Paneer Pasanda – Restaurant Style
Paneer Pasanda is a popular North Indian dish made with slices of Paneer (Indian cottage cheese) stuffed with a flavorful filling and cooked in a rich and creamy gravy.
Ingredients
Ingredients for Stuffing
- 200 Gram Paneer (Cottage Paneer) Cut into triangle or cubes
- 1/4 Cup Crumbled Paneer
- 2 Tablespoon Ghee or Oil Increase or Decrease as per requirement
- 1/4 Cup Chopped Cashew Nuts
- 1/4 Cup Chopped Raisins
- 2 Tablespoon Chopped Coriander Leaves
- 1 Tablespoon Red Chili Powder
- 1 Tablespoon Coriander Powder
- 1/2 Tablespoon Cumin Powder
- 1/2 Teaspoon Garam Masala Powder
- 1/4 Teaspoon Salt Increase of Decrease Salt as per number of servings
Ingredients for Gravy
- 1/2 Cup Cream
- 1/2 Cup Tomato Puree
- 1 Large Onion
- 2 Tablespoons Deshi Ghee or Oil Take as per requirement
- 1 Tablespoon Garlic Paste
- 1 Tablespoon Ginger Paste
- 1/2 Teaspoon Red Chili Powder
- 1/2 Tablespoon Turmeric Powder
- 1 Teaspoon Coriander Powder
- 1/2 Teaspoon Cumin Powder
- 1/2 Teaspoon Garam Masala Powder
- 1/4 Teaspoon Salt
- 1/2 Teaspoon Sugar
- 1 Tablespoon Chopped Coriander Leaves
Instructions
- To make the paneer stuffing, mix together crumbled paneer, chopped cashew nuts, chopped raisins, chopped coriander leaves, red chili powder, coriander powder, cumin powder, garam masala powder and salt in a bowl. Spread this mixture on half of the paneer slices and cover with the other half.
- Heat 1 tablespoon of ghee or oil in a pan and cook the stuffed paneer slices for a few minutes until golden brown on both sides. Remove from the pan and set aside.
- To make the gravy, heat 1 tablespoon of ghee or oil in a pan and add chopped onions. Saute until golden brown. Add ginger and garlic paste and saute for a minute.
- Add red chili powder, turmeric powder, coriander powder, cumin powder, garam masala powder and salt. Mix well and cook for 2-3 minutes.
- Add tomato puree and cook until the oil separates from the mixture.
- Add cream and sugar and mix well.
- Add the cooked paneer slices to the gravy and cook for a few minutes.
- Garnish with chopped coriander leaves and serve hot with naan or rice.