Recipe Quizine: Indian
For how many people: 2 – 4
Time: 30 minutes to 1 hour
Meal Type: Wedge
necessary ingrediente of Paneer Pasanda
250 grams Paneer (sliced into triangular pieces)
One cup tomato puree
5 cloves of garlic peeled
Half inch piece of ginger
2 green chilies chopped
One tablespoon cashew paste
Half a teaspoon Kasuri Methi
Half a teaspoon turmeric powder
One teaspoon coriander powder
Half a teaspoon red chilli powder
1/4 tsp garam masala
A teaspoon cumin powder
½ cup cream (cream)
2 large cardamom
A bay leaf
Salt to taste
Finely chopped coriander leaves
Methodb of Paneer Pasanda
- Cut large pieces of onion and put them in water for 8 to 10 minutes.
Then remove the onion from water and grind it in a mixer and prepare a fine paste and take it out in a bowl.
Now put ginger, garlic and green chillies in the mixer and grind them finely.
After this, heat a spoon of oil in a pan on the gas and put pieces of cottage cheese in it and fry it lightly from both the sides.
Take the paneer in a plate. Now put one more spoon of oil in the pan and heat it.
Then add bay leaf and big cardamom in the oil. If the color of the bay leaves changes, add ginger-garlic-green chilli paste and cook for a few seconds on medium flame.
After this, add onion paste and cook.
When onion turns golden in color, add tomato puree to it and cook.
Cook the tomatoes till the oil separates from it. Then add cashew paste and mix.
Now add red chili, turmeric, garam masala, coriander, cumin powder and salt to the gravy and mix. Cook it for one minute.
After this, add 2 cups of water to the gravy and let it boil on medium flame for 5 minutes.
Then add Kasuri Methi and Paneer pieces in the gravy and mix and cook for 2 minutes.
Now add cream to the paneer and mix and let it cook for 2 minutes.
After this, turn off the gas. Paneer is ready. Garnish it with grated cheese and coriander leaves and serve it with roti or naan.