A classic dal recipe with white brinjal cooked in boiled dal. This sour dal is a mouth-f...
Gutti Vankaya Kura or Stuffed Eggplant/Brinjal curry is Andhra traditional special. Eggpl...
The unique combination of baby corn with a succulent paneer and delectable spices makes e...
Spicy Cashew Chicken stir-fry is an exotic dish that is truly enticing. A medley of exoti...
Fenugreek Leaves Mushroom Chicken Curry is a very yummy and easy side dish for chapati, p...
Mix vegetable korma is south indian dish, it is a aromatic and spicy curry, made with mix...
A rich and delicious fried stuffed paneer sandwiches in a smooth, creamy onion-tomato based gravy.
Paneer pasanda is an exotic popular dish from the Read More..
Paneer pasanda is an exotic popular dish from the Mughlai cuisine. A delectable dish, different from the regular and yet will make you want more. Paneer is sandwiched with pleasant spices and then cooked in a delicate blend of gravy, spices, like cumin, kasuri methi. Mughlai cuisine is famous for the combination of ground masalas and unique texture of food. This Mughlai cuisine has a varied collection of dishes that are acclaimed all over the world like pulaos, kormas, naans, biryanis and many paneer dishes.
The gravy is heavy most of the time because of the use of dry fruits, ghee, butter and heavy cream. These ingredients give a silky smooth texture to the sauce or gravy and enhance the taste of the dish. Paneer pasanda is a very common and popular dish available in most of the Indian restaurants. This dish is made in many ways according the taste of the individual. One would really enjoy this dish with naan or Zafrani pulao. Rich in protein and low fat will make you want to prepare this dish over and over again.
Pasanda is a Urdu word which means liking. This dish is a popular North Indian and Pakistani vegetarian dish, derived from a meal served in the Court of the Moghul Emperors. The word is a variation on the Urdu word "pasande," or "the favorite one". Pasanda was originally made with leg of lamb, flattened into strips, marinated, and fried in a dish with multiple seasonings. In the present day, pasanda is also made using chicken and king prawns; in each case, the process and ingredients remain generally the same. And for the vegetarians it’s the paneer pasanda that is popularly prepared.
Although pasanda is usually served as a meat dish, it may also be prepared in kebab form. Reflecting the dish's flavor and its connection with the almond, pasanda also refers to a mild curry sauce made with cream, coconut milk, and almonds. Pasanda is spicy and heavily seasoned, but to a lesser extent than for most Indian dishes. As such, it is considered a relatively accessible dish for Westerners, appropriate for use as an introduction to Indian cooking in general.
To prepare this mughlai delight, firstly cut paneer into triangles. Slice the triangle pieces till 3/4th and do not cut in the end. For the stuffings, in a mixing bowl add grated paneer, raisins, freshly chopped coriander leaves, chopped green chillies, roasted cashew nut coarse powder and mix all the ingredients together well.
Put this sweet and tangy stuffing in between the slit triangle paneer pieces and keep aside. Take equal quantities of maida and cornflour, add little water and form to a batter. Coat these stuffed paneer pieces with the batter well and fry them it slightly golden brown. Keep the aside.
Heat oil in a pan, add whole garam masala, cumin seeds, chopped onions and sauté, Add salt, ginger garlic paste, turmeric and chopped tomatoes. Cover and cook them till soft. Add crushed cashew nuts. Add chilli pd, coriander pd, add little water and grind this in the mixie to a fine paste. Pour this paste back into the pan, add water if the mixture is thick.
Cover and cook till the raw flavors are gone. Check for seasoning. Add pinch of sugar, kasturi methi powder, and little cream to make it rich. Add the fried paneer to this and cook it for a while in low flame. The dish is ready to be served. To give a little sourness to the dish you can also add amchur powder. Wow an amazing rich delectable dish that goes well with Zafrani pulao.
Do prepare this at home and enjoy the taste with your family and friends. View the making at:
chandnee Posted on Sun Mar 01 2009
most of paneer recipes u have cream or malai outting in, i have tried yogurt(dahee) instead and comes out good. so, for those who dont want to use cream, try yogurt does the same purpose of binding the salan. thx.Reply 0 - Replies
msjeyabalan Posted on Fri Jun 19 2009
sometimes i feel u r adding a little toooooo much of saltReply 0 - Replies
mara235 Posted on Tue Aug 11 2009
Great recipe! I had too many tomatoes from my garden, I used them all to make this recipe - the sauce is incredible! Now I know what to do with my tomatoes ;)) (I didn't have cashew or stuffed paneer, just used regular paneer).Reply 0 - Replies
villagebelle Posted on Thu Oct 29 2009
I agree - he added a fair amount to the sweating onions, then a generous amount the second time to the gravy..Reply 0 - Replies
CT2507 Posted on Thu Feb 04 2010
@villagebelle because he added water twice in between!Reply 0 - Replies
vikmaxin Posted on Wed Apr 28 2010
Vah vreh vah..... Nice recipe, thanks chef.... The way you tasted LOL :)) my mouth started watering...Reply 0 - Replies
Dee Thakore Posted on Thu Dec 27 2007
Very interesting!! Never have this one!!Reply 0 - Replies