Paneer Kali Mirch Pasanda होटल जैसा पनीर काली मिर्च पसंदा घर पर Paneer Pasanda

If you've been looking for the ultimate Paneer Kalimirch recipe, then here' my recipe for you :)

35-40 minutes
2
Indian
Paneer Kali Mirch Pasanda होटल जैसा पनीर काली मिर्च पसंदा घर पर Paneer Pasanda Recipe - Ranveer Brar

Ingredients

For Gravy

1 tbsp Oil, तेल

1 tbsp Ghee, घी

¼ inch Cinnamon stick, दालचीनी

2 Black cardamom, काली इलाइची

2 Green cardamom, हरी इलायची

2 Cloves, लौंग

½ inch Ginger, roughly slice, अदरक

3 Garlic cloves, roughly crushed, लहसुन

4 medium size White onion, cut into half, सफेद प्याज

2 Bay leaf, तेजपत्ता

2 Green chillies, broken into half, हरी मिर्च

10-12 Cashewnut, काजू

½ cup Curd, beaten, दही

½ cup Water, पानी

Salt to taste, नमक स्वादअनुसार

 

For Marination

200 gms Paneer, cut into square slab, पनीर

Salt to taste, नमक स्वादअनुसार

 

For Stuffing

4-5 Cashewnut, chopped, काजू

1 tbsp Raisins, chopped, किशमिश

½ tbsp Mint leaves, chopped, पुदीना के  पत्ता

3 Green chillies, less spicy, chopped, हरी मिर्च

1 inch Ginger, chopped, अदरक

1 tbsp Coriander leaves, chopped, धनिया पत्ता

100 gms Paneer, grated, पनीर

Salt to taste, नमक स्वादअनुसार

1 tsp Degi red chilli powder, देगी लाल मिर्च पाउडर

 

For Slurry

¼ cup Refined flour, मैदा

1 tbsp Cornstarch, कॉर्नस्टार्च

Salt to taste, नमक स्वादअनुसार

½ tsp Vinegar, सिरका

¼ cup Water, पानी

 

For Tempering

2 tbsp Ghee, घी

2 Green cardamom, हरी इलायची

1 Green chilli , हरी मिर्च

Prepared Gravy, तैयार ग्रेवी

¼ cup Water, पानी

 

Other Ingredients

Cornstarch (for coating), कॉर्नस्टार्च

Oil for frying, तेल

Green cardamom powder, हरी इलायची पाउडर

 

For Garnish

fresh Mint sprig, पुदीना पत्ता

Chili oil, मिर्च का तेल

Process

For Gravy

  • In a shallow pan, add oil, ghee once it gets hot, add cinnamon stick, black cardamom, green cardamom, cloves and saute for a while.
  • Once the spices turn fragrant, add ginger, garlic and saute them well.
  • Add bay leaf and saute it well, add white onions and saute them nicely.
  • Add green chili and saute once again properly.
  • Once onions turn light pinkish in color, add cashew nuts and saute them nicely.
  • Now, add curd and mix it well, add little water into it and mix everything well.
  • Once, cashews are cooked well, switch off the flame and rest for a while.
  • Once it’s cool down, remove all whole spices, transfer the mixture into a grinder jar and make a smooth paste of it.
  • Strain the gravy and keep it aside for further use.

 

For Marination

  • Cut the paneer into square slab and sprinkle some salt marinate and keep it aside for further use.

 

For Stuffing

  • In a bowl, add paneer trimmings, cashew nuts, raisins, mint leaves, green chili, ginger, coriander leaves, salt to taste and degi red chili powder, and mix it well.
  • Keep it aside for further use.

For Slurry

  • In a bowl, add refined flour, cornstarch, salt to taste, vinegar, water and mix well.
  • Make a semi thick slurry and keep it aside for further use.

 

For Fried Pasanda

  • Take a kadai heat oil on moderate heat.
  • Place the stuffing into the first part of the paneer slice, cover it with the other part of the paneer slice and make paneer sandwiches.
  • First coat it with dry cornstarch and then deep into the slurry and place into the hot oil and fry on medium flame for a while.
  • Remove into an absorbent paper and keep it aside for further use.

 

For Tempering

  • In a shallow pan, add ghee, once it gets hot, add green cardamom, green chili and saute for a while.
  • Add prepared gravy and cooked well. Add little water and give it a nice boil.
  • Once gravy gets cooked properly, seasoned with salt.
  • Serve into the serving plate, place the prepared pasanda.
  • Garnish it with mint sprig, chili oil and sprinkle some cardamom powder and serve hot with paratha.

 

 

Reviews

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