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Receta Paneer Pasanda Recipe
by Hina Gujral

Paneer Pasanda Recipe

Paneer Pasanda Recipe as the name suggests is a delicious Paneer delicacy adored by everyone who tastes it. The different pastes that are used to make the Paneer Pasanda gravy add their own distinct flavors which combine together to create a finger licking good curry. The original recipe suggest to make round shaped tikki using grated paneer, flour and bread crumbs but I skipped that step and used plain paneer cubes instead of fritters.

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: La India North indian
Tiempo para Cocinar: Raciónes: 4 bowl

Va Bien Con: naan, rumali roti, tandoori roti

Wine and Drink Pairings: beer

Ingredientes

  • 250 gram Paneer (Cottage Cheese), cubed ( Buy from BigBasket )
  • Ingredients to make paste 'A'
  • 1 medium size onion, chopped
  • 5 cloves of garlic
  • an inch piece of ginger
  • 2 tbsp almonds
  • 1 cup Water
  • Ingredients to make paste 'B'
  • 1 medium size onion, thinly sliced
  • Oil for deep frying
  • Ingredients for the gravy
  • ¾ Cup thick curd, whisked
  • 1 tsp red chilli powder
  • ½ tsp turmeric powder
  • 1 tsp Garam Masala
  • Salt, as per taste
  • 1 tbsp cooking oil

Direcciones

  1. To prepare the Paneer Pasanda, first combine together all the ingredients mentioned under Paste A with water and boil for 10 – 15 minutes. Turn off the heat.
  2. Let the mixture cool down till it is safe enough to handle, peel the skin of almonds. In the mixer grind the ingredients to a smooth paste. Transfer to a bowl and keep aside.
  3. For making Paste B, heat oil in a frying pan over medium heat and deep fry sliced onions till golden brown in color. Turn off the heat.
  4. Drain fried onion on an absorbent paper. Blend to a smooth paste in blender. Keep aside in a bowl.
  5. To prepare the gravy, heat the oil in a saucepan over medium heat, add the Paste A and cook on low flame till oil gets separated from the paste.
  6. Add the spices, salt, stir well and cook again for few more minutes. Now add the whisked curd and keep on sautéing the masala for few more minutes.
  7. Now add the onion paste and cook till the oil separates from the gravy.
  8. Add ½ Cup of water, stir to combine and bring to boil once. Turn the heat to medium and let the gravy simmer till it thickens.Add the paneer cubes and simmer for few minutes for paneer to absorb the flavor of the gravy. Turn off the heat. Garnish Paneer Pasanda with dried kasuri methi.
  9. Serve Paneer Pasanda hot with Naan