Paneer Pasanda are paneer triangles stuffed with rich khoya mixture and then shallow fried in a thick, creamy, tomato based gravy. Here is an easy restaurant style recipe to make Paneer Pasanda at home.
This paneer pasanda recipe is a rich creamy gravy that makes for a best main dish for a party or get together. Not only it will please your guests, but also stands out from other regular paneer dishes. Here is how to make restaurant-style paneer pasanda at home.
Want to try a different recipe than shahi paneer, kadhai paneer or paneer lababdar, then try this restaurant-style paneer pasanda recipe. It is a rich gravy made with sndwiched panner triangles in an onion and tomato.
It is made creamier using cashews, fresh cream, brown onion paste etc and it pairs well with rice, laccha paratha, naan or chapati, depending on what you prefer. If you have a party or a get together planned, this is best dish to surprise your guests.
What is Paneer Pasanda?
Paneer Pasanda is a rich curry of paneer triangles filled with a paneer, khoya and dry fruit mixture, fried and dunked in a creamy onion-tomato gravy made creamier with cashew nut paste.
It is one of the delectable paneer dishes and is a part of most Indian restaurants.
If you have ever been a hardcore fan of Paneer Butter Masala, Shahi Paneer or Restaurant Style Kadai Paneer then it goes without saying that you would sure like the taste, texture, and treatment of Paneer Pasanda!
How to make Paneer Pasanda without Onion and Garlic?
If you want to make paneer pasanda without onion garlic, skip onion and garlic from this recipe. You will need to increase the amount of tomatoes and cashew nuts to give your gravy a silky smooth texture.
How to make Restaurant Style Paneer Pasanda at Home?
Let’s divide the whole process of making paneer pasanda into two stages for our own ease. The first would be to make paneer sandwiches and the second would be to make gravy. Once you get started, you will realize how simple and easy this recipe is and how amazing the end product will be.
Make sure the paneer is not too crumbly or soft and is cut properly. While stuffing, make sure to add adequate amount of khoya mixture and don’t overstuff the sandwich.
While frying, do not over fry paneer pieces as it will become hard.
Let’s first make paneer triangles and set aside. To make paneer sandwiches, mix chopped green chilli, fresh coriander, grated ginger, chopped raisins, cashews and salt in a bowl. Now cut paneer into triangle shaped equal pieces. Stuff the paneer triangles with khoya mix.
Take one paneer slice and slather with the khoya mix evenly and now cover with another slice. Make all the paneer sandwiches like this.
Mix cornflour with water and make a paste, thick enough to cover the paneer sandwich. Now cover all the paneer triangles with this cornflour slurry.
Meanwhile, pour oil in a pan for frying and heat it. Once the oil is hot, shallow fry the cornflour dipped paneer triangles until golden brown from all the sides. Line a plate with tissue and drain the fried paneer triangles to remove access oil.
Once you are done frying all the paneer triangles, start making the gravy.
Heat oil in a pan. You can use the same oil which is left after frying the paneer. Once the oil is hot, add cumin seeds and tej patta/bay leaf and let them crackle for a few seconds. Now add ginger garlic paste and fry until the raw smell is gone.
Add tomato puree and cashew nut paste along with 1/4 cup of water and cook for a minute. Add brown onion paste and cook for another minute. Add coriander powder, turmeric powder, red chilli powder, garam masala powder and salt and cook for 2-3 minutes. Add water as required to thin the gravy.
Once the oil starts separating on the side, add kasuri methi, fresh cream, honey and lemon juice and cook for a minute.
Add the paneer trianges in the gravy and cook for another minute. Garnish the gravy with fresh cream.
This paneer pasanda recipe is a rich creamy gravy that makes for a best main dish for a party or get together. Not only it will please your guests, but also stands out from other regular paneer dishes. Here is how to make restaurant-style paneer pasanda at home.
What to serve with Paneer Pasanda?
This rich and creamy gravy goes well with Naan, Lachcha Paratha or Jeera Rice. However, you can pair it with any Indian bread or rice.
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Paneer Pasanda Recipe
Paneer Pasanda
Paneer Pasanda are paneer triangles stuffed with rich khoya mixture and then shallow fried in a thick, creamy, tomato based gravy. Here is a restaurant style recipe to make it.
Ingredients
- 200 g Paneer
- 1/2 cup Cornflour
- 1/4 cup Water
- Oil For frying
For the filling
- 50 g Paneer Grated
- 50 g Khoya
- 1/2 tsp Green chilli Finely chopped
- 1 tbsp Fresh coriander Finely chopped
- 1/2 tsp Ginger Grated
- Salt To taste
- 6-8 Raisins Chopped
- 6-8 Cashew nuts Chopped
For the gravy
- 4 tbsp Vegetable oil
- 1 tsp Cumin Seeds
- 2 Bay Leaf
- 2 tsp Ginger garlic paste
- 1/4 cup Tomato puree
- 1/4 cup Cashew nut paste
- 1/2 cup Brown onion paste
- 2 tsp Coriander powder
- 1/2 tsp Turmeric powder
- 2 tsp Kashmiri red chilli powder
- 1/2 tsp Garam masala powder
- Salt To taste
- 1 tbsp Kasuri methi Crushed
- 1/4 cup Fresh cream
- 1 tsp Honey
- 2 tsp Lemon juice
- Coriander leaves For garnishing
Instructions
To make paneer triangles
Mix all the ingredients to make filling in a bowl.
Cut paneer pieces into equal size triangles.
Mix cornflour with water and make a paste.
Take 2 paneer pieces and keep small amount of filling on one of the piece.
Cover with another piece.
Make all the paneer triangles in the same manner.
Heat oil for frying.
Dip the paneer triangles in the cornflour mixture and shallow fry until golden brown from all the sides.
Drain on a tissue lined plate.
To make the gravy
Heat oil in a pan. (You can use the same oil which is left after frying the paneer)
Once the oil is hot, add cumin seeds and bay leaves and let the then crackle for a few seconds.
Add ginger garlic paste and fry until the raw smell is gone.
Add tomato puree and cashew nut paste along with 1/4 cup of water and cook for a minute.
Now add brown onion paste and cook for another minute.
Add coriander powder, turmeric powder, red chilli powder, garam masala powder and salt and cook for 2-3 minutes.
Add water as required to thin the gravy.
Now add kauri methi, fresh cream, honey and lemon juice and cook for a minute.
Add the paneer triangles in the gravy and cook for 1-2 minutes.
Garnish with fresh coriander and fresh cream and serve with Naan, Laccha Paratha or Jeera Rice
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