Sunday, January 10, 2010

Paneer pasanda

A rich (cashew nut,tomato and malai) gravy based paneer dish.

paneer 400 gm (1 slab)
Cashew nuts 20
Onions 2
Coconut 2 tbsp
Ginger 1" piece
Garlic 2-3 cloves
coriander leaves- few sprigs
red chillies 6-8
Poppy seed (khuskhus)1 tbs
jeera 1 tsp
dhaniya 1 tsp
Cloves 2
Cinnamon 1"stick
Oil 3 tablespoons
Tomato puree 1 cup
Salt to taste
Fresh cream 1/2 cup
coriander leaves for garnishing


Pan fry the paneer cubes till you get golden edges. Drain and set aside.
Soak cashew nuts for 20 mins in warm water.
Dry roast red chillies along with poppy seeds, jeera, dhaniya, cloves and cinnamon.
Combine onion, coconut, ginger, garlic, coriander leaves , soaked cashewnuts and roasted ingredients and grind to a paste using a little water.
Heat three tablespoons of oil in a kadai, add the ground paste and fry for 5 mins till oil leaves the masala.
Add tomato puree, salt and half cup of water and continue to simmer on low heat for fifteen minutes or till gravy thickens.
Add the fried paneer. cook to a good boil and take the dish off of heat and gently stir in the fresh cream and serve hot.

Dal Fry

1 Cup Toor dal
1 tsp Oil

Salt to taste

For the Masala :-
1 inch Ginger
2 - 3 Cloves Garlic
2 tbsp Coriander Leaves
1 big Tomato, Chopped
1 tsp Mustard Seeds
1 tsp Jeera
1 tsp Turmeric powder
1 medium sized Onion sliced
4 Green Chilies

Pressure cook Toor Dal. chop finely- Ginger, Garlic, Green Chilies, Tomatoes, Coriander leaves and Onions .
Heat Oil in a kadai,add Mustard seeds, Jeera and Turmeric powder. Add the chopped ingredients fry until the moisture evaporates. Add the cooked Toor Dal and Salt to the masala and cook to a good boil. If it is very thick add a cup of water and stir.