PANEER PASANDA (PANEER COOKED IN A RICH TOMATO SAUCE)

Paneer Pasanda (Paneer cooked in a Rich Tomato Sauce)

Ingrediants:

For Paneer:Paneer-1 packetPaneer-1tblspn gratedGreen chilli-1 chopped finelyBadam / Almonds-1 tblspn finely choppedCoriander leaves / Cilantro-1 tblspn choppedRaisans-1 tblspn choppedSalt to tasteCornstarch-2 tblspn

For Sauce:Onion-1 chopped finelyTomato-3 pureedYoghurt-1 cupGinger garlic paste-1 tblspnCumin seeds /Jeera-1 tspMilk/Cream-1/2 cupChilli powder-1 tspCoriander powder-1 tblspnGaram masala powder-1 tspCilantro/Coriander leaves-for garnishingCornflour slurry -1 tblspn (1 tsp of cornflour mixed with 1 tblspn water)Oil-1 tblspn

Method:

Take the paneer and cut into diagnols and slit in the middle..Mix cornflour with water and set aside..

Mix grated paneer,almonds,green chilli,cilantro,raisans,salt together..Stuff this in the middle of the paneer pieces and dip it in cornflour paste and fry in oil till golden..Drain this and set aside..

Now make the sauce…Heat oil in a frying pan..Crackle some cumin seeds..

Add in onion and cook till golden..Add in ginger garlic paste and mix well..

Add in chilli powder, coriander powder and garam masala powder and mix well…

Pour in the tomato puree and cook till oil separates…Add in yoghurt and mix well..

Pour in required amount of water and mix well…Now pour in cream and mix well..

Season with salt…Add in cornflour slurry and mix well..

Now add in the paneer pieces and switch of the flame..

Garnish with coriander leaves ..

Serve hot with roti or rice..

Pictorial:

Ingrediants for Paneer Stuffings

Mix everything together and divide into equal portions

Cut up paneer pieces like this

Stuff it with the filling

Dip it in cornflour slurry

Fry them in oil..

Now take your ingrediants for sauce

Saute onions in oil

add in onions and fry

add in ginger garlic paste

and throw in chilli powder and coriander powder

pour in tomato puree and mix well

Season with salt and sugar

pour in curd and mix well

add in cream and mix well

Add some cornflour slurry

sprinkle some garam masala powder...

throw back the paneer pieces

mix well

SERVE

2. PANEER PASANDA | PANEER RECIPES   

          INGREDIENTS

FOR THE PANEER CUTLET

Paneer, crumbled 1 & 1/2 cupsMaida 2 tblsp + 2 tblspPepper 1/2 tspGreen chilly 1, choppedSalt As neededBread crumbs (or 3 bread slices) As neededOil As needed

FOR THE GRAVY

Method:

Onion, sliced 1 & 1/2 cupCashews 8Ginger garlic paste 1 tspCurd 1/2 cupGaram masala 1/2 tspRed chilli powder 1 tspSalt As neededOil 2 tblspCoriander leaves 1 sprig

1. Soften paneer cubes by immersing it in hot water for 10 minutes. Drain completely and then grind in a mixer to make crumble. In a bowl, mix paneer, pepper, chilli,salt and 2 tblsp

maida. 

2. Make  small cutlets of your choice of shape. I made it a little oblong. Make a thick paste out of 2 tblsp maida and water and dip the cutlets in the maida. Then coat it with bread crumbs and arrange in a plate.In case you don’t have bread crumbs, you can grind the bread slices to get fresh crumbs. Heat a non stick pan with oil drizzled. Cook the cutlets and cook both sides(drizzle oil when you flip) to golden

brown. 

3. For the gravy, fry ginger garlic paste, onion and cashew nuts until onions turn golden brown. Cool and grind to a smooth paste with a little bit of

water. 

4. Heat pan with oil and fry the ground paste for 3-4 minutes in medium flame. Add garam masala and red chilli powder and fry until oil

separates. 

5. Add well beaten curd and mix well. Cook until oil separates from the gravy. Add another 3/4 cup of water and bring to boil.

6. Arrange the prepared cutlets in a bowl and pour the gravy over the cutlets. Garnish well with chopped coriander leaves.

                You can enjoy this exotic side dish served with any mild pulavs or roti / naans. 

Notes

Make sure the gravy is not too thick. The gravy should be hot when you pour over the cutlets.

You can make the cutlets until coating them in the bread crumbs- the before day and refrigerate and make cutlets the next day along with gravy to make it easier.

You can also deep fry the cutlets.

Beat curd until smooth or the gravy will curdle.

Web Site: http://www.rakskitchen.net/2012/03/paneer-pasanda-paneer-recipes.html