Paneer Pasanda Recipe | Simple Vegetarian Khana With Chef Saurabh | Sanjeev Kapoor Khazana

Stuffed cottage cheese pieces cooked in creamy rich tomato gravy.

PANEER PASANDA

Ingredients

100 grams cottage cheese (paneer) + as required
150 grams cottage cheese, cut into 1 inch pieces
Oil for deep-frying
1 tablespoon green chutney
Salt to taste
1 tablespoon finely chopped raisins
4-5 cashewnuts, finely chopped
4-5 tablespoons cornstarch
Gravy
½ cup tomato puree
2 tablespoons oil
1 inch cinnamon
3-4 cloves
3-4 green cardamoms
1 bay leaf
2-3 medium onion, boiled and pureed
1 tablespoon ginger-garlic paste
1 teaspoon coriander powder
½ teaspoon turmeric powder
1 teaspoon red chilli powder
1 green chilli, finely chopped
3 tablespoons fresh cream
½ teaspoon green cardamom powder

Method

1. To prepare gravy, heat oil in a non-stick pan. Add cinnamon, cloves, green cardamoms and bay leaf and sauté for 30 seconds.
2. Add onion puree and ginger-garlic paste and sauté for 3-4 minutes. Add tomato puree and sauté for 1-2 minutes.
3. To prepare pasande, heat sufficient oil in a kadai.
4. Grate 100 grams cottage cheese in a bowl. Add green chutney, salt, raisins and cashewnuts and mix well.
5. Add coriander powder, turmeric powder, chilli powder, green chilli and salt to gravy, mix and cook for 1-2 minutes.
6. Slit the cottage cheese pieces with one side intact and stuff the slots with grated cottage cheese mixture.
7. Add 1 cup water to gravy, mix, cover and cook for 4-5 minutes or till the mixture slightly thickens.
8. Mix cornstarch alongwith salt with some water to make smooth and thick slurry.
9. Dip each stuffed cottage cheese pieces in slurry, put in hot oil and deep-fry till light golden brown. Drain on absorbent paper and arrange them in a serving bowl.
10. Switch off the heat of gravy, add cream and cardamom powder and mix well.
11. Pour the gravy over the pasande, grate some cottage cheese on top and serve hot.


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