Paneer Pasanda Recipe
Here we go with our another popular dish- Paneer Pasanda
250 Grams PaneerCottage Cheese
3 -4 tbsp PaneerGrated Paneer
1 tbsp Cashew NutsFinely chopped
1 tbsp RaisinsChopped
2 Green ChiliChopped
As per taste Salt
4-5 tablespoons Corn StarchCornflour
2-3 tablespoons Oil
2 Bay leaf
2 inch Cinnamon Stick
5-6 Green Cardamoms
3 OnionBoiled and ground
2 teaspoons Garlic Ginger Paste
1/2 cup Tomato puree
1 teaspoon Chili PowderRed chili powder
1 tablespoons Coriander Powder
1/2 teaspoon Turmeric Powder
1/2 cup Fresh Cream
What is Paneer Pasanda?
Paneer Pasanda is a palatable dish of stuffed paneer triangles, flavoured with rich spices and cooked in creamy onion tomato-nut gravy. In this delectable north Indian dish, paneer triangles are stuffed with grated paneer, cashews nuts and dunked into creamy and aromatic gravy which is made creamier using cashews, creams and flavoured with rich spices. This remarkable dish can be served best with naan, laccha parantha, chapati or pulao or stuffed parantha.
Special tips to make Paneer Pasanda Recipe
You can skip the cream from the dish if you want. You can also use coconut cream instead of that.
To make a vegan option, replace paneer with tofu, and skip cream from your recipe.
Heat oil in a saucepan. Combine chopped onions, cashews, garlic cloves, ginger and poppy seeds in it. Also, add a glass of water and let it boil till cashews are softened. This process will take roughly 15 minutes. Once it is done, allow it to cool down and later drain the water and grind this mixture to make a smooth puree. Set it apart.
Take roughly chopped tomatoes and blend it to make a fine puree. Keep it aside.
In a large hot pan, heat 2 tbsp oil and add all of the spices in it, once these spices become fragrant, throw onion paste in the mixture.
Keep it stirring till the onion paste turns golden brown. This paste may stick to the pan cashews and poppy seeds, so stir it in between to prevent it from sticking.
Add salt, turmeric powder, red chili powder and coriander powder in the mixture and saute it for few seconds.
Pour the tomato puree and mix it well. Cap the pan with a lid and let it simmer for 10 minutes. Once your fat separating at the edges, turn off the gas stove and let the mixture cool down.
Transfer this cooled mixture into a grinding jar and pulse it until a smooth paste.
Add this smooth gravy into the same pan and add milk in the gravy and bring to boil on medium flame.
After one boil, add tomato ketchup, 2 tbsp of fresh cream and kasoori methi powder in the cooked gravy. Give it a gentle stir and turn off the flame.
Now Let's start with making the pasanda stuffing.
In a pan, heat 2 tbsp. of oil and add chopped raisins and nuts in the pan. Once these nuts turn golden, switch off the flame and keep them aside.
In the same pan, add carrots and green beans, green chilies and salt. Saute this mixture until the veggies turn a little softer. Add grated paneer in this mixture and mix it well.
Once the vegetables are half cooked, switch off the gas stove and let it cook down. Later scrape out this mixture in a grinding jar along with green chutney and roasted nuts, and pulse it to a coarse paste. Now your stuffing is ready.
Slice the paneer precisely into about 3"x4" strips. Take 1 tsp of stuffing and spread evenly on a slice. Cover it with another slice of paneer to make sandwiches.
Take cornflour in a bowl and add 3 to 4 tbsp of water. Mix it well to make a thick slurry. Simultaneously heat some oil a pan.
Cut the paneer sandwich into half triangles. Gently dip the prepared paneer sandwiches into this cornflour slurry and shallow fry it in the hot oil. Repeat this process for all the remaining sandwiches.
Once the sandwich turns golden from the bottom, flip it gently to the other side. Be careful while flipping the sandwiches so that stuffing may not come out. Drain these fried sandwiches on an absorbent paper.
Add these paneer triangle sandwiches in the gravy and serve it hot parantha or naan on the side.
|250 Grams Paneer|
|3 -4 tbsp Paneer|
|1 tbsp Cashew Nuts|
|1 tbsp Raisins|
|2 Green Chili|
|As per taste Salt|
|4-5 tablespoons Corn Starch|
|2-3 tablespoons Oil|
|2 Bay leaf|
|2 inch Cinnamon Stick|
|5-6 Green Cardamoms|
|2 teaspoons Garlic Ginger Paste|
|1/2 cup Tomato puree|
|1 teaspoon Chili Powder|
|1 tablespoons Coriander Powder|
|1/2 teaspoon Turmeric Powder|
|1/2 cup Fresh Cream|