How to make Authentic Paneer Pasanda at home
This recipe shows how to make Authentic Paneer Pasanda at home with soft stuffed paneer, rich Mughlai gravy, and royal flavours.
Ingredients
1 Cup = 250 ml
FOR MAKING PANEER SANDWICHES
- 400 gram Paneer
- 1/4 cup Cashews
- 1/4 cup raisins
- 1/4 cup almonds
- 1/4 tsp cardamom powder
- 1 tbsp onion barista/brown onion
- 1 tbsp green chutney (or paste of coriander, mint & green chilies)
- 1 tbsp oil
- 1/4 cup cornflour
- Water as required
- Oil for frying
FOR GRAVY BASE
- 2 onion (roughly chopped)
- 4-5 Tomatoes (roughly chopped)
- 1 tbsp cashews
- 1 tsp cumin seeds
- 1 bay leaf
- 1 black cardamom
- 3 green cardamoms
- Small piece of ginger
- 4-5 garlic cloves
- 1 tbsp coriander stems
- 3 green chilies
- Salt to taste
- 2 cup water
FOR TEMPERING
- 2 tbsp oil (or 1 tbsp oil + 1 tbsp butter)
- 1 tsp Kashmiri Red chilli powder
- 1/2 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp garam masala
- Salt to taste
- 1/2 tsp sugar
- 1 tsp kasuri methi
FOR GARNISH
- Coriander leaves
- Fresh cream
Instructions
MAKING OF PANEER SANDWICHES
- Heat oil in a pan and add cashews and almonds. Saute till slightly brown.
- Take them out.
- Add raisins in the same pan and saute till they puff up.
- Take them too out.
- Now thinly chop all the 3 roasted nuts and keep aside.
- Take paneer and cut into pieces (any shape you like - square, rectangular, square, heart or any) in even number in reasonable size.
- After cutting paneer, there will be leftover edges of paneer. Take that panner in a bowl.
- Add cardamom powder, onion barista, green chutney (or paste of coriander, mint & green chilies) and those chopped nuts.
- Give them a good mash.
- Now apply some mashed paneer masala on a paneer slice and place another slice of panner on other side like a sandwich.
- Dip each paneer sandwich in a thin slurry made with combining corn flour and water.
- Shallow fry these paneer pieces from both sides till brown. Take them off the oil.
MAKING OF GRAVY BASE
- Take all the ingredients in a pan mentioned in the list of ingredients under the head "FOR MAKING GRAVY BASE" above.
- Put a lid and boil for 15-20 minutes.
- Off the heat and when they cool completely, grind into a fine puree.
- Sieve the puree for a fine texture and keep aside.
MAKING OF TEMPERING
- We are using the same pan and leftover oil in which paneer was fried and add turmeric powder, kashmiri red chilli powder and coriander powder. Cook for 4-5 seconds.
- Add the gravy base and also add garam masala, sugar, salt and boil until slightly thick.
- Lastly add kasuri methi and mix and gravy for paneer pasanda is ready.
FOR SERVING
- Arrange paneer pieces in a serving dish.
- Drop the gravy around the paneer.
- Top with fresh cream and coriander leaves. Enjoy.