Quick & Easy Paneer Pasanda Recipe

This is your Paneer Pasanda Recipe, one of the Indian recipes. This wonderful recipe is creamy, flavorful, and a little sweet. A mouthwatering, flavorful, creamy, and slightly sweet Indian paneer curry recipe, paneer pasanda is insanely well-liked throughout the subcontinents of India. In this dish, crumbled paneer, mawa, and dry fruit filling are stuffed inside pieces of paneer, which are then sealed with a corn flour slurry and fried until light golden in colour.

The stuffed paneer slices are then dipped in a buttery, silky gravy made with onion, tomato, and cashew nuts along with a few herbs and very little spice. This unique treat is typically served with butter naan, kulcha, or dishes made with rice, such as pulao, jeera rice, plain basmati rice, etc.

paneer pasanda recipes
paneer pasanda recipes

What is Paneer Pasanda?

Milk is curdled and the milk solids are collected to create paneer, a type of non-melting cheese. The Indian subcontinent uses it in a wide range of mouthwatering dishes.

Turkish and Persian words for cheese, panir and paneer, both derive from the same root. Because of its versatility to enhance both sweet and savoury dishes, paneer is a popular ingredient in food because it is healthy, high in calcium and protein.

The Urdu word “pasande,” which means liking or preference, is where the word “pasanda” originates. The words “Paneer Pasanda” collectively refer to a dish made of cheese that is incredibly tasty!

As evidenced by the gravy’s richness and opulence as well as the ingredients used in its preparation, the authentic dish was primarily served to Mughal emperors.

paneer pasanda recipes
paneer pasanda recipes

Paneer Pasanda vs Paneer Butter masala

Among the most popular paneer dishes in the Indian subcontinent are paneer pasanda and paneer butter masala. Because they are both gravy-style dishes, both recipes sound similar and appear somewhat alike, but they are prepared very differently. These are their differences from one another:

Paneer Butter Masala: Due to the use of butter in the preparation of this delectable dish, the gravy is creamier and richer. Although it is fragrant and extraordinarily flavorful, Paneer Butter Masala is only mildly spicy.


For this recipe, the paneer is chopped into cubes or lengthwise and simmered in a decadent, creamy sauce made of onion, tomato, and cashews. To garnish and add flavour, butter and fresh cream are spread all over the prepared dish.

The choice of paneer chunks makes a big difference between the two recipes for paneer pasanda. In order to make paneer pasanda, paneer slices or triangles are filled with a mixture of grated paneer and nuts and either deep-fried or shallow-fried.

paneer pasanda recipes
paneer pasanda recipes

why Paneer Pasanda is so popularity?

It is both gluten-free and vegetarian.

It is a vegetarian dish that will appeal to both vegetarians and non-vegetarians’ taste buds.

It is renowned for its unmistakable flavour, texture, and taste. The mildly sweet and tangy gravy has captured the hearts of millions of people all over the world.

The paneer gravy recipe is suitable for children.

One of the most adaptable dishes, it can be served with any type of rice or flatbread.

It can be made with a small number of readily available ingredients from any store.

Paneer Pasanda Recipe Ingredients

The main component that gives the dish its flavour, taste, and texture is paneer. Paneer cubes and crumbled paneer are both used in this recipe. The paneer cubes’ filling is made of crumbled paneer.

The following ingredients were used to make the paneer pasanda filling: crumbled paneer, mawa, chopped cashew, almonds, raisins, chopped or grated ginger, coriander leaves, cardamom powder, garam masala powder, and salt.

Corn flour: A slurry of corn flour is used to seal the filling of each slice of paneer.

Cashew: Cashews were used in the recipe. It improves the dish’s taste and gives it more richness and creaminess.

The most frequent ingredients used to make Indian curries are onion and ginger-garlic. It enhances the curry’s flavour, texture, and taste.

Tomato: Including tomatoes improves the flavour and slightly tangs up the dish.

Green chilli: The addition of green chilli gives the food a slightly spicier flavour and a more refreshing aroma.

Coriander leaves: Adding coriander leaves gives the food a nice, reviving flavour.

For the dish’s tempering, I used whole spices like cloves, cardamom, cinnamon sticks, and bay leaves.

