For The Gravy :

• 2 large onions,chopped
• 2 large Tomatoes,Chopped
• 6 Cashew nuts Chopped
• 4 to 5 Raisins Chopped
• Whole garam masala,2 each
• 1/2 tbs Shah Jeera
• 1 Bay leaf (tej pata)
• 2 tbsp of ginger and garlic paste
• 1/2 tsp of Turmuric
• 1/2 tsp Red chilli powder
• 1/2 tsp Cumin powder
• 1/2 tsp Coriander powder
• 1/3 tsp Garam masala powder
• 2 tbsp Cream
• Salt and Sugar according to taste.

Recipe Of Paneer Pasanda

• In a pan or kadai,take the chopped tomatoes,cashew nuts and the whole garam masalas. Add 1 cup of water,stir and simmer the mixture till the Tomatoes soften.
• When the Tomotoes soften,ladle the mixture in a bowl and allow to cool completely,grind the mixture.
• Your Tomato paste is ready.
• Now for the Onion paste,take a pan and add 2 tbsp of oil and saute the chopped Onions with a pinch of salt.Once the Onions turns light golden,switch off the flame and ladle the Onions in a bowl,allow to cool and then make a smooth paste of it.
• For the Paneer Stuffing, in a bowl mix chopped Coriander,crumbled cheese,chopped cashew nuts,raisins and green chillies.Add turmeric,salt,red chilli powder and cumin powder.
• Mix everything and keep aside.
• Now slice the paneer into triangles or into squares,the slices should be thick enough so that you can cut them into two halves.
• Gently stuff the paneer with the mixture.
• Next make a paste of corn starch with water,adjust the quantity of water to get the required consistency.
• Dip stuffed paneer slices into the corn starch and shallow fry them in a pan.
• Now drain the fried paneer slices and keep them aside.
• For the gravy,heat a pan and add bay leaf and cumin,next add ginger and garlic paste,saute for a while then add the Tomato and cashew nut paste. Stir well and add the onion paste,again saute for a while on medium flame.
• Add turmeric,coriander powder and kashmiri lal mirch,add a cup of water and stir very well.
• Let the gravy simmer for some time,once the gravy became thick add the paneer slices,coat the slice well in the gravy.
• Add the garam masala powder and stir well.
• Switch off the flame and garnish with coriander leaves.
• You can enjoy your paneer pasanda with any Indian bread,jeera rice or pilaf.

Recipe Of Paneer Pasanda

My vegetarian days are incomplete without a dish of Paneer,and as I am vegetarian thrice a week,I have to be versatile with this ingredient. Though paneer is easily available in any grocery store,I prefer to take the traditional method of making chhenna out of the milk, and that to with Lemon.Absolutely love the soft,creamy and cheesy texture of home made chhena. Paneer or chhena is a good source of calcium and protein and exactly this is the reason why you will find chhena on the menu of every health conscious man.

Paneer has the ability to absorb flavors rapidly,one can easily blend herbs and spices with paneer to get a flavorsome dish. In Dum Paneer,I have used curd with harissa (a Tunisian hot chilli pepper paste) and cooked it on low flame,to get the desired color and consistency in the gravy. 

Monsoon is the time for Pakora , Masala Tea , Masalal Corn , Pani Puri and everything that is fried with spices and taste best with your loved ones. Its raining quite often now and with this fresh puff of air comes the appetite for some spicy snacks and dinner. Khichdi  with Omlete or Fish Fry is almost every Bengali's favourite monsoon dinner. In fact that is the magic of nature that it changes from time to time influencing life to change as well. Irony of life that change is the only constant thing in life. Every season effect our life and consciously or unconsciously we behave according to the nature. I always believe that rains are the blessings of God which is showered to us when our inner vision get obstructed with dirt and complications. The drops wash away all our tiredness and dullness leaving us fresh and healthy.

                      Anyways lets come back to my Recipe of Masala Paneer Tikki which I made to quest my Monsoon hunger for evening snacks. I used paneer but this Tikkis  can be made out of anything.