Paneer Pasanda Recipe
Paneer Pasanda is a royal North Indian dish made with stuffed paneer slices cooked in a creamy, spiced gravy. Perfect for festive meals and special occasions.
Equipment
- Frying pan
- Blender
- Knife and cutting board
Ingredients
For the Paneer:
- 200 gm paneer (sliced into thick pieces)
- 2 tbsp oil for frying
For Stuffing:
- 2 tbsp crushed cashews and almonds
- 1 tsp grated paneer
- 1/4 tsp cardamom powder
- Salt to taste
For Gravy:
- 2 onions (chopped)
- 3 tomatoes (pureed)
- 1 tbsp ginger-garlic paste
- 1 tsp cumin seeds
- 1/2 tsp turmeric powder
- 1 tsp garam masala
- 1/2 tsp red chili powder
- 1/4 cup fresh cream
- Salt to taste
Instructions
Prepare the Stuffed Paneer:
- Mix crushed nuts, grated paneer, cardamom powder, and salt to make the stuffing.
- Cut each paneer slice halfway to create a pocket and fill it with the prepared stuffing.
Fry the Paneer:
- Heat oil in a pan over medium heat.
- Fry the stuffed paneer pieces until golden brown on both sides. Remove and set aside.
Make the Gravy:
- In the same pan, add cumin seeds and sauté until fragrant.
- Add onions and sauté until golden brown.
- Stir in ginger-garlic paste and cook for 1 minute.
- Add tomato puree, turmeric, chili powder, and salt. Cook until the oil separates.
Blend the Gravy:
- Let the mixture cool, then blend it into a smooth puree.
Simmer the Paneer in Gravy:
- Return the gravy to the pan and add the fried paneer slices.
- Simmer for 10 minutes on low heat.
Finish with Cream:
- Stir in fresh cream and garam masala. Simmer for 2 more minutes.
Garnish and Serve:
- Garnish with chopped coriander leaves.
- Serve hot with naan, paratha, or basmati rice.
Notes
- Variation: Add raisins to the stuffing for a sweeter taste.
- Storage: Store leftovers in the refrigerator for up to 2 days.
- Serving Tip: Pair with garlic naan or jeera rice for the best experience.
