Paneer Pasanda

Paneer is an ever-versatile dish. Regardless of the variety, it’s never a boring dish. In today’s blog, let’s see how to make another versatile dish, Paneer Pasanda, along with sunflower oil manufacturers in India.

Ingredients

  • Oil

  • Bay leaf

  • Green chilli

  • Butter

  • Black cardamom

  • White cardamom

  • Cloves

  • Cinnamon

  • Kashmiri chilli powder

  • Garam masala

  • Hot water

  • Cashewnut soaked - 20

  • Tomatoes 200 g

  • Garlic 4 or 8 pods

  • Ginger ½ inch

  • Onions 200 g

  • Curd ½ cup

  • Salt

  • Kasuri methi 1 tsp

  • Pepper powder ¼ tsp

  • Saffron a pinch

  • Grated nutmeg ⅛ tsp

  • Cream

  • Coriander chutney

  • Red chilli powder

  • Dried ginger ⅛ tsp

  • Cumin powder ⅛ tsp

  • Paneer blocks - 2

  • Clarified butter 1 tsp

Instructions 

  • In a pan, heat the oil and add the chopped onions. Sauté for 10 minutes on medium heat. Eventually, add chopped ginger and garlic, and sauté on low heat until caramelized. Remove it from the heat and let it cool.

  • In a blender, add the tomatoes, soaked cashews, curd, and sautéed onion. Grind into a smooth paste.

  • In the same pot, on low heat, add butter and the whole spices mentioned in the ingredients, along with green chilies. Once it sizzles, add red chilli powder, garam masala, and the ground onion-tomato paste. Cover the pan and stir occasionally on medium heat for 8 minutes.

  • Stir in hot water and simmer until the gravy thickens and becomes creamy.

  • As the puree is turning creamy, let's prepare the paneer. Trim the edges of the paneer, cube it into bite-size portions, and crumble some paneer. Make a slit in the paneer and stuff it with crumbled paneer, salt, coriander chutney, cashews, red chilli powder, garam masala, amchur, and dried ginger.

  • In a pan, heat oil and fry the paneer sandwiches on medium heat until golden brown on both sides. Set aside.

  • Check the puree. Once it is thick, add the remaining spices: kasuri methi, black pepper, salt, and nutmeg. Adjust to taste preference. Sprinkle saffron and keep covered for 10 minutes.

  • Now add the paneer sandwiches to the gravy and switch off the flame.

Paneer Pasanda is ready to be served. It goes well with basmati rice, chapati, naan, or roti.

About Sundew Sunflower Oil:

Tamil Naadu Edible Oils is one of the leading refined sunflower oil manufacturers that produces premium-quality oil for cooking. As one of the best cooking oil manufacturers in Tamil Nadu, TNEO is committed to delivering quality oil that is affordable as well as light in texture. The refined oil from TNEO is fortified with vitamins and essential fatty acids, making it an ideal choice for all age groups. The oil is versatile and enhances the taste of every dish and every cuisine effortlessly. Choose sundew from TNEO—the best edible oil manufacturers in Tamil Nadu—to make tasty dishes.


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