Paneer Pasanda Recipe

paneer-pasanda-recipe

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Gravy in the Cottage!
Paneer Pasanda is delectable and very exotic dish made with fried paneer pieces stuffed with dry fruits and then served in an aromatic rich creamy gravy.
paneer-pasanda-recipe
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Prep Time 90 minutes
Cook Time 30 minutes
Servings
people
Ingredients
For paneer sandwiches
Onion paste
Prep Time 90 minutes
Cook Time 30 minutes
Servings
people
Ingredients
For paneer sandwiches
Onion paste
paneer-pasanda-recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
Preparing tomato paste
  1. In a frying pan take the chopped tomatoes, roughly chopped cashews, ½” chopped cinnamon, 2 green cardamoms, 2 single thin strands of mace, 2 cloves and 1 cup water.
  2. On a low to medium flame, stir and simmer this mixture till the tomatoes soften.
  3. When the tomatoes soften, switch off the flame. Let this mixture become warm or cool down completely before you grind.
  4. Put the cooked tomatoes-cashews-spices mixture along with the stock in a blender and grind to a smooth paste. There should be no cashew chunks or pieces in the paste. Keep this paste aside.
Preparing onion paste
  1. Heat 2 tbsp oil in a pan and add the chopped onions.
  2. Stir and sauté the onions on a low flame. Add a pinch of salt for the onions to brown faster.
  3. Once the onions turn light golden, switch off the flame. Let the onions cool.
  4. Now in a grinder, take the fried onions, add 4 to 5 tbsp water and grind to a smooth paste. Keep this paste aside.
Assembling the paneer sandwiches
  1. In a bowl or plate, take the grated paneer, raisins, chopped cashews, chopped green chilies, chopped coriander leaves and chopped mint leaves.
  2. Now add the red chili powder, cumin powder and salt. Mix everything and keep aside.
  3. Slice the paneer in triangles. Now slice each triangle into two halves gently.
  4. Now place some of the stuffing on the paneer triangle and cover it with its top slice gently. Don’t press.
  5. Make all paneer sandwiches stuffed with the filling this way.
  6. In a bowl, make a paste of cornstarch with 4 tbsp water.
  7. Dip the paneer sandwich slice in the batter.
  8. Turn over and coat from all sides.
  9. Place the paneer slices in medium hot oil for shallow frying.
  10. Dip each triangle this way and then place more paneer triangles in the hot oil. Stir the cornstarch paste before you coat the paneer triangles with it as the cornstarch settles down.
  11. When the base is golden, turn over and continue to shallow fry. You can also deep fry these paneer triangles.
  12. Now drain the fried paneer sandwiches on paper towels. Keep aside.
Preparing the paneer pasanda gravy
  1. In the same pan, in which you cooked the tomatoes, heat oil and add 1 bay leaf and ½ tsp cumin seeds. saute till the shah jeera crackles. substitute cumin/jeera if shahjeera is not there.
  2. Add the ginger garlic paste.
  3. Stir and sauté till raw aroma of ginger-garlic fades away.
  4. Now add the tomato-cashew-spice paste. Stir and sauté for 3 to 4 minutes on a low to medium flame.
  5. Add the turmeric powder, coriander powder and kashmiri red chili powder. Stir well.
  6. Then add 1 cup water. Stir again.
  7. Simmer the gravy on a low flame. If the gravy splutters a lot, then cover the pan with a lid.
  8. Simmer the gravy till you see some oil specks on the top. The gravy will also thicken. Add salt as required.
  9. Add ¼ to ½ tsp sugar as required.
  10. Stir and then add ¼ tsp garam masala, crushed kasuri methi and the low fat cream.
  11. Stir till the cream is mixed evenly with the rest of the gravy.
  12. Now place the paneer triangles or pasanda in the gravy.
  13. Coat the paneer pasanda in the gravy.
  14. Serve paneer pasanda hot garnished with some coriander leaves.

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