A Royal Delight of Indian Cuisine
Welcome to Tasty Treats Foodies, where we celebrate the rich tapestry of Indian cuisine. Today, we present a regal dish that exemplifies the essence of North Indian flavors - "Paneer Pasanda." This sumptuous vegetarian delight features paneer (Indian cottage cheese) stuffed with a delectable mixture of nuts and spices, simmered in a luscious tomato-based gravy. Let's dive into the recipe and discover the royal charm of Paneer Pasanda.
Ingredients:
For the Paneer Filling:
- 250g paneer (Indian cottage cheese), cut into rectangular slices
- 1/4 cup cashews, finely chopped
- 1/4 cup almonds, finely chopped
- 2 tablespoons raisins, finely chopped
- 1 teaspoon ginger-garlic paste
- 1/2 teaspoon garam masala
- 1/2 teaspoon red chili powder
- Salt to taste
- 2 tablespoons ghee (clarified butter) or oil for frying
For the Gravy:
- 3 large tomatoes, blanched and pureed
- 1 large onion, finely chopped
- 1 tablespoon ginger-garlic paste
- 1/4 cup fresh cream
- 1/4 cup yogurt (curd)
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 1/4 teaspoon kasuri methi (dried fenugreek leaves)
- Salt to taste
- 2 tablespoons ghee (clarified butter) or oil for cooking
Garnish:
- Fresh coriander leaves, chopped
- Slivered almonds and cashews
- A pinch of saffron strands soaked in warm milk (optional)
Instructions:
1. Prepare the Paneer Filling:
In a mixing bowl, combine the chopped cashews, almonds, raisins, ginger-garlic paste, garam masala, red chili powder, and salt. Mix well to form a thick, grainy paste
2. Stuff the Paneer:
Gently make a slit in each paneer slice to create a pocket. Stuff each slice with the prepared filling mixture, pressing gently to ensure it holds together.
3. Fry the Stuffed Paneer:
Heat ghee or oil in a pan over medium heat. Fry the stuffed paneer slices until they turn golden brown on both sides. Remove and set aside.
4. Prepare the Gravy:
In the same pan, add more ghee or oil if needed. Sauté the chopped onions until they turn translucent. Add ginger-garlic paste and cook until the raw aroma disappears.
5. Create the Tomato Base:
Pour in the tomato puree and cook until the oil begins to separate from the mixture. Add turmeric powder, cumin powder, coriander powder, garam masala, and salt. Mix well and cook for a few minutes.
6. Add Yogurt and Cream:
Reduce the heat to low and slowly stir in the yogurt and fresh cream. Stir continuously to avoid curdling. Allow the gravy to simmer on low heat until it thickens to a smooth consistency.
7. Finish with Kasuri Methi:
Crush the kasuri methi between your palms and sprinkle it into the gravy. This adds a distinct flavor to the dish.
8. Simmer with Stuffed Paneer:
Gently place the fried stuffed paneer slices into the simmering gravy. Cover the pan and let the paneer cook in the flavors for a few minutes, absorbing the richness of the gravy.
9. Garnish and Serve:
Garnish the Paneer Pasanda with fresh coriander leaves, slivered almonds, and cashews. For an extra touch of opulence, drizzle a few saffron strands soaked in warm milk over the dish.
10. Serve Hot:
Paneer Pasanda is best enjoyed hot, accompanied by naan, roti, or steamed rice. The rich, creamy flavors of the dish are sure to leave everyone craving more.
Tips for Success:
- To make the gravy silky smooth, you can strain the tomato puree before adding it to the pan.
- Adjust the spice levels according to your taste preference. You can increase or decrease the amount of red chili powder and garam masala accordingly.
Indulge in the royal flavors of Paneer Pasanda, where tender paneer and aromatic spices create a symphony of taste that pleases the palate. This classic North Indian delicacy is a celebration of rich heritage and culinary excellence. Serve it at special occasions or relish it as a gourmet treat with loved ones. Delight in the royal charm of Paneer Pasanda, a dish that truly epitomizes the richness of Indian cuisine. Happy cooking and enjoy the regal feast!
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