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Paneer Pasanda
A delicately flavored Paneer dish In White Gravy
Ingredients:
200 grams paneer
2 sliced onions
1 tablespoon cashew nuts pieces
3 cardamoms
2 cloves
1 stick cinnamon
1 bay leaf
3 chopped green chilies
1 red chili
1 tsp. coriander seeds
1 cup fresh curds
3/4 cup finely chopped coriander leaves
2 tbsp. ghee (clarified butter)
Salt according to taste
To be grounded into a paste:
6 garlic cloves
1/2 tsp. ginger
1 tbsp. water
Serve with Serve hot with parathas.
Cooking Method:
1.Cut the paneer into small cubes.
2.Boil onions with 3/4 cup of water.
3.When cooked, blend in a mixer along with the cashew nut pieces.
4.Heat the Ghee (clarified butter) and fry the cardamoms, cloves, cinnamon and bay leaf for 1/2 minute. Add the grounded paste and fry for 1minute.
5.Add the blended onion- cashew nut paste and the green chilies and fry for little while.
6.Pound the red chili and coriander seeds and add to the gravy. Cook again for a 5 seconds and take the pan off the fire.
7.Churn the curds and add to the mixture. Add salt and cook until the
Ghee (clarified butter) comes on top. Add the coriander leaves and cook for 1/2 minute.
8.Finally, add the paneer and cook for one boil.
