Paneer Pasanda Video by Tarla Dalal
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What makes this Indian cottage cheese preparation very special is the use of two onion pastes. One is a mixture of cooked onions with cashews, which imparts a unique creaminess to the Paneer Pasanda; and the other is a brown onion paste, which imparts a very rich and intense flavour to it. Ideal to be served at parties, the Paneer Pasanda is a wonderful accompaniment for all types of Indian breads as well as rice, especially the mildly flavoured ones.
Recipe Description for Paneer Pasanda ( Subzi Recipe)
- Combine the onions and 1 cup of water in a deep non-stick pan, mix well and cook on a medium flame for 5 to 6 minutes, while stirring occasionally. Keep aside to cool completely.
- Once cooled, combine the onion mixture, garlic, ginger and cashewnuts and blend it in a mixer to a smooth paste. Keep aside.
- Heat oil in a deep non-stick kadhai, and deep-fry the onions till they turn golden brown in colour.
- Drain on an absorbent paper and keep aside to cool completely.
- Once cooled, blend them in a mixer using 3 tbsp of water to a smooth paste. Keep aside.
- Heat the oil in a broad non-stick pan, add the onion-cashew paste, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
- Add the chilli powder and garam masala, mix well and cook on a medium flame for 3 to 4 minutes, while stirring continuously.
- Lower the flame, add the curds, mix well and cook on a slow flame for 2 minutes, while stirring continuously.
- Add the brown onion paste, salt and ¼ cup of water, mix well and cook on medium flame for 2 minutes, while stirring occasionally.
- Add the paneer, mix gently and cook on a medium flame for 1 to 2 minutes.
- Serve hot garnished with coriander.
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