How to Make Paneer Pasanda

Name: Paneer Pasanda
Prep time: 25 min
Cook time: 30 min
Cuisine: Indian
Ingredients: Paneer (Cottage Cheese) 300 Gram; Corn Flour / Arrarot 4 Tablespoon; Ginger Paste 1/2 Teaspoon; Mixture of Cashew Nut, Almonds and Pistachio, Finely Chopped 2 Tablespoon; Raisins 1 Tablespoon; Ghee or Oil To Fry; Tomatoes 4 Medium; Green Chillies 2; Fresh Cream 1 Cup (200 Grams); Ghee or Oil 2 Tablespoon; Coriander Leaves 2 - 3 Tablespoon; Ginger, Grated 1 Teaspoon; Dried Fenugreek Leaves (Kasuri Methi) 1 Teaspoon; Asafoetida (Hing) A Pinch; Cumin Seed 1/2 Teaspoon; Coriander Powder 1 Teaspoon; Red Chilli Powder 1/3 Teaspoon or As Per Taste; Salt 1/2 Teaspoon or As Per Taste; Turmeric Powder 1/4 Teaspoon; Garam Masala 1/4 Teaspoon; Water As Needed

Paneer Pasanda Recipe
A Delicious Paneer Recipe Paneer Pasanda is a priceless pearl in the crown of the paneer recipes. Paneer pasanda is the most delicious recipe of fried stuffed paneer sandwich, cooked in less spicy, creamy, rich and smooth tomato gravy. This easy recipe of paneer, first make paneer stuffed sandwiches and shallow fry the paneer sandwiches and make rich and creamy gravy from tomatoes with fresh cream and then cook the paneer sandwiches in that gravy. Serve this hot paneer pasanda with roti, aloo paratha, butter naan or plain rice or pulao.
Paneer Pasanda is a rich, healthy and delicious vegetarian dish from North India. The dish is made with paneer (cottage cheese), stuffed with a mixture of spiced nuts and paneer and cooked in a creamy and aromatic tomato-based gravy. The dish is popular for its rich and aromatic flavors which are derived from the spices, cream and fresh herbs used to make it.
To make paneer pasanda, paneer slices are first stuffed with a mixture of chopped nuts, crushed paneer and spices and then shallow fried until golden brown. A thick and flavourful gravy is made from a mixture of tomatoes, onions, ginger, garlic and spices in a pan. The paneer slices are simmered in the gravy for a few minutes till they are well coated and the flavors meld well.
Paneer pasanda can be served with naan, roti or rice. It is a delicious and flavourful dish which is perfect for any special occasion, a perfect treat for your taste buds. The combination of crunchy nuts, creamy paneer and aromatic spices makes paneer pasanda a true delight for anyone who loves Indian cuisine.
- Preparation Time :
- 25 Minutes
- Cooking Time :
- 30 Minutes
- Meal Type :
- Vegetarian

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Ingredients

Paneer (Cottage Cheese)	300 Gram	Corn Flour / Arrarot	4 Tablespoon
Ginger Paste	1/2 Teaspoon	Mixture of Cashew Nut, Almonds and Pistachio, Finely Chopped	2 Tablespoon
Raisins	1 Tablespoon	Ghee or Oil	To Fry

For Gravy

Tomatoes	4 Medium	Green Chillies	2
Fresh Cream	1 Cup (200 Grams)	Ghee or Oil	2 Tablespoon
Coriander Leaves	2 - 3 Tablespoon	Ginger, Grated	1 Teaspoon
Dried Fenugreek Leaves (Kasuri Methi)	1 Teaspoon	Asafoetida (Hing)	A Pinch
Cumin Seed	1/2 Teaspoon	Coriander Powder	1 Teaspoon
Red Chilli Powder	1/3 Teaspoon or As Per Taste	Salt	1/2 Teaspoon or As Per Taste
Turmeric Powder	1/4 Teaspoon	Garam Masala	1/4 Teaspoon
Water	As Needed

Direction To Make

Cut the paneer into 1/2 inch thick and about 1 ¹/₂ * 1 ¹/₂ inch square. Cut these paneer pieces again diagonally into triangle shapes.
Now you have paneer triangles and some small paneer pieces may be leftover from cutting. Keep these small pieces of paneer to use for stuffing.

Make stuffing

Finely chop cashews, almonds and pistachios.
To make the stuffing, take the leftover pieces in a bowl and mashed it. Add chopped cashews, almonds, pistachios, grated ginger, salt, raisins and coriander leaves and mix well.
Stuffing is ready.

Make Sandwich

Gradually add water to make a thick paste of arrarot or corn flour. Add a pinch of salt and mix well. Make sure there are no lumps in the paste.
Cut the triangular pieces of paneer in such a way that the corner of the piece remains uncut and the rest is like 2 triangular slices. Now fill the stuffing completely and press it slightly.
In this way make all the remaining paneer sandwiches.
Heat a little ghee or oil to fry them. When the ghee gets hot enough. Coat well the stuffed paneer sandwiches in corn flour and place in hot ghee to fry gently. Fry them till they are light brown from the bottom, flip them to fry from the other side till light brown.
Likewise fry all the paneer sandwiches. Set them aside for later use.

Make Gravy & Paneer Pasanda

Cut green chillies, tomatoes and remaining stuffing into a grinder and grind them to make fine and smooth puree.
Heat 2 tbsp ghee or oil in a pan. When the ghee gets hot, add cumin seeds, dry fenugreek leaves (kasoori methi), asafetida (hing), coriander powder, turmeric powder, red chilli powder and ginger paste and fry a little while stirring.
Add tomato puree, mix well and fry on a medium flame while stirring continuously until ghee comes to the surface.
Add fresh cream and mix well. Cook on medium heat and allow it to boil while stirring continuously. The boiling process will take about 2 - 3 minutes.
Add 1 cup of water to it and mix well. Add garam masala, salt and coriander leaves and mix well. Let it boil again, stirring continuously.
When the gravy boils, add the fried paneer sandwich and mix gently. Turn off the gas, cover the pan and let the paneer sandwich rest in the gravy for 2 minutes.
After 2 minutes, pour the paneer pasanda into the serving bowl and garnish with coriander leaves.
Paneer pasanda is ready. Enjoy delicious paneer pasanda with roti, aloo paratha, butter naan or plain rice or pulao at your lunch or dinner.