Paneer Pasanda

My first recipe under North Indian Side dish for BM45. My first recipe under this theme is with paneer. We both like paneer, so I use it once in every 15 days. Long back I have tasted this paneer pasanda in a restaurant from that time I wanted to try this at home. Paneer pasanda is a recipe where paneer was stuffed with dry fruits and paneer mixture then deep fried and served with a rich creamy gravy. Perfect side dish with roti and naan.. So lets check the recipe 

INGREDIENTS:--

Paneer  ----    250 gms

Cashew nuts  ---  1 tab sp chopped

Raisins   --- 1 tab sp

Green chutney  ---  2 tab sp or you can use one tab sp chopped coriander, one tab sp chopped mint with one finely chopped green chilli freshly chopped herbs will give a better flavor. I used chooped not the green chutney.

Salt to taste

Cornflour --- 4 tabs p

For gravy:--

Oil  ---  2 tab sp

Cinnamon -- 2 inch sticks 2

Cardamom  --  4

Bay leaves  ---  2

Cloves  --  4

Onion  ----  2 medium

Green chillies  ---  2 finely chopped

Ginger garlic paste  ---  2 tea sp

Tomato  pure  --  1/2 cup

Red chilli powder  ---  1 tea sp

Turmeric powder  ---  1/4 tea sp

Coriander powder  ---  1 tea sp

Salt to taste

Cream   ---  1/2 cup

                                                                  

METHOD:--

1. Cut onion in to cubes, boil one cup water in a pan add onion cubes and cook for one minute. Switch off the heat, drain the water in to another bowl and store this water we can use this water for gravy.

Now grind this boiled onion in to a fine paste and set a side.

2. Cut the paneer in to four thin slices and mash the remaining paneer.

3. Finely chop the cashew nuts and add to mashed paneer along with raisins,chopped green chillies, chopped coriander, chopped mint or green chutney, salt to taste and mix well to combine.

4. Now spread this paneer and cashew mixture on one paneer slice, place the other paneer slice on top of it cut in to triangles.

5. Make a thick batter with cornflour and 1/2 cup water.

6. Heat oil in deep frying pan. Dip the stuffed paneer pieces in this cornflour batter and fry in the hot oil till golden, remove from oil  and set a side.

7. Now for gravy heat oil in a pan add bay leaves, cinnamon, cloves and cardamom saute for a while then add onion paste and ginger garlic paste saute for three minutes.

8. Add tomato puree saute for two minutes then add turmeric powder, red chilli powder, coriander powder, Green chillies, salt to taste mix well and saute for two minutes then add 1/2 cup water(here we can use that water which we saved from boiled onion) and cook for 5 minutes. 

9. Add paneer triangles to the gravy, mix once very gently and cook for three more minutes.

10. finely add cream and switch off the heat.

Serve hot with Roti, naan, pulao.

Notes:--

1. You can shallow fry the paneer .

2. Can add crushed kasoori  methi in the gravy.

3. Can add grated carrot in the stuffing to make more colorful.
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