Paneer Pasanda

Hello all! Happy Independence Day to everyone. Today on occasion of 65^th Independence day I thought let me share with you a recipe which till I made was new to me but I am sure my friends here know about it very well. Paneer pasanda I had heard the name only but never knew what the difference was and why such name. After making it I realized its because we love paneer  so the name comes. I saw this recipe on tv and I felt I could make it. I made few changes in the gravy but still it turned awesome. Paneer pasanda is made using paneer cutlets in gravy. Again patience as it takes some time to make it. Hope you all like the recipe.

                                                                PANEER PASANDA

Ingredients for paneer cutlet:

• 1 cup crumbled paneer
• 2 tbsp Maida
• 1/2tsp Pepper
• Salt to taste
• 3 bread slices
• Oil as needed for shallow frying.

(if you need you can stuff paneer also which I didn’t do this time)

Ingredients for gravy:

• 1 ½ cup onion sliced
• 1tsp ginger garlic paste
• ½  cup curd
• ½ tsp garam masala powder
• ½ tsp  red chilli powder
• Salt to taste
• 2 tbsp oil
• 2-3 green chillies (if you want more spicy gravy)
• Coriander leaves to garnish.
• (additional  some cashewnut  pieces)

Method:

In a bowl mix crumbled paneer, salt, pepper, bread slices and maida. Give desired shape to paneer cutlets.  Heat  a pan with some oil and shallow fry all the cutlets till cooked on both sides. Keep it aside.

                                                             Paneer cutlets

Take another pan. Add 1 tbsp oil from gravy ingredients and  fry onions, ginger garlic paste, green chilli and cashews if you are adding.  After onions change color, remove from heat and let it cool. Then grind the whole thing with little water to make a paste.

Heat the pan again and add the remaining 1 tbsp oil. Fry the ground paste of onions for 3-4minutes. Add garam masala powder and chilli powder and fry for a minute.  Beat the curd well and add it in this mix. Cook the whole thing till oil starts to separate.  Add ½ cup water and bring the gravy to boil. And don’t forget to add namak shamak, salt at this point.

Put the cutlets in bowl and pour gravy over it.  Garnish with coriander leaves and serve hot.

Notes: cutlets can be deep fried and stuffed. Gravy should be the right consistency.  Beat the curd well to prevent it from curdling. My gravy does look curdled though but it has given it a different look than what I saw on tv.

Hope you enjoy paneer pasanda. Let me know what you think.

Linked to Minnie's  WEEKEND GALA DINNER EXTRAVAGANZA 2

Posted in: cutlets,gravy,indian cooking,paneer pasanda,vegetarian