Once upon a time, in a small village in India, there was a young girl named Meera who loved to cook. She had learned to cook from her mother, who was known for her delicious traditional dishes. One of Meera's favorite dishes to make was Paneer Pasanda.
To make Paneer Pasanda, Meera first marinated the paneer (cottage cheese) in a mixture of yogurt, spices and saffron. She then set it aside to let the flavors develop. Next, she prepared the gravy by heating oil in a pan and adding onions, ginger, and garlic. After the onions were golden brown, she added tomatoes, more spices, and a bit of cream.
When the gravy was thick and fragrant, Meera added the marinated paneer to the pan and let it simmer for a few minutes. She then garnished it with fresh cilantro and served it with rice or naan.
Meera's Paneer Pasanda was always a hit with her family and friends. It was rich, creamy and full of flavor. The saffron and the spices gave it a unique taste that set it apart from other dishes. Even her mother, who was a great cook, would praise Meera for her Paneer Pasanda.
And so, Meera's Paneer Pasanda became a family favorite and was passed down through generations.
Ingredients:
- 500g Paneer (cottage cheese) cut into cubes
- 1 cup yogurt
- 1 tsp red chili powder
- 1/2 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- Salt to taste
- 2 tbsp oil
- 1 tsp cumin seeds
- 2 cloves of garlic, finely chopped
- 1 inch ginger, finely chopped
- 2 onions, finely chopped
- 2 tomatoes, finely chopped
- 1/2 cup cream
- 2 tsp saffron strands
- 2 tbsp chopped coriander leaves
Instructions:
- In a bowl, mix together yogurt, red chili powder, turmeric powder, coriander powder, cumin powder and salt.
- Add the paneer cubes and saffron strands to the bowl, mix well, and marinate it for 30 minutes.
- Heat the oil in a pan, add cumin seeds and let it crackle.
- Add garlic and ginger, sauté for a minute.
- Add onions and sauté until they turn golden brown.
- Add tomatoes and sauté until they turn mushy.
- Add the marinated paneer cubes and sauté for 2-3 minutes.
- Add cream, mix well and bring it to a boil.
- Garnish with chopped coriander leaves and serve hot with rice or naan.
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