Paneer Pasanda

Paneer Pasanda is slightly uncommon paneer dish which can be considered “shahi” or exotic given it’s light coloured gravy with a bit of sweetness coming from cream, cashew and paneer. Paneer Pasanda is a mughlai cuisine with a unique taste of paneer with spices sandwiched between it. The Paneer Pasanda Recipe is not a very easy one and needs a bit of time and patience. But the preparation is simply drool-worthy and will be enjoyed by everyone (specially vegetarian members). Paneer Pasanda as a side dish goes very well with Pulao.


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Ingredients

• 350gm paneer
• 2-3 chopped green chili
• salt to taste
• 1 tablespoon chopped coriander leaves
• 4 tablespoon of crushed paneer
• 2 tablespoon of little crushed cashew nuts and rasin
• 4 tablespoon of cornflour
• 2 tablespoon of maida
• 6 tablespoon of vegetable oil
• 2 cardamon
• 4 cloves
• 1 stick of cinnamon
• 2 medium size chopped onion
• 1 teaspoon of ginger-garlic paste
• 1 tablespoon of crushed cashew nuts
• 1 tablespoon of coriander powder
• 2 chopped tomato
• salt to taste
• 1 tablespoon chili powder

Preparation Time: 15 min
Cooking Time: 35 min
Serves: 6

How to make Paneer Pasanda

1. Take 350gm paneer cut it into triangle pieces, it must be little thick in order to cut later for stuffing spices.

2. In a bowl put 2-3 chopped green chili, salt to taste, 1 tablespoon chopped coriander leaves, 4 tablespoon of crushed paneer, 2 tablespoon of little crushed cashew nuts and rasin. Mix well and keep aside.

3. Take the triangle pieces of paneer and cut from the middle carefully.

4. Put the stuffing (step 2) in the middle of the paneer (step 3). Fill 1/2 teaspoon of stuffing in each paneer pieces.

5. In another bowl put 4 tablespoon of cornflour, 2 tablespoon of maida and little by little water to make not so thick batter.

6. Take a non-stick frying pan heat 4 tablespoon of vegetable oil. Dip the paneer pieces into the batter and put it into the oil and fry till they become little golden brown in color.

7. In the same frying pan and in the same oil, put 2 cardamon, 4 cloves, 1 sick of cinamon and fry for 1 min. Now put 2 medium size chopped onion, 1 teaspoon of ginger-garlic paste  and fry till it becomes little brown in color.

8. Then Put 1 tablespoon of crushed cashew nuts, 1 tablespoon of coriander powder, 2 chopped tomato, salt to taste, 1 tablespoon chili powder and add little water. Fry till it is fully cooked and oil separates from masala.

9. Put all the ingredients ( step 8 ) into the blender and grind till it become smooth paste.

10. Now put 2 tablespoon of vegetable oil and heat for 2 mins. Then put the content from step 9 into the pan and cook till oil separates from mmasala.

11. Put 1 cup of water and bring it boil for 2 mins. Now put the fried paneer pieces (step 6) into the pan and cook for 2 mins.

Garnish with chopped coriander leaves

Paneer Pasanda is ready to serve hot with Pulao or Paratha.

Tips: Keep the paneer pieces gravy separate as the paneer pieces tend to absorb all the gravy if kept together.