INGREDIENTS :-
(measuring cup used, 1 cup = 250 ml)
For Pasanda Gravy:
Onion Paste:
- 150 grams onions
- 2 tbsp oil
Tomato Paste:
- 250 grams tomatoes
- 10 to 12 cashews (halved or roughly chopped)
- 1/2 inch cinnamon/dalchini
- 2 green cardamoms(chotti elachi)
- 2 single thin strands of mace(javitri)
- 2 cloves(lavang)
For cooking the gravy or sauce:
- 1 to 1.5 tbsp of the fried oil or fresh oil
- 1/2 tsp cumin(jeera)
- 1 tej patta(indian bay leaf)
- 1/2 inch ginger + 3 to 4 garlic(crushed to a paste)
- 1/4 tsp turmeric powder(haldi)
- 1/2 tsp kashmiri red chili powder
- 1/2 tsp coriander powder(dhania powder)
- 1/4 tsp garam masala
- 1/4 to 1/2 tsp sugar
- 1 tsp kasturi methi(dry fenugreek leaves) crushed
- 2 tbsp low fat cream
- 2 tbsp chopped coriander leaves(Garnish)
- Salt as required
For Pasanda Gravy:
Onion Paste:
- 150 grams onions
- 2 tbsp oil
Tomato Paste:
- 250 grams tomatoes
- 10 to 12 cashews (halved or roughly chopped)
- 1/2 inch cinnamon/dalchini
- 2 green cardamoms(chotti elachi)
- 2 single thin strands of mace(javitri)
- 2 cloves(lavang)
For cooking the gravy or sauce:
- 1 to 1.5 tbsp of the fried oil or fresh oil
- 1/2 tsp cumin(jeera)
- 1 tej patta(indian bay leaf)
- 1/2 inch ginger + 3 to 4 garlic(crushed to a paste)
- 1/4 tsp turmeric powder(haldi)
- 1/2 tsp kashmiri red chili powder
- 1/2 tsp coriander powder(dhania powder)
- 1/4 tsp garam masala
- 1/4 to 1/2 tsp sugar
- 1 tsp kasturi methi(dry fenugreek leaves) crushed
- 2 tbsp low fat cream
- 2 tbsp chopped coriander leaves(Garnish)
- Salt as required
PROCEDURE :-
Step 2. Preparing Tomato Paste:
a. In a frying pan take roughly chopped tomatoes, cashews, cinnamon, cardamoms, mace, cloves and 1 cup water. On medium flame, stir the mixture till tomato soften. Put in another pan for cooling.
b. Tomato mixture must cool down completely. Now grind it to form smooth paste (No need to add more water for grinding). There should be no cashew chunks or piece in the paste.
Step 3. Preparing Onion Paste:
a. Heat 2 tbsp oil in a pan and add 1 cup heaped chopped onions. Stir and saute on low flame.
b. Add a pinch of salt for the onions to brown faster. Once the onions turn to light golden, switch off the flame. Allow the onions cool.
c. In a grinder jar, take the fried onions, add 4 to 5 tbsp water, then grind the fried onions to a smooth paste.
Step 4. Assembling, Stuffing and Frying Paneer Sandwiches (Follow Paneer Sandwich Recipe)
Step 5. Preparing the Paneer Pasanda Gravy/Sauce:
Step i. In the same pan, in which we cooked the tomatoes, add oil, tej patta and jeera. Saute till the jeera crackles
Step ii. Add 1 to 1.5 tsp Ginger Garlic Paste. Stir and saute till raw aroma of ginger-garlic goes away.
Step iii. now add the tomato paste, stir and saute for 3 to 4 minutes on a low to medium flame.
Step iv. Then add the fried onion paste. stir very well and saute for 3 to 4 minutes.
Step v. Add 1/4 tsp turmeric powder, 1/2 tsp coriander powder and 1/2 tsp red chili powder & stir.
Step vi. Then add 1 cup water and stir very well. Simmer the gravy on low flame (You can put a lid over the pan) until you see some oil specks on top.
Step vii. The gravy will also thicken in about 4 to 5 minutes on a low to medium flame. Add salt as required.
Step viii. Add 1/2 tsp sugar as required. Stir and then add 1/4 Garam masala, 1 tsp kasuri methi, and 2 tbsp low fat cream.
Step ix. Stir till the cream is mixed evenly with the rest of the gravy.
Step x. Now you can place the paneer triangles in the gravy. or else you can place them in a serving tray or plate and pour the gravy from top.
Serve paneer pasanda hot garnished with some coriander leaves.
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