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Restaurant Style Paneer Pasanda

Mar-04-2019
Anshu Matta
45 minutes
Prep Time
30 minutes
Cook Time
6 People
Serves
Read Instructions Save For Later

ABOUT Restaurant Style Paneer Pasanda RECIPE

Paneer Pasanda is a rich and creamy delicacy from Mughlai Cuisine wherein stuffed fried cottage cheese cubes/triangles are dunked in a luscious tomato & cashew based gravy. This is a perfect recipe for parties, get-togethers and festive occasions.

Recipe Tags

  • Veg
  • Medium
  • Dinner Party
  • North Indian
  • Main Dish

Ingredients Serving: 6

  1. Large onion (roughly chopped) - 1
  2. Cashews - 10 to 12
  3. Garlic cloves - 3 to 4
  4. Poppy seeds - 1 tbsp
  5. Ginger (roughly chopped) - 2 inch
  6. Paneer - 250 gms
  7. Tomatoes (roughly chopped) - 6 to 7
  8. Cumin seeds - 2 tsp
  9. Green cardamom - 3 to 4
  10. Cinnamon stick - 2 inch
  11. Bay leaf - 1
  12. Pepper corns - 6 to 8
  13. Cloves - 3 to 4
  14. Mace - 2 thin strands
  15. Tomato ketchup - 1 tbsp
  16. Honey - 1 tbsp (can be adjusted as per own preference)
  17. Salt - as per taste
  18. Red chili powder - 1 tsp
  19. Turmeric powder - 1/2 tsp
  20. Coriander powder - 2 tsp
  21. Garam Masala powder - 1 tsp
  22. Crushed kasoori methi - 1 to 2 tsp
  23. Milk - 1/4 cup
  24. Fresh cream (optional) - 2 tbsp
  25. Oil - 2 tbsp + for shallow frying
  26. Cornflour - 1/2 cup
  27. For Stuffing:
  28. Grated paneer - 2 tbsp
  29. Coriander-mint chutney - 2 tbsp
  30. Chopped cashews - 1/2 tbsp
  31. Chopped raisins - 1/2 tbsp
  32. Finely chopped carrot (optional) - 1 tbsp
  33. Finely chopped french beans (optional) - 1 tbsp
  34. Finely chopped green chilies - 1
  35. Salt - 1/2 tsp
  36. Oil - 1/2 tbsp

Instructions

  1. In a saucepan, add chopped onions, cashews, garlic cloves, ginger and poppy seeds along with a glass of water. Bring all to a boil till the cashews are softened. This would take about 15 to 20 minutes.
  2. Let it cool down; strain and grind to a smooth puree. Keep aside.
  3. Next, blend tomatoes to a fine puree and keep aside.
  4. In a wok or a pan, heat some oil. Add all the whole spices. As they change color, throw in the onion paste.
  5. Keep stirring till the paste turns golden brown. Because of cashews and poppy seeds, paste may stick to the pan, therefore, stirring it in between is important.
  6. Season with salt and all the spice powders except kasoori methi. Saute for few seconds.
  7. Add the tomato puree. Cover and simmer for 10 minutes. After 10 minutes you will see oil separating. Turn off the flame and let the masala cool down to room temperature.
  8. Discard the bay leaf and grind the remaining masala to a fine paste.
  9. Strain it through a fine mesh to get a smooth gravy.
  10. Pour the gravy into the pan. Add milk and bring to boil on medium heat.
  11. After one boil, lower the flame, add tomato ketchup, some cream and kasoori methi powder. Give a nice stir and switch off the flame.
  12. Let's begin with making the pasanda stuffing.
  13. In a pan, heat the oil. Add chopped raisins and nuts. Dish them out once they turn golden. Keep aside.
  14. In the same pan, add chopped green chilies, carrots and green beans. Also add salt and saute for 5 minutes or until the veggies just turn a little soft. Add the grated paneer and mix well.
  15. Pulse it in a grinder along with green chutney to a coarse paste. Make sure it is of spreadable consistency and not runny.
  16. Mix in the browned nuts and raisins. Stuffing is ready.
  17. Slice the paneer into about 3"x4" strips.
  18. Spread the stuffing on a slice. Cover with another slice to make a sandwich.
  19. Mix cornflour with 3 to 4 tbsp of water to make a thick paste/slurry. Simultaneously heat some oil a pan.
  20. Divide the paneer sandwich into half. You can also cut into triangles.
  21. Gently dip the paneer sandwich into the cornflour slurry and drop into medium hot oil to shallow fry. Repeat the same for all remaining sandwiches.
  22. Let the sandwich turn golden from the bottom. Then gently flip over. Do this very gently as the stuffing may come out.
  23. Drain them out on an absorbent paper.
  24. Add these mini paneer sandwiches in the gravy and serve hot. They go really well with some parantha or naan on the side.

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