Thursday, May 19, 2011
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Paneer Pasanda

5/19/2011 11:49:00 AM

Pasanda in punjabi means every one's favourite. So as the name suggests this paneer delicacy is adored by everyone in my family. Two different pastes are used to make this dish add their own distinct flavours which combine to form a flavour like none other Paneer recipe I have tried. I suggest to use ghee in the dish instead of oil can further enhance the flavour but will make this dish a little high in calories. Despite the fact that this recipe calls for extra effort, it is my favourite because the rich gravy wins me praise every time I cook it for my family!

Preparation Time: 20 mins
Cooking Time: 20 mins

Ingredients
For The Tikkis
1 1/2 cups grated paneer (cottage cheese)
1 tsp finely chopped green chillies
1/4 tsp freshly crushed black pepper (kalimirch) (kalimirch)
2 tbsp plain flour (maida) (maida)
salt to taste
bread crumbs for coating
2 tbsp oil for cooking

For Paste No.1
3/4 cup chopped onions
5 cloves (laung / lavang) of garlic (lehsun)
1.2 inch piece of ginger (adrak)
2 tbsp cashewnuts (kaju)

For Paste No.2
oil for deep-frying
1/2 cup sliced onions

For The Gravy
2 tbsp oil or Ghee
1 tsp chilli powder
1/2 tsp garam masala
3/4 cup fresh thick curds (dahi) , whisked
salt to taste

Other Ingredients
2 tbsp chopped coriander (dhania) for the garnish


Method
For the tikkis
Combine all the ingredients, except the bread crumbs and oil, and mix well.
Divide the mixture into 6 equal portions and shape each portion into flat round or square tikkis whichever you like. I made Square tikki cause I am a lazzy buff!!
Roll in bread crumbs in such a way that the tikkis are evenly coated from all sides.
Heat the oil on a non-stick tava and cook the tikkis on both sides till they are golden brown. Drain on absorbent paper and keep aside.

For paste no. 1
Combine all the ingredients with 1 cup of water and boil for 15-20 minutes.
Cool and blend in a mixer to a smooth paste. Keep aside.

For paste no. 2
Heat the oil in a kadhai and deep-fry the onions in oil till they are golden brown.
Drain on absorbent paper and then blend to a smooth paste in a blender. Keep aside.

For the gravy
Heat the oil in a pan, add the paste no. 1 and cook on a low flame for a few minutes.
Add the chilli powder and punjabi garam masala, mix well and cook again for a few minutes.
Add the curds, mix well and go on stirring for 5 minutes.
Add the paste no. 2, salt and cook till oil separates from the gravy.
Add ½ cup of water and bring to boil.

How to Serve
Arrange the paneer tikkis in a plate. Pour the hot gravy on the top.
Serve hot garnished with coriander.

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