- Meal Type
- Ingredient
- Cuisine
- Seasonal
- Dish
- Drinks
Please connect to Internet to continue
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
Paneer pasanda : Make triangular pieces of paneer.
Make incisions in it so that they resemble resemble a pocket.
Fill the dry fruits in the pockets
Heat oil in flat surfaced kadhai
Deep fry Paneer from both sides
Keep aside.
Tamatar mirch malai gravy :Heat oil in a pan
Add jeera ,Add chopped onion garlic tomatoes ginger and almonds
Add turmeric powder and salt. Saute till water evaporates.
Cool and blend in a blender .
Keep aside.
For tempering. : Heat oil
Add bay leaf hing and cinnamon stick
Add crushed cardamoms
Add deggi mirch powder
Add the gravy
Cook till water evaporates Add paneer masala
Add red chilli powder and mix well Add malai and milk and cook on low heat
Add sugar and water
Add the paneer Cook on slow heat till you get desired consistency
Check seasoning Add Kasuri methi leaves
Simmer a bit Switch off heat.
Paneer pasanda in mirch Malai tamatar gravy is ready.
Garnish with chopped dry fruits.
Serve with simple parathas and salad
