PANEER TIKKI PASANDA

I really look forward to Sundays as that's one day when there is no haste. I like to take it easy and usually rope in my husband for the cooking ;) Today we decided to make a simple yet uncommon dish. We zeroed in on 'Paneer Tikka Pasanda'. It is nothing but paneer tikkis served in a gravy rich in herbs and spices. It's easy but demands patience. I am (actually we are) extremely satisfied and thrilled that the dish turned out superb. This dish can be the show stealer when you have guests over for lunch/dinner. Paneer Tikka Pasanda may sound very extravagant but believe me it's very easy to prepare.

Ingredients:

For the tikkis:

• 2 cups paneer (cottage cheese)
• 1 tbsp finely chopped green chillies
• 1/4 cup maida (plain flour)
• Salt to taste
• Oil for shallow frying

For the paste no. 1:

• 1 cup onion (roughly chopped)
• 4 cloves of garlic
• 1/2 inch ginger piece
• 2 tbsp broken cashewnuts

For the paste no. 2:

• 1 cup onion (sliced)

Other ingredients:

• 1 cup fresh curd (whisked)
• 1/2 tsp garam masala
• 1 tsp chilli powder
• 2 tbsp oil
• Salt to taste
• Oil for deep frying

Method:

For the tikkis:

• Mash the paneer well
• Add the green chillies, plain flour and salt and mix well
• Shape into tikkis and cook on a non-stick tava by adding a little oil from the sides while cooking

For the paste no. 1:

• Boil the onions in 1 cup of water until soft
• Add the garlic, ginger and cashewnuts and blend in a mixer to make a smooth paste

For the paste no. 2:

• Deep fry the onions in oil until golden and make a paste in a grinder using little water

Moving on:

• Heat the oil in a vessel. Add the paste no. 1 and cook on a low flame for a few minutes
• Add the chilli powder and garam masala, mix and cook again, till the masala leaves oil from sides
• Add the curd. Mix well and stir all the time
• Cook for a while. Add the paster no. 2 and salt and cook for another 5 minutes
• Arrange the paneer tikkis in a plate. Pour the hot gravy on the top. Serve hot