Paneer Parcha
For a special occasion we went to restaurant for dinner. It was a vegetarian day for us. My hubby surfed the menu card to order something unique that day. On that day we are not in mood to eat something regular. He saw a dish named as PANEER PARCHA. That name sounded innovative, unique and very different. We called the waiter to know more about the recipe. He said it is a sandwiched paneer dish in a silky creamy tomato based gravy. We ordered that. We all loved the flavour and texture of the gravy also the sandwiched paneer.
Back home kids wanted that same dish in dinner. I thought of trying that recipe depending on my and hubby's taste buds. But it came out perfectly tasty. Kids loved that a lot. Here is the recipe of the dish...
FOR PANEER SANDWICH
For a special occasion we went to restaurant for dinner. It was a vegetarian day for us. My hubby surfed the menu card to order something unique that day. On that day we are not in mood to eat something regular. He saw a dish named as PANEER PARCHA. That name sounded innovative, unique and very different. We called the waiter to know more about the recipe. He said it is a sandwiched paneer dish in a silky creamy tomato based gravy. We ordered that. We all loved the flavour and texture of the gravy also the sandwiched paneer.
Back home kids wanted that same dish in dinner. I thought of trying that recipe depending on my and hubby's taste buds. But it came out perfectly tasty. Kids loved that a lot. Here is the recipe of the dish...
FOR PANEER SANDWICH
Paneer- 400 gms
Crumbled Paneer- 200 gms
Oil- 1 1/2 tbsp
Chopped Ginger- 1tsp
Chopped Green Chili- 1tsp
Carrot- 1 (grated)
Beans- 3 (Chopped)
Sweet Corn- 3 tbsp
Green Peas- 3 tbsp
Chopped Cashew- 1tbsp
Salt- 1/4 tsp
Pepper Powder- 1/2tsp
Garam Masala- 1/4tsp
Corn Flour- 3tbsp
Raisins-2tbsp
Oil- 2cups for Deep Frying
For Gravy
Oil-1 tsp
Onion- 2 medium
Curd- 1/4 cup
Cashew- 8 to 10
Kashmiri Red Chili- 3
Tomatoes- 2 Medium
Oil- 2tbsp
Cinnamon- 1inch
Clove- 3
Green Cardamom- 3
Bay Leaf-1
Cumin- 1tsp
Ginger and Garlic Paste- 1 1/2tbsp
Salt- 1/2tsp
Haldi- 1/2tsp
Sugar- 1/4tsp
Red Chili Powder- 1/2tsp
Cumin Powder- 1/2tsp
Coriander Powder- 1/2tsp
Garam Masala Powder- 1/2tsp
Butter- 1tbsp
Kasoori Methi- 1/2tbsp
Cream- 3tbsp
In a pan heat 1 1/2tbsp oil and add chopped ginger and green chilies and saute. Then add grated carrot, chopped beans, sweet corn and green peas and saute. again add salt, pepper and garam masala and also 1/4cup of water and cook up to soft. Add 200gms of crumbled paneer to it. mix properly and cook up to dry. Then let it cool down. Now pulse this mixture for once or twice to a semi coarse paste. Now add chopped cashew and raisins to it.
Now take 400 gms of paneer and cut in slices. Then stuff he above stuffing like a sandwich.
Heat oil for deep frying.
In a bowl add corn flour and water, also little salt and pepper. Make a runny slurry. Dip the paneer sandwiches in the slurry and deep fry in hot oil. keep these aside.
Heat oil in pan add sliced onion to it and cook up to brown. Let it cool down. Now add curd to it and make a smooth paste.
In a small bowl add cashews and whole red chili and boil it for 7 to 8 mins. Then let it cool down. Make a smooth paste.
Make purees from the two tomatoes.
Heat 2tbsp oil in a pan add cinnamon, clove, green cardamon, cumin and bay leaf and let it infuse in oil.Then add ginger and garlic paste and saute up to raw smell goes. Now add onion curd paste and saute.
