PANEER PASANDA

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         INGREDIENTS

Paneer	500 gm
Chickpea powder	10 gm
Unsalted butter	200 ml
Cumin seeds	10 gm
Ginger	10 gm
Yogurt	200 ml
Turmeric	10 gm
Coriander powder	20 gm
Salt	to taste
Chili powder	10 gm
Garam masala powder	10 gm
Water	1 liter
Coriander leaves .( chopped)	10 gm

METHOD

Heat the clarified butter in a pan and fry the pieces of paneer. Lift them out and set aside. In the same clarified butter, add the cumin seeds, saute a little and add the ginger.When the ginger turns a light brown, add the chickpea flour.Saute and add yogurt, turmeric, coriander powder, salt, chili powder, and garam masala.  Saute over a medium heat till the fat separates.Add the green chilies, saute a little, then add the water and bring to a boil. Simmer for 3-4 minutes.Add the fried pieces of paneer, simmer for about 2 minutes and serve hot, garnished with chopped coriander leaves and cream.

Paneer Pasanda gives 294 calories.