| Recipe Name:
Paneer pasanda |
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| Category:
Gravy Varieties |
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| Prep Time |
Cook Time |
Serves |
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4 |
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Ingredients: |
| Paneer |
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1 ½ cups |
| Cubed Milk |
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¼ cup |
| Fresh curds |
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¼ cup |
| Bengal gram flour |
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½ tsp |
| Cumin seeds |
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½ tsp |
| Kasuri methi |
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¼ tsp |
| Garam masala |
|
¼ tsp |
| Chopped coriander |
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½ cup |
| Oil |
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1 tsp |
| Salt to taste |
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| For the paste: |
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| Sliced onions |
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1 ¼ cups |
| Cauliflower finely chopped |
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¼ cup |
| Green chillies |
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1- 2 nos. |
| Ginger |
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½ “ piece |
| Cinnamon |
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1 stick |
| Clove |
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1 no. |
| Milk |
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1 cup |
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Method: |
For the paste
- Combine all the ingredients in a pan and simmer for 8 – 10 mins till the onions are soft and nearly all the liquid has evaporated. Cool
- Puree the mixture to a smooth paste in a blender. Keep aside.
How to proceed:
- Combine the milk, curds and gram flour and whisk well. Keep aside.
- Heat the oil in a non – stick pan, add the cumin seeds, kasuri methi and the prepared paste and sauté for 2 – 3 mins.
- Add the curds and gram flour mixture, garam masala and salt and bring to a boil.
- Add the paneer and coriander and mix well. Serve hot.
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