Paneer Pasanda is a rich Punjabi preparation. This has paneer sandwiches, which is filled with mashed paneer, cashews, raisin, mint, coriander and some spices.
Usually, the Stuffed paneer is deep-fried, but I grilled them. It is served in rich tomato and onion based gravy. This dish is rich in protein. Paneer Pasanda tastes best when eaten with Naan, kulcha or Paratha.
How to make Paneer Pasanda?
For paneer sandwiches
1. Take crumbled paneer, cilantro, mint, cashews, raisins, salt and chaat masala into a big mixing bowl. Mix them well.
2. Take slices of paneer. Spread prepared mixture over one slice of paneer and cover it with another paneer slice. Cut them into square.
3. Mix cornflour and maida. Add salt. Make a thick paste using ½ cup water.
4. Dip the Paneer sandwiches in the batter and grill them until lightly golden. You can deep fry or shallow fry them also. Drain them on absorbent paper.
5. Your paneer sandwiches are ready. keep them aside.
For gravy
1. Heat oil or butter in a pan. Saute Whole garam masala (Cinnamon stick, Cloves, cardamom, dried red chili, tej patta, and cumin seeds) for 1 to minutes over medium heat. Add garlic and ginger. Saute them for few seconds.
2. Add tomatoes, onion, and cashews. Cook them for 10 minutes over medium to high heat.
3. Blend this mixture into a blender and sieve it using a strainer.
4. Take this gravy into nonstick pan. Switch on the flame. Add salt, Kasuri methi and cream. Cook it for 5 minutes over medium heat. Add sugar and mix well.
5. Add paneer sandwiches into this gravy and cook it for 4 to 5 minutes.
6. Garnish it with grated paneer and coriander.
7. Paneer Pasanda is ready. Serve hot with Naan, Paratha or Kulcha.
Some of our favorite curry recipe from the blog –
Paneer Pasanda
Ingredients
For gravy
- Oil or Butter - 3 tbsp
- Dried red whole chili - 2
- Cumin seeds - ½ tsp
- Cinnamon stick - 1 inch
- Cloves - 3
- Tej patta - 1
- Cardamom - 1
- Garlic cloves - 5
- Ginger - 1 inch
- Roughly chopped onion - 1 medium
- Roughly chopped tomatoes - 6 medium size
- Cashew - 7 to 8 pieces
- Salt to taste
- Kasuri methi - 1 tsp
- Cream - ¼ cup
- Sugar - 2 tsp or as per sourness of tomatoes
For paneer sandwiches
- Paneer - 250 gms sliced into two equal sizes just like a bread slice
- Crumbled paneer - 3 tbsp
- Mint leaves - 1 tbsp
- Coriander chopped - 3 tbsp
- Chopped Raisins - 1 tbsp
- Chopped Cashew - 1 tbsp
- Chaat Masala - 2 tsp
- Salt as per taste
Other Ingredient
- Corn flour - 2 tbsp
- Maida / All purpose flour - 2 tbsp
- Salt to taste
- Oil
- Chopped Coriander for garnishing
Instructions
For paneer sandwiches
- Take crumbled paneer, cilantro, mint, cashews, raisins, salt and chaat masala into big mixing bowl. Mix them well.
- Take slices of paneer. Spread prepared mixture over one slice of paneer and cover it with another paneer slice. Cut them into square.
- Mix cornflour and maida. Add salt. Make a thick paste using ½ cup water.
- Dip the Paneer sandwiches in the batter and grill them until lightly golden. You can deep fry or shallow fry them also. Drain them on absorbent paper.
- Your paneer sandwiches are ready. keep them aside.
For gravy
- Heat oil or butter in a pan. Saute Whole garam masala (Cinnamon stick, Cloves, cardamom, dried red chili, tej patta, and cumin seedfor 1 to minutes over medium heat. Add garlic and ginger. Saute them for few seconds.
- Add tomatoes, onion, and cashews. Cook them for 10 minutes over medium to high heat.
- Blend this mixture into a blender and sieve it using a strainer.
- Take this gravy into nonstick pan. Switch on the flame. Add salt, Kasuri methi and cream. Cook it for 5 minutes over medium heat. Add sugar and mix well.
- Add paneer sandwiches into this gravy and cook it for 4 to 5 minutes.
- Garnish it with grated paneer and coriander.
- Paneer Pasanda is ready. Serve hot with Naan, Paratha or Kulcha.
Notes
Awesome
Thanks Kavita…. 🙂