Recipe: Dhaba Style Paneer Pasanda
Ingredients:
For the Stuffed Paneer:
– 250g paneer (Indian cottage cheese), cut into thick slices
– 2 tablespoons thick yogurt
– 2 tablespoons gram flour (besan)
– 1/2 teaspoon red chili powder
– 1/2 teaspoon garam masala
– 1/4 teaspoon turmeric powder
– Salt to taste
– 2 tablespoons oil for shallow frying
– 2 tablespoons chopped coriander leaves
– 2 tablespoons crushed roasted nuts (almonds, cashews, and pistachios)
– 2 tablespoons raisins
For the Gravy:
– 2 tablespoons oil
– 1 teaspoon cumin seeds
– 2 large onions, finely chopped
– 1 tablespoon ginger-garlic paste
– 2 large tomatoes, pureed
– 1/2 cup fresh cream
– 1/2 cup milk
– 1/2 teaspoon red chili powder
– 1/2 teaspoon garam masala
– 1/4 teaspoon turmeric powder
– 1 teaspoon coriander powder
– Salt to taste
– 2 tablespoons butter
– 2 tablespoons chopped coriander leaves for garnish
Instructions:
For the Stuffed Paneer:
1. In a mixing bowl, combine yogurt, gram flour, red chili powder, garam masala, turmeric powder, and salt to create a smooth marinade.
2. Marinate the paneer slices in this mixture, ensuring each piece is well-coated. Let it sit for at least 30 minutes to absorb the flavors.
3. In a pan, heat 2 tablespoons of oil over medium heat. Shallow fry the marinated paneer slices until they turn golden brown on both sides. Set them aside.
4. In a separate pan, heat 1 tablespoon of oil and add the crushed nuts and raisins. Sauté for a couple of minutes until the nuts turn aromatic. Set this stuffing aside.
For the Gravy:
5. In a large saucepan, heat 2 tablespoons of oil. Add cumin seeds and let them splutter.
6. Add the finely chopped onions and sauté until they turn golden brown.
7. Stir in the ginger-garlic paste and sauté for a few more minutes until the raw smell disappears.
8. Add the tomato puree and cook until the oil starts to separate from the mixture, indicating that the tomatoes are well-cooked.
9. Mix in the red chili powder, garam masala, turmeric powder, coriander powder, and salt. Cook for a few more minutes.
10. Pour in the fresh cream and milk. Stir well and let the gravy simmer for a few minutes until it thickens and reaches your desired consistency.
11. Gently place the fried paneer slices into the gravy, ensuring they’re fully coated.
12. In a separate pan, melt 2 tablespoons of butter and drizzle it over the paneer slices.
13. Sprinkle the stuffed paneer with the crushed nut and raisin mixture.
14. Cover the pan and let it simmer for another 5 minutes on low heat to allow the flavors to meld.
15. Garnish with chopped coriander leaves.
Serve your Dhaba Style Paneer Pasanda hot with naan, paratha, or steamed basmati rice. Enjoy the authentic and rich flavors of this classic North Indian dish!