer Rechad is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Paneer Rechad. Archana Potdar shared Paneer Rechad recipe which can serve 4 people. The step by step process with pictures will help you learn how to make the delicious Paneer Rechad. Try this delicious Paneer Rechad recipe at home and surprise your family and friends. You can connect with the Archana Potdar of Paneer Rechad by commenting on the page. In case you have any questions around the ingredients or cooking process. The Paneer Rechad can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Paneer Rechad with other users

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 Srivastava3 years ago