by Tarla Dalal
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Added to 116 cookbooks
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"pasanda" means every one's favourite. So as the name suggests this paneer delicacy is adored by everyone who tastes it. The various pastes used to make this dish add their own distinct flavours which combine to form a flavour like none other. Using ghee in the dish instead of oil can further enhance the flavour though making it 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 make it!
- Combine all the ingredients in a broad non-stick pan along with 1 cup of water and boil for 10 minutes.
- Cool and blend in a mixer to a smooth paste. Keep aside.
- Blend the deep-fried onions in a mixer till smooth. Keep aside.
- Heat the oil in a non-stick pan, add the onion paste and cook on a medium flame for 2 minutes, while stirring occasionally.
- Add the chilli powder and garam masala, mix well and cook again for 1 minute.
- Add the curds, mix well and cook on a slow flame for 1 minute, while stirring continuously.
- Add the deep-fried onion paste, salt and ½ cup of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Just before serving, place the paneer cubes in the gravy, mix gently and cook on a medium flame for 1 to 2 minutes.
- Serve hot garnished with coriander.
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