PANEER PASANDA | PANEER RECIPES

            I think there are lots of versions of  Paneer pasanda recipe. The recipe I am sharing can be taken as paneer cutlets in a rich, creamy gravy. It can be a little bit of work but sure we can make for special occasions. The gravy and the cutlet is so rich and heavy that one can maximum have 2 pieces of cutlets along with little gravy. I slightly adapted this recipe from Tarla dalal. Let me share my own version of this paneer pasanda.

Ingredients

For the paneer Cutlet

Paneer, crumbled	1 & 1/2 cups
Maida	2 tblsp + 2 tblsp
Pepper	1/2 tsp
Green chilly	1, chopped
Salt	As needed
Bread crumbs (or 3 bread slices)	As needed
Oil	As needed

For the Gravy

Onion, sliced	1 & 1/2 cup
Cashews	8
Ginger garlic paste	1 tsp
Curd	1/2 cup
Garam masala	1/2 tsp
Red chilli powder	1 tsp
Salt	As needed
Oil	2 tblsp
Coriander leaves	1 sprig

Method

Soften paneer cubes by immersing it in hot water for 10 minutes. Drain completely and then grind in a mixer to make crumble. In a bowl, mix paneer, pepper, chilli,salt and 2 tblsp maida. Make  small cutlets of your choice of shape. I made it a little oblong. Make a thick paste out of 2 tblsp maida and water and dip the cutlets in the maida. Then coat it with bread crumbs and arrange in a plate.In case you don’t have bread crumbs, you can grind the bread slices to get fresh crumbs. Heat a non stick pan with oil drizzled. Cook the cutlets and cook both sides(drizzle oil when you flip) to golden brown. For the gravy, fry ginger garlic paste, onion and cashew nuts until onions turn golden brown. Cool and grind to a smooth paste with a little bit of water. Heat pan with oil and fry the ground paste for 3-4 minutes in medium flame. Add garam masala and red chilli powder and fry until oil separates. Add well beaten curd and mix well. Cook until oil separates from the gravy. Add another 3/4 cup of water and bring to boil. Arrange the prepared cutlets in a bowl and pour the gravy over the cutlets. Garnish well with chopped coriander leaves.

                You can enjoy this exotic side dish served with any mild pulavs or roti / naans.

Notes

Make sure the gravy is not too thick. The gravy should be hot when you pour over the cutlets. You can make the cutlets until coating them in the bread crumbs- the before day and refrigerate and make cutlets the next day along with gravy to make it easier. You can also deep fry the cutlets. Beat curd until smooth or the gravy will curdle.

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