Mar 1, 2015

425: Paneer Pasanda

Links to this post

Vegetarian cooking look and tastes a lot more delicious, as the soft color of paneer heightens the colors of the other ingredients.  Paneer not only look good, but tastes delicious also. Paneer Pasanda is a rich paneer delicacy.  Normally Paneer sandwiches filled with mashed paneer filling and  paneer sandwiches are deep fried and served in rich curry. But I slightly modified the recipe like, Paneer cubes are deep fried in oil and cooked in rich gravy masala. I omitted the sandwich part and made the recipe as simple.


Homemade OR Store Bought Paneer             400 gms
Green Capsicum                                          1 No
Salt                                                            To Taste
Pureed Big Tomatoes                                   2 No.
Ginger Paste                                               1 Tsp.
Green Chilies finely chopped                        2 no.
Ghee                                                         1 Tbsp.
Cooking Oil                                                 for Deep Frying 
Masala Powder
Red Chili Powder                                        1 Tsp.
Garam Masala Powder                                1 Tsp.
Coriander powder                                       ½ Tsp.
Fresh Cream                                               2 Tbsp.
For Paste
Cashew nuts                                               2 Tbsp.
Poppy Seed (Khus Khus)                             1 Tbsp.
Green Cardamon                                        2 no.
For Seasoning:
Cinnamon Stick                                        ½ no.
Bay Leaves                                               1 no.
Raisins                                                      1 Tbsp.


  • Cut the Paneer into cubes, deep fry in oil till golden brown and drain and put into the cold water.

  • Soak cashew nuts, poppy seeds and cardamom in half a cup of warm water for 20 minutes. When cashew nuts are soft, make a fine paste in the blender. Keep aside.
  • Heat the ghee, add all seasonings. Now add the ginger paste, capsicum and green chilies. Fry it for 3 minutes in medium flame.
  • Now add the paste and all masala powders and fry for a minute.
  • Now add the tomato puree and cook till the oil separates and gravy become thick
  • Now add sugar, Fresh cream and salt and mix it well.
  • Now add 1 cup of water and salt. Boil the curry for 5 minutes.
  • Now add fried paneer and cook for a couple of minutes.
  • Paneer Pasanda is ready. Garnish with chopped coriander leaves.
  • Delicious paneer Pasanda is ready to serve. Serve with Chapatti, Pulka and Nan.

  • Note
Method of preparation to make the sandwiches
  •  Keep about 50 gms paneer aside. This is for the filling.
  •  Cut paneer into one and a half inch squares. The paneer pieces should not be more than a quarter inch thick.
  •  Now cut each square into two triangles 
  •  finely chop the green chilies.
  •  Now in the mashed paneer add salt, green chilies, chopped coriander leaves, raisins, finely chopped cashew nuts, and chaat masala. Mix them well.
  • paneer squares cut into 2 triangles filling for paneer pasanda
  • Now keep about 2 tsp filling evenly on one of the paneer triangles and cover with the other paneer triangle. Press gently . Repeat with all the paneer pieces.
  •  Take all purpose flour, salt, and chopped coriander leaves in a bowl. Add a little water at a time to make semi liquid batter.
  •  Heat oil in a wok on medium heat; dip the paneer sandwiches in the flour paste and deep fry on medium heat until paneer is reddish brown. Drain and keep into kitchen paper.
  • Now paneer sandwiches ready for Pasanda

Feb 7, 2015

424: Bhindi Masala 2/ Okra Stir Fry

Links to this post

This is simple and mouthwatering spicy stir-fried bhindi made from tomato, chick peas , and typical Indian curry ingredients. Okra is an amazing vegetable, not only does it taste good but it’s also rich in folic acid and vitamin B6 and also it’s a low calorie vegetable.


 Frozen Okra                     1 pound
Green chilies                     3 No. (Slit lengthwise)
Cornflour                          ½ Tsp.
Frozen chick peas              ½ tin
Grated ginger                    2 Tbsp.
Tomatoes                          1 no (cut into cubes)
Salt                                  To Taste
Oil                                    for shallow fry
Red chili powder                1 Tsp.
Coriander powder              ½ Tsp.
Garam masala powder        ½ Tsp.
Fennel powder(optional)     ¼ Tsp.
For Seasoning
Oil                                   1 Tsp.
Cumin seed                      ½ Tsp.
Fennel seeds                    1/8 Tsp.

