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Paneer Pasanda

Paneer Pasanda

Paneer Pasanda is a rich Punjabi preparation. This has  paneer sandwiches, which is filled with mashed paneer, cashews, raisin, mint, coriander and some spices. Usually the Stuffed paneer are deep fried, but I grilled them. It is served in rich tomato and onion based gravy. This dish is rich in protein. Paneer Pasanda tastes best when eaten with Naan, kulcha or Paratha.

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Serves 4 to 5 

 

Ingredient

For gravy

Oil or Butter – 3 tbsp

Dried red whole chili – 2

Cumin seeds – 1/2 tsp

Cinnamon stick  – 1 inch

Cloves – 3

Tej patta – 1

Cardamom – 1

Garlic cloves – 5

Ginger – 1 inch

Roughly chopped onion – 1 medium

Roughly chopped tomatoes – 6 medium size

Cashew – 7 to 8 peices

Salt to taste

Kasuri methi – 1 tsp

Cream – 1/4 cup

Sugar – 2 tsp (or as per sourness of tomatoes)

 

For paneer sandwiches

Paneer – 250 gms sliced into two equal size just like bread slice

Crumbled paneer – 3 tbsp

Mint leaves – 1 tbsp

Coriander chopped – 3 tbsp

Chopped Raisins – 1 tbsp

Chopped Cashew – 1 tbsp

Chaat Masala – 2 tsp

Salt as per taste

 

Other Ingredient

Corn flour – 2 tbsp

Maida / All purpose flour – 2 tbsp

Salt to tate

Oil

Chopped Coriander for garnishing

 

Direction

For paneer sandwiches

1. Take crumbled paneer, cilantro, mint, cashews, raisins, salt and chaat masala into big mixing bowl. Mix them well.

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2. Take slices of paneer. Spread prepared mixture over one slice of paneer and cover it with another paneer slice. Cut them into square.

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3. Mix corn flour and maida. Add salt. Make a thick paste using 1/2 cup water.

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4. Dip the Paneer sandwiches in the batter and grill them until lightly golden. You can deep fry or shallow fry them also. Drain them on absorbent paper.

5. Your paneer sandwiches are ready. keep them aside.

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For gravy

1. Heat oil or butter in a pan. Saute Whole garam masala (Cinnamon stick, Cloves, cardamom, dried red chili, tej patta and cumin seeds) for 1 to minutes over medium heat. Add garlic and ginger. Saute them for few seconds.

2. Add tomatoes, onion and cashews. Cook them for 10 minutes over medium to high heat.

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3. Blend this mixture into a blender and sieve it using strainer.

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4. Take this gravy into nonstick pan. Switch on the flame. Add salt, Kasuri methi and cream. Cook it for 5 minutes over medium heat. Add sugar and mix well.

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5. Add paneer sandwiches  into this gravy and cook it for 4 to 5 minutes.

6. Garnish it with grated paneer and coriander.

7. Paneer Pasanda is ready. Serve hot with Naan, Paratha or Kulcha.

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Note :- If you want gravy more spicy, add chili powder.

 

 


2 comments

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  1. kavita
    kavita 2 May, 2015, 12:16

    Awesome

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