The word “Pasanda” means every one’s favorite and as the name suggests this paneer delicacy is adored by everyone who tastes it. The different pastes used to make the gravy add their own distinct flavors which combine to create a dish like non other. As usual I have made certain changes in the recipe, the original recipe suggest to make round shaped tikkis using grated paneer, flour and bread crumbs but I skipped that step and used plain paneer cubes instead of tikkis. Using ghee in the dish instead of oil can further enhance the flavor though making it a little higher in calories.
250g Paneer (Cottage Cheese), cubed
For Paste ‘A’
1 onion, chopped
5 cloves of garlic
1 thumb size piece of ginger
2 Tbsp almonds
1 Cup Water
For Paste ‘B’
1 onion, sliced
Oil for deep frying
For the Gravy:
¾ Cup thick curd, whisked
1 Tsp red chilli powder
½ Tsp turmeric powder
1 Tsp Garam Masala (see recipe here)
Salt, as per taste
Oil for cooking
Combine all the ingredients mentioned under Paste A with water and boil for 10 – 15 minutes.
Cool, peel out the skin of almonds. Grind the ingredients to a smooth paste. Keep aside.
For Paste B, heat oil in a frying pan and deep fry sliced onions till golden brown in color.
Drain on absorbent paper and blend to a smooth paste in blender. Keep aside.
For the gravy, heat the oil in a pan, add the Paste A and cook on low flame for a few minutes or until oi gets separated from the paste.
Add the spices, salt, mix well and cook again for 2 – 3 minutes.
Now stir in the curd and keep on stirring for 5 minutes.
Add Paste B and cook till the oil separates from the gravy.
Add ½ Cup of water and bring to boil once. Mix in the paneer cubes and simmer for 3 – 4 minutes.
Serve hot garnished with coriander leaves.