Ingredients:
Coriander leaves - 1 springs
Coriander powder - 1 tbsp
Corn flour - 2 tbsp
Maida flour - 2 tbsp
Cream - 2 tbsp
Crushed cashew nuts - 1 tbsp
Cumin - 1 tsp
Ginger garlic paste - 1 tbsp
Kastoori methi - 1 tsp
Oil - 1 tbsp
Onion - 1 number
Paneer - 300 grams
Raisins - 1 tbsp
Salt - 1 pinch
Tomato - 2 large
Turmeric - 1 pinch
Whole garam masala - 1 piece
Method:
1. Slice the paneer into triangle shape as shown in the picture.
2. Cut through the center half the way and stuff the sweet and tangy preparation.
Stuffing: Add the grated paneer, raisins, green chillies, cilantro and roasted cashew powder and mix them well.
3. After the stuffing is over, then shallow fry them and keep it aside.
8. Once done then add the tomato puree and saute them well till the tomatoes are well cooked.
9. Once they are cooked well, add chilli powder, coriander powder, pinch of turmeric and cook for two more minutes.
10. You can add some fried cashew powder and cook well.
11. Then blend these mixture and make it into a fine paste.(Allow some few minutes to cool because if u try to grind while the stuff is hot the lid may open and the stuff's may splash out).
12. Then again transfer the blended mixture into the pan and add some water and allow it to cook it for some more minutes.
13. Then add some (say 1/2 tsp) of sugar and kasturi methi and mix them well and cook for some 2 minutes.
14. Then add the stuffed paneer pieces to the gravy and close the lid and cook for 2 minutes.
15. Yummy mouth watering Paneer Pasanda is ready to go. Serve hot with pulav varieties and Bread Varieties.
This recipe i'm posting it to the event Food palette series Orange
and to Hot & Spicy Treats by Food Corner ....
Coriander leaves - 1 springs
Coriander powder - 1 tbsp
Corn flour - 2 tbsp
Maida flour - 2 tbsp
Cream - 2 tbsp
Crushed cashew nuts - 1 tbsp
Cumin - 1 tsp
Ginger garlic paste - 1 tbsp
Kastoori methi - 1 tsp
Oil - 1 tbsp
Onion - 1 number
Paneer - 300 grams
Raisins - 1 tbsp
Salt - 1 pinch
Tomato - 2 large
Turmeric - 1 pinch
Whole garam masala - 1 piece
Method:
1. Slice the paneer into triangle shape as shown in the picture.
2. Cut through the center half the way and stuff the sweet and tangy preparation.
Stuffing: Add the grated paneer, raisins, green chillies, cilantro and roasted cashew powder and mix them well.
4. Take a pan, add oil and heat it.
5. Once the oil is ready add the whole garam masala items (i.e) cloves, cardamom, cinnamon sticks, fennel seeds, bay leaves.
6. Then add the onions and add some little salt and saute them till they turn transparent and tender.
7. Once the onions are ready add ginger garlic paste adn saute well till the rawness goes.
8. Once done then add the tomato puree and saute them well till the tomatoes are well cooked.
9. Once they are cooked well, add chilli powder, coriander powder, pinch of turmeric and cook for two more minutes.
10. You can add some fried cashew powder and cook well.
11. Then blend these mixture and make it into a fine paste.(Allow some few minutes to cool because if u try to grind while the stuff is hot the lid may open and the stuff's may splash out).
12. Then again transfer the blended mixture into the pan and add some water and allow it to cook it for some more minutes.
13. Then add some (say 1/2 tsp) of sugar and kasturi methi and mix them well and cook for some 2 minutes.
14. Then add the stuffed paneer pieces to the gravy and close the lid and cook for 2 minutes.
15. Yummy mouth watering Paneer Pasanda is ready to go. Serve hot with pulav varieties and Bread Varieties.
This recipe i'm posting it to the event Food palette series Orange
and to Hot & Spicy Treats by Food Corner ....
3 comments:
Mmmmm,interesting. Illustrative clicks are too good and well explained,loved it.
Fingerlicking paneer pasanda..yumm!
Looks so delicious & mouthwatering!!You have explained the recipe well...
Thanks a lot for linking with my event.
Midweek Fiesta
Decorating Challenge-Royal Icing
Hot & Spicy Treats –Curry/Stew
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