Paneer Pasanda Recipe | Paneer Pasanda Recipe in Restaurant Style:
Paneer Pasanda Recipe - Paneer is shallow fried and cooked in onion and tomato gravy along with few spices. Eat the shallow fried paneer pasanda like sandwich or cook in a gravy to get a restaurant style paneer pasanda gravy.
Paneer Pasanda is often seen as a time consuming recipe. Actually it is not such a difficult recipe. Once you get a clear picture of the process involved in the paneer pasanda recipe, you can make paneer pasanda in less than half an hour.
I would say that Paneer Pasanda is a rich recipe which you can serve for guests but you can make it quickly. I would not say that it is too simple and very easy. But I would also not say that it is too difficult to prepare. The difficulty level is just medium. Once you get hold of the paneer pasanda recipe, it will look easier for you and you can make it quite often.
It is easy to spoil the paneer pasanda dish if you do not follow the steps involved in the paneer pasanda recipe. When I went to a restaurant and tasted Paneer Pasanda, it was not made well. There were two reasons for the spoiled paneer pasanda. The first reason was the addition of too much food color which spoiled the taste of paneer pasanda sandwich completely. Another reason was the insufficient shallow frying of paneer pieces. Both made the paneer pasanda worst to the core. I hated the taste and never ordered it again in any restaurant.
Once I watched a cookery programme in which paneer pasanda recipe was explained in Hindi. I got an idea of how to make paneer pasanda perfectly. But I did not try it.
I had a chance of tasting delicious paneer pasanda in a wedding reception. They have made small size paneer pasanda sandwiches and cooked in gravy. It was very tasty and yummy. I made the paneer pasanda gravy at home in the same weekend.
I have posted homemade paneer recipe, kadai paneer recipe, paneer butter masala recipe, paneer fried rice recipe, Paneer Peas masala recipe, Paneer Wrap recipe, Paneer Dosa recipe, Paneer tikka recipe, Paneer in white gravy recipe, Paneer Tawa Masala Recipe, Shahi Paneer Recipe, Palak Paneer recipe and Paneer Kofta recipe already.
Paneer Pasanda Recipe | Paneer Pasanda Recipe in Restaurant Style:
Paneer Pasanda Recipe | Paneer Pasanda Recipe in Restaurant Style
Learn how to make paneer pasanda recipe easily at home. Easy Paneer Pasanda recipe in restuarant style.| Cuisine: | North Indian | Category: | Gravy Recipe | Serves: | 2-3 people |
| Prep Time: | Cook Time: | Total Time: | |||
Paneer Pasanda Recipe - Ingredients
- For Paneer Sandwiches
- Paneer - 4 palm sized triangular pieces + 1 tbsp crumbled paneer
- Coriander leaves - 1 tbsp chopped
- Cashews - 8 broken
- Raisins - 8 (Golden color raisins)
- Almonds - 4(optional)
- Green chilli - 1 small(optional)
- Salt - to taste
- Corn flour - 1 tbsp
- Big onion - 1(roughly chopped)
- Tomato - 2(roughly chopped)
- Ginger - 1 inch
- Garlic - 4 cloves
- Green chilli - 1 small(optional)
- Cumin seeds/Jeera - 1 tsp
- Oil - 1 tsp
- Ghee - 1.5 tbsp(or butter or oil)
- Bay leaf - 1
- Fennel Seeds - 1 tsp
- Cinnamon stick - 1 inch
- Cloves - 2
- Cardamom - 1
- Cashews broken - 10
- Turmeric powder - 1/4 tsp
- Red chilli powder - 1/2 tsp
- Garam Masala powder - 1/2 tsp
- Coriander powder - 1/2 tsp
- Salt - to taste
- Sugar - 1 tsp
- Fresh cream - 1 tbsp(optional)
- Kasuri Methi - 1 tbsp crushed
- Coriander leaves - to garnish
For Paneer Pasanda Gravy
- Cut paneer into triangular pieces in desired size and quantity using a knife. I cut the paneer into 4 triangular pieces in medium size. Take care to cut the paneer neatly to have a neat presentation. You can collect the bits which are left out while cutting the paneer. You can use this as crumble paneer while making paneer pasanda stuff. It was more than sufficient for me, hubby and my kid. I used a 200 g Milky Mist Paneer pack. I have used 3/4 th of it.
- Grind 8 broken cashews, 4 almonds, 1 green chilli and 8 golden color raisins in a mixer and make a coarse paste. No need to add water to grind as we are going to use this to stuff into triangular paneer pieces. You can omit green chilli if you want no spice at all. Do not omit raisins as they are the one which gives nice taste to the paneer pasanda.
- Take a wide mixing bowl. Mix the ground nuts paste, 1 tbsp crumbled paneer, 1 tbsp chopped coriander leaves and required salt. This is the stuffing for paneer pasanda sandwich. Check for salt. You can add 1/2 tsp cumin powder, little chat masala powder, 1/2 red chilli powder if you want. I did not add them. You can replace green chilli with red chilli powder too. You can few drops of lemon juice or Amchur powder too for tangy taste. These are optional and not mandatory.
