My Grandma's Recipe: How to make…Paneer pasanda

Paneer pasanda.

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.