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Paneer Tikki Pasanda


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Paneer tikkis served in a gravy rich in herbs and spices.

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Preparation Time: 
Cooking Time: 
Serves 4 to 6.
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Ingredients


For the tikkis
300 gms paneer (cottage cheese)
2 green chillies, chopped
1/4 tsp pepper powder
2 tbsp plain flour (maida)
bread crumbs
oil for cooking
salt to taste

For the paste no.1
2 onions, roughly chopped
5 cloves garlic (lehsun)
12 mm. (1/2") piece ginger (adrak)
2 tbsp cashewnuts (kaju)

For the paste no.2
2 onions, sliced

Other ingredients
2 tbsp oil or ghee
3/4 cup beaten curds (dahi)
1/2 tsp garam masala
1 tsp chilli powder
salt to taste

Method
For the tikkis
  1. Mash the paneer well.
  2. Add the green chillies, pepper powder, flour and salt and mix well.
  3. Shape into tikkis and roll in bread crumbs.
  4. Cook on a non-stick tava by applying oil while cooking.

For the paste no. 1
  1. Boil the onions in 1 cup of water until soft.
  2. Add the garlic, ginger and cashewnuts and make a paste.

For the paste no. 2
  1. Deep fry the onions in ghee or oil until golden and make a paste by putting in a grinder.

How to proceed
  1. Heat the oil in a vessel. Add the paste no. 1 and cook on a low flame for a few minutes.
  2. Add the chilli powder and garam masala, mix and cook again.
  3. Take the vessel off the fire and add the beaten curds. Mix well and go on stirring all the time.
  4. Cook for a while. Add the paste no.2 and salt.
  5. Arrange the paneer tikkis in a plate. Pour the boiling gravy on the top.
  6. Serve hot.
RECIPE SOURCE : Rotis & SubzisBuy this cookbook
4 reviews received for Paneer Tikki Pasanda
4 FAVOURABLE REVIEWS

The most Helpful Favourable review

 Reviewed By
Pempemp, May 24, 2013

The tikkis are simple but taste exotic when served with the onion based gravy, the deep fried onion paste imparts a unique caramelised flavour to the gravy.

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Helpful reviews for this recipe
Reviewed June 24, 2011 by Foodie #522195

this reciepe was wonderful. we all liked it very much

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Reviewed Today by Pempemp

The tikkis are simple but taste exotic when served with the onion based gravy, the deep fried onion paste imparts a unique caramelised flavour to the gravy.

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Reviewed May 27, 2012 by Foodie#392535

   


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Reviewed July 25, 2011 by Priscilla

yummy recipe

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