- Heat the clarified butter in a pan and fry the pieces of paneer.
- Lift them out and set aside. In the same clarified butter, add the cumin seeds, sauté a little and add the ginger.
- When the ginger turns a light brown, add the chickpea flour.
- Sauté and add yoghurt, turmeric, coriander powder, salt, chili powder, and garam masala.
- Sauté over a medium heat till the fat separates
- Add the green chilies, sauté a little, then add the water and bring to a boil. Simmer for 3-4 minutes.
- Add the fried pieces of paneer, simmer for about 2 minutes and serve hot, garnished with chopped coriander leaves and cream.
Paneer Pasanda
#myrecipe
By Dhrushita morjaria
Nov, 3rd
605
Servings
4 persons
Cook Time
40 minutes
Ingredients
13
- 15
Ingredients
- paneer 1/2 kg paneer - cut into broad slices
- chickpea flour 2 Tbsp chickpea flour
- clarified butter 1/4 cup clarified butter
- cumin seeds 1 tsp cumin seeds
- ginger 1 Tbsp finely chopped ginger
- yoghurt 1 cup hung yoghurt
- turmeric 1/4 tsp turmeric
- coriander powder coriander powder
- Salt Salt to taste
- chilli powder 1/2 tsp chilli powder
- garam masala 1/4 tsp garam masala
- green chillies 2-3 green chillies-slit
- water 1 1/2 cup water
- coriander leaves 1 Tbsp chopped coriander leaves
- malai 2 Tbspmalai
Instructions
Notes/Tips
Best Paired with Roti/Paratha/Naan
