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

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.