PANEER PASANDA

Ingredients

For The Patties
1 1/2 cups grated paneer
1 tsp finely chopped green chillies
1/4 tsp freshly crushed black pepper
2 tbsp plain flour
salt to taste
bread crumbs for coating
2 tbsp oil for cooking

For Paste (A)
3/4 cup chopped onions
5 cloves of garlic
6" of ginger
2 tbsp cashewnuts

For Paste (B)
oil for deep-frying
1/2 cup sliced onions

For The Gravy

2 tbsp oil or Butter
1 tsp chilli powder
1/2 tsp garam masala
3/4 cup fresh thick curds,
salt to taste

Other Ingredients

Fresh coriander for the garnish



Method


For the Patties

.Combine all the ingredients, except the bread crumbs and oil, and mix well.
.Divide the mixture into 6 equal portions and shape each portion into flat round patty.
.Roll in bread crumbs in such a way that the patty are evenly coated from all sides.
4.Heat the oil on a non-stick tava and cook the patty on both sides till they are golden brown. Drain on absorbent paper and keep aside.

For paste A
.Combine all the ingredients with 1 cup of water and boil for 15-20 minutes.
.Cool and blend in a mixer to a smooth paste. Keep aside.

For paste B
.Heat the oil in a kadhai and deep-fry the onions in oil till they are golden brown.
.Drain on absorbent paper and then blend to a smooth paste in a blender. Keep aside.

For the gravy
.Heat the oil in a pan, add the paste A and cook on a low flame for a few minutes.
.Add the chilli powder and punjabi garam masala, mix well and cook again for a few minutes.
.Add the curds, mix well and go on stirring for 5 minutes.
.Add the paste B, salt and cook till oil separates from the gravy.
.Add ½ cup of water and bring to boil.

How to proceed
.Arrange the paneer patties in a plate. Pour the hot gravy on the top.
.Serve hot garnished with coriander.