Paneer Pasanda Recipe-Paneer Recipes

Paneer pasanda recipe was in my try list for years.I got fascinated by the title and bookmarked few recipes long back.Last week I shared homemade naan recipe.I made this paneer pasanda as the side dish for naan.It was an awesome combo.We all loved it.I heard it’s a good accompaniment for Zafrani pulao too.This time I combined Vahchef and Chef Harpal Singh’s Recipes and came up with this version.I don’t say it’s an easy to make gravy like other paneer gravies.The procedure is a bit lengthy but the end result makes you forget all those pains.This gravy tastes very rich.You can make it for parties or get together.The stuffed paneer tasted very soft.So Raksha had 3 of them.I am happy that I got an yummy gravy to add in my paneer recipes list.Lets see how to make this rich and creamy paneer pasanda for roti/Naan/Pulao.

Paneer Pasanda Recipe

Paneer Pasanda - Rich and creamy paneer gravy-An awesome Side dish for Naan,Roti and Pulao

Cuisine: North Indian

Category: Side dish for Roti

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

Paneer - 1 block ( 200 gms) Corn flour - 2 tbsp Water - to make batter For stuffing the paneer Crumbled paneer - 1/2 cup Dry grapes - 1 tbsp Chopped cashews - few Finely chopped green chillies - 1 no Finely chopped coriander leaves - 2 tbsp Cumin powder - 1/2 tsp Garam masala powder - 1/2 tsp Salt - as needed For the gravy Big onion - 2 nos Tomato - 1 big Cashew nuts - 8 nos G&G paste - 1 tsp Red chilli powder - 1 tsp ( use 1/2 tsp for less spice) Dhania powder – 1.5 tsp Garam masala powder – 1/2 tsp Sugar – 1/2 tsp Salt & water - as needed Kasoori methi - 1/2 tsp ( crushed) Fresh cream or skin of milk - 2 tbsp Milk - 1/4 cup (optional)  Coriander leaves – few

METHOD

Take the paneer block and cut them into small triangles or square shaped pieces of 1 inch thick.Slit it half way in the middle to keep the stuffing.Set aside. Reserve a small block of paneer and grate it. You can also crumble it well using your fingers.Take it in a bowl.Add the other ingredients mentioned under “for stuffing”.Mix everything well.Take a tsp of this mixture and stuff this in paneer pieces.Arrange them in a plate. Take the corn flour in a wide bowl.Add little water and make a batter to coat the paneer pieces.Dip the stuffed paneer pieces in the batter.Heat 1/4 of oil and shallow fry the paneer pieces.Use a tong,turn the paneer pieces and cook all the sides till golden brown.Remove in a plate.Do not keep in the tissue paper for long time.It will stick to the paneer pieces. Heat oil in a kadai and splutter cumin seeds.Add the onions,cashews and g&g paste.Saute till raw smell goes off.Add the tomato pieces and mix until it becomes mushy.Add some salt,red chilli powder and dhania powder.Mix well and cook till oil leaves.Lastly add 1/2 cup of water and cook the mixture.Let it cool down.Grind them into a smooth paste. Heat  little oil in a kadai and boil this paste adding enough water.Add the sugar.This gravy thickens very soon.So add more water whenever needed.Adjust the masala powders and salt by tasting the gravy.After few boils,add the crushed kasoori methi,fresh cream and paneer pieces.Switch off the flame.Garnish with coriander leaves.Serve with roti/naan or any pulao. Enjoy !

Note

Adjust the quantity of spice powders as per your taste. Add milk at the end for rich taste. Garnish with coriander leaves at the end before serving.

Enjoy this creamy gravy with roti or naan !

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