BM # 70
Week 4, Day 2
Theme : Special Theme
I have chosen to post Uttar Pradesh Thali recipes for this last week. Yesterday it was Bhindi ka Saalan, the UP ites are very fond of Pasanda recipes and among these Panner Pasanda is a big hit. The paneer is sandwiched with a rich stuffing , coated and deep fried. These batter fried pieces are then dunked into a rich gravy. While eating this paneer, one experiences many flavors. The paneer has a nutty, slightly tangy and a hint of sweetness from raisins. It is simply a burst of flavors. I had made this for a formal dinner and my guests flooded me with compliments.
200 gms cottage cheese
1 tbsp cashew nuts
1 tbsp raisins
2 tbsp green chutney
salt to taste
4-5 tbsp corn starch
2-3 tbsp oil
2-3 bay leaves
2″ stick cinnamon stick
2-3 onions, boiled and pureed
1 tsp red chilly powder
11/2 tsp coriander powder
1/2 tsp turmeric powder
1 tsp green chilly paste
1-2 cup fresh cream
Salt to taste
Chop the cashews and raisins finely
Grate about 1/2 cup paneer.
Add green chutney, salt and mix all ingredients.
1/2 cup corn flour
Pinch salt water
Make a paste and keep aside.
Preparing the paneer
Take a slice of paneer and spread the stuffing. Cover with the other slice.
Similarly spread the mix on the rest of paneer slices to make sandwiches.
Cut into triangles.
Dip in corn flour mix and deep fry lightly and keep aside
Heat oil in a thick bottomed vessel.
Add bay leaves, cinnamon, cloves and Saute.
Add onion paste, saute till translucent.
Add ginger garlic paste , Saute for another 2-3 minutes.
Add tomato purée and all dry spices, including salt.
Add the green chilly paste too.
Let cook till oil leaves the sides of the pan.
Add enough water to get the desired consistency of the gravy.
Add the paneer pasanda triangles.
Garnish and serve.
The Paneer Pasanda was a part of the Uttar Pradesh Thali that I posted in the first week of this BM.