No ratings yet
A vegetarian version of the famous Mughalai recipe. Marinated and shallow fried paneer pasanday.
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
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.
You can add tomatoes and make it gravy form also.
As I mentioned you can bake this or you can deep fry the same.