Paneer pasanda recipe. Paneer pasanda is a rich and delicious recipe for shallow fried stuffed paneer sandwiches in a creamy and smooth onion-tomato sauce. This is a restaurant style pasanda paneer recipe.

For a long time, making pasanda paneer was on my list. I just didn’t because the recipe has extensive preparation. But ultimately succeeded.

Yes, it takes a while, if you cook this dish on your own. If you have help at home, the time is drastically reduced. So I suggest you do it for special occasions or when you have guests at your house or for festive occasions.

Stuffed paneer sandwiches are made and it takes half the time. To make it fast, you can simply fry the paneer slices in oil instead of stuffing and then frying them. The sauce is a modification of Makhani sauce with the addition of fried onion paste. Making the sauce is easy like Paneer’s Butter Masala. you can also use fried onions brought ready to use to prepare the onion paste. However, the flavors and taste with fresh ingredients are always better.

Serve the pasanda paneer with naan, rotis, tandoori roti or parathas or roomali roti. This creamy, rich paneer dish also pairs well with cumin rice or veg pulao.

How to make Paneer Pasanda

Sauce preparations:

1. In a skillet or kadai, take 1.75 cups of coarsely chopped tomatoes, 10 to 12 cashews, halved or coarsely chopped, ½ inch of cinnamon, 2 green cardamoms, 2 thin sprigs of mace (optional) , 2 cloves and 1 cup of water.

2. Over low to medium heat, stir and simmer this mixture until the tomatoes soften.

3. When the tomatoes soften, turn off the flame. A little broth will remain in the pot and we will use it to crush the tomatoes. Allow this mixture to warm up or cool completely before grinding it.

4. Meanwhile, heat 2 tablespoons of oil in a pan and add 1 cup of chopped onions.

5. Stir and brown the onions over low heat. Add a pinch of salt to make the onions brown more quickly.

6. Once the onions turn lightly golden, turn off the flame. Let the onions cool. do not brown the onions too much as the sauce may turn bitter.

7. Now, take the fried onions in a grinder jar. Add 4 to 5 tablespoons of water.

8. Next, grind the fried onions into a smooth paste. Keep this dough aside.

9. In the same mill, add the tomato-cashew-spice mixture cooked with the broth. No need to add extra water during grinding.

10. Grind into a smooth paste. There should be no lumps or pieces of cashews in the dough. Keep this dough aside.

Paneer stuffing preparations for Paneer Pasanda

11. In a bowl or plate, take 2 to 2.5 tbsps of finely crumbled or grated paneer (instead of the paneer you can substitute the grated cheese), 1 tablespoon of raisins (chopped), 6 to 8 cashews (finely chopped) or 2 tablespoons finely chopped cashews, 1 or 2 green chillies (chopped) or about 1 teaspoon chopped green peppers, 1 tablespoon chopped and ½ cilantro leaves tablespoon of chopped mint leaves.

12. Now add ¼ teaspoon of red chili powder, ½ teaspoon of cumin powder and ¼ teaspoon of salt or add as needed.

13. Mix everything and set aside. Check the taste and if needed add more salt and spices. You can make this stuffing spicier if you want, by increasing the amount of green chili peppers or red chili powder. If you want to have a tangy taste in the stuffing, add a little amchur powder / dry mango powder or few drops of lemon juice.

14. I used homemade paneer for the pasanda. I sliced the paneer to get triangles. Use your own math while cutting the paneer into triangles. You can also cut them into rectangles or squares. For neater shapes, use a cookie cutter.

15. Separate them carefully. Add the crumbs and pieces that you get when slicing the paneer, to the stuffing.

16. Now gently slice each triangle into two halves.

17. Slice all the triangles this way.

18. Now, on the paneer triangle place some of the stuffing.

19. Gently cover it with its upper triangular slice. Do not press. A Paneer sandwich is ready.

20. Prepare all the paneer sandwiches stuffed with the filling this way.

Also Read: Paneer Do Pyaza

Frying Paneer Sandwiches for Paneer Pasanda

21. In a bowl, make a paste of ½ cup of cornstarch (known as cornmeal in India) with 4 tablespoons of water. For a healthier version, I suggest using yellow colored corn flour (makki ka attack) or chickpea flour (besan). Note, however, that the sandwiches will be yellow in color and the taste will be different. You may need to adjust the amount of water if you are using these flours. Make a paste of medium consistency with them.

22. Dip the slice of the paneer sandwich into the batter.

23. Turn over and coat on all sides. To coat the slices, you can also use a spoon or small tongs. If you cannot flip the paneer sandwich in the dough, then with a spoon, pour the dough from the sides onto the paneer sandwich and see that the dough is covering the sandwich all over.

24. Place paneer slices in medium hot oil (4 Tbsp. Oil) for shallow frying.

25. Repeating steps 22 and 23 above, place more paneer triangles in the hot oil. Stir the cornstarch paste before coating the paneer triangles, as the cornstarch sets in.

26. When the base has spots or golden edges, turn it over and continue frying. You can also fry these paneer triangles.

27. I fry on all sides so that the cornstarch was cooked. This meant that I had to hold the paneer triangles together with a spatula to fry them on all sides. If you don’t want to do this, just add a little oil while frying.

28. Now drain the fried bread sandwiches on paper towels. Set aside.

Make Paneer Pasanda Sauce

29. Add 1 to 1.5 tablespoons of fresh oil or the same oil in which the paneer sandwiches were fried in the same pan, in which we cooked the tomatoes. Add 1 tej patta and ½ teaspoon of shahjeera (caraway seeds). Sauté until the shahjeera crackles. Replace the cumin / jeera if the shahjeera is not there.

30. Add 1 to 1.5 teaspoons of ginger garlic paste.

31. Stir and sauté until the raw flavor of the ginger-garlic is gone.

32. Now add the tomato-cashew-spice paste. For 3 to 4 minutes, saute it over low to medium heat.

33. Stir then add the fried onion paste.

34. Stir very well and sauté for 3 to 4 minutes over low to medium heat.

35. Add ¼ teaspoon of turmeric powder, ½ teaspoon of coriander powder and ½ teaspoon of Kashmiri red chili powder or deghi mirch. Stir very well.

36. Then add 1 cup of water.

37. Stir again very well.

38. Simmer the pasanda paneer sauce over low heat. if the sauce drools a lot, cover the pot with a lid.

39. Simmer or sauté the sauce until you see oil spots on the top. The sauce will also thicken. About 4 to 5 minutes over low to medium heat. Then add salt if needed.

40. Add ¼ to ½ teaspoon of sugar or as needed.

41. Stir then add ¼ teaspoon of garam masala powder, 1 teaspoon of crushed kasuri methi (dried fenugreek leaves), crushed and 2 tablespoons of low fat cream (I used amul cream ). If you don’t have any cream, skip the addition. The sauce will always taste good.

42. Stir until the cream is mixed evenly with the rest of the sauce. Extinguish the flame. Check the taste and add more salt or sugar if necessary according to your taste.

43. You can now place the paneer or pasanda triangles in the sauce. Or you can place them in a platter or serving plate and pour the sauce from the top.

44. Coat the pasanda paneer in the sauce.

Serve the hot pasanda paneer garnished with a few cilantro leaves. The best accompaniments with paneer pasanda are naan, tandoori roti, chapati, paratha, jeera rice or veg pulao.


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