Crispy and easy paneer choice made at home, eating which the soul will be satisfied !

 You must have relished the classic paneer pasada, with the rich flavor of Indian paneer served with a creamy and aromatic gravy. The dish is a favorite of both vegetarians and non-vegetarians alike. Today we will follow the easy method of making paneer pasada.

 With our step-by-step guide, you'll learn how to make a delicious version of this delicious Indian dish that's super easy. This recipe has been designed to be not only easy to follow, but also the way it's best

 So there is no need to worry about the preparation while you are enjoying making this comforting and exquisite dish in your own kitchen.

So let's move on to our first step, before that you must first get the following material available!

Material:

How to make paneer filling:

Cut paneer into pieces and keep aside

 Heat oil in a pan, add cumin seeds, mustard seeds and chopped green chilies.

 When the spices start crackling, add grated ginger and finely chopped garlic.

Saute the chopped onion till it becomes transparent

Add turmeric, chili powder, coriander powder and salt

Add crumbled paneer to it till everything is mixed well

Remove from heat and add chopped coriander

Rectangular sliced ​​paneer weighing 200 grams is paneer.

finely chopped cashews, 2 tbsp.

2 tbsp finely chopped raisins

Chili powder - 1/2 tsp, red.

Indian spice mix - 1/2 tsp garam masala.

Add some salt to taste.

To get a thicker consistency, add less water to the batter.

Gravy, the best sauce for a variety of dishes and the star of many a Thanksgiving table. What's the secret to delicious gravy? It starts with turkey drippings—the delicious brown bits that remain in the pan after roasting. Remove turkey from pan and set aside to rest. Over medium heat, use a whisk to scrape up all the brown bits from the bottom of the pan.

Once you do this, add the flour and whisk until it becomes a paste. Add chicken broth, stirring continuously to avoid lumps. Add salt and pepper to taste and keep stirring till the gravy thickens. In no time, you'll have a rich, velvety gravy that will take your Thanksgiving dinner to new heights.

Pure butter, ghee, oil can also be used in this recipe, can be done with 2 tbsp oil, ghee, butter.

Finely chopped, here's a big onion.

Ginger-garlic paste, 1 tbsp.

Adequately sized tomatoes that have been turned into puree form.

powder, turmeric 1/2 tsp.

Powder, 1 tsp, Red Chilli.

Coriander powder, 1 teaspoon, add it to your dish.

Garam Masala - 1/2 tsp

Fresh Cream - 1/4 cup

To achieve the desired level of saltiness, flavor is important. Add salt slowly and add salt frequently. Add a little salt to improve the taste

Adjust salt as needed until ideal taste is achieved. Remember, it is always easier to add more salt than to remove salt. Don't make the mistake of adding too much salt at once and ruining your dish.

Coriander leaves which are chopped are an option for garnishing.

Instruction:

Preparation of Paneer Filling:

Heat some oil or ghee in a pan.

 Add finely chopped onion to it and fry till it turns golden brown.

 Add ginger-garlic paste and green chilies to the pan. stir well.

After this, add some tomato puree to it and let it cook for a minute or two.

Add salt and all the spices to the pan and mix well.

Finally add crumbled paneer to the mixture and stir. Cook for a minute before turning off the flame.

Mix together red chili powder, a pinch of salt, chopped cashews, garam masala and raisins in a bowl.

To make a pocket, cut the paneer pieces horizontally with a light hand.

Taking the cashew-raisin mixture in hand, press it gently into the pocket of each paneer piece and close it.

Cheese Coating Process:

Paneer coating is an important step in making a perfect paneer dish. Firstly, take paneer and dry it thoroughly with paper towels. Next, make a paste from a mixture of spices and water. Dip the paneer into the paste, making sure it is coated from all sides. Then, roll the cheese in a bed of breadcrumbs, making sure the cheese is completely covered.

 Once coated, heat a small amount of oil in a pan and fry the paneer till it turns golden brown. Serve hot and enjoy the delicious taste of perfectly coated paneer.

Mix gram flour, salt, turmeric powder and asafoetida in a bowl.

To get the ideal batter, slowly add water to the mixture till it becomes thick. It should be of a consistency that sticks to the back of a spoon.

Paneer Frying Process:

To fry the paneer, heat some oil in a large pan on medium heat. Sprinkle a pinch of turmeric, cumin and coriander over the paneer pieces and mix well. Sprinkle some flour over it and mix again. Once the oil is hot, add the paneer slowly in batches. Make sure the pan is not overcrowded. Cook the paneer for about 2-3 minutes on each side or till it turns golden brown and crisp. Remove the cheese from the pan with a slotted spoon and place it on a paper towel-lined plate to drain excess oil. Repeat this till all the paneer is cooked. Serve hot with your favorite dipping sauce.

And have some patience your paneer choice is just about to be ready 

Heat oil or ghee in a pan on medium heat.

Dip each stuffed paneer piece in the gram flour batter and coat it evenly.

Fry the coated paneer in hot oil till it turns golden. Once done, place it on a paper towel to absorb the excess oil.

Gravy preparation:

Remove the giblets from the turkey and save them for later use. Melt 1/2 cup butter in a large saucepan, then add 1/2 cup flour and whisk until brown. While whisking constantly, slowly add 4 cups chicken or turkey broth. Add salt and pepper to taste. Let it cook for a few minutes until it thickens, stirring occasionally. Strain the gravy to remove any lumps or pieces of flour.

In the same gravy you can also cook vegetable, chicken, mutton

serve hot with turkey।

Add a dash more to the pan and mix it with the starting batch.

Golden brown color can be obtained by frying chopped onions in oil as needed.

Sauté the ginger-garlic paste for about a minute till the aroma comes out.

Add coriander powder, red chili powder, salt, garam masala, turmeric powder and tomato puree to the mixture. Keep cooking till the oil residue separates from the spices.

Add fresh cream on low flame. The result will be a deliciously rich gravy with just the right level of creaminess.

Paneer Pasada Assembling:

First of all, heat one tablespoon oil in a pan. Cut the paneer into small pieces and fry till it becomes golden. Next, mix together one tablespoon ginger paste, one tablespoon garlic paste, one teaspoon red chili powder, and one cup curd. Add this mixture to the fried paneer and let it cook till its liquid is absorbed.

Heat some oil in a separate pan and fry the chopped onions till they turn golden brown. Add half a cup of tomato puree, a pinch of salt and a teaspoon of garam masala to it. Cook this sauce for a few minutes before mixing it with the cheese. Mix well and garnish with fresh coriander leaves.

Place a single layer of the prepared gravy in a serving dish.

For gravy, fried paneer pieces have to be gently placed on it.

Paneer is poured on top along with the rest of the gravy.

Chopped coriander leaves make a great garnish. Sprinkle these on top for more color and flavor. It's a simple way to improve any dish. Don't be afraid to experiment with different seasonings and garnishes to make your food stand out. Be sure to choose fresh herbs for best results. Plus, it adds a healthy touch to your plate. So go ahead and get creative with your decorations!

Now paneer pasada is ready to be served! A delicious dish that goes well with roti, naan, or steamed rice, making it a versatile dish to have on your menu. The amalgamation of textures and flavors is a sure treat for your taste buds making it perfect for a cozy home cooked meal or for special occasions.

And by eating the food prepared by yourself, the soul gets satisfaction, it is probably not found in any other work of the world!