Paneer Pasanda

A gravy made in a soft and creamy onion tomato gravy with rich and delicious shallow fried stuffed paneer sandwiches. This is a restaurant style paneer pasada recipe. Making paneer pasada has been on my list for a long time. I just didn't do it because the recipe has extensive preparation. But finally I made it and took pictures too. So paneer pasada is not for the everyday kitchen. Yes, it takes quite a long time if you prepare this dish yourself. If you have help at home, the time will be significantly reduced. So I recommend it for special occasions or if you have guests in the house or on festive occasions.

Preparation time: 1hr 30 mins

Cooking time: 20 minutes

Serves: 4-5


To make Paneer Sandwiches:

250 grams Paneer (cottage cheese);

2-2.5 tbsp. Crumbled or Grated paneer or you can substitute shredded cheese in place of paneer.

1 tbsp. chopped Raisins;

6-8 Cashews chopped finely;

1-2 chopped Green Chillies;

1 tbsp. Coriander leaves - chopped finely;

1/2 tbsp. Mint leaves - chopped finely;

¼ tsp. red chili powder;

½ tsp. cumin powder;

Salt as per taste;

4 tbsp. Oil for frying.

For Corn Starch Paste:

½ cup corn starch;

4 tbsp. water.

For Onion Paste:

2 large chopped Onions;

2 tbsp. Oil;

4-5 tbsp. Water for grinding fried onions.

For Tomato paste:

3 medium to large tomatoes chopped roughly;

10-12 roughly chopped Cashews;

1/2 inch Cinnamon stick;

2 green Cardamoms;

2 single thin strands of mace;

2 cloves;

1 cup water.

For making gravy:

1-1.5 tbsp. fried oil or fresh oil;

1/2 tsp. Shahi Jeera (caraway seeds). You can substitute with normal cumin if Shahi jeera is not available;

1 Bay Leaf;

1.5 tsp. Ginger Garlic paste;

1/4 tsp. Turmeric powder;

1/2 tsp. Red Chili powder;

1/2 tsp. Coriander powder;

1/4 tsp. Garam Masala powder;

1/4 tsp. Sugar;

1 tsp. Kasuri Methi crushed;

1 cup Water;

2 tbsp. Fresh Cream;

2 tbsp. Coriander Leaves - chopped;

Salt as per taste.

How to cook?

First let's make Tomato paste:

  • In a skillet or kadai, take add chopped tomatoes, 10 to 12 cashews, halved or chopped, 1/2 inch cinnamon, 2 green cardamoms, 2 fine strands of mace, 2 cloves, and 1 cup water.

  • Over medium-low heat, stir and simmer this mixture until the tomatoes soften.

  • When the tomatoes have softened, turn off the heat. There will be broth left in the pan and we will use it to grind the tomatoes. Allow this mixture to warm up or cool completely before grinding.

  • Add the mixture of cooked tomatoes, cashew nuts and spices with the broth. It is not necessary to add more water during grinding.

  • Grind to a smooth paste. Make sure there are no pieces or chunks of cashew nuts.

Let's make Onion Paste:

  • First, heat 2 tbsp. oil in a pan and add chopped onions.

  • Stir and brown the onions over low heat. Add a pinch of salt to brown the onions faster.

  • Once the onions are turning to golden light, turn off the flame.

  • Now, in grinder, add the fried onions. Add 4 to 5 tablespoons of water.

  • Grind the fried onions to a smooth paste. Set it aside after grinding.

Stuffing Paneer Sandwiches:

  • In a bowl or plate, take crumbled or grated paneer (can substitute grated cheese instead of paneer), raisins, chopped, cashews, finely chopped , 1 or 2 green chilies, chopped , chopped coriander leaves and chopped mint leaves.

  • Then, add red chili powder, cumin powder and salt as required.

  • Mix it well and set it aside.

  • Cut the paneer into triangles. Now carefully cut each triangle into two halves.

  • Add stuffing on the paneer triangle.

  • Gently cover it with its upper edge. Don't press. One paneer sandwich is ready. Follow the same process for rest of the triangles.

Frying Paneer Sandwiches:

  • In a bowl, make a 1/2 cup corn starch paste with 4 tablespoons of water.

  • Now dip the paneer sandwich in the corn starch batter.

  • Turn over and cover all sides. You can also use a spoon or small tongs to coat the slices.

  • Shallow fry paneer slices on a medium heat.

  • Dip each triangle, then put more paneer triangles in the hot oil. Stir in the cornstarch batter before coating the bread triangles with it as the cornstarch settles.

  • When the base turns golden brown, turn it and continue to shallow fry. If can also deep fry paneer sandwiches.

  • Now place the fried paneer sandwiches on paper towels.

Making gravy:

  • In the same pan, in which we have cooked tomatoes, add oil. Add bay leaf and Shahjeera. Saute it till Shahjeera begins to crack.

  • Add ginger garlic paste. Saute till the raw aroma goes away.

  • Add tomato-cashew-spice paste. Stir it for about 3 to 4 minutes on a low to medium flame.

  • Later add fried onion paste and stir it well for about 3-4 minutes.

  • Add turmeric powder, coriander powder, red chilli powder and mix it well.

  • Add water and stir it again.

  • Simmer it on a low flame. If gravy sputters then cover it with lid.

  • Simmer or saute the paneer pasanda sauce until you see specks of oil on top. The sauce will also thicken in about 4-5 minutes over medium-low heat.

  • Add salt as per taste.

  • Add sugar as required.

  • Stir and then add garam masala, kasuri methi and cream. Keep stirring till its mixed evenly.

  • Put the triangles of paneer or pasanda in thegravy. Or put them on a platter or serving dish and pour the sauce over the top

  • Serve paneer pasada hot and garnish with coriander leaves. The best side dishes to accompany paneer pasada are naan, tandoori roti, chapati, lachcha paratha, malabar paratha, and jeera rice or veg pulao.

Tried this recipe?

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