Paneer Tikki Pasanda

Soft tikkis and spicy gravy are made for each other! in case you are in a hurry you can avoid making tikkis and just use paneer cubes instead.
Add your private note Preparation Time: 25 mins
Cooking Time: 10 mins
Makes 4 servings
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Ingredients

For The Tikkis1 1/2 cups grated paneer (cottage cheese)
1 tsp chopped green chillies
1/4 tsp freshly ground black pepper (kalimirch) powder
2 tbsp plain flour (maida)
2 tbsp oil
salt to taste

For Paste No.13/4 cup chopped onions
5 garlic (lehsun) cloves
12 mm (1/2") piece ginger (adrak)
2 tbsp cashewnuts (kaju)

For Paste No.21/2 cup sliced onions
oil for deep-frying

For The Gravy2 tbsp oil or ghee
3/4 cup fresh thick curds (dahi) , whisked
1 tsp chilli powder
1/2 tsp punjabi garam masala
salt to taste

Other Ingredients2 tbsp chopped coriander (dhania) for the garnish

Method
For the tikkis

1. Combine all the ingredients except the bread crumbs and oil and mix well.
2. Shape into flat round tikkis and roll in bread crumbs.
3. Heat the oil on a non-stick tava and cook on both sides till they are golden brown.

For paste no. 1

1. Combine all the ingredients with 1 cup of water and boil for 15-20 minutes.
2. Cool and blend in a mixer to a smooth paste. Keep aside.

For paste no. 2

1. Deep fry the onions in oil until golden brown.
2. Drain on absorbent paper and then blend to a smooth paste in a blender. Keep aside.

For the gravy

1. Heat the oil in a pan, add the paste no. 1 and cook on a low flame for a few minutes.
2. Add the chilli powder and punjabi garam masala, mix well and cook again for a few minutes.
3. Add the beaten curds, mix well and go on stirring for 5 minutes.
4. Add the paste no. 2, salt and cook till oil separates from the gravy.
5. Add ½ cup of water and bring to a boil.

How to proceed

1. Arrange the paneer tikkis in a plate. Pour the hot gravy on the top.
2. Serve hot garnished with coriander.