Paneer Pasanda Video by Tarla Dalal

Paneer Pasanda Video by Tarla Dalal

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What makes this Indian cottage cheese preparation very special is the use of two onion pastes. One is a mixture of cooked onions with cashews, which imparts a unique creaminess to the Paneer Pasanda; and the other is a brown onion paste, which imparts a very rich and intense flavour to it. Ideal to be served at parties, the Paneer Pasanda is a wonderful accompaniment for all types of Indian breads as well as rice, especially the mildly flavoured ones.

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Recipe Description for Paneer Pasanda Sabzi, Restaurant Style Paneer Pasanda

Ingredients

For Paneer Pasanda Sabzi
30 paneer (cottage cheese) triangles
2 tbsp oil
1 tsp chilli powder
1/2 tsp garam masala
1 cup whisked curds (dahi)
salt to taste
oil for shallow frying

For The Onion-cashew Paste
1 cup roughly chopped onions
5 garlic (lehsun) cloves
1 small piece ginger (adrak)
2 tbsp broken cashew nut (kaju)

For The Brown Onion Paste
1 1/2 cups sliced onions
oil for deep-frying

To Be Mixed Into A Stuffing
1/2 cup crumbled paneer (cottage cheese)
1 tbsp finely chopped coriander (dhania)
1 tbsp finely chopped mint leaves (phudina)
1 tbsp chopped raisins (kismis)
1 tbsp chopped cashew nut (kaju)
1/2 tsp ginger (adrak) paste
1/2 tsp garlic (lehsun) paste
1/2 tsp green chilli paste
salt to taste

To Be Mixed Into A Cornflour-water Mixture
1/2 cup cornflour
1/4 cup water
salt to taste

For The Garnish
1 tbsp finely chopped coriander (dhania)

Method

For the onion-cashew paste

1. Combine the onions and 1 cup of water in a deep non-stick pan, mix well and cook on a medium flame for 5 to 6 minutes, while stirring occasionally. Keep aside to cool completely.
2. Once cooled, combine the onion mixture, garlic, ginger and cashewnuts and blend it in a mixer to a smooth paste. Keep aside.

For the brown onion paste

1. Heat oil in a deep non-stick kadhai, and deep-fry the onions till they turn golden brown in colour.
2. Drain on an absorbent paper and keep aside to cool completely.
3. Once cooled, blend them in a mixer using ¼ cup of water to a smooth paste. Keep aside.

For the stuffed paneer

1. Divide the stuffing into 15 equal portions.
2. Place 15 triangles on a clean, dry surface, put a portion of the stuffing into each triangle and spread it evenly. Cover it with the remaining 15 triangles and press it gently.
3. Dip a stuffed paneer triangle into the cornflour-water mixture and put it carefully in the hot oil. You can cook 5 to 6 triangles at a time. Cook till they turn golden brown in colour form all the sides. Remove and keep aside.

How to proceed to make paneer pasanda sabzi

1. To make {span class="bold1"}paneer pasanda sabzi{/span}, heat the oil in a broad non-stick pan, add the onion-cashew paste, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
2. Add the chilli powder and garam masala, mix well and cook on a medium flame for 3 to 4 minutes, while stirring continuously.
3. Lower the flame, add the curds, mix well and cook on a slow flame for 2 minutes, while stirring continuously.
4. Add the brown onion paste, salt and ¼ cup of water, mix well and cook on medium flame for 2 minutes, while stirring occasionally.
5. Add the stuffed paneer triangles, mix gently and cook on a medium flame for 1 to 2 minutes.
6. Garnish the {span class="bold1"}paneer pasanda sabzi{/span} with coriander and serve hot with naan, parathas and jeera rice.

See step by step images of Paneer Pasanda Sabzi, Restaurant Style Paneer Pasanda recipe

RECIPE SOURCE : Swadisht Subzian