Paneer Pasanda Recipe

INGREDIENTS Gravy 200 gms Paneer Slices 100 Gms – Desi Ghee 1/8 Tsp Cumin seeds 1 Tsp – Ginger Garlic Paste ½ Tsp Degi Mirch 1/4 Tsp Turmeric powder 200 Gms – Tomato Puree 50 Gms – Cashew nuts ½ Tsp – Yellow Chilli Powder 1/8 Tsp – Green Cardamom Powder ½ Tsp – Garam Masala Powder 1 Tsp – Coriander Powder Few Drops – Kewda Water To Taste – Salt 1/4 Tsp Honey Saffron-dissolved in milk 2 tbsp – Cream 1 Tbsp- Butter Pasanda Stuffing 50 Gms – Paneer mashed 20 gms Khoya pindi, mashed 1 Tsp – Green Chilli, seedless, chopped 1/8 Tsp Yellow Chilli Powder 1/8 Tsp Green Cardamom powder To Taste – Salt 1 Pinch Sugar 1/2 Tsp Cashewnuts, chopped 1 Tsp Raisins, chopped 1 Tsp Almond, chopped 1 Tsp Fresh coriander, chopped Garnish- ½ Teaspoon Almond slivers ½ Teaspoon Cream 1 No Green chilli Coriander Sprig Batter 1 Tbsp Corn flour 3 Tbsp Refined Flour 1 Tsp Saffron dissolved in milk ¼ Teaspoon Salt Water As required Oil for Deep Frying

1. Cut cottage cheese in to 5 cm X 5 cm X 5mm thickness slices. 2. For stuffing mix together paneer, khoya, dry fruit chopped, fresh coriander chopped, green chilli , sugar ,salt and cardamom powder. Mix and stuff between the slices of paneer. 3. Make the batter of flour, corn flour with saffron, salt and water to a coating consistency. 4. Dip the stuffed Paneer slices in batter and fry on a slow fire without giving colour. Gravy- Heat desi ghee in a pan, add the black cumin seeds. When it crackles add ginger garlic paste. 5. Cook for a minutes then add tomato puree, honey, yellow chilli powder, turmeric, degi mirch, coriander powder, salt and cook for another 3 to 4 minutes . 6. Add cashew nut paste and some water and cook for 7-8 minutes. 7. Add green cardamom powder, kewda, saffron and cook for another 3 min. 8. Then add garam masala,cream, butter add fried paneer in the gravy. Simmer for 2 minutes. 9. Serve hot garnished with almond flakes, cream, green chilli, ginger julienne and coriander sprig.


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