Paneer Pasanda

Ingredients

• 500 gms Paneer (Cottage Cheese)
• 6 Onions (finely chopped)
• 400 gms Tomatoes
• 1-inch piece Ginger
• 2 Green Chillies
• 1 cup Fresh Cream (Malai)
• 1 cup Curd (Dahi)
• 100 gms Butter
• 1 tsp Red Chilli Powder
• 1/4 tsp Turmeric Powder
• 1 tsp Dried Pudina (Mint) Leaves
• 1/2 tsp Garam Masala Powder
• 1/2 cup Milk
• Salt to taste

1. Preparation

   • Cut paneer into small, even-sized pieces.
   • Finely chop the onions.
   • Grind tomatoes, ginger, and green chillies into a smooth paste.
   • Crush dried pudina leaves lightly between your palms.

2. Preparing the Base Gravy

   • Heat butter in a pan on medium flame.
   • Add chopped onions and sauté until they turn light pink.
   • Add the ground tomato paste and mix well.
   • Cook until butter starts separating from the masala.

3. Cooling & Marination

   • Switch off the flame and allow the mixture to cool slightly.
   • Add paneer pieces, cream, curd, salt, red chilli powder, turmeric, garam masala, and dried pudina leaves.
   • Mix gently so the paneer does not break.
   • Keep the mixture aside for 1 hour to marinate.

4. Final Cooking

   • Place the pan back on low flame.
   • Add milk and mix gently.
   • Simmer for 5 minutes, stirring carefully.

5. Serving

   • Switch off the flame.
   • Serve hot with naan, roti, or jeera rice.