Paneer Pasanda Video by Tarla Dalal

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)

Preparation Time: 
Cooking Time: 
Makes 3 servings
Show me for servings


Ingredients

1 1/2 cups paneer (cottage cheese) cubes
2 tbsp oil
1 tsp chilli powder
1/2 tsp garam masala
1 cup whisked curds (dahi)
salt to taste

For The Onion-cashew Paste
1 cup roughly chopped onions
5 garlic (lehsun) cloves
1 small piece ginger (adrak)
2 tbsp broken cashewnuts (kaju)

For The Brown Onion Paste
1 1/2 cups sliced onions
oil for deep-frying

For The Garnish
1 tbsp finely chopped coriander (dhania)

Method

For the onion-cashew paste

  1. 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.
  2. Once cooled, combine the onion mixture, garlic, ginger and cashewnuts and blend it in a mixer to a smooth paste. Keep aside.

For the brown onion paste

  1. Heat oil in a deep non-stick kadhai, and deep-fry the onions till they turn golden brown in colour.
  2. Drain on an absorbent paper and keep aside to cool completely.
  3. Once cooled, blend them in a mixer using 3 tbsp of water to a smooth paste. Keep aside.

How to proceed

  1. 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.
  2. Add the chilli powder and garam masala, mix well and cook on a medium flame for 3 to 4 minutes, while stirring continuously.
  3. Lower the flame, add the curds, mix well and cook on a slow flame for 2 minutes, while stirring continuously.
  4. Add the brown onion paste, salt and ΒΌ cup of water, mix well and cook on medium flame for 2 minutes, while stirring occasionally.
  5. Add the paneer, mix gently and cook on a medium flame for 1 to 2 minutes.
  6. Serve hot garnished with coriander.
RECIPE SOURCE : Swadisht SubzianBuy this cookbook

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