Introduction

 

Ah, Paneer Pasanda! Just the mention of it brings back memories of festive dinners and family gatherings. I remember the first time I tried this exquisite dish—it was at a wedding celebration, and one bite was all it took to captivate my taste buds. The richness of the creamy gravy, the subtle blend of spices, and the melt-in-your-mouth texture of the paneer—it was love at first bite. Since then, Paneer Pasanda has held a special place in my heart and my recipe collection. Let me share with you the joy of indulging in this delightful culinary creation.

 

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Recipe of Paneer Pasanda

 

Ingredients:

 

For Tomato Gravy:

• Tomatoes: 4 pcs
• Onion: 2 pcs
• Ginger: ½ inch
• Green chilli: 1 pc
• Garlic cloves: 5-6 pcs
• Oil: 2 tbsp
• Water: as required
• Coriander with stem: 2 tbsp
• Green cardamom: 2 pcs
• Black cardamom: 1 pc
• Cinnamon: 1 inch
• Bay leaf: 2 pcs
• Cloves: 5-6 pcs
• Black pepper: 7-8 pcs
• Coriander stems: a handful

For Paneer Filling:

• Paneer: 500 gms
• Khoya: 2 tbsp
• Potato, peeled: 2 pcs
• Almonds, fried & chopped: ¼ cup
• Cashew, fried & chopped: ¼ cup
• Raisins, fried & chopped: 2 tbsp
• Ginger, chopped: 1 tbsp
• Green chilli, chopped: 1 tsp
• Salt: ½ tsp
• Red chilli powder: ½ tsp
• Cardamom & Mace powder: ½ tsp
• Mint leaves, chopped: 1 tbsp
• Coriander, chopped: 1 tbsp

For Batter:

• Refined flour: ½ cup
• Rice flour: ½ cup
• Cornflour: ½ cup
• Salt: ½ tsp
• Turmeric powder: ½ tsp
• Kalonji: ½ tsp
• Water: as required

For Paneer Pasanda:

• Oil: 1 tbsp
• Ghee: 1 tbsp
• Ginger garlic paste: 1 tbsp
• Curd: 3 tbsp
• Turmeric powder: 1 tsp
• Red chilli powder: 1 tsp
• Coriander powder: 1 tsp
• Salt: 1 tsp
• Khoya: 1 tbsp
• Fried cashew paste: ¼ cup
• Cardamom & Mace powder: ½ tsp
• Fresh cream: ¼ cup
• Garam masala: 1 tsp

 

 

Method:

 

Preparation:

1. Begin by cutting the paneer block into rectangular slices.
2. Fry the cashews, almonds, and raisins until they turn golden. Once fried, chop them into small pieces.
3. In a mixing bowl, combine grated khoya, fried and boiled potato slices, chopped nuts, chopped ginger, chopped green chilli, cardamom and mace powder, chopped coriander, and mint leaves. Mix well.
4. Take a slice of paneer and place a generous amount of the mixture on top. Cover it with another slice of paneer to create a sandwich.
5. Prepare a slurry by mixing refined flour, cornflour, rice flour, kalonji, turmeric powder, and water in a bowl.
6. Dip the paneer sandwiches into the slurry.

For Tomato Gravy:

1. In a pan, add roughly chopped tomatoes, onions, coriander stems, green chilli, sliced ginger, garlic cloves, bay leaf, cinnamon, cloves, peppercorns, black cardamom, and green cardamom.
2. Boil the mixture until the tomatoes and onions become soft and mushy.
3. Allow the mixture to cool, then remove the whole spices and blend it into a fine paste.

For Paneer Pasanda:

1. In another pan, heat oil and ghee. Add ginger and garlic paste and sauté until fragrant.
2. Add curd to the pan and cook until it releases oil.
3. Stir in turmeric powder, red chilli powder, coriander powder, and salt. Mix well.
4. Add khoya to the mixture and cook.
5. Pour in the tomato paste along with some water. Cook the mixture for 7-8 minutes.
6. Add the fried cashew paste and cook for an additional 3-4 minutes.
7. Sprinkle garam masala and give it a stir.
8. Finally, add fresh cream and mix until well combined.

