Indulge in a Rich and Flavorful Paneer Pasanda !

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About :

Paneer pasanda is a popular North Indian dish that consists of cubes of paneer (cottage cheese) that have been marinated in a blend of spices and then fried until golden brown. The paneer is then cooked in a creamy tomato-based gravy that has been flavored with a variety of spices and herbs. The dish is often garnished with fresh coriander leaves and served with rice or naan bread. Paneer pasanda is a rich and flavorful dish that is sure to satisfy any cheese lover's cravings.



INGREDIENTS

INGREDIENTS FOR PASANDA

  • 250 gms Paneer
  • 100 gms Paneer Crumbled
  • 5 Cashew
  • 10 Almonds
  • 10 Pistachios
  • 10 Raisins
  • ¼ Cup Corn Starch
  • ¼ Cup Maida (All Purpose Flour)
  • 1 tbsp Coriander Leaves
  • ¼ Cup Oil For Shallow Frying
  • ¾ tsp Salt

INGREDIENTS FOR GRAVY

  • 1 Onion Finely Chopped
  • 3 Tomato
  • 1 tsp Ginger Garlic Paste
  • 1 inch Cinnamon Stick
  • 3 Cloves
  • 1 tsp Cumin Seeds
  • 5 Cashews
  • 1 tsp Red Chili Powder
  • 1 tsp Coriander Powder
  • ½ tsp Garam Masala
  • 1½ tsp Salt
  • 1 tbsp Kasoori Methi (Dry Fenugreek Leaves)
  • 1 tbsp Coriander Leaves Finely Chopped

INSTRUCTIONS 

MAKING PASANDA

  • Take cashews, almonds and pistachios in a mixer and grind it to a coarse powder. 
  • Take 100gms of paneer and soak it in warm water for 10 minutes. After 10 minutes, crumble the paneer nicely and take it in a bowl.
  • To the crumbled paneer add chopped coriander leaves. To the mixing bowl now add ground nuts and raisins.
  • Mix the filling well. The nuts and raisins gets nicely incorporated with the crumbled paneer. Now our filling is ready. 
  • Take the remaining paneer. Chop the paneer into slightly thicker triangular pieces. 
  • Take two triangular paneer and stuff it with the Paneer-nuts stuffing.
  • Close the triangular paneer pieces nicely. Repeat the steps for rest of the paneer and stuffing.
  • Heat a pan with oil for shallow frying. In a bowl add corn starch and maida and add water to make it a paste. Coat each paneer triangular stuffins inside the corn-maida paste. The corn-maida paste nicely seals the traingles so that the stuffings doesn’t get open up in frying.
  • Gently place 4-5 coasted paneer pasanda in the pan and shallow fry them on both the sides till they are slightly golden brown color and turns crispy. Repeat for rest of the pasanda. 
  • Now our yummy and crunchy Paneer Pasandas are ready. Lets prepare the gravy!

MAKING GRAVY

  • Heat a pan and add oil. When the oil is hot, add cinnamon stick, cloves, cumin seeds.
  • When the cumin seeds starts to sputter, add finely chopped onions along with a pinch of salt and saute it nicely till they are transparent.
  • Then add chopped tomatoes along with red chilli powder, coriander powder, garam masala and salt and mix well. 
  • Close the pan with a lid and allow the tomatoes to cook and becomes mushy. 
  • When the tomatoes are nicely cooked, switch off the flame and allow it to cool, Once the masala is cooled off, grind it to a nice paste.
  • Heat a pan and add the ground masala. Keep the flame low and allow the masala to cook for 5 minutes. 
  • Then take kasoori methi and crush it between your palms and add it to the gravy. 
  • Allow the gravy to boil in low flame for couple more minutes and then garnish with coriander leaves and switch off the flame.

SERVING!

  • Now our gravy is ready. Take a serving bowl and place 2-3  Paneer Pasanda and pour the gravy and serve it immediately. 
  • Do not boil the pasanda with the gravy. Just add the Pasanda right before serving and enjoy the crunchy Paneer Pasanda gravy with any Indian Breads!




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