Paneer Pasanda
This Paneer Pasanda features crisp, golden paneer triangles stuffed with nuts and raisins, simmered in a rich tomato-cashew gravy infused with aromatic spices. Perfect for a restaurant-style meal at home.
5 Servings
Ingredients
For the Stuffed Paneer Sandwich:
- 250 g paneer cut into triangles
- 1 tbs khoya optional
- 3 tbs paneer grated
- 1 tbs coriander leaves finely chopped
- ¾ tsp green chilies crushed
- 2 tsp mint leaves finely chopped
- 1 tbs raisins
- ¾ tbs cashew nuts chopped
- Salt to taste
- ½ cup corn flour mixed with ¼ cup water for slurry
- Oil for shallow frying
For the Tomato-Cashew Paste:
- 4 medium tomatoes cubed
- 10 cashew nuts
- ½ blade of mace javitri
- A pinch of grated nutmeg jaiphal
- 1- inch cinnamon stick
- 3 green cardamom pods
- 3 cloves
- 4-5 black peppercorns
- ¾ cup water
For the Paneer Pasanda Gravy:
- Prepared tomato-cashew paste
- 1 tsp ginger paste
- ⅓ cup brown onion paste
- 1 tsp Kashmiri red chili powder
- ½ tsp turmeric powder
- 1 tsp coriander powder
- ¾ tsp cumin powder
- 1 tsp dried fenugreek leaves kasuri methi
- ¾ tsp garam masala powder
- ¼ cup cream
- 1 tsp sugar
- Salt to taste
Instructions
To Prepare the Tomato-Cashew Paste:
- In a heavy-bottomed pot, combine tomatoes, cashews, mace, nutmeg, cinnamon stick, cardamom, cloves, and peppercorns.
- Add ¾ cup water and bring the mixture to a boil. Cover and let it cook until the tomatoes are fully softened.
- Remove from heat and allow the mixture to cool completely.
- Transfer the cooled ingredients to a blender and blend until completely smooth. Set aside.
To Prepare the Stuffed Paneer Sandwich:
- In a bowl, combine grated paneer, khoya (if using), coriander leaves, mint leaves, raisins, cashew nuts, crushed green chilies, and salt. Mix well to form a stuffing.
- Slice each paneer triangle horizontally to create a pocket for stuffing.
- Carefully fill the paneer pockets with the prepared stuffing. Avoid overfilling to prevent splitting during frying.
- Dip each stuffed paneer triangle in the cornflour slurry, ensuring an even coating.
- Heat oil in a pan for shallow frying. Fry the paneer sandwiches on both sides until they turn golden brown. Remove and place them on a kitchen towel to absorb excess oil.
To Prepare the Paneer Pasanda Gravy:
- Heat a combination of butter and oil in a large pan over medium heat.
- Add cumin seeds, bay leaf, and cinnamon stick. Sauté until aromatic and the cumin seeds begin to crackle.
- Stir in the ginger paste and fry for a few seconds.
- Add the dried fenugreek leaves (kasuri methi), turmeric powder, red chili powder, coriander powder, and cumin powder. Cook for another minute, stirring occasionally.
- Sprinkle a tablespoon of water if the spices begin to stick to the pan.
- Add the brown onion paste and cook for a minute, stirring frequently.
- Incorporate the tomato-cashew paste, mixing well. Cook the gravy for 4-5 minutes, covered, until the oil begins to separate from the masala.
- Pour in water to adjust the consistency and bring the mixture to a gentle boil.
- Stir in garam masala powder, cream, sugar, and salt. Simmer for another minute.
- Gently place the fried paneer sandwiches into the gravy, coating them thoroughly without breaking.
- Serve the Paneer Pasanda hot, garnished with fresh coriander leaves and a drizzle of cream if desired.
Notes
To make this Paneer Pasanda gluten-free, replace the corn flour slurry with a mixture of rice flour or arrowroot powder blended with water. Ensure all packaged spices and cream used are certified gluten-free. This simple swap keeps the dish just as creamy and delicious without compromising on texture or flavor.