Paneer Pasanda 


Paneer(Ricotta or cottage cheese)400 gms
Chopped cashewnuts		50 gms
Cornflour			1/2 cup
Bay leaf			1-2
Chopped green chilli		1 tbsp
Garlic paste			1 tbsp
Ginger paste			1 tbsp
Red chilli powder		1 tsp
Onion paste			1/2 cup
Cashewnut paste			2 tbsp
Tomato puree			2 cups
Green cardamon powder		1 tsp
Fresh cream			1/2 cup (optional)
Oil				2 tbsp  and for deep frying
Salt				To taste

Whole Garam Masala:

  • Black cardamom	1

  • Green cardamom		3

  • Cinnamon		2 (1" each)

  • cloves			10

  • Mace			1/2 flower

  • Peppercorns		1 tsp

    • 


    


      

    1. Cut paneer into 1/4 inch thick slices of 1 1/2 inch by 1 1/2 inch size.

    2. Mix chopped cashewnut and 100 gms mashed paneer. Season with salt. Stuff 
this mixture between 2 slices of paneer.

    3. Prepare a thick cornflour batter and dip stuffed paneer pieces in the 
batter and then deep fry in moderate hot oil till crisp. Remove and keep aside.

    4. Heat oil in a pan. Add bay leaf and whole garam masala. Add onion paste and cook for 
2 minutes.

    5. Add chopped green chillies, ginger paste, garlic paste and chilli powder.
Cook for a minute.

    6. Add tomato puree and bring to boil. Add cashewnut paste (you can grind
cashewnuts with small water to make it like paste)dissolved in a little
water. Cook for 5 minutes. Stir constantly. Add salt and green cardamom powder.

    7. Add one cup water and bring to boil. Add fresh cream and fried stuffed
paneer pieces and serve hot.

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