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PANEER PASANDA
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Stuffing
- Cut paneer slices in to square shape.
- Take a single paneer slice and spread cashew paste, add mint chutney on top of cashew paste along with chopped pieces of dry fruits and salt and pepper to taste.
- Sandwich another paneer slice on top of stuffed paneer slice.
- Frying Paneer
- Mix corn flour in water.
- Take paneer stuffed slice and dip in the prepared corn flour solution.
- Heat Oil in a kadai and deep fry the paneer stuffed slices.
- Once the colour turns to brown, put off the flame and remove the fried slices from the kadai and keep aside.
- Gravy
- Heat oil in a pan add curry leaves and cumin seeds.
- Add ginger garlic paste, cook it for 3 minutes. Now add onion paste saute for 5 minutes on low flame.
- Add tomato puree, Green chilies paste, cook for 5 minutes.
- Add cream along with crushed paneer, dry fruits in the gravy. Cook for 2 minutes
- Add salt, red chilli powder, garam masala, black pepper in the prepared gravy. Cook for 2 minutes and take out from the flame.
- The gravy is done.
- Arrange all the stuffed paneer slices in a plate and pour gravy on top of it and Sprinkle garam masala.
- Garnish with coriander leaves, raisins and cream.
INGREDIENTS
- 250 grams Paneer
- 2 teaspoon Cashew paste
- ½ teaspoon Mint chutney
- 2 teaspoon Corn flour
- 2 teaspoon Onion paste
- 1 teaspoon Ginger garlic paste
- ½ teaspoon Green chillies paste
- Dry fruits and nuts for garnishing
- Coriander
- 2 teaspoon Crushed paneer
- 3 teaspoon Cream
- 3 teaspoon Tomato puree
- Salt as per taste
- A pinch of Black pepper
- ½ teaspoon Red chili powder
- ½ teaspoon Coriander powder
- A pinch of Garam masala
- 200 ml IDHAYAM MANTRA peanut Oil for Deep frying
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