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Recipe Types: Casseroles and Bakes , Cheese , Chicken , Chocolate , Desserts , Gluten Free , Gujrati , Indian , International , Keto , Pasta , Pizzas , Potatos , Punjabi , Rajasthani

Paneer Pasanda

2002-08-20

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Ingredients

  • 500 gms Cottage Cheese (Paneer)
  • 6 Onion (Pyaj)
  • 400 gms Tomato (Tamatar)
  • 1 " long piece Ginger (Adrak)
  • 2 Green Chilly (Hari Mirch)
  • 1 cup Cream (Malai)
  • 1 cup Curd (Dahi)
  • 100 Butter
  • 1 tsp Red Chili Powder (Lal Mirchi)
  • 1/4 tsp Turmeric (Haldi)
  • 1 tsp Dried Pudina Leaves
  • 1/2 tsp Garam Masala
  • 1/2 cup Milk

Method

Step 1

Cut cottage cheese in samll pieces.

Step 2

Chop onion very finely.

Step 3

Grind tomato, ginger, green chilly.

Step 4

Heat butter in a pan.

Step 5

Saute onions till pink in color.

Step 6

Then add tomato paste.

Step 7

Continue cooking it on medium flame till ghee/oil begins to separate.

Step 8

Put off the flame.

Step 9

Add cottage cheese, cream , curd, salt, red chili powder, turmeric, garam masala, dried pudina leaves and mix well.

Step 10

Keep it aside for an hour.

Step 11

Put the pan on the flame and then add milk to the mixture.

Step 12

Simmer for 5 minutes and then finally put off the gas.

Step 13

Take off the fire and serve hot.

Recipe Type:
rasoi

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