Nisha's Kitchen - A large,collection of Indian recipes


Paneer Pasanda

Paneer Pasanda

 

Ingredients

Onions 2 Sliced
Cashewnuts pieces 1 Tablespoon
Cardamoms 3
Cloves 2
Cinnamon 1 Stick
Bay leaf 1
Green chilies 3 Chopped
Red chili 1
Coriander Seeds 1 Tsp.
Fresh curds 1 Cup
Finely chopped coriander leaves 3/4 Cup
Ghee (clarified butter) 2 Tbsp
Salt according to taste
To be grounded into a paste:
Garlic cloves 6
Ginger 1/2 tsp.
Water 1 Tbsp.

Preparation Method

 

  • Cut the paneer into small cubes.
  • Boil onions with 3/4 cup of water.
  • When cooked, blend in a mixer along with the cashewnut pieces.
  • Heat the Ghee(clarified butter) and fry the cardamoms, cloves, cinnamon and bay leaf for 1/2 minute. Add the grounded paste and fry for 1minute.
  • Add the blended onion- cashewnut paste and the green chilies and fry for little while.
  • Pound the red chili and coriander seeds and add to the gravy. Cook again for a 5 seconds and take the pan off the fire.
  • Churn the curds and add to the mixture. Add salt and cook until the Ghee(clarified butter) comes on top. Add the coriander leaves and cook for 1/2 minute.
  • Finally, add the paneer and cook for one boil.

Serve with hot paraths

 

 

Nisha's Kitchen - A large,collection of Indian recipes