Assembly:

1. On a serving plate, pour the rich tomato gravy.
2. Place the fried paneer sandwiches on top of the gravy.
3. Garnish with rogan, fresh cream, and coriander sprigs.
4. Serve the delectable restaurant-style paneer pasanda with butter naan. Enjoy!

 

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About the Recipe

 

Paneer Pasanda is a classic North Indian dish made with paneer (Indian cottage cheese) slices stuffed with a rich and flavorful filling, dipped in a creamy gravy. The word "Pasanda" means "favorite" in Urdu, and true to its name, this dish is a favorite among paneer lovers. It is a labor of love, with each step carefully crafted to create a dish that is indulgent, aromatic, and utterly delicious. Whether served as a main course or as part of a lavish spread, Paneer Pasanda is sure to impress with its irresistible flavors and creamy texture.

 

 

Cooking Tips

 

1. Use fresh paneer: Opt for fresh, soft paneer for the best texture and taste in Paneer Pasanda.
2. Slice paneer evenly: Slice the paneer into thin, even slices to ensure that they cook evenly and absorb the flavors of the gravy.
3. Fry paneer gently: Gently fry the paneer slices until golden brown before stuffing them with the filling. This helps to enhance their flavor and texture.
4. Prepare the filling with care: Take your time to prepare the filling, ensuring that it is well-spiced and flavorful. This is what adds depth to the dish.
5. Simmer the gravy: Allow the gravy to simmer gently after adding the stuffed paneer slices, allowing them to absorb the flavors and become tender.

 

 

Pairing Guide

 

Paneer Pasanda pairs wonderfully with various accompaniments, such as:

• Jeera rice or naan for a classic Indian meal.
• Fresh salad with cucumber, tomatoes, and onions for a refreshing contrast.
• Raita or yogurt dip to balance the richness of the dish.
• Pickled onions or mango chutney for a burst of tangy flavor.

 

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Frequently Asked Questions about Paneer Pasanda

 

1. What is Paneer Pasanda? Paneer Pasanda is a North Indian dish made with paneer slices stuffed with a rich filling, dipped in a creamy gravy.

2. What is the filling made of in Paneer Pasanda? The filling for Paneer Pasanda typically consists of a mixture of paneer, nuts, raisins, and spices.

3. Can I make Paneer Pasanda without nuts? Yes, you can omit the nuts from the filling if you prefer or substitute them with seeds like sunflower seeds or pumpkin seeds.

4. Is Paneer Pasanda gluten-free? Yes, Paneer Pasanda is gluten-free as long as you use gluten-free ingredients for the gravy and filling.

5. Can I use store-bought paneer for Paneer Pasanda? Yes, you can use store-bought paneer for Paneer Pasanda, but fresh homemade paneer is preferred for the best taste and texture.

6. How do I prevent the paneer slices from breaking while stuffing? Handle the paneer slices gently and use a thin, sharp knife to make the slit for stuffing. You can also dip the paneer slices in warm water for a few seconds to make them more pliable.

7. Can I make Paneer Pasanda ahead of time? Yes, you can prepare the gravy and stuffing ahead of time and assemble the dish just before serving.

8. What can I use as a substitute for paneer in Paneer Pasanda? You can substitute paneer with tofu for a vegan version of Paneer Pasanda.

9. Can I freeze Paneer Pasanda? While you can freeze the gravy, it's best to assemble and cook Paneer Pasanda fresh for the best taste and texture.

10. What makes Paneer Pasanda different from Paneer Tikka Masala? Paneer Pasanda is stuffed paneer slices cooked in a creamy gravy, while Paneer Tikka Masala features marinated and grilled paneer cubes in a spiced tomato-based gravy.

 

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