Kasuri methi: At the very end of making the curry, dried fenugreek leaves, also known as kasuri methi, are used. Enhancing the dish’s flavour is crucial.

Kasuri methi: At the very end of making the curry, dried fenugreek leaves, also known as kasuri methi, are used. Enhancing the dish’s flavour is crucial.

For the gravy, I used ground turmeric powder, red chilli powder, cumin powder, coriander powder, and garam masala powder in addition to whole spices. Each spice contributes to the development of the dish’s flavour and flavour.

The main component that affects how salty a dish is is salt.

Sugar: To balance the tangy flavour of tomato-based gravy, a small amount of sugar is typically added.


Sugar: To balance the tangy flavour of tomato-based gravy, a small amount of sugar is typically added.

Ghee and oil are used to prepare the gravy and the masala. In order to prepare the recipe, I used ghee and olive oil. However, you can substitute any edible oil in its place. You can even prepare the dish entirely with ghee or oil

Water: Water is used to make the gravy and to change its consistency.

paneer pasanda recipes
paneer pasanda recipes

How to make Paneer Pasanda Recipe

Trim the paneer’s sides, then set it aside to be used in the filling. The paneer should be cut into larger squares. As in the illustration, cut each paneer piece in half through the middle, but leave one side intact. Don’t split them in half.

Crumble the trimmed paneer slices that were set aside for the filling.

Add 50 grammes of mawa, one tablespoon of chopped cashews, one tablespoon of chopped almonds, ten to twelve raisins, one tablespoon of chopped or grated ginger, one tablespoon of chopped coriander leaves, one half teaspoon of cardamom powder, one half teaspoon of garam masala powder, and salt. Gently combine all the ingredients.

Open each paneer piece’s slit now, and stuff it with filling. For each piece of paneer, follow the same procedure.

Take a bowl and fill it with 14 cup water and 1/3 cup corn flour. Slurry the contents by combining them.


Transfer the paneer pieces into a plate lined with tissue after straining the extra oil.

The gravy needs to be made right now. First, place a pan on the flame and let it burn completely dry. One tablespoon of ghee should be added to the pan and left to melt.

Include the whole spices for tempering: 1 bay leaf, a 2 inch cinnamon stick, 3 cardamoms, and 3 cloves. On a medium flame, cook the whole spices for 30 seconds.

Sliced onions should be added to the pan and cooked for 4-5 minutes on a medium flame. At regular intervals, stir it.

To remove the raw smell, add ginger, garlic, and one or two green chillies and fry for an additional three to four minutes.


Add 10 to 12 cashew nuts and cook them for a few minutes on a low heat.

Mix well after adding the tomato pieces to the pan.

Salt, 1/2 teaspoon turmeric powder, and 1 teaspoon red chilli powder should be added to the pan and thoroughly mixed. Cook the tomatoes until they are mushy for 4–5 minutes with the lid on the pan over a low flame. In between, stir it.

Give the pan a good stir after adding 1 cup of water. For 10 to 15 minutes, cook it in a covered pan on a low heat.

After that, extinguish the flame and let the mixture cool to room temperature.
Bay leaf, cinnamon stick, and other whole spices should be thrown away as little as possible before adding the mixture to the jar of a grinder and covering it with the lid. Blend it until it’s smooth. Set it apart.

The pan should now be placed over a flame to complete drying. When the oil is hot, add 2 teaspoons to the pan.

Add a few slit green chilies and ginger juliennes to the pan once the oil is hot.


Sieve the masala paste (step 20) into the pan for extra-smooth gravy with a restaurant-like consistency. To ensure there is no waste, fill the grinder’s jar with 3/4 water and sieve it as well.
One by one, add 1/2 teaspoon cumin powder, 1/2 teaspoon coriander powder, and 3/4 teaspoon garam masala powder to the pan and thoroughly combine. Cook it for a few minutes on a low flame to get rid of the gravy’s raw smell.


Mix well after adding salt and one teaspoon of sugar to the pan. Cook it until the gravy begins to simmer over medium heat.


Reduce the heat, then stir in 1 tablespoon of chopped coriander leaves and 1/2 tablespoon of kasuri methi, or dried fenugreek leaves.


Now extinguish the flame.

