Paneer Pasanda Recipe, Restaurant Stlye Paneer Pasanda by Tarla Dalal

Paneer Pasanda ,
Recipe Link : http://www.tarladalal.com/Paneer-Pasanda-(--Subzi-Recipe)-4327r

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Paneer Pasanda

What makes this Indian cottage cheese preparation very special is the use of two onion pastes. One is a mixture of cooked onions with cashews, which imparts a unique creaminess to the Paneer Pasanda; and the other is a brown onion paste, which imparts a very rich and intense flavour to it. Ideal to be served at parties, the Paneer Pasanda is a wonderful accompaniment for all types of Indian breads as well as rice, especially the mildly flavoured ones.

Preparation Time: 15 minutes.
Cooking Time: 19 minutes.
Serves 3.

1½ cups paneer (cottage cheese) cubes
2 tbsp oil
1 tsp chilli powder
½ tsp garam masala
1 cup whisked curds (dahi)
Salt to taste

For the onion-cashew paste
1 cup roughly chopped onions
5 garlic (lehsun) cloves
1 small piece ginger (adrak)
2 tbsp broken cashewnuts (kaju)

For the brown onion paste
1½ cups sliced onions
Oil for deep-frying

For the garnish
1 tbsp finely chopped coriander (dhania)

For the onion-cashew paste
1. Combine the onions and 1 cup of water in a deep non-stick pan, mix well and cook on a medium flame for 5 to 6 minutes, while stirring occasionally. Keep aside to cool completely.
2. Once cooled, combine the onion mixture, garlic, ginger and cashewnuts and blend it in a mixer to a smooth paste. Keep aside.

For the brown onion paste
1. Heat oil in a deep non-stick kadhai, and deep-fry the onions till they turn golden brown in colour.
2. Drain on an absorbent paper and keep aside to cool completely.
Once cooled, blend them in a mixer using 3 tbsp of water to a smooth paste. Keep aside.

How to proceed
1. Heat the oil in a broad non-stick pan, add the onion-cashew paste, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
2. Add the chilli powder and garam masala, mix well and cook on a medium flame for 3 to 4 minutes, while stirring continuously.
3. Lower the flame, add the curds, mix well and cook on a slow flame for 2 minutes, while stirring continuously.
4. Add the brown onion paste, salt and ¼ cup of water, mix well and cook on medium flame for 2 minutes, while stirring occasionally.
5. Add the paneer, mix gently and cook on a medium flame for 1 to 2 minutes.
Serve hot garnished with coriander.