Paneer Pasanda Recipe
Paneer Recipes are always special and rich. Paneer Pasanda a very rich Paneer gravy. Paneer is crumbled, mixed with spices, coriander leaves which is stuffed inside Paneer and shallow fried till light golden color. These shallow fried stuffed paneer are then cooked in onion-tomato based creamy gravy. A delicious accompaniment for Indian flat breads like Roti, Paratha, Naan etc. Learn here how to make this Paneer Pasanda with step by step pictures and instructions!
Servings: 4 people
Calories: 313kcal
Equipment
- Mixing Bowl
- Heavy Bottomed Pan
- Mixer Grinder
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 tablespoon Coriander Leaves
- ¼ Cup Oil For Shallow Frying
- ¾ teaspoon Salt
Ingredients for Gravy
- 1 Onion Finely Chopped
- 3 Tomato
- 1 teaspoon Ginger Garlic Paste
- 1 inch Cinnamon Stick
- 3 Cloves
- 1 teaspoon Cumin Seeds
- 5 Cashews
- 1 teaspoon Red Chili Powder
- 1 teaspoon Coriander Powder
- ½ teaspoon Garam Masala
- 1½ teaspoon Salt
- 1 tablespoon Kasoori Methi (Dry Fenugreek Leaves)
- 1 tablespoon 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!
Nutrition
Serving: 100g | Calories: 313kcal | Carbohydrates: 25g | Protein: 8g | Fat: 22g