Now, coming to the details of the recipe, the procedure surely makes the use of fried onion paste. Earlier, I have posted, about how to make crispy fried onions or birista at home and how to store it. As the birista is already handy to me, so this reduces half of the work of mine.Even though it requires few preparations and it involves a few extra steps. But, the outcome of the dish is exuberant. However, if you do not have it handy, then you can fry 1 cup of finely sliced onions. This will yield approx ⅓ cup of birista onions. At the same time, i would highly recommend you to make birista in bulk and store it. Storing the birista will make your job so much easier. And the biryanis, pulao, or any restaurant style gravy will be quick to cook at home.
Paneer Pasanda Ingredients:
This easy paneer pasanda recipe, uses a few extra ingredients than like paneer butter masala, paneer lababdar or paneer makhanwala. However, it is similar to the makhni gravy except that we have to use brown onions paste in this recipe. For making the stuffed paneer sandwiches, we use, grated paneer, chopped raisins, chopped cashews, mint, green chillies crushed, coriander leaves and salt. I have added some khowa to the stuffing, but if you have it, you can skip it . The paneer sandwiches are then dipped in cornflour slurry, then it requires shallow frying. To make onion tomato paste, we need good amount of firm red tomatoes along. Other than tomatoes, we need, cashewnuts, nutmeg (jaiphal), mace (javitri), cinnamon, green cardamom, cloves and black pepper. What an alluring aroma gush out while tomato and spices boils in water! Then, next, for the restaurant style paneer pasanda gravy we need, brown onion paste, tomato cashew gravy, kasuri methi and cream. So, next, the spice powders that goes in, are kashmiri red chilli powder, turmeric, cumin powder, coriander powder and garam masala powder. Aso, we need, bay leaf, cumin seeds and cinnamon stick.