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 minutesminutes
Cook Time 25 minutesminutes
Total Time 50 minutesminutes
Servings 4people
Ingredients
For Pasanda
8ozPaneer9 thin slices of paneer, they are about 1x3 inch of slices, I am using store bought paneer
2Tbspfresh shredded coconutI am using frozen shredded coconut
1/4tspsalt
1Tbspcilantrofinely chopped, hara dhania
2tspgreen chilifinely chopped, adjust to taste
For Batter
1/4cupcorn starchor arrowroot power
3Tbspwater
3Tbspoil to shallow fry
For Gravy
2cupschopped tomatoesabout 3 medium size tomatoes
1Tbspgingerchopped
1Tbspcoriander powderdhania
1Tbspoil
1/2tspcumin seedsjeera
1/8tspasafetidahing
1/4tspturmerichaldi
1tspred chili powderadjust to taste
1/4cupcashew powder
1tspsalt
1/4cupheavy creamor cream
1/4tspgaram masala
2Tbspcilantrochopped, hara dhania
Instructions
Mash one of the paneer piece, and mix it well with coconut, salt, cilantro, and green chili.
Spread this mixture on 4 paneer slices and cover them with remaining 4 slices. Cut them inti two, and press it lightly. Set aside.
Mix corn starch in 2-3 tablespoons of water to make a thick batter.
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.
Take them out over paper towel, to drain the extra oil. Set aside.
Making Gravy
Blend tomatoes, ginger, coriander powder to fine paste, and strain the tomato mix. Set aside.
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.
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.
Pour the gravy over Paneer Pasanda.
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!