Paneer Pasanda
Equipment
- Pan
- Bowl
- Kadhai
- Heavy-based Pan
- Slotted spoon
- Kitchen Paper
- Paper towel
Ingredients
- 500 g Paneer
- Vegetable oil for frying
- 1 Mint small sprig, to garnish
For the stuffing
- 100 g Vegetables of choice
- 1 tablespoon Raisins chopped
- 2 tablespoons Cashew nuts broken
- 50 g Mixed Pickle (1/2 cup), chopped
For the batter
- 150 g Gram (Chickpea) flour (1 2/3 cups)
- 50 g Rice flour {1/3 cup)
- 1 teaspoon Chilli powder
- Salt pinch of
For the sauce
- 100 g Ghee (scant 1/2 cup)
- 1 tablespoon Ginger Paste
- 1 tablespoon Garlic Paste
- 1 teaspoon Chilli powder
- 4 Green chillies de-seeded and chopped
- 250 g Tomatoes (2 small), pureed
- 3 tablespoons Onion Paste Fried
- 2 tablespoons Cashew Nut Paste
- 1 teaspoon Garam Masala
- Salt
Instructions
- Cut the paneer into 1-cm / 1/2-inch pieces, about 4cm / 1 1/2 inches thick.
- To make the stuffing, cook the vegetables in a pan of boiling water for about 10 minutes, or until soft. Drain and finely chop, then transfer to a bowl, add the raisins, cashew nuts, and mixed pickle and, mix together.
- Divide into 8 equal portions and place each portion between 2 slices of paneer. Set aside.
- Put the flours, chilli powder, and salt in a bowl and mix in enough water to make a thick batter.
- Heat enough oil for deep-frying in a kadhai or deep, heavy-based pan to 180'C / 350'F, or until a cube of bread browns in 30 seconds, then reduce the heat.
- Working in batches, if necessary, dip the stuffed paneer 'sandwiches' into the batter, then carefully lower them into the hot oil and deep-fry for about 2 minutes, or until light brown. Remove with a slotted spoon and drain on kitchen paper (paper towels).
- To make the sauce, heat the ghee in a heavy-based pan over medium heat, add the ginger and garlic pastes, and stir-fry for 1 minute. Add the chilli powder and green chillies and stir-fry for 30 seconds. Add the pureed tomatoes and fry for about 2-3 minutes, or until the oil separates out, then add the fried onion paste, 250ml / 8fl oz (1 cup) water, and season with salt.
- Bring to the boil, then lower the heat and simmer for about 10 minutes, or until the sauce has reduced by two-thirds. Now add the cashew nut paste and cook for about 2 minutes, or until the oil has separated out. .
- Adjust the seasoning, if necessary, sprinkle over the garam masala, and stir. Add the cooked paneer 'sandwiches' and cook for a further 1 minute.
- Garnish with mint and serve.
Video
Nutrition
Serving: 4gSodium: 251mgCalcium: 730mgVitamin C: 24mgVitamin A: 2181IUSugar: 8gFiber: 12gPotassium: 802mgCholesterol: 147mgCalories: 926kcalSaturated Fat: 36gFat: 65gProtein: 31gCarbohydrates: 61gIron: 4mg
Tried this recipe?Let us know how it was!