- Spread the paneer pasanda stuff mixture on one paneer piece and cover it with another paneer piece like sandwich. Do the same for the other 2 paneer pieces. Now we will have 2 paneer sandwiches for paneer pasanda.
- Mix 1tbsp corn flour and little water to make a semi thick paste to coat all the sides of the paneer sandwiches including edges. Coat one sandwich at a time. Coat a paneer sandwich just before you are ready to shallow fry the particular piece. Do not coat all the paneer pieces in one shot. You can replace corn flour with gram flour if you want. Taste will be different but it is more healthy. For me, 1 tbsp corn flour was sufficient to coat 2 medium size paneer sandwiches. If you want more, you can mix add corn flour and water this anytime. It is not a difficult task.
- Heat a non stick tawa (or iron dosa tawa if you do not have non stick pan. But add more oil to cook and take care not to burn the paneer pieces). Once the tawa is hot, add 1 tsp of oil in the center. Spread the oil approximately to the size of paneer sandwich. Place one paneer sandwich we have prepared. Shallow fry till you see golden spots on the cooking side. Turn to the other side and cook similarly. Also cook the edges. Use a tong to support when you cook the edges. Cook all the paneer sandwiches like this. It is good to cook one paneer sandwich at a time so that you can concentrate well and take care not to burn.
- Place the cooked paneer sandwiches in a hot pack. We need them only before serving. You can eat it as such too. It will be very tasty. For kids, it is too good and healthy. You can serve this as snack. When you want to serve the paneer sandwiches as such for kids, make sure that you make smaller size paneer sandwiches so that they are not wasted. You can use the left out paneer sandwiches to make paneer pasanda gravy for dinner :-)
- Heat 1 tsp oil in a pan. Add 1 tsp cumin seeds, 1 cardamom/elachi, 2 cloves, 1 inch cinnamon stick. Saute till the cumin seeds crackle. Add roughly chopped slices of 1 big onion, 1 inch ginger, 1 green chilli and 4 garlic cloves. Saute till the onion slices turn translucent. Add roughly chopped slices of 2 tomatoes and saute till the raw smell goes off. Switch off the stove and cool down completely. You can also skip the green chilli and adjust the quantity of red chilli powder later while making gravy.
- Grind the above sauteed items in a mixer and make a fine and thin paste. I have added 1/4 cup water to make a fine mixture. Add water little by little.
- Heat 1.5 tbsp ghee in the same pan. Add 1 bay leaf and 1 tsp fennel seeds. Saute till the raw smell of fennel seeds goes off. You can replace ghee with butter for shallow frying.
- Add the ground onion and tomato mixture in the pan. Add 1/4 tsp turmeric powder, 1/2 tsp red chilli powder, 1/2 tsp garam masala powder, required salt, 1/2 tsp coriander powder. Put the stove in simmer and allow it to cook well till it reaches the gravy consistency, color changes and nice aroma comes. Add water as and when required. Check the taste and adjust the spice powders if necessary. The gravy should have turned to nice orange color by this time.
- Once the paneer pasanda gravy is ready, add 1 tsp sugar and 1 tbsp crushed kasuri methi. Add 1 tbsp fresh cream if you have. Skip cream if you do not have. I have added fresh malai floating on top of the milk. Mix the paneer pasanda gravy well. Cook for a minute and switch off the stove. We have gravy for paneer pasanda ready.
- When you ready to serve, place the paneer pasanda sandwiches in the serving bowl. Pour the paneer pasanda gravy on top of the sandwiches. Garnish with coriander leaves. Tasty paneer pasanda gravy is ready.
Cutting Paneer
Preparing Stuff for Paneer sandwiches
Stuffing and Assembling Paneer sandwiches
Preparing corn flour and water paste to coat paneer sandwiches
Shallow frying Paneer sandwiches
Storing the Paneer sandwiches for late use
Preparing Paneer Pasanda Gravy
Serving Paneer Pasanda
Paneer Pasanda Recipe with step by step pictures along with instructions - How to make Paneer Pasanda dry and gravy:
- Cut paneer into triangular pieces in desired size and quantity using a knife. I cut the paneer into 4 triangular pieces in medium size. Take care to cut the paneer neatly to have a neat presentation. You can collect the bits which are left out while cutting the paneer. You can use this as crumble paneer while making paneer pasanda stuff. It was more than sufficient for me, hubby and my kid. I used a 200 g Milky Mist Paneer pack. I have used 3/4 th of it.
- Grind 8 broken cashews, 4 almonds, 1 green chilli and 8 golden color raisins in a mixer and make a coarse paste. No need to add water to grind as we are going to use this to stuff into triangular paneer pieces. You can omit green chilli if you want no spice at all. Do not omit raisins as they are the one which gives nice taste to the paneer pasanda.
