Paneer Pasanda Recipe

Summary

Health IndexAverageCuisine
CourseMain Ingredient

Ingredients

 Paneer400 Gram, cut into slices of 1/4 inch thickness
 Black cumin1 Teaspoon
 Milk1 1⁄2 Cup (24 tbs) (Approximately)
 Green coriander1 Tablespoon (To Garnish)
 Grated mozzarella cheese4 Tablespoon
 Raisins2 Teaspoon, finely chopped
 Finely chopped ginger1 Teaspoon
 Green chili1 , deseeded & chopped very finely
 Turmeric powder1 Pinch
 Salt1 Pinch (Or To Taste)
 Red chili powder1 Pinch
 Onions2 , roughly sliced
 Tomatoes2 , roughly sliced
 Green chilies2 , chopped
 Ginger2 Inch, chopped
 Curd1 Cup (16 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 1094 Calories from Fat 378

% Daily Value*

Total Fat 44 g67%

Saturated Fat 23.1 g115.6%

Trans Fat 0 g

Cholesterol 150.7 mg

Sodium 2229.7 mg92.9%

Total Carbohydrates 96 g31.9%

Dietary Fiber 11.6 g46.6%

Sugars 69.5 g

Protein 87 g173.8%

Vitamin A 94.4% Vitamin C 218.1%

Calcium 143.5% Iron 19.3%

*Based on a 2000 Calorie diet

Directions

Mix all ingredients of the filling.
Spread on a piece of paneer.
Place the other piece of paneer on it.
Press.
Cut the sides to make neat squares.
Saute in 2 tbsp oil on a tawa or nonstick pan on medium heat using 2 flat spoons, till golden on both sides.
After it cools, cut each piece into 2 triangles.
Keep aside.
Grind onion, tomato, green chillies, ginger and curd in a mixer and grind to a smooth paste.
Heat 4 tbsp oil.
Add shah jeera.
Wait for 1 minute.
Add the onion tomato paste and cook till the water evaporates and the masala thickens.
Add the salt and chilli powder.
Mix well.
Cook till oil separates.
Keeping the heat low, add milk and 1 1/2 cups water to get a gravy.
Stir continuously on low heat to give a boil.
Simmer for 4-5 minutes on low heat.
Remove from fire.
Keep aside.
At serving time, pour most of the gravy at the bottom of a shallow serving dish.
Arrange paneer in a single layer over it.
Pour the left over gravy on it.
Heat in a microwave or oven.
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