Mar 212013
 

Paneer Pasanda is a popular dish from Mughlai Cuisine. Mughal or any other royals are famous for very rich and exotic dishes and when I hear the name Mughal all I can remember is the history lessons I so painfully endured during my childhood days. I used every curse and swore off as many things as I could for forcing me to remember historical dates and the nightmares I endured days before history exams. Man, I wish I was as lucky as my kids who learn Ancient history by acting out plays and trying to live through the characters from Greece, Rome, or Egypt. That said I’m not cribbing over lost time rather I live through dishes from royal cuisine and get to feel like a member of a royal family right in my living room.

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When I had to choose a recipe from my friend Kavi @ foodomania for the avant garde cookies I had to choose this paneer dish for not just their link to royalty but my kids who are my prince and princess respectively love paneer and I decided to draw a truce in my dinner table for wanting a peaceful dinner. Kavi has a wonderful collection of many dishes and the task of choosing one dish from the ocean was quite a task but her organized menus made it easier. Her step by step pictorial is a breeze to follow and can make even a novice in the kitchen cook dishes with ease. The recipe as mentioned earlier is quite rich with stuffed shallow fried paneer triangles with creamy tangy tomato-cashew sauce, now hold your thought of “oohs and aah’s” and hop on to your kitchen and let’s get the dish cooking.

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Step-by-Step Pictorial:

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Divide the paneer block into 2 parts. One part about 3/4th (about 300 grams) and other about 1/4th (about 100 grams). Crumble the smaller part (100 grams). In a small bowl, mix crumbled paneer, raisins, chopped almonds, salt, turmeric powder, red chilli powder, and finely chopped cilantro(coriander leaves). Slice paneer into 1 inch thick squares. Slice diagonally to make triangles. Make a slit 3/4th of the longest length of the triangle.

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Carefully stuff the prepared stuffing inside the paneer. Make a semi thick paste of corn flour, all-purpose flour, salt and red chilli powder. Coat the stuffed paneer over the batter on all sides.

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Shallow fry the paneer few at a time until it turns golden brown. Carefully flip to brown the other side. Drain excess oil on paper towel. Set fried paneer pieces aside until ready to be served.

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For the gravy, add a tablespoon of oil to a wide saucepan, add cinnamon stick, cloves, cardamom pods, bay leaf, ginger-garlic paste, chopped onions. Fry till onions turn golden brown. Let it cool and grind the onion mixture to a fine paste. Heat the saucepan again, add another tablespoon of oil then add the ground onion paste. Fry till the onion paste turns dry with all the moisture evaporated.

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Grind tomatoes along with soaked cashews, turmeric powder, red chilli powder , and salt into a fine paste. Add this tomato paste to the pan and mix well. Fry till the raw smell of the tomatoes are gone about 5 to 7 mins. Now add crushed kasuri methi (dry fenugreek leaves), milk/cream and combine well. Add about 3/4 cup of water and let it boil for a min. When read to serve add the fried paneer pieces to the gravy. Serve hot with rotis or pulao. Enjoy!!!

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Paneer Pasanda [Rich Paneer Gravy]

Ingredients

    For the Stuffed Paneer
  • Paneer -- 1 block (400g)
  • Raisins -- 2 Tbsp
  • Roasted Almonds -- 4 (coarsely chopped)
  • Turmeric Powder -- 1/2 tsp
  • Red Chilli Powder -- 1/2 tsp (divided)
  • Corn Flour -- 4 Tbsp
  • All Purpose Flour -- 4 Tbsp
  • Salt -- to taste
  • Coriander Leaves -- 1 Tbsp (finely chopped)
  • For the Gravy
  • Cloves -- 3
  • Cinnamon Stick -- 1/4" piece
  • Cardamom Pods -- 2
  • Bay Leaf -- 1 small leaf
  • Onions -- 1 cup (roughly chopped)
  • Tomatoes -- 2 large (about 1 cup chopped)
  • Cashew Nuts -- 5 to 6 (soaked in warm water for 10 mins)
  • Red Chilli Powder -- 1 tsp
  • Turmeric Powder -- 1/2 tsp
  • Kasuri Methi (Dry Fenugreek Leaves) -- 2 Tbsp (crushed)
  • Milk or Cream -- 1/2 cup
  • Salt -- to taste
  • Cooking Oil -- 2 Tbsp
  • Coriander Leaves --2 Tbsp (finely chopped)

Instructions

    Method for the Stuffed Paneer:
  1. Divide the paneer block into 2 parts. One part about 3/4th (about 300 grams) and other about 1/4th (about 100 grams). Crumble the smaller part (100 grams). In a small bowl, mix crumbled paneer, raisins, chopped almonds, salt, 1/2 tsp turmeric powder, 1/2 tsp red chilli powder, and finely chopped cilantro(coriander leaves). Slice paneer into 1 inch thick squares. Slice diagonally to make triangles. Make a slit 3/4th of the longest length of the triangle.Carefully stuff the prepared stuffing inside the paneer. Make a semi thick paste of corn flour, all purpose flour, salt and remaining 1/2 tsp red chilli powder. Coat the stuffed paneer over the batter on all sides.
  2. Shallow fry the paneer few at a time until it turns golden brown. Carefully flip to brown the other side. Drain excess oil on paper towel. Set fried paneer pieces aside until ready to be served.
  3. Method for the Gravy:
  4. For the gravy, add a tablespoon of oil to a wide saucepan, add cinnamon stick, cloves, cardamom pods, bay leaf, ginger-garlic paste, chopped onions. Fry till onions turn golden brown. Let it cool and grind the onion mixture to a fine paste. Heat the saucepan again, add another tablespoon of oil then add the ground onion paste. Fry till the onion paste turns dry with all the moisture evaporated. Grind tomatoes along with soaked cashews, turmeric powder, red chilli powder , and salt into a fine paste. Add this tomato paste to the pan and mix well. Fry till the raw smell of the tomatoes are gone about 5 to 7 mins. Now add crushed kasuri methi (dry fenugreek leaves), milk/cream and combine well. Add about 3/4 cup of water and let it boil for a min. When read to serve add the fried paneer pieces to the gravy. Serve hot with rotis or pulao. Enjoy!!!
http://sizzlingveggies.com/sides-for-roti/gravies-for-rotis/paneer-pasanda-rich-paneer-gravy/

 

 

 

 

 

 

 

This is for the Avant Garde Cookies Group. Check out Anusha, Radhika, Kavi, Priya, Priya Mahadevan, Roshni and Veena the other cookies in my voyage.

Thank you for visiting Sizzlingveggies.com. If this is your first time here -- a Warm Welcome. Get ready with your chef hat, apron, and a big SMILE to cook some tasty recipes from around the world. Don't hesitate to join my Facebook Fan Page where I share my passion for cooking, baking, blogging and never ending sizzling recipes.

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  8 Responses to “Paneer Pasanda [Rich Paneer Gravy]”

  1. I cant decide which is it that i like better? The plate or the tissue or that brass karandi or the dish!!

  2. That platter makes me drool..Paneer pasanda looks highly fantastic.

  3. OMG!!! Wow Jay, this could not have been more perfect! My paneer didn’t fry so well.. yours look so firm and delicious!! :)

    (Hey, can you please change the link on my name to http://foodomania.com/category/specials/agc-recipes/? The link you have doesn’t exist anymore)

  4. ooh looks so nice and creamy

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