Paneer Pasanda (Paneer Curry)

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5 from 3 votes
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Paneer Pasanda

Paneer Pasanda is a delicacy consisting of stuffed paneer with rich creamy gravy. Paneer Pasanda is a delicious and perfect dish for formal get-togethers or when you simply want to indulge yourself. This is the ultimate Paneer dish.

Course Main Course
Cuisine Indian
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 4 people

Ingredients

For Pasanda

  • 8 oz Paneer (9 thin slices of paneer, they are about 1x3 inch of slices, I am using store bought paneer)
  • 2 Tbsp fresh shredded coconut (I am using frozen shredded coconut)
  • 1/4 tsp salt
  • 1 Tbsp cilantro (finely chopped, hara dhania)
  • 2 tsp green chili (finely chopped, adjust to taste)

For Batter

  • 1/4 cup corn starch (or arrowroot power)
  • 3 Tbsp water
  • 3 Tbsp oil to shallow fry

For Gravy

  • 2 cups chopped tomatoes (about 3 medium size tomatoes)
  • 1 Tbsp ginger (chopped)
  • 1 Tbsp coriander powder (dhania)
  • 1 Tbsp oil
  • 1/2 tsp cumin seeds (jeera)
  • 1/8 tsp asafetida (hing)
  • 1/4 tsp turmeric (haldi)
  • 1 tsp red chili powder (adjust to taste)
  • 1/4 cup cashew powder
  • 1 tsp salt
  • 1/4 cup heavy cream (or cream)
  • 1/4 tsp garam masala
  • 2 Tbsp cilantro (chopped, hara dhania)

Method

  1. Mash one of the paneer piece, and mix it well with coconut, salt, cilantro, and green chili.
  2. Spread this mixture on 4 paneer slices and cover them with remaining 4 slices. Cut them inti two, and press it lightly. Set aside.
  3. Mix corn starch in 2-3 tablespoons of water to make a thick batter.
  4. Heat the flat frying pan with about 3 tablespoons of oil over medium heat. When oil is moderately hot dip the stuffed paneer pieces one at a time, gently dip in the batter and put in the frying pan, leaving some space in between. Shallow fried the paneer until they are light golden brown, from both sides.
  5. Take them out over paper towel, to drain the extra oil. Set aside.

Making Gravy

  1. Blend tomatoes, ginger, coriander powder to fine paste, and strain the tomato mix. Set aside.
  2. Heat the oil in a sauce pan on medium heat. When the oil is moderately hot add cumin seeds. (Cumin seeds should crack right of way). Lower the heat too low, add asafetida, turmeric, chili powder and cashew powder stir for a minute.
  3. Add tomato paste cook for 3-4 minutes stirring till tomato start leaving the side of the pan. Add salt and cream and about half cup of water. Cook for 2-3 minutes. Add cilantro and garam masala stir and turn off the heat. Gravy should be pouring consistency.

  4. Pour the gravy over Paneer Pasanda.

Recipe Notes

Paneer Pasanda is delicious. For my upcoming holiday dinner I will be serving Paneer Pasanda with Punjabi Chole, Jeera Aloo, Boondi Ka Raita, Cumin Rice and Naan.

The one good thing with this dish you can prepare this in pieces and assemble when ready to serve.

Enjoy!

 


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18 thoughts on “Paneer Pasanda (Paneer Curry)

  1. I love the fact that she does not use onion and garlic, just right for people like us who don’t consume onion and garlic.

  2. You are so awesome I am a student and live abroad it was difficult for me to cook but byvyour receipe it made life so easy.
    Thank you

  3. Manjula, you are the best cook I know… I love to try your recipes. I have done so for years and everyone enjoys them…thank you so much for sharing. Your smiles bless me when I am cooking.

  4. Dear Manjula,
    This recipe sounds heavenly. However, my wife suffers from lactose intolerance. So, I was wondering if the gravy could be used in another dish, one that does not have paneer as its center piece. (The little bit of cream in the gravy recipe is not enough to trigger a response in my wife). Would you happen to have any suggestions?
    Best wishes,
    Lee Allen

  5. Manjula madam, your recipes are awesome. I tried naan,paneer bruschetta, pizza. They came out really well. Will try this paneer pasanda soon. THANK YOU Very much for your recipes.

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