How to make Paneer Pasanda
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Paneer Pasanda
Equipment
- pan
- kadai
Ingredients
- 200 gm paneer
- 1 no onions fine chopped
- 2 no tomatoes cut into chunks
- 1/2 tsp ginger paste
- 1/4 tsp green chili paste
- 1/2 tsp garlic paste
- Few curry leaves
- 1/2 tsp red chili powder
- 1/2 tsp turmeric powder
- 1 tsp coriander powder
- 1/4 tsp garam masala powder
- 1/2 cup milk
- 1 tbsp butter
- 1/4 cup fresh cream
- 1 tsp roasted kasuri methi
- For stuffing
- 60 gm Mashed paneer
- 1 tsp mint leaves finely chopped
- 1 tsp Fresh coriander leaves chopped
- 1 tbsp cashew nut paste
- 1 no green chili
- 2 tbsp corn flour
- 3 tbsp oil
- tbsp Oil for shallow fry
Instructions
- Mix and mashed all the ingredients spread this mixture on paneer slices and cover them with another slices. Cut into small triangles. Mix corn flour in 1 cup water to make a thin batter. Dip the paneer into the batter and shallow fry in a pan keep aside
- Combine tomatoes, and green chilies grind together and make a smooth paste keep it aside
- Put oil in a pan add curry leaves and chopped onion. Till golden now add tomato gravy, and all spices. With cashew nut paste
- Cook on medium high heat until paste thickens
- Mix well and add milk. Leave to cook for about 2 minutes until it starts boiling.
- Finish with fresh cream, kasuri methi, mint leaves. Then add paneer before serving
- Mix very gently garnish with cream and mint coriander leaves
Notes
Mix very gently garnish with cream and mint coriander leaves
- All
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