PANEER KALI MIRCH PASANDA | पनीर काली मिर्च पसंदा - If you've been looking for the ultimate Paneer Kalimirch recipe, then here' my recipe for you :)
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For utensils, kitchen accessories & appliances used in this video and my recommended Book list.
RB Store - www.amazon.in/shop/chefranveer
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⏩𝓢𝓾𝓫𝓼𝓬𝓻𝓲𝓫𝓮 𝓱𝓮𝓻𝓮: goo.gl/UE2pmL
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𝗖𝗵𝗲𝗰𝗸 𝗼𝘂𝘁 𝘁𝗵𝗲𝘀𝗲 𝗿𝗲𝗰𝗶𝗽𝗲𝘀 𝘁𝗼𝗼:
Paneer Tikka Masala - • Paneer Tikka Masala | ...
Paneer Butter Masala - • होटल जैसा पनीर बटर मसा...
Shahi Paneer - • ढाबे रेस्टोरेंट के स्व...
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PANEER KALI MIRCH PASANDA
Preparation time 10 minutes
Cooking time 25-30 minutes
Serve 2
Ingredients
For Gravy
1 tbsp Oil, तेल
1 tbsp Ghee, घी
¼ inch Cinnamon stick
2 Black cardamom
2 Green cardamom
2 Cloves
½ inch Ginger, roughly slice
3 Garlic cloves, roughly crushed
4 medium size White onion, cut into half
2 Bay leaf
2 Green chillies, broken into half
10-12 Cashewnut
½ cup Curd, beaten
½ cup Water
Salt to taste
For Marination
200 gms Paneer, cut into square slabs
Salt to taste
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
Black pepper crushed / Powder
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 pepper , mint sprig, chili oil and sprinkle some cardamom powder and serve hot with paratha.
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