- Take a wide mixing bowl. Mix the ground nuts paste, 1 tbsp crumbled paneer, 1 tbsp chopped coriander leaves and required salt. This is the stuffing for paneer pasanda sandwich. Check for salt. You can add 1/2 tsp cumin powder, little chat masala powder, 1/2 red chilli powder if you want. I did not add them. You can replace green chilli with red chilli powder too. You can few drops of lemon juice or Amchur powder too for tangy taste. These are optional and not mandatory.
- Spread the paneer pasanda stuff mixture on one paneer piece and cover it with another paneer piece like sandwich. Do the same for the other 2 paneer pieces. Now we will have 2 paneer sandwiches for paneer pasanda.
- Mix 1tbsp corn flour and little water to make a semi thick paste to coat all the sides of the paneer sandwiches including edges. Coat one sandwich at a time. Coat a paneer sandwich just before you are ready to shallow fry the particular piece. Do not coat all the paneer pieces in one shot. You can replace corn flour with gram flour if you want. Taste will be different but it is more healthy. For me, 1 tbsp corn flour was sufficient to coat 2 medium size paneer sandwiches. If you want more, you can mix add corn flour and water this anytime. It is not a difficult task.
- Heat a non stick tawa (or iron dosa tawa if you do not have non stick pan. But add more oil to cook and take care not to burn the paneer pieces). Once the tawa is hot, add 1 tsp of oil in the center. Spread the oil approximately to the size of paneer sandwich. Place one paneer sandwich we have prepared. Shallow fry till you see golden spots on the cooking side. Turn to the other side and cook similarly. Also cook the edges. Use a tong to support when you cook the edges. Cook all the paneer sandwiches like this. It is good to cook one paneer sandwich at a time so that you can concentrate well and take care not to burn.
- Place the cooked paneer sandwiches in a hot pack. We need them only before serving. You can eat it as such too. It will be very tasty. For kids, it is too good and healthy. You can serve this as snack. When you want to serve the paneer sandwiches as such for kids, make sure that you make smaller size paneer sandwiches so that they are not wasted. You can use the left out paneer sandwiches to make paneer pasanda gravy for dinner :-)
- Heat 1 tsp oil in a pan. Add 1 tsp cumin seeds, 1 cardamom/elachi, 2 cloves, 1 inch cinnamon stick. Saute till the cumin seeds crackle. Add roughly chopped slices of 1 big onion, 1 inch ginger, 1 green chilli and 4 garlic cloves. Saute till the onion slices turn translucent. Add roughly chopped slices of 2 tomatoes and saute till the raw smell goes off. Switch off the stove and cool down completely. You can also skip the green chilli and adjust the quantity of red chilli powder later while making gravy.
- Grind the above sauteed items in a mixer and make a fine and thin paste. I have added 1/4 cup water to make a fine mixture. Add water little by little.
- Heat 1.5 tbsp ghee in the same pan. Add 1 bay leaf and 1 tsp fennel seeds. Saute till the raw smell of fennel seeds goes off. You can replace ghee with butter for shallow frying.
- Add the ground mixture in the pan. Add turmeric powder, red chilli powder, garam masala powder, salt, coriander powder. Put the stove in simmer and allow it to cook well till it reaches the gravy consistency, color changes and nice aroma comes. Add water as and when required.
- Once the paneer pasanda gravy is ready, add 1 tsp sugar and 1 tbsp crushed kasuri methi. Add 1 tbsp fresh cream if you have. Skip cream if you do not have. I have added fresh malai floating on top of the milk. Mix the paneer pasanda gravy well. Cook for a minute and switch off the stove. We have gravy for paneer pasanda ready.
Serving Paneer Pasanda - When you ready to serve, place the paneer pasanda sandwiches in the serving bowl. Pour the paneer pasanda gravy on top of the sandwiches. Garnish with coriander leaves. Tasty paneer pasanda gravy is ready.
Cutting Paneer
Preparing Stuff for Paneer sandwiches
Stuffing and Assembling Paneer sandwiches
Shallow frying Paneer sandwiches
Storing the Paneer sandwiches for late use
Preparing Paneer Pasanda Gravy
Notes:
1. When you are expecting guests at home, you can prepare the paneer sandwiches early and store in refrigerator. Heat them in a non stick tawa, just before you serve.
2. The taste of the paneer pasanda made by this recipe is neither sweet nor spicy. You have to adjust the spice levels and sugar according to your preference.
3. You can replace sugar with jaggery powder.
4. Allow the gravy to cook completely to get the rich taste.
5. Try to cook the gravy in low flame.
6. Add water little by little. If you add too much of water, the taste will get spoiled even if you allow it to evaporate.
7. In case you have added more spices and want to reduce the spiciness, you can add more cream(milk if cream is not available) and sugar to suppress the spiciness. You can add few drops of lemon juice too.
8. If you do not have fresh cream at hand, use malai floating on top of the milk.
9. Try to use homemade paneer for healthy reasons.
9. Try to use homemade paneer for healthy reasons.
Tasty Paneer Pasanda is ready to serve. Try this simple and easy paneer pasanda recipe and let me know how it comes out for you.
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