Sunday, 25 August 2013

Paneer Pasanda -



This Paneer Pasanda recipe is an absolutely tempting
and delectable Paneer recipe. It is prepared by stuffing
cashew, raisin, charoli and grated coconut paste into 
paneer slices, frying the sandwiched paneer in a light 
golden colour then preparing a rich creamy gravy and
simmering the stuffed paneer into it............this recipe
is real yummy, it is  so delicious that  I am sure it will
become your favourite (pasand ki) recipe instantly.


Ingredients -
Paneer (cottage cheese) - 250 g
Onion - 2 med (peeled n boiled)
Garlic paste - 1 tbsp
Ginger paste - 1/2 tbsp
Cashews - 7-8
Pepper powder - 1/2 tsp
Red chilli powder - 1/2 tsp
Coriander powder - 1 tsp
Cumin powder - 1/2 tsp
Turmeric powder - a pinch
Tomato puree - of 1 med size ( blanch n puree)
Cornflour - 3 - 4 tbsp +
Oil - 5 - 6 tbsp + for frying
Bay leaf (tejpatta)- 2
Cream - 1 tbsp

Filling -
Cashews (kaju) - 8-10
Raisins soaked in water - 2 tbsp
Charoli (chironji) - 1 tsp
Grated coconut - 2 tbsp
Full cream milk - 3-4 tbsp
Turmeric powder - a pinch

  
Method -

1. Drain the raisins and cut all whole dry fruits,
    grind it in a grinder with the coconut, a bit coarsely.
2. Take it out in a bowl and mix it with little milk and 
    turmeric powder to make it a paste.
3. Take paneer and cut it either in rectangles or triangles
     according to your preference.
4. Fill it up with little filling, spreading it all evenly and
    cover it up with another triangle shaped paneer to 
    make it a sandwich. Prepare all.
5. Take a bowl and put cornflour and 5-6 tbsp of water.
6. Dip the sandwiched paneer into the cornflour mixed 
    water and shallow fry it in a nonstick frying pan, using 
    little oil. Fry it on both the sides. keep it aside.

To Prepare Masala -

1. Grind the onions with cashews, take a karahi and
     heat oil in it.
2. Put bay leaf and the ground onion paste, fry
    until brown, add the garlic and ginger paste and
    fry it for a while.
3. Put all the dry masala, salt and fry for a minute on
    a low flame.
4. Add the puree and keep frying it for 5 minutes.
5. Add 1/2 cup warm water and let it come to boil.
6. Add cream and sandwich paneers and cover it, let
    it simmer for a minute.
7. Take it out on a serving plate and serve it with naan,
     tandoori or rumali roti.





1 comment:

  1. Hi rashmi.... lovely recipe... do clarify... wats charoli... and bay leaf?

    ReplyDelete

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