Paneer pasanda serves as a good accompaniment for rotis or rice. This recipe is a family favourite.
What you need
Paneer - 200 gm
Tomatoes, medium sized - 2
Tomato puree - 1 cup
Onions, medium sized, cut into different sizes - 6
Ginger-garlic paste - 1 tbsp
Turmeric powder - 1 tsp
Red chilli powder - 1 tbsp
Coriander powder - 1 tbsp
Cream - 2 tbsp
Salt - to taste
Mint and Coriander leaves - for garnishing
Ginger and lemon - for garnishing
Cooking instructions
Cut the six onions into three different sizes — big, small ad as onion rings. Deep fry the onion rings in little oil and keep aside. Next deep fry the big onion pieces and keep aside. Finally fry the small onion pieces. To it add the ginger-garlic paste, finely chopped tomatoes and fry a little. Now add the tomato puree, fry for a few seconds and add turmeric powder, red chilli powder, coriander powder and salt to taste. Fry till the raw smell disappears. Cut the paneer into medium-sized triangles and add to the gravy. Fry for five minutes and blend the paneer with the gravy. Finally add two tablespoons of cream and garnish with ginger pieces, coriander and mint leaves and a small tablespoon of lemon juice.
Serve hot with rotis or rice.
Priya Srikanth is a homemaker who loves cooking and interior decoration.