Rashmi Sharma Paneer Pasanda is a rich, creamy, and flavorful North Indian dish made with paneer (Indian cottage cheese) stuffed with a delicious filling, usually made from a mixture of nuts and spices, and then simmered in a rich, aromatic gravy. It’s a popular dish in Indian restaurants and is typically served with naan, paratha, or rice. The creamy gravy, spiced with garam masala and cooked with onions and tomatoes, perfectly complements the stuffed paneer.
Here’s a step-by-step recipe for Paneer Pasanda:
Paneer Pasanda Recipe | What is the Recipe of Paneer Pasanda
Ingredients
For Pasanda
- 8 oz Paneer (9 thin slices of paneer, they are about 1x3 inch of slices, I am using store bought paneer)
- 2 Tbsp fresh shredded coconut (I am using frozen shredded coconut)
- 1/4 tsp salt
- 1 Tbsp coriander (finely chopped, hara dhania)
- 2 tsp green chili (finely chopped, adjust to taste)
For Batter
- 1/4 cup corn starch (or arrowroot power)
- 3 Tbsp water
- 3 Tbsp oil to shallow fry
For Gravy
- 2 cups chopped tomatoes (about 3 medium size tomatoes)
- 1 Tbsp ginger (chopped)
- 1 Tbsp coriander powder (dhania)
- 1 Tbsp oil
- 1/2 tsp cumin seeds (jeera)
- 1/8 tsp asafetida (hing)
- 1/4 tsp turmeric (haldi)
- 1 tsp red chili powder (adjust to taste)
- 1/4 cup cashew powder
- 1 tsp salt
- 1/4 cup heavy cream (or cream)
- 1/4 tsp garam masala
- 2 Tbsp coriander (chopped, hara dhania)
Instructions
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Mash one of the paneer piece, and mix it well with coconut, salt, coriander, and green chili.
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Spread this mixture on 4 paneer slices and cover them with remaining 4 slices. Cut them into two, and press it lightly. Set aside.
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Mix corn starch in 2-3 tablespoons of water to make a thick batter.
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Heat the flat frying pan with about 3 tablespoons of oil over medium heat. When oil is moderately hot dip the stuffed paneer pieces one at a time, gently dip in the batter and put in the frying pan. Shallow fry the paneer until they are light golden brown, from both sides.
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Take them out over paper towel, to drain the extra oil. Set aside.
Making Gravy
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Blend tomatoes, ginger, coriander powder to fine paste, and strain the tomato mix. Set aside.
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Heat the oil in a sauce pan on medium heat. When the oil is moderately hot add cumin seeds. Lower the heat too low, add asafetida, turmeric, chili powder and cashew powder stir for a minute.
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Add tomato paste cook for 3-4 minutes stirring till tomato start leaving the side of the pan. Add salt and cream and about half cup of water. Cook for 2-3 minutes. Add coriander and garam masala stir and turn off the heat. Gravy should be pouring consistency.
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Pour the gravy over Paneer Pasanda
Tips:
- Paneer: Use fresh, soft paneer for the best texture. If your paneer is too firm, soak it in warm water for 15 minutes before using it.
- Stuffing Variations: You can also add finely chopped spinach, paneer crumbles, or green peas to the stuffing for more flavor and texture.
- Make it Vegan: To make the dish vegan, substitute the paneer with tofu and use vegan cream or cashew cream in the gravy.
- Gravy Consistency: Adjust the thickness of the gravy according to your preference by adding more or less water.
Paneer Pasanda is a rich, indulgent dish that’s perfect for special occasions, parties, or any time you’re craving something flavorful and creamy. The stuffed paneer adds an extra layer of richness to the already delicious gravy, making every bite a delightful treat!
