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Food
talk
Paneer pasanda nayaab
Paneer (cut in large square to fish) 100 g resemble a fillet of Potato (washed well and baked 1 or parboiled in jacket then sliced round to form alu large katali) Kasundhi/ mustard paste 1 tbsp Baby carrot (boiled and halved 1 Cherry tomatoes (halved after washing) 4 Pok choy (lightly boiled or steamed) 2 leaves Small floret broccoli 1 (blanched in boiling water and refreshed in ice chilled water) Baby carrot (scraped and 1/2 boiled before it is halved) Shahi jeera l/4 tsp Olive oil 1 tsp Mixed dried spices of choice A large pinch Turmeric (freshly ground) A small pinch Rock salt Very little Lemon juice A few drops Honey A trickle Method Heat oil in a non-stick frying pan and lightly fry the alu katali, seasoning with rock salt and herbs. Make a base with kasundhi, diluted with a little lemon juice with honey enriched with shahi jeera. Place alu katali to provide the foundation and lay the paneer pasanda on top. Balance the plate with tomatoes and pok choy or other salad greens you prefer. Place the carrot on side and distribute the broccoli florets evenly. Sprinkle turmeric on top and drizzle with herbs. Garnish with a thin unsalted matthi or piece of papad if you like. Resist the temptation to combine it with roti or steamed rice. Remember you are watching the wasteline.
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The
purists may throw a fit but we don’t care. Pasanda may be a
quintessential boneless meaty delicacy but why shouldn’t the
shaakahari also enjoy it? Why should he have to be content with paneer
in its humdrum incarnations karhahi, shahi, lababdaar or
even the more plebian bhurji? Our good friend Jiggs had once
created a lehariya bharwan paneer inspired by the firnagi
roulade but we digress. What has got our tongue wagging at the moment
is the exceptional paneer pasanda we were treated to at Vana a
breathtakingly beautiful spa cum forest retreat in Dehradun by Kuntal
Kumar the chef who presides over the kitchen there. What is amazing is
the manner in which Kuntal has transformed this cottage cheese recipe
into a balanced one-dish meal with fantastic eye appeal. It is very
easy to prepare and while plating it like Picasso may take some
practice we can assure you it’s just what the doctor prescribed for
the diet obsessed. It tastes better than it looks. Can we say more?
Just go ahead.
Ingredients