Skip to main content

Paneer Pasanda / Paneer Pasanda Gravy



Coming to day 2,in blogging Marathon#65,themed under gourmet gravies is a rich and creamy,paneer pasanda.This has been in my to do list since long.As the method of making paneer pasanda is bit time consuming I kept postponing to give a try.Finally I made it for the theme,it came out so good and we enjoyed with rotis.Though its a lengthy process,its worth to make once in a while .Lets move on to the recipe............




                                                                      
                                                            
                                                                         Paneer Pasanda Gravy

                                                                  
   Basic Information

   Preparation time 20 minutes
   Cooking time 45-50 minutes
   Serves 4(generously)


  Ingredients




  
Ingredient
Quantity
Paneer/cottage cheese
400 gms
Onion( finely chopped)
1 medium size
Ginger&garlic paste
1.5 tbs
Tomato (finely chopped)
3 (medium size)
Turmeric powder/manjal podi
1/4 tsp
Red chilly powder/milagai podi
3/4  tsp
Coriander powder/dhaniya podi
1 tsp
Garam Masala powder
1/4 tsp
Whole cashews/mundiri
7-8 
Cumin seeds/jeeragam
1/4 tsp
Salt
1.5 tsp
Coriander leaves(finely chopped)
1 tbs
Whole milk
1 cup
Oil
1/2 cup 
Fresh cream(for garnishing)as needed

 For the stuffing
Ingredient
Quantity
Paneer/cottage cheese
2 tbs(grated)
Cashews(finely chopped)
2 tsp
Almonds(finely choppd)
1 tsp
Green chilly/pachamilagai
1(finely chopped)
Salt
a pinch
Garam masala powder
a pinch
  To make the paste
Ingredient
Quantity
Maida or corn flour
2 tbs
Salt
1/8 tsp
Water
as needed

   Method 
  • Slice the paneer to 2 inch slice with 1/2 inch thickness.Then cut it diagonally and keep it aside.Now take all the ingredients needed for stuffing in a bowl and keep it aside.Take the paneer triangle and carefully make a slit in the middle with a knife and keep one end intact as shown.
  • Keep some stuffing in the slit end and keep it on a plate.Continue for the paneer triangles.Now mix the maida and salt well in a bowl.Add water and make a thin paste.Heat a pan with oil,once the oil becomes hot,dip the stuffed paneer cubes in the maida paste and drop it in the oil.
  • Fry it till golden and remove it from the oil,drain it on a paper towel and set it aside.Now take a tbs of the oil which used for frying,in a  separate pan.To this add the chopped onion with pinch of salt. Saute till transparent.
  • Add the chopped tomato and cook it until mushy.Add the cashews and red chilly powder,coriander powder.
  • Mix it well and put off the flame,let it cool down.After cooling grind it to a smooth paste.Heat a pan with 3 tbs oil and crackle the cumin seeds.Add in the ginger&garlic paste and fry it for couple of minutes or the raw smell goes away.Now add in the ground paste and fry it for a while.

  • Once the mixture becomes thick add the milk and let boil for 5 minutes.Let it simmer for another 2-3 minutes or till the oil separates.Add the chopped coriander leaves and garam masala powder and mix it well.
  • Now add the fried panner and let it cook for one boil.Add some fresh cream and coriander leaves and put off the flame.

  • Serve it  with naan,phulka or paratha.








Enjoy...........




Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#65


Sumber http://www.naliniscooking.com
Labels:

Comments

Post a Comment

Popular posts from this blog

Masoor Dhal Masal Vadai

For this month cooking secretly,I am paired up with Sangee Vijay of  Spicy Treats .She gave me masoor dhal and mint as secret ingredients and used both them.For the first time I tried masal vadai using masoor dhal along with split yellow peas.The vadai came out so crispy and delicious,lets move on to the recipe.............................. Masoor Dhal Masal Vadai      Basic Information    Soaking time 2-3 hours    Preparation time 15 minutes    Cooking time 15-20 minutes    Makes  12 vadais          Ingredients Ingredient Quantity Masoor Dhal 1/2 cup Split peas/pattani paruppu 2 tbs Green chilly/pachamilagai 2 Red chilly /varamilagai 1 Ginger/inji 1 inch Garlic/poondu 2 cloves Onion(finely chopped) 1(big size) Curry leaves/karivepillai 1 sprig (chopped) Coriander leaves 2-3 tb...
Post a Comment
Read more

Rava Kozhukattai/Rava Pidi kozhukattai

For the alphabet R,I decided to make something with rava aka semolina.But I have blogged most of the  rava recipes  in Tamil cuisine. When I was going through the cook books and hand written recipes,rava kozhukattai caught my attention. The method of making this kozhukattai is same as  upma kozhukattai ,whereas rava/semolina is used instead of rice.Both sweet and savory versions can be made with semolina.As we had lot of sweet dishes in the previous week I made the savory version.Soon share the sweet version.This is a great option for evening snack and I served with coconut chutney.Lets move on to the  recipe............                                                                                          ...
Post a Comment
Read more

Kothamalli/Coriander Thokku

Coriander thokku is a flavorful,tangy and spicy thokku  which I make it often and store it.It is an easy to make thokku which stays fresh for a week in the refrigerator.My mom makes this one for  travelling since it stays good without refrigeration for two days.This thokku is an accompaniment for idly,dosa,chappathi and curd rice.It can also be mixed with white rice topped with ghee or sesame oil.Here goes the recipe........ Ingredients Ingredient Quantity Coriander Leaves 3cups(tightly packed) Urad dhal/Uluttham paruppu 4tbs Red chilly 6-7nos. Tamarind paste 2-21/2tbs Oil 4tbs Curry leaves 1 sprig Mustard seeds/kadugu 1/2tsp Asafoetida/perungayam 1/8tsp Salt to taste Method                                        Trim the edges and wash  the  coriander ...
Post a Comment
Read more