Paneer Pasanda



The word "Pasanda" means every one's favorite and as the name suggests this paneer delicacy is adored by everyone who tastes it. The different pastes used to make the gravy add their own distinct flavors which combine to create a dish like non other. As usual I have made certain changes in the recipe, the original recipe suggest to make round shaped tikkis using grated paneer, flour and bread crumbs but I skipped that step and used plain paneer cubes instead of tikkis. Using ghee in the dish instead of oil can further enhance the flavor though making it a little higher in calories.



Paneer is also known as cottage cheese or popularly called Indian cheese by the cooks all over the world but it is one of the most versatile ingredients for vegetarian cooking. Crumbled paneer can be used over the salads, paneer cubes in the main course dishes and even in deserts also such as No Bake Cheesecake or Paneer Gulab Jamun



Recipe: Paneer Pasanda
Recipe Adapted from Punjabi Khana by Late Tarla Dalal

Yield: Serves 3 - 4

Ingredients
250g Paneer (Cottage Cheese), cubed
For Paste ‘A’
1 onion, chopped
5 cloves of garlic
1 thumb size piece of ginger
2 Tbsp almonds
1 Cup Water

For Paste ‘B’
1 onion, sliced
Oil for deep frying

For the Gravy:
¾ Cup thick curd, whisked
1 Tsp red chilli powder
½ Tsp turmeric powder
Salt, as per taste
Oil for cooking

Method:
Combine all the ingredients mentioned under Paste A with water and boil for 10 - 15 minutes.
Cool, peel out the skin of almonds. Grind the ingredients to a smooth paste. Keep aside.
For Paste B, heat oil in a frying pan and deep fry sliced onions till golden brown in color.
Drain on absorbent paper and blend to a smooth paste in blender. Keep aside.
For the gravy, heat the oil in a pan, add the Paste A and cook on low flame for a few minutes or until oi gets separated from the paste.
Add the spices, salt, mix well and cook again for 2 - 3 minutes.
Now stir in the curd and keep on stirring for 5 minutes.
Add Paste B and cook till the oil separates from the gravy.
Add ½ Cup of water and bring to boil once. Mix in the paneer cubes and simmer for 3 - 4 minutes.
Serve hot garnished with coriander leaves.




Thanks for stopping by
Hina

5 comments:

  1. As usual, lip smacking :)

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  2. paneer is my favorite but never tried making it with curd, will try it soon...btw forgot to tell, you looked lovely when we met, loved the color :)

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  3. Thanks for this recipe. :) I was always intrigued about Paneer Pasanda (ever since I heard it in Sarabhai vs Sarabhai.)

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  4. Just Mouth watering; gonaa try this ; i just love the Paneer :P

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  5. Along with being a fabulous cook, you're a great photographer too!! :)

    ReplyDelete

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