Paneer Pasanda Recipe
Paneer Pasanda is a rich and creamy Mughlai delicacy where thinly sliced paneer is stuffed with a spiced nut-and-cheese filling, lightly fried, and simmered in a smooth, velvety gravy. The gravy, made from a base of onions, tomatoes, cashews, and fresh cream, is delicately flavored with aromatic spices like cardamom and saffron, offering a subtle sweetness and mild heat. Known for its royal preparation and luxurious taste, this dish is often served on special occasions and pairs beautifully with naan, rumali roti, or jeera rice. A true celebration of texture and flavor, Paneer Pasanda embodies the grandeur of traditional Indian cuisine.
Ingredients
500 gm paneer
For Filling
1 Tablespoon cashew (chopped)
1 Tablespoon almonds (chopped)
1 Tablespoon raisins (chopped)
A large pinch sugar
A pinch cardamom powder
Salt to taste
A pinch black pepper powder
Green chutney Ingredients
A small handful of coriander
2 Tablespoon mint leaves
1/2 Inch ginger
2-3 Garlic cloves
1-2 NOS green chilies
A pinch black slt
1/4 Tablespoon dry mango
As needed water
For Slurry Ingredients
2 Tablespoon corn strach
1 Tablespoon refined flour
As needed water
For Gravy
5-6 NOS onions 10-12 NOS cashew nuts
1-2 NOS green chilies
2 NOS cloves
1 No bay leaf
1 No black cardamom
3-4 Garlic cloves
1/2 Inch ginger
A large pinch salt
A pinch turmeric powder
As needed water 250-300 ml
Ingredients For Final Cooking
1 Tablespoon ghee + 1 tablespoon oil
1 Inch cinnamon
2-3 pods cardamom
1 Tablespoon garlic
1 Inch ginger
2 Tablespoon Kashmiri red chili powder
1/2 Tablespoon turmeric powder
1 Tablespoon turmeric powder
1 Tablespoon vumin powder
1/4 Tablespoon white pepper powder
1/2 Cup curd
A pinch sugar
A pinch garam masala
1/2 Tablespoon kasuri meethi
2-3 Tablespoon fresh cream
1-2 Tablespoon fresh coriander
For Garnish :fresh cream and kasuri methi
Step:1
Trim the sides of the paneer to make square log , further slices it thinly keeping it 0.5 cm or less . Make as many thin slices possible , or you can also cut thick slices and further make a slit keeping the end intact , just the way it’s done for pav , keep the trimmings aside to be used for making the filling
Step:2
For filling , use the paneer trimming and also add more paneer , we require around 100 gm of paneer . Crumble the paneer , and further add all the ingredients of the filling , and mix well , for the chutney , simply just add the ingredients of the chutney in a grinding jar and grind to a fine paste . Make sure to use less water while grinding the chutney
Step:3
Take a slice of the paneer and spread a thin layer of filling , close it with another paneer slices to make like a sandwich . For slurry , mix cornstarch and refined flour , add water and whisk well to make a smooth semi thick slurry
Step:4
Now coat the paneer edges with the slurry and further with dry corn flour , rest it for 5 minutes , by the time set enough oil for deep frying , after resting the paneer deep fry the paneer in hot oil on medium high heat until light golden brown in colour . Remove it and keep aside . Make sure not to over fry them
Step:5
For gravy , set a stock pot on medium heat , add 250-300 ml of water , further add onions , cashew nuts , green chilies , bay leaf , black cardamom , garlic , ginger , salt and turmeric powder , mix well and bring it to boil , and as the water almost dries , switch off the flame
Step:6
Further cool down to room temperature and discard the bay leaf and black cardamom , now , transfer the cooled onion mixture in grinding jar and grind to a fine puree . For final cooking of the gravy , set a wok on medium heat , add ghee + oil cinnamon stick stick , cardamom , garlic and ginger , cook them for 1-2 minutes
Step:7
Further low down the heat and add the powdered spices , and cook it for a minutes , now add the pureed gravy , stir and cook on medium low flame for 4-5 minutes while stirring continuously
Step:8
Now , lower the flame and add the curd , makes sure to whisk the curd well before adding , further cook for 4-5 minutes . Taste and check for the salt and adjust accordingly , add sugar , garam masala , kasuri methi and fresh cream , stir and cook for 1-2 minutes
Step:9
Finish with freshly chopped coriander leaves pasanda gravy is ready , now you can serve these in 2 way , either cut the paneer sandwich diagonally in two halves and add in gravy and cook for last one minutes , or else place the paneer triangle on a serving plate and pour the hot pasanda gravy . The choice is up to you . Make sure to garnish with fresh cream and some kasuri methi to enhance its elegance . Serve hot with roti , naan or any Indian bread of your choice