When I started to follow Lina’s blog, this was the first post that I read via WP app was this rare recipe challenge. It was interesting and I saw only one was left out. I googled that recipe and found it’s a Mughal recipe popular in Pakistan and North India and it is prepared with meat. I thought of trying it with veggies and immediately signed up for the challenge and so here I am with the Vegetarian Version on the Pasanday Recipe. Jhuls from thenotsocreativecook.wordpress.com is the judge for this challenge. She is so creative and I love her recipes. She is not the not so creative cook. She is a creative cook. :-)
Wikipedia gave me an idea about the recipe and a little background. When I further explored I found there are two versions of this recipe – the Pakistani/North Indian one and the Hyderabadi one. I went through both and eventually ended up following the Wikipedia one. But before finalizing I found the recipes in allrecipes and also couple of recipes in urdu. Was trying the english translation and eventually settled with the Wikipedia version. It is a marinated and fried recipe. Instead of meat, I went with Paneer (of course) and also I had Tandoori Masala at home. So I substituted that in the place of individual masalas.
I prepared this as the dry curry. The great thing about this recipe is that you can also bake instead of shallow frying. But as I have already posted Baked Tandoori Paneer (I didn’t use the tandoori masala for this. Prepared this as chat paneer), I went with shallow frying. So this is what I did,
Ingredients:
- Paneer – One 10 oz pack
- Turmeric Powder – ½ tsp
- Tandoori Masala – 2 tsps
- Red Chilly Powder – 1 tsp
- Salt – 2 tsps
- Yogurt – ¾ cup
- Ginger Garlic Paste – 1tsp
- Besan – 2 tbsp
- Oil – 3 to 4 tbsps
- Onion – 1
Steps:
- Cut the paneer into small cubes.
- Chop the onions thinly.
- Add the yogurt and all the spices including salt to the paneer cubes and mix well.
- Let it sit for at least 30 minutes.
- After 30 minutes, drain the water if any (adding salt sometimes oozes out water) add the besan and mix well.
- Now heat the kadai and oil the oil.
- Add the onions and let it fry well.
- Make sure the heat is in medium and then add the marinated paneer.
- Let it fry and keep stirring it slowly.
- It takes around 20 minutes for the crust to form. I let it brown well.
- That’s it. Paneer pasanday is ready.
Notes:
- You can add tomatoes and make it gravy form also.
- As I mentioned you can bake this or you can deep fry the same.
Paneer Pasanday
Ingredients
- Paneer – One 10 oz pack
- Turmeric Powder – ½ tsp
- Tandoori Masala – 2 tsps
- Red Chilly Powder – 1 tsp
- Salt – 2 tsps
- Yogurt – ¾ cup
- Ginger Garlic Paste – 1tsp
- Besan – 2 tbsp
- Oil – 3 to 4 tbsps
- Onion - 1
Instructions
- Cut the paneer into small cubes.
- Chop the onions thinly.
- Add the yogurt and all the spices including salt to the paneer cubes and mix well.
- Let it sit for at least 30 minutes.
- After 30 minutes, drain the water if any (adding salt sometimes oozes out water) add the besan and mix well.
- Now heat the kadai and oil the oil.
- Add the onions and let it fry well.
- Make sure the heat is in medium and then add the marinated paneer.
- Let it fry and keep stirring it slowly.
- It takes around 20 minutes for the crust to form. I let it brown well.
- That’s it. Paneer pasanday is ready.
Notes
As I mentioned you can bake this or you can deep fry the same.
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
