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paneer pasanda

paneer pasanda

Cooking Time

Preparation Time : 20

Cook Time : 20

Total Time : 40

Ingredients

Serves 2

  • Paneer pasanda : Paneer 200 gms

  • Chopped dry fruits like cashews and almonds 1/2 cups

  • Oil to deep fry. 1 cups

  • Tamatar mirch malai gravy : Tomatoes 2 nos

  • onion 1 nos

  • Garlic cloves 8 nos

  • ginger 1 inch

  • green chillies 2 nos

  • Jeera 1 tsp

  • Oil 2 tbsp

  • Almonds 4 nos

  • Salt as per taste 1 pinch

  • turmeric powder 1/4 tsp

  • For tempering : Oil 1 tbsp

  • Hing 1 pinch

  • Cinnamon stick 1/2 inch

  • Cardamoms 2 nos

  • Bay leaf 1 nos

  • Sugar 1 tsp

  • Malai 1/2 cups

  • Milk 1/2 cups

  • Salt as per taste 1 pinch

  • Deggi mirch powder 1/2 tsp

  • Red chilli powder as preferred 1 tsp

  • Kasuri methi leaves, crushed 1 tsp

  • Paneer masala 1 tsp

  • Water 1 cups

Directions

  • 01

    Paneer pasanda : Make triangular pieces of paneer.

  • 02

    Make incisions in it so that they resemble resemble a pocket.

  • 03

    Fill the dry fruits in the pockets

  • 04

    Heat oil in flat surfaced kadhai

  • 05

    Deep fry Paneer from both sides

  • 06

    Keep aside.

  • 07

    Tamatar mirch malai gravy :Heat oil in a pan

  • 08

    Add jeera ,Add chopped onion garlic tomatoes ginger and almonds

  • 09

    Add turmeric powder and salt. Saute till water evaporates.

  • 10

    Cool and blend in a blender .

  • 11

    Keep aside.

  • 12

    For tempering. : Heat oil

  • 13

    Add bay leaf hing and cinnamon stick

  • 14

    Add crushed cardamoms

  • 15

    Add deggi mirch powder

  • 16

    Add the gravy

  • 17

    Cook till water evaporates Add paneer masala

  • 18

    Add red chilli powder and mix well Add malai and milk and cook on low heat

  • 19

    Add sugar and water

  • 20

    Add the paneer Cook on slow heat till you get desired consistency

  • 21

    Check seasoning Add Kasuri methi leaves

  • 22

    Simmer a bit Switch off heat.

  • 23

    Paneer pasanda in mirch Malai tamatar gravy is ready.

  • 24

    Garnish with chopped dry fruits.

  • 25

    Serve with simple parathas and salad

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