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Paneer pasanda
By : Rajeswari Vijayanand
Category : North Indian lunches, Paneer
Servings : 4
Time Taken : 30-45 mins
Rating :
Method
  1. Soften paneer cubes by immersing it in hot water for 10 minutes.
  2. Drain completely and then grind in a mixer to make crumble. In a bowl, mix paneer, pepper, chilli,salt and 2 tbsp maida.
  3. Make small cutlets of your choice of shape.
  4. I made it a little oblong.
  5. Make a thick paste out of 2 tblsp maida and water and dip the cutlets in the maida.
  6. Then coat it with bread crumbs and arrange in a plate.In case you don’t have bread crumbs, you can grind the bread slices to get fresh crumbs.
  7. Heat a non-stick pan with oil drizzled. Cook the cutlets and cook both sides (drizzle oil when you flip) to golden brown.
  8. For the gravy, fry ginger garlic paste, onion and cashew nuts until onions turn golden brown.
  9. Cool and grind to a smooth paste with a little bit of water.
  10. Heat pan with oil and fry the ground paste for 3-4 minutes in medium flame.
  11. Add garam masala and red chilli powder and fry until oil separates.
  12. Add well beaten curd and mix well.
  13. Cook until oil separates from the gravy.
  14. Add another 3/4 cup of water and bring to boil.
  15. Arrange the prepared cutlets in a bowl and pour the gravy over the cutlets.
  16. Garnish well with chopped coriander leaves.
  17. You can enjoy this exotic side dish served with any mild pulavs or roti

Recipe courtesy: Rak`s Kitchen

Ingredients:
1 & 1/2 cups - paneer, crumbled
2 tbsp + 2 tbsp - maida
1/2 tsp - pepper
1 - green chilli, chopped
Salt as needed
Bread crumbs (or 3 bread slices) as needed
Oil as needed

For the gravy:
1 & 1/2 cups - onion, sliced
8 - cashews
1 tsp - ginger garlic paste
1/2 cup - curd
1/2 tsp - garam masala
1 tsp - red chilli powder
Salt as needed
2 tbsp - oil
1 sprig - coriander leaves

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