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Cheesy Paneer Pasanda

Aug-03-2018
Zeba f lari
30 minutes
Prep Time
60 minutes
Cook Time
6 People
Serves
Read Instructions Save For Later

ABOUT Cheesy Paneer Pasanda RECIPE

Stuffed Paneer cooked in a rich creamy tomato onion gravy

Recipe Tags

  • Easy
  • Basic recipe
  • Main Dish
  • Breakfast and Brunch
  • Side Dishes

Ingredients Serving: 6

  1. Tomato paste
  2. Tomato 3
  3. Almond 10
  4. Green chillies 2
  5. Cinnamon 1inch
  6. Cardamom 4
  7. Clove 4
  8. Javitri thin strand
  9. Water 1cup
  10. Paneer 400gms
  11. Filling for paneer
  12. Cheese cube 1
  13. Paneer grated 2tbsp
  14. Green chillies 2
  15. Kishmish 2tbsp
  16. Almond 2tbsp chopped
  17. Coriander leaves 2tbsp chopped
  18. Mint leaves 1tsp
  19. Red chilli powder 1/4tsp
  20. Cumin powder 1/2tso
  21. Salt 1/4tsp
  22. Oil 1cup for frying
  23. For Onion paste
  24. Onion 2sliced
  25. Oil half cup
  26. Curd 1/2cup
  27. For cornflour paste
  28. Cornflour 1*2cup
  29. Water 1/2cup
  30. For gravy
  31. Cumin seeds 1tsp
  32. Ginger garlic paste 1tbsp
  33. Red chilli powder 1tsp
  34. Haldi powder 1/2tso
  35. Coriander powder 1tsp
  36. Tomato sauce 1/4cup
  37. Sugar 1tsp
  38. Salt 1tsp
  39. Cream 1/2cup

Instructions

  1. HEAT 1 CUP WATER, ADD ALL THE INGREDIENTS FOR THE GRAVY, COOK UNTIL SOFT
  2. COOL, ADD TO A MIXER JAR, BLEND INTO A SMOOTH PASTE
  3. GRATE 2 CHEESE CUBES, 50 GMS COTTAGE CHEESE
  4. ADD 1 TBSP EACH OF CHOPPED RAISINS & ALMONDS, 2 GREEN CHILLIES, 1 TSP FRESH MINT
  5. ADD 1/2 TSP EACH OF RED CHILLI & CUMIN POWDERS, 1/4 TSP SALT, THE FILLING IS READY
  6. CUT 400 GMS COTTAGE CHEESE INTO THICK, TRIANGULAR SLICES
  7. PUT 1 TSP FILLING ON ONE SLICE, COVER WITH ANOTHER TRIANGLE
  8. MIX 1 CUP CORNFLOUR WITH 1/2 CUP WATER INTO A SMOOTH SLURRY
  9. DIP THE STUFFED COTTAGE CHEESE INTO THE CORNFLOUR SLURRY, DEEP FRY IN HOT OIL
  10. CAREFULLY FLIP & FRY FROM BOTH SIDES
  11. TAKE OFF HEAT WHEN GOLDEN BROWN & CRISP
  12. HEAT 4 TBSP OIL, ADD 2 SLICED ONIONS, FRY UNTIL GOLDEN BROWN, SET ASIDE TO COOL
  13. ADD TO A MIXER JAR, GRIND UNTIL SMOOTH ADDING 1/2 CUP CURD, SET ASIDE
  14. HEAT 1/2 CUP OIL, ADD 1 TSP CUMIN SEEDS, THE READY GRAVY PASTE
  15. ADD 1 TBSP GINGER-GARLIC PASTE, 1/2 TSP RED CHILLI, 1/4 TSP TURMERIC, 1 TSP CORIANDER POWDERS
  16. FRY UNTIL THE MASALA LEAVES THE SIDES, ADD THE FRIED ONION PASTE
  17. ADD 1/4 CUP TOMATO SAUCE, COOK ON SLOW HEAT UNTIL IT LEAVES OIL
  18. ADD 2 CUPS WATER, SIMMER THE GRAVY FOR 2-3 MINS
  19. ADD 1 TSP EACH OF SUGAR & SALT
  20. ADD 1/2 CUP FRESH CREAM, THE FRIED COTRAGE CHEESE, COVER & COOK ON SLOW HEAT FOR 15 MINS
  21. SERVE HOT WITH ROTI / NAAN / PARANTHA / RICE

Reviews (1)  

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Ruchika Mehta
Aug-03-2018
Ruchika Mehta   Aug-03-2018

Deliciously amazing!

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