September 08, 2016

Paneer Pasanda/Stuffed Cottage Cheese In Creamy Gravy




"Paneer Pasanda is a very delightful and exotic dish made with dry fruits stuffed fried paneer sandwiches, served with aromatic, rich and creamy onion-tomato based gravy. This recipe is everyone favorite as the name suggest “Pasanda” which means every one’s favorite. Yes this recipe takes quite of time is not for daily cooking. So to ease the recipe you can make sandwiches in advance, a day before, refrigerate, soak in warm water for few seconds just before serving. Voila!! You are good to go. Enjoy with Tandoori, Naan or Jeera rice."

Cuisine: Indian (Punjabi) | Recipe Category: Curries
 Prep Time: 1 Hour | Cook time: 40 Minutes | serving: For 4-5 persons


Ingredients

For Paneer Sandwiches
1.
Paneer/Cottage cheese
250 gm
2.
Crumbled or grated paneer
2-3 Tbsp.
3.
Raisin, chopped
1 Tbsp.
4.
Cashews, finely chopped
2 Tbsp.
5.
Green chili, finely chopped
1-2 pc
6.
Ginger, grated
½ Tsp.
7.
Green chutney or Fresh mint & coriander, finely chopped
2 Tbsp.
8.
Salt
To taste
9.
Corn flour
¼ to ½  cup
10.
Water to make corn flour paste
4 Tbsp.
11.
Oil
For frying

For Onion-Tomato Paste

1.
Oil
2 Tbsp.
2.
Caraway seeds/Shajeera or Cumin seeds/Jeers
½ Tsp.
3.
Cinnamon
1 Inch.
4.
Cardamom
2 pc
5.
Cloves
2 pc
6.
Onion, chopped
2 medium or 1 headful cup
7.
Ginger garlic paste
1 Tbsp.
8.
Cashew
¼  cup
9.
Tomato
3 medium or 2 cup approx

For the Gravy

1.
Oil
2 Tbsp.
2.
Turmeric powder/Haldi
¼ Tsp.
3.
Kashmiri red chili
½ Tsp.
4.
Garam masala
¼ Tsp.
5.
Dry fenugreek leaves/Kasuri methi
1 Tsp.
6.
Coriander, chopped
2 Tbsp. (For garnish)
7.
Sugar
¼ Tsp.
8.
Salt
To tatse
9.
Cream
¼ cup to ½ cup
10.
Yogurt/Curd
¼ cup





Step By Step Instruction: [Hide Images]

For Paneer Sandwiches
  1. Finely chop raisin, cashew, chili and ginger. 
  2. In a bowl add all chopped ingredients along with crumbled or grated paneer, salt and approx. 2 Tbsp. of green chutney. Mix well and keep aside.
  3. Slice the paneer in equal size square pieces. Now slice each square into two halves gently making triangle pieces.
  4. Divide the stuffing into equal part and place the stuffing on half of the paneer triangle.Slice the paneer in equal size square pieces. Now slice each square into two halves gently making triangle pieces.
  5. Cover gently with remaining slices.
  6. In a bowl mix ¼ cup of corn flour with 4 Tbsp. of water to make paste. In plate spread some corn flour.
  7. Heat oil in a pan. Lightly coat each sandwich with dry corn flour and then dip the sandwiches in the batter to coat from all sides. Use a spoon to coat the sandwiches.
  8. Place the coated sandwiched in medium hot oil and deep fry till lightly golden brown.
  9. Drain on absorbent paper. Keep aside

For Onion-Tomato Paste
  1. Heat oil in a Pan/Kadai. Add cumin seeds, cinnamon, cardamom and cloves. When cumin starts spluttering add chopped onions and sauté till translucent.
  2. Add ginger garlic paste and sauté till raw smell disappears.
  3. Now add the chopped tomatoes, cashews, green chili and cook till tomatoes are soft and gooey.
  4. Once cool, grind the mixture into a smooth paste. Keep aside.
For making Paneer Pasanda Gravy & Serving
  1. Heat oil in pan/Kadai. Add the onion-tomato paste and sauté for a while.
  2. Add turmeric powder, chili powder and garam masala and sauté for a minute.
  3. Stir in yogurt very well and simmer the gravy on a low flame till oil specks on the top. If the gravy splutters a lot, cover the pan with lid and cook.
  4. Now add kasuri methi and finely chopped coriander leaves along with salt and sugar.
  5. Finely stir in the cream and cook till everything is mixed evenly. Do not cook for long as the cream will curdle. Gravy is ready.
  6. For serving you can either place the paneer sandwiches in the gravy or place the sandwiches in a serving tray and pour gravy from the top.
  7. Garnish with cream or coriander leaves.
  8. Serve mouth melting Paneer Pasanda hot with Naan, Tandoori or Jeera Rice.

Recipe Notes











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