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Paneer pasanda

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.
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Prep Time 1 hour 30 minutes
Cook Time 20 minutes
Total Time 1 hour 50 minutes
Course Main Course
Cuisine North Indian
Servings 4
Calories 1500 kcal

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.
Keyword Paneer Pasanda, Restaurant Style Paneer Pasanda