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Paneer Pasanda
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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 |
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| To be grounded
into a paste: |
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| Garlic cloves |
6 |
| Ginger |
1/2 tsp. |
| Water |
1 Tbsp. |
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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
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