Tuesday, June 7, 2011

PANEER PASANDA


Ingredients


1 1/4 cups cottagte cheese , cut into cubes
1/4 cup MILK
1/4 cup fresh CURD
1/2 tsp BESAN
1/2 tsp CUMIN SEEDS
1/4 tsp KASOORI METHI
1/4 tsp GARAM MASALA
1/2 cup CORIANDER
1 tsp OIL
salt to taste

For The Paste
1 1/4 cups SLICED ONIONS
1/4 cup finely CHOPPED CAULIFLOWER
1 to 2 GREEN CHILLIES
12 GINGER , sliced
1 stick of DALCHINI
1 clove (laung / lavang)
1 cup MILK



Method


For the paste

  1. Combine all the ingredients in a pan and simmer for 8 to 10 minutes till the onions are soft and nearly all the liquid has evaporated. Cool.
  2. Purée the mixture to a smooth paste in a blender. Keep aside.

How to proceed

  1. Combine the milk, curds and gram flour and whisk well. Keep aside.
  2. Heat the oil in a non-stick pan, add the cumin seeds, kasuri methi and the prepared paste and sauté for 2 to 3 minutes.
  3. Add the curds and gram flour mixture, garam masala and salt and bring to a boil.
  4. Add the paneer and coriander and mix well. Serve hot.

1 comment:

  1. hi, over here in muscat they serve paneer pasanda in red curry but your preparation looks really different with white gravy..i tried ...came out good...

    ReplyDelete

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