Paneer Pasanda
Serves 1
Directions
- 1Cut the paneer into desired shapes and set aside some leftover paneer for filling.
- 2Crumble the leftover paneer in a bowl.
- 3Add grated ginger, chopped dry fruits, coriander leaves, cardamom powder, sugar, and salt to the crumbled paneer.
- 4Combine all ingredients well to make the filling.
- 5Make a cut in the paneer cubes and fill them with the prepared mixture.
- 6Add butter and oil to a frying pan.
- 7Add whole spices like bay leaf, cardamom, cinnamon stick, and cloves and let them splutter.
- 8Add chopped onions, garlic, ginger, green chilies, and cashews to the pan.
- 9Cook for 3 minutes until the onions are translucent.
- 10Add chopped tomatoes, coriander powder, Kashmiri chilli, and cumin powder.
- 11Cook until the tomatoes get soft.
- 12Add 1 cup of water to the mixture.
- 13Cook for 5 minutes.
- 14Turn off the flame and let it cool, then blend to make a smooth puree.
- 15Fry the filled paneer cubes in oil until golden.
- 16Take out the fried paneer cubes and set aside.
- 17In the same pan, add butter, green chili, and grated ginger.
- 18Add the prepared tomato-onion puree to the pan.
- 19Mix and cook for 8 minutes.
- 20Add Kasuri Methi and fresh cream to the gravy.
- 21Mix and cook for another 2 minutes.
- 22Turn off the flame and serve the gravy in a dish.
- 23Place the fried paneer cubes into the gravy.
- 24Garnish with fresh coriander.
Ingredients
- Paneer
- 1 tsp Grated Ginger
- Chopped Dry Fruits
- Coriander Leaves
- Cardamom Powder
- to taste Sugar
- to taste Salt
- Butter
- Oil
- Bay leaf
- Cardamom
- Cinnamon stick
- Cloves
- Onions
- Garlic
- Ginger
- Chilli
- Cashews
- 5 Chopped Tomato
- 1 tsp Coriander Powder
- 1 tsp Kashmiri Chilli
- 0.5 tsp Cumin Powder
- 1 cup Water
- 1 tbsp Fresh Cream
- Kasuri Methi
Equipment
Chopping boardKnifeBowlFrying panSpatulaSpoonTongsBlenderPlate
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