Paneer Pasanda (Cottage Cheese Curry)

I have always tried something different when it comes with Paneer. I do not follow the typical Paneer Tikka recipe as I find it to be too ordinary at times. This particular dish is my brainchild and not sure if it can be named as Paneer Pasanda. After looking online I think this recipe comes close to Paneer Pasanda but if anyone thinks other wise then I would appreciate the new name for it. This particular recipe is easy and can be made with the available resources at home. Usually on a normal weekday when we are not in mood for anything non vegetarian, we prefer to go with Paneer and this dish my husband likes as it goes well with both Rice and Rotis.

Let's have a look at the recipe:

                                

Ingredients:
200 gms Paneer/ Cottage Cheese
1 big sliced Onion
1 tbsp Cumin

2 Cardamom

3-4 Black Pepper

1 tbsp Ginger Garlic Paste (I used chopped Ginger Garlic as I already had some and didn't want to waste it.)

2 slit Green Chilis

1 sliced Tomato

1 tsp Turmeric powder

3 tbsp Red Chili Powder

1 tbsp Coriander powder

1/2 cup soaked Cahsew

1 tsp Aamchur Powder

1 tbsp crushed Kasuri Methi

1tsp Chaat Masala

1 tsp Garam Masala

Salt 

Ghee/Oil/Butter

Method:

First step I always do is keep Paneer in lukewarm water until we prepare the sauce. This helps paneer to remain soft. With the Paneer in the water we can continue cooking.

Soak the cashew in water for 1 hour to 30 mins.

In a pot add 2 tbsp cooking oil and let it heat on medium flame.

Once the oil is hot enough add Cumin Seeds and black pepper. Wait until they splutter and release aroma.

After you start hearing the sound, add sliced onions and let it cook on medium to low flame.

Wait until the onions turn translucent and then add ginger garlic paste.

Mix all ingredients well and let it cook until the raw smell of the paste eliminates.

Add split green chilies and sliced tomato to the pot and mix well.

Once the tomato soften add Turmeric,  2 tbsp Red Chili and coriander powder and mix well.

Let the flame be on medium while cooking ingredients with spices.

Add soaked and strained cashews to the pot and mix well.

Add aamchur powder and Kasuri methi and mix all ingredients well.

Let the mixture cook on low flame for 5 mins with pot covered.

Add Salt and then let mixture cook for another 10 mins on low flame.

Turn off the flame after 10 mins and wait until the mixture cools down.

Transfer the mixture to the grinder and grind it to fine paste. If and only if water is required to grind the mixture then use it or else avoid it.

Also do not grind the mixture when its hot for 2 reasons:

1. It will loose its color

2. Mixer might not be able to take the hot mixture and might lead to an accident.

Meanwhile remove the paneer from the warm water and keep it aside.

In the same pot add 1 tbsp of Ghee/ Butter and add paneer to it.

Add chaat masala and  1 red chili powder and mix it carefully. Make sure not to break the paneer pieces.

We need to cook paneer only to the extent where it will hold its shape when we add it to the sauce. We DO NOT need brown texture on the paneer. As that is what it makes the paneer hard.

Transfer the paneer to a separate plate and lower the flame.

In the same pot add 1 tbsp of Ghee/ butter

Once the ghee is warm enough add the grinded mixture to the pot and cook it for 5 mins.

Add cooked paneer and mix all ingredients well.

Cover the pot and let it cook for 5 mins on low flame.

If required you can add 1/2 cup of water if you think consistency is too thick.

Add Garam Masala and crushed kasuri methi and cover it for 5 mins.

Turn off the flame and serve hot with Rotis or Rice.