Paneer pasanda is an exotic dish of cottage cheese prepared in mouth watering tomato and onion gravy. Paneer is the preferred choice in cheese for both dry and gravy based recipes in India, as it is not runny and does not melt unlike other varieties. Paneer pasanda is a great dish for Sunday lunch when the whole family is in a mood for sumptuous meal.

Ingredients

500gm paneer? cubed (small)
6 finely chopped onions (pyaz)
400 gm tomatoes (tamatar)
1 inch piece ginger (adrak)
2 green chillies (1 if you want less hot)
1 cup cream (malai)
1 cup curd (dahi)
100 gm butter (makhan)
1 tbsp red chilli powder (lal mirch)
turmeric powder (haldi)
1 tbsp dried mint leaves (pudina)
tbsp garam masala
cup milk
Salt to taste

Cooking Method

1.Make a paste of tomato, ginger and green chilly.
2.Heat butter in a pan.
3.Add onion and saut it till it becomes soft and pink.
4.Add the paste prepared earlier.
5.Cook it on medium flame till butter starts separating from the paste.
6.Take the pan off the burner and add paneer, cream, curd, chilli powder, turmeric powder, dried mint leaves, garam masala and salt.
7.Mix the ingredients well and keep it aside for an hour.
8.Put the pan again on fire and add milk.
9.Let it simmer for 5 minutes in medium heat.
10.Put the fire off and paneer pasanda is ready to be served.

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