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

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.

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