Paneer pasanda is a delicious Indian dish made with paneer (a type of Indian cottage cheese) and a variety of spices. It is typically served with rice or roti, and can be made with either fresh or canned paneer. The dish is often made with a tomato-based sauce, but can also be made with a cream-based sauce.
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Serves: 2 – 3
- Fresh Paneer: 250 gms
- Khoya: 50 gms
- Cashewnuts and Raisins: 10 gms
- 3 medium Onions: 3 medium
- Tomato: 4 medium
- Cardamom: 2 Green
- Black Cardamom: 1
- Cumin Seeds: 1 tsp
- Bay Leaf: 1
- Garam Masala: 1 tsp
- Amchur Powder: 1/2 tsp
- Red Chili Powder: 1/2 tsp
- Turmeric Powder: 1/4 tsp
- Salt to taste
- Green Chili: 1 (Slit)
- Maida: 1 tsp
- Corn flour: 2 tsp
How to make Paneer Pasanda :
Keep 50 gms paneer aside.
Cut the rest of paneer in equal sized triangle
or square pieces. Give a slit to each piece thru the center so that it creates
a pocket in every piece.
In a bowl mix together some grated paneer,
khoya raisins, amuchur powder, chopped cashew nuts, salt, finely chopped
chilli, and finely chopped green coriander.
Now stuff each triangle paneer center with
this stuffing.
In a small bowl mix equal qunatity of corflour
and maida and add water little by little and make a paste of dripping
consistency.
Heat oil in a shallow pan and then dip each
paneer triangle in this batter and shallow fry them from all sides till golden.
To make the gravy in a heavy bottom pan add
bay leaf, green cardamom, black cardamom and cumin seeds.
When the seeds begin to sputter add the
chopped onion and fry till pink.
Now add the ginger garlic past and cook till
the raw smell disappears.
Now add the chopped tomatoes and salt and cook
till nicely done and soft.
Add cashew nuts, red chili powder and dhania
powder.
Add some crushed kasoori methi and some water.
Cook for a minute and then switch off the flame and let the masala cool.
Once cool, blend the whole mixture into a
smooth paste.
Now in a separate pan heat some oil and add
the fine paste and cook for few minutes and add 1 tsp of sugar and then add
some water to get the desired consistency.
Later add some cream, garam masala and the
paneer fried pieces. Do not cook for long as the cream will curdle.
Garnish with green coriander and some cream.
Paneer Pasanda is ready to be served with
Butter Naan or Tandoori Roti.
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