Paneer pasanda is a very rich and creamy gravy which is cooked in onion, flavors of ginger-garlic, cashew paste, yogurt and delicate blend of spices. I adapted this exotic recipe from Meena of Homely Food.
Ingredients :
For the paneer cutlets ~
Paneer, Crumble - 1 cup
Maida - 3 tbsp
Pepper - 1/2 tsp
Bread - 3 slices
Salt as needed
Oil as needed
For the gravy ~
Onion - 1 & 1/2 cup, sliced
Ginger-garlic - 1 tbsp, chopped
Tomato - 1, chopped
Curd - 1/2 cup
Cashew - 8
Kashmiri red chilli powder 1 tsp
Garam masala powder - 1/2 tsp
Salt as needed
Oil - 2 tbsp
Coriander leaves for garnishing
Method :
In a bowl mix crumble paneer, salt, pepper, maida and bread slices. Make small cutlets of your choice of shape.
Heat a non stick pan with little oil shallow fry the cutlets till cook both side to golden brown..
For the gravy, heat oil in an another pan add onion, ginger-garlic, tomato and cashew, until onion turn golden brown. Cool and grind to a smooth paste with a little bit of water.
Heat pan with oil, fry ground paste for 3-4 mins in medium flames. Add kashmiri red chilli and garam masala powder, fry until oil separates.
Now add beaten curd, cook until oil separates from the gravy. Then add 3/4 cup water and bring to boil.
Arrange the cutlets in a serving bowl and pour the gravy over it.
Garnish with coriander leaves. Serve hot with pulao and roti/naans.
Sending this recipe Indrani's "Spotlight - Show Your Best Creation" event, Jagruti's "Gain Popularity" event, Viji's "Soul food show & giveaway" and Meenu's "Try my recipes Event & Giveaway"
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Ingredients :
For the paneer cutlets ~
Paneer, Crumble - 1 cup
Maida - 3 tbsp
Pepper - 1/2 tsp
Bread - 3 slices
Salt as needed
Oil as needed
For the gravy ~
Onion - 1 & 1/2 cup, sliced
Ginger-garlic - 1 tbsp, chopped
Tomato - 1, chopped
Curd - 1/2 cup
Cashew - 8
Kashmiri red chilli powder 1 tsp
Garam masala powder - 1/2 tsp
Salt as needed
Oil - 2 tbsp
Coriander leaves for garnishing
Method :
In a bowl mix crumble paneer, salt, pepper, maida and bread slices. Make small cutlets of your choice of shape.
Heat a non stick pan with little oil shallow fry the cutlets till cook both side to golden brown..
For the gravy, heat oil in an another pan add onion, ginger-garlic, tomato and cashew, until onion turn golden brown. Cool and grind to a smooth paste with a little bit of water.
Heat pan with oil, fry ground paste for 3-4 mins in medium flames. Add kashmiri red chilli and garam masala powder, fry until oil separates.
Now add beaten curd, cook until oil separates from the gravy. Then add 3/4 cup water and bring to boil.
Arrange the cutlets in a serving bowl and pour the gravy over it.
Garnish with coriander leaves. Serve hot with pulao and roti/naans.
Sending this recipe Indrani's "Spotlight - Show Your Best Creation" event, Jagruti's "Gain Popularity" event, Viji's "Soul food show & giveaway" and Meenu's "Try my recipes Event & Giveaway"
.JPG)