  • Snip off stems of Okra. Cut them into 2 to 2 1/2'' pieces.
  • Sprinkle little salt and corn flour over them and toss , keep aside.
  • Heat the oil in a pan and shallow fry the okras, till crisp and keep aside.
  • In mean time combine all masala powders and mix them well. Keep aside.
  • Heat the oil in a large skillet over medium-high heat. Add the cumin and fennel seeds and fry for a second.
  •  Now add the chopped tomatoes, chick peas and Masalas powders and cover the pan and cook for a few minutes until tomatoes become soft. Stir if needed to avoid the mixture from sticking to the pan.
  • Add fried bhindi (okra) and mix gently. Keep on heat for two minutes and then remove the pan.
  • Serve hot with chapatti or roti.

Dahi Bhindi Masala                                                                 
Bharwan Bhindi Masala                     

Feb 1, 2015

423: Navratan Pulao-Cooked rice and vegetables mildly flavored with spices

Links to this post

Navratan Pulao

Rice plays an important role in the Indian cuisine. This  Navratan Pulao is a very popular recipe. This recipe attempts to bring the exotic authentic Nawabi cuisine to your table. . This Mughlai recipe is my favorite one. It is very colorful and attractive and also it tastes great and superb.

Preparation Time                      10 Minutes
Cooking Time                           20-30 Minutes
Difficulty                                  Average


Long grain White Basmati          2 cups
Butter / Ghee                           2 Tbsp.
Finely chopped Paneer               2 Tbsp.
Saffron                                    2 Pinches     
Salt                                         To Taste.
Ginger paste                            1 Tsp.
Water                                      2 ½ cups- 3 cups


Green Peas                               ½ cup
Peeled and diced  Carrot            ½ cup
Diced Green Capsicum               ½ no
Diced Yellow Capsicum               ½ no
Diced Red capsicum                   ½ no
Chopped  Green Beans              ¼ cup


Bay leaves                                 2 no. 
Fennel seeds  (Sombhu)             ½ Tsp,.                                                                 
Cinnamon stick                          1 no.
 Crushed Cloves                         4 no
  Crushed Green Cardamom        4 no
 Crushed Black Cardamom          1 no.
 Crushed Black Pepper               1/2 Tsp.


Cashew nuts                              1 Tbsp
Roasted& chopped almonds         1 Tbsp
Raisins                                      1 Tbsp      

For Decoration:

Finely chopped Mint Leaves         2 Tbsp.
Finely chopped Cilantro leaves     1 Tbsp.

How to make Navratan Pulao:

  • Wash and soak the rice in water for 30 minutes. Drain and set aside. 
  • Meanwhile gently crush the saffron strands and soak them in a tablespoon of warm milk. 
  • Now heat the butter / Ghee in a pan, once hot, add the Fennel seeds and once they crackle, add all other spices.
  • Once the spices turn a light brown, add the ginger paste fry for a minute. stirring continuously. Lower the stove heat now.
  •  Add the prepared vegetables to the pan and cook them at high heat for 2-4 minutes till all the water evaporate, while tossing them frequently.
  • Now add the rice and cook while constantly tossing and stirring for about 3 minutes. All the water will have evaporated by this time and the rice and the vegetables should be coated with the spice mix and start looking dry.
  • Add the salt, the saffron and 3 cups of warm water; stir everything together, and let it cook at medium to high heat for about 8 minutes or until all the water from the top has evaporated.
  • Make sure your rice don’t get overcooked. When rice is cooled enough, carefully fluff with fork or spatula to separate them.
  • Now heat 1 tsp of ghee in  a pan, fry all the nuts and add to the pulao/
  • Now decorated with Mint and Coriander leaves.
  • Serve Hot with  salads and Raitha.


  • Alternatively, you may do the sauteing part in a frying pan and transfer the contents to an electric rice cooker to make your Pulao.
  • The amount of water mentioned here is for Royal  Basmathi rice. The quantity may vary depending on the quality of the rice and the age of the rice.

Navratan Pulao


Share IT

Related Posts Plugin for WordPress, Blogger...