When it is bit dry add cashew and chili paste and saute. Now add tomato puree, salt, sugar, haldi, red chili powder, cumin and coriander powder and saute up to dry. Add 1/2cup of water to it and let it boil. Switch off the gas and let it cool down a bit. Then strain the gravy and discard the whole masalas.
Now in the same pan heat 1tbsp of butter and add the strained garvy. Add cream, garam masala and kasoori methi to it and let it boil. cook this for 3 to 4 mins more. Now add the fried Paneer pieces and cook for a min. Then switch off the gas and garnish with coriander leaves.
It can be served with plain roti, nan or any rice.
Crumbled Paneer- 200 gms
Oil- 1 1/2 tbsp
Chopped Ginger- 1tsp
Chopped Green Chili- 1tsp
Carrot- 1 (grated)
Beans- 3 (Chopped)
Sweet Corn- 3 tbsp
Green Peas- 3 tbsp
Chopped Cashew- 1tbsp
Salt- 1/4 tsp
Pepper Powder- 1/2tsp
Garam Masala- 1/4tsp
Corn Flour- 3tbsp
Raisins-2tbsp
Oil- 2cups for Deep Frying
For Gravy
Oil-1 tsp
Onion- 2 medium
Curd- 1/4 cup
Cashew- 8 to 10
Kashmiri Red Chili- 3
Tomatoes- 2 Medium
Oil- 2tbsp
Cinnamon- 1inch
Clove- 3
Green Cardamom- 3
Bay Leaf-1
Cumin- 1tsp
Ginger and Garlic Paste- 1 1/2tbsp
Salt- 1/2tsp
Haldi- 1/2tsp
Sugar- 1/4tsp
Red Chili Powder- 1/2tsp
Cumin Powder- 1/2tsp
Coriander Powder- 1/2tsp
Garam Masala Powder- 1/2tsp
Butter- 1tbsp
Kasoori Methi- 1/2tbsp
Cream- 3tbsp
In a pan heat 1 1/2tbsp oil and add chopped ginger and green chilies and saute. Then add grated carrot, chopped beans, sweet corn and green peas and saute. again add salt, pepper and garam masala and also 1/4cup of water and cook up to soft. Add 200gms of crumbled paneer to it. mix properly and cook up to dry. Then let it cool down. Now pulse this mixture for once or twice to a semi coarse paste. Now add chopped cashew and raisins to it.
Now take 400 gms of paneer and cut in slices. Then stuff he above stuffing like a sandwich.
Heat oil for deep frying.
In a bowl add corn flour and water, also little salt and pepper. Make a runny slurry. Dip the paneer sandwiches in the slurry and deep fry in hot oil. keep these aside.
Heat oil in pan add sliced onion to it and cook up to brown. Let it cool down. Now add curd to it and make a smooth paste.
In a small bowl add cashews and whole red chili and boil it for 7 to 8 mins. Then let it cool down. Make a smooth paste.
Make purees from the two tomatoes.
Heat 2tbsp oil in a pan add cinnamon, clove, green cardamon, cumin and bay leaf and let it infuse in oil.Then add ginger and garlic paste and saute up to raw smell goes. Now add onion curd paste and saute.
When it is bit dry add cashew and chili paste and saute. Now add tomato puree, salt, sugar, haldi, red chili powder, cumin and coriander powder and saute up to dry. Add 1/2cup of water to it and let it boil. Switch off the gas and let it cool down a bit. Then strain the gravy and discard the whole masalas.
Now in the same pan heat 1tbsp of butter and add the strained garvy. Add cream, garam masala and kasoori methi to it and let it boil. cook this for 3 to 4 mins more. Now add the fried Paneer pieces and cook for a min. Then switch off the gas and garnish with coriander leaves.
It can be served with plain roti, nan or any rice.
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