• Amita Garg

Paneer pasanda

Updated: Mar 19

Paneer pasanda is a popular restaurant style paneer dish where paneer sandwiches are served in thick, rich, and creamy gravy. Paneer pasanda can be enjoyed with naan, rotis, tandoori roti or roomali roti. It also goes very well with plain rice or jeere rice. You can make Paneer Pasanda, when you have guests at your home or for festive occasions.


Author Amita Garg

Preparation Time 10 minutes

Cooking Time 20 minutes

Total Time 30 minutes

Serves 4


Ingredients-

  • 250 gm. Fresh Paneer

  • For Filling:

  • 2 small cubes Cheese

  • 7-8 Rasins

  • 1 tsp. chironji

  • 1 green chili finely chopped

  • 1 small piece of ginger grated

  • 1 t Sp. coriander leaves finely chopped

  • 2 tab sp. Corn flour

  • 2-3 tab sp. water

  • For Gravy:

  • 3 medium-size onion finely chopped

  • 4 medium-size tomatoes

  • 1 tab sp. Ghee

  • 1 tab sp. oil

  • 8 cashew nuts

  • 2 green cardamom

  • 1 bay leaf

  • 1/2 inch cinnamon stick

  • 2 cloves

  • 3 black pepper

  • 1 tsp. Cumin seeds

  • 1/2 tsp. garlic finely chopped

  • 1 t Sp ginger finely chopped

  • 2 t Sp. kasoori methi

  • 1/4 tsp. Garam Masala

  • 1 tSp. chopped coriander leaves

  • 2 tab sp. fresh cream.

How to Make-

  1. Cut the paneer into equal size triangle with a thickness of half-inch and slice the triangular paneer slice into halves.

  2. For filling- In a bowl add grated cheese, raisins,chironji, finely chopped green chilies, ginger and coriander leaves and little salt . Mix everything well to form a stuffing.

  3. Now spread filling on each triangle, cover with another triangle, slightly press it.

  4. Mix cornflour and water and make the cornflour slurry and dip the sandwich into it.

  5. In a heavy bottom pan add some oil and shallow fry the paneer sandwiches from both sides until just golden.

  6. Transfer them onto a kitchen towel and set aside.

  7. For Gravy- In a heavy bottom pan heat ghee and oil, add cumin seeds and all whole spices like cloves, bay leaf, cardamom, cinnamon, black paper, etc. and fry for a minute.

  8. Add chopped ginger and garlic and fry for one minute.

  9. Add chopped onion and fry till golden brown.

  10. Add chopped tomatoes and cashew nuts and salt and cook till nicely soft.

  11. Add dhania powder, turmeric powder, and red chili powder and cook another one minute.

  12. Switch off the flame and let the masala cool down.

  13. Now blend the mixture into a fine paste.

  14. In a pan heat some oil, add the fine paste, cook another 5 minutes, and some water if needed and mix well cook another 2-3 minutes, add crushed kasoori methi and garam masala.

  15. Add cream and mix well.

  16. For Serving-In a serving bowl arrange paneer triangle sandwiches and pour hot gravy over it, garnish with cream and coriander leaves.

  17. Serve with Tandoori Roti, Nan or Jeera rice.

Tips-

  1. After adding cream do not cook the gravy for long, the cream will curdle.

  2. You can also cut paneer into cubes instead of a triangle.

  3. Add paneer sandwiches into gravy just before serving.

  4. you can make this makhani gravy in advance and freeze it. When you are serving, heat the gravy, add fresh cream and kasoori mathi.

Step by Step Recipe of Paneer pasanda-

Cut the paneer into equal size triangle with a thickness of half-inch and slice the triangular paneer slice into halves. In a bowl add all filling ingredients and mix everything well to form a stuffing. Now stuff each triangle paneer with this filling. Cover with another triangle and slightly press it.

Make the cornflour slurry and dip the sandwich into it. In a heavy bottom, the pan add some oil and shallow fry the paneer sandwiches from both sides until just golden. Transfer them onto a kitchen towel and set aside.

In a heavy bottom pan heat ghee and oil, add cumin seeds and all whole spices like cloves, bay leaf, cardamom, cinnamon, black paper etc. and fry for a minute. Add chopped ginger and garlic and fry for one minute. Add chopped onion and fry till golden brown.

Add chopped tomatoes and cashew nuts and salt and cook till nicely soft. Add dhania powder, turmeric powder, and red chili powder and cook another one minute. Switch off the flame and let the masala cool down.

Now blend the mixture into a fine paste. In a pan heat some oil, add the fine paste and some water, and mix well. Cook another 5 minutes, add some crushed kasoori methi.

and garam masala, add cream and mix well.

In a serving bowl arrange paneer triangle sandwiches and pour hot gravy over it, garnish with cream and coriander leaves. Serve with Tandooro Roti, Nan or Jeera rice.











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