Paneer Pasanda
Paneer pasanda is made with light golden-fried paneer slices, stuffed with mashed paneer, crushed dry fruits, mint and coriander leaves, coated in a maida and corn flour batter. It is served with a rich and creamy gravy poured on top which consists of an onion-tomato paste comprising cashew nuts, green chilies and a variety of whole spices as well.
Ingredients
To prepare the paneer pieces and paneer stuffing:
- 200 grams paneer cut into large relatively thick pieces
- 100 grams paneer mashed or grated
- ½ tsp salt
- 5 pieces almonds crushed
- 4 pieces cashew nuts crushed
- 6 pieces raisins kismis, cut into small pieces
- Fresh mint a handful, finely chopped
- Fresh coriander a handful, finely chopped
- 3 pieces green chilies chopped
- ¼ tsp garam masala powder
- ½ tsp sugar powder
To make the batter:
- 2 tsp corn flour
- 1 tsp refined wheat flour maida
- Turmeric powder a pinch
- Water as much as required
To coat the stuffed paneer pieces:
- Corn flour as much as required
To make the spice mixture:
- 1 tsp ginger garlic paste
- ¼ tsp turmeric powder
- ½ tsp red chili powder
- ½ tsp coriander powder
- ¼ tsp cumin powder
- Water as much as required
To make the onion and tomato paste:
- 4 pieces onions diced roughly
- 1 piece tomato large, roughly diced
- 2 pieces green chilies slit from the middle
- 12 pieces cashew nuts soaked in warm water for half an hour, broken
- 1 tbsp cooking oil
- 1 piece bay leaf small
- 1 piece black cardamom whole pod
- 2 pieces green cardamoms whole pods
- ¼ tsp turmeric powder
- Salt to taste
- 2 bowls water
To make the gravy:
- 1 tbsp cooking oil
- 10 grams butter
- 2 pieces bay leaves
- 1 piece black cardamom whole pod
- 1 piece green cardamom whole pod
- Salt to taste
- 2 tsp curd whisked
- 2 cups water
- ¼ tsp garam masala powder
- ¼ tsp dry fenugreek leaves Kasuri methi, roasted, crushed
- 1 tbsp butter or ghee
- 1 tbsp fresh cream
- ¼ tsp sugar
To deep fry the stuffed paneer slices:
- Cooking oil as much as required
Instructions
- Cut 200 grams of paneer into large relatively thick pieces and mash or grate 100 grams of paneer separately. Mix ½ tsp of salt with the mashed paneer.
- Crush 5 pieces of almonds and 4 pieces of cashew nuts, cut 6 pieces of resins (kismis) into small pieces, and chop a handful of fresh mint, fresh coriander, and 3 pieces of green chilies.
- Add the dry fruits followed by chopped mint leaves, coriander leaves, green chilies and ¼ tsp of garam masala powder to the mashed paneer. Mix them nicely.
- Add ½ tsp of sugar powder. Mix again. Stuff the paneer slices.
- Make a batter with 2 tsp of corn flour, 1 tsp of refined wheat flour (maida), a pinch of turmeric powder and water.
- Coat the four corners of the stuffed paneer pieces with the batter and whole of them with corn flour.
- Roughly dice 4 pieces of onions and slit 2 pieces of green chilies from the middle. Also take 12 pieces of cashew nuts, break them and soak in warm water for half an hour.
- Fry a small piece of bay leaf, one whole black cardamom and 2 pieces of whole green cardamoms in 1 tbsp of cooking oil for 5 seconds on a medium flame. Add the diced onions, slit green chilies, and soaked broken cashew nuts. Fry for a minute on a high flame until soft. Add ¼ tsp of turmeric powder.
- Add a large piece of roughly diced tomato with salt to taste. Add 2 bowls of water and bring to a boil and then let it cook for 15 minutes on a medium flame.
- Make masala mixture with 1 tsp of ginger garlic paste, ¼ tsp of turmeric powder, ½ tsp of red chili powder, ½ tsp of coriander powder, ¼ tsp of cumin powder and as much as water required to make it runny.
- Remove the bay leaf and black cardamom from the onion and tomato mix. Blend it in a mixie when cool.
- Fry 2 pieces of bay leaves, 1 piece of whole black cardamom and a whole green cardamom in a mixture of 1 tbsp of cooking oil and 10 grams of butter on a medium flame for 10 seconds. Add the masala mixture and cook until dry and grainy.
- Add the onion tomato paste. Stir and cook on a medium flame until bubbles are seen. Add salt to taste and cook for 5 minutes until the oil separates.
- Add 2 tsp of whisked curd and cook for 2 minutes. Add 2 cups of warm water. Cook and check the consistency.
- Add ¼ tsp of garam masala powder, ¼ tsp of roasted and crushed dry fenugreek leaves (Kasuri methi), 1 tbsp of butter, and 1 tbsp of fresh cream. Mix and add ¼ tsp sugar.
- Heat an adequate amount of cooking oil and fry the stuffed paneer pieces on a medium flame. Keep a spatula underneath so that the paneer pieces do not stick to the bottom.
- Flip and remove after a minute or two.
- Put them on a plate laid with tissue paper to absorb excess oil. Cut them into small triangular pieces when cool. Pour the gravy on top.
- Your tasty and creamy homemade paneer pasanda is ready.
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Notes
I use malai paneer to make this dish. This gives the authentic restaurant-like look and taste.
Do not make too thin paneer pieces or else they will break while frying. Do not cook them in the gravy or else the stuffing will come out.
You may use mint, coriander and green chili paste but that will make the stuffing moist.
I have added turmeric in the batter for color. You can make white batter for coating the paneer.
Adding salt with tomatoes helps in cooking the tomatoes quickly.
Nutrition Info (Estimation Only)
Nutrition Facts
Paneer Pasanda
Amount per Serving
Calories
322
Calories from Fat 252
% Daily Value*
Fat
28
g
43
%
Saturated Fat
13
g
81
%
Trans Fat
0.2
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
6
g
Cholesterol
54
mg
18
%
Sodium
97
mg
4
%
Potassium
153
mg
4
%
Carbohydrates
9
g
3
%
Fiber
2
g
8
%
Sugar
1
g
1
%
Protein
11
g
22
%
Vitamin A
459
IU
9
%
Vitamin C
4
mg
5
%
Calcium
321
mg
32
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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