Paneer Pasanda Recipe - Zayka Ka Tadka

Name: Paneer Pasanda Recipe - Zayka Ka Tadka
Ingredients: Paneer 250 grams - Cut into rectangular pieces and a slit in between like a pocket to hold stuffing; Finely chopped almonds/ baadam, pistachios/ pista and cashews/ kaju - 4 tablespoons; Onions/ pyaz - 2 medium; Garlic - 4-5 cloves; Ginger/ adarak an inch piece; Tomatoes/ tamatar 2 medium - pureed; Bay leaves/ taj patta - 2; Whole red chilli/ khadi lal mirch - 2; Oil/ tel for deep frying and tempering; Turmeric/ haldi powder - 1/2 teaspoon; Red chilli/ lal mirch powder - 1/2 teaspoon or as preferred; Salt/ namak as per taste; Garam masala - 1/2 teaspoon; Green coriander leaves/ dhaniya for garnishing; Cornflour/ makai ka atta - 4-5 teaspoons; Curd/ dahi - 1 cup; Water/ pani as required; Cumin/ jeera - 1 teaspoon; Hing/ asafoetida - 1/4 teaspoon; Sugar/ cheeni - 1/2 teaspoon

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Rich, creamy and delicious Paneer Pasanda Recipe is here for your next party. Try out today and serve it with hot roti/ jeera rice.

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Ingredients

Paneer 250 grams - Cut into rectangular pieces and a slit in between like a pocket to hold stuffing
Finely chopped almonds/ baadam, pistachios/ pista and cashews/ kaju - 4 tablespoons
Onions/ pyaz - 2 medium
Garlic - 4-5 cloves
Ginger/ adarak an inch piece
Tomatoes/ tamatar 2 medium - pureed
Bay leaves/ taj patta - 2
Whole red chilli/ khadi lal mirch - 2
Oil/ tel for deep frying and tempering
Turmeric/ haldi powder - 1/2 teaspoon
Red chilli/ lal mirch powder - 1/2 teaspoon or as preferred
Salt/ namak as per taste
Garam masala - 1/2 teaspoon
Green coriander leaves/ dhaniya for garnishing
Cornflour/ makai ka atta - 4-5 teaspoons
Curd/ dahi - 1 cup
Water/ pani as required
Cumin/ jeera - 1 teaspoon
Hing/ asafoetida - 1/4 teaspoon
Sugar/ cheeni - 1/2 teaspoon