Friday, 11 April 2014

PANEER PASANDA

CHEF BB
                                 PANEER PASANDA

Ingredients
Cottage cheese (paneer)                          400 grams
Green chilies                                                3
Onions                                                           2 large
Ginger                                                           1 1/2 inch piece
Garlic                                                             10 cloves
Cashew nuts                                                            10-12
Raisins                                                           15-20
White pepper powder                              1/2 teaspoon
Salt     to taste
Corn flour/ corn starch                            1/2 cup
Oil                                                                   2 tablespoons + to deep fry
Bay leaf                                                         1
Cloves                                                            4-5
Cinnamon                                                     1 inch stick
Green cardamoms                                     4-5
Black peppercorns                                     6-8
Red chilli powder                                       1 teaspoon
Turmeric powder                                       1/4 teaspoon
Coriander powder                                     1 teaspoon
Tomato purees                                           2 cups
Green cardamom powder                       1 teaspoon
Sugar                                                             1 tablespoon
Fresh cream                                                 1/2 cup

Method
Mash one-fourth quantity of paneer and cut the rest into one and a half inch sized squares with half a cm thickness. Remove stems, wash and finely chop green chilies. Peel, wash and cut onions into quarters. Boil in half a cup of water. Drain excess water and grind to a fine paste. Peel and wash ginger. Finely chop half inch piece of ginger. Peel, wash garlic and grind it with the remaining piece of ginger. Soak half the cashew nuts in half a cup of warm water for fifteen minutes. Drain and grind to a paste. Chop the remaining cashew nuts. Wash, pat dry and chop raisins. Mix mashed paneer with chopped cashew nuts, raisins, chopped ginger, white pepper powder and season with salt. Mix well and stuff this mixture between two slices of paneer. Prepare a thick batter of cornstarch, salt and water. Heat sufficient oil in a kadai; dip stuffed paneer pieces in the batter and deep fry till crisp and golden. Drain onto an absorbent paper. Heat two tablespoons of oil in another kadai. Add bay leaf, cloves, cinnamon, green cardamoms and peppercorns. Add boiled onion paste. Cook for two minutes. Add chopped green chilies, ginger-garlic paste, red chilli powder, turmeric powder and coriander powder. Cook for a minute. Add tomato puree and bring to a boil. Add cashew nut paste dissolved in a little water. Cook for five minutes stirring continuously. Add salt and green cardamom powder. Add one cup of water and sugar. Bring to a boil. Add fried paneer pieces and fresh cream and mix. Serve hot.
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