Pour the hot gravy over the paneer pieces after placing them on a serving plate. For garnish, scatter some chopped coriander leaves. Your paneer pasanda is now prepared for serving.

Each paneer piece is sealed after being dipped into the slurry.

The sides of the paneer slices should be dipped into 2 tablespoons of corn flour and placed on a dry plate or bowl for double sealing. To prepare the paneer pieces for frying, repeat the same procedure.

When the oil is hot, reduce the heat and add the paneer pieces. Fry them until light golden on both sides over a low to medium flame. The paneer pieces need to be fried on both sides for about 2 minutes.

paneer pasanda recipes
paneer pasanda recipes

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paneer pasanda recipes

Paneer pasanda Recipes

This is your Paneer Pasanda Recipe, one of the Indian recipes. This wonderful recipe is creamy, flavorful, and a little sweet.
Prep Time 20 minutes
Cook Time 33 minutes
Total Time 50 minutes
Course Main Course
Cuisine Indian
Servings 4
Calories 300 kcal

Ingredients
  

  • For the stuffing
  • 500 gm panner
  • 50 gm Paneer(grated)
  • 50 gm Mawa
  • tbsp Cashew nuts(chopped )
  • 1 tbsp Almonds(chopped )
  • 12 12 Raisins
  • ½ tbsp Ginger(finely chopped)
  • 1 tbsp chopped Coriander leaves
  • ½ tbsp Cardamom powder (Elaichi powder)
  • ½ tbsp Garam masala powder
  • Salt to taste
  • For the sealing the paneer pieces
  • 500 gm Paneer
  • ½ cup Corn flour
  • ¼ cup Water
  • 2 tbsp Corn flour for coating
  • For the masala paste
  • 3 Onions ( chopped)
  • 5 Garlic cloves (chopped)
  • 1 Ginger (chopped)
  • 3 Tomatoes(chopped)
  • 1 Green Chilli
  • 12 Cashew nuts
  • 1 Bay leaf
  • 2 Cinnamon stick
  • 2 Cloves
  • 2 Cardamoms
  • 1 tbsp Turmeric powder
  • 1 tbsp Red chilli powder
  • Salt to taste
  • 2 tbsp Ghee
  • 1 cup 1 cup Water
  • ingredients for paneer pasanda
  • 2 tbsp Oil
  • 1 inch Ginger
  • 1 tbsp Coriander leaves(chopped)
  • 3 green Chilles
  • 1 tbsp Cumin powder
  • 1 tbsp Coriander powder
  • ½ tbsp Garam masala powder
  • ½ tbsp Kasuri methi(dried fenugreek leaves)
  • 1 tbsp Sugar
  • Salt to taste
  • cup Water for Gravy

Instructions
 

  • Trim the paneer's sides, then set it aside to be used in the filling. The paneer should be cut into larger squares. As in the illustration, cut each paneer piece in half through the middle, but leave one side intact. Don't split them in half.
  • Crumble the trimmed paneer slices that were set aside for the filling.
  • Add 50 grammes of mawa, one tablespoon of chopped cashews, one tablespoon of chopped almonds, ten to twelve raisins, one tablespoon of chopped or grated ginger, one tablespoon of chopped coriander leaves, one half teaspoon of cardamom powder, one half teaspoon of garam masala powder, and salt. Gently combine all the ingredients.
  • Open each paneer piece's slit now, and stuff it with filling. For each piece of paneer, follow the same procedure.
  • Take a bowl and fill it with 14 cup water and 1/3 cup corn flour. Slurry the contents by combining them.
  • Transfer the paneer pieces into a plate lined with tissue after straining the extra oil.
  • The gravy needs to be made right now. First, place a pan on the flame and let it burn completely dry. One tablespoon of ghee should be added to the pan and left to melt.
  • Include the whole spices for tempering: 1 bay leaf, a 2 inch cinnamon stick, 3 cardamoms, and 3 cloves. On a medium flame, cook the whole spices for 30 seconds.
  • Sliced onions should be added to the pan and cooked for 4-5 minutes on a medium flame. At regular intervals, stir it.
  • To remove the raw smell, add ginger, garlic, and one or two green chillies and fry for an additional three to four minutes.
  • Add 10 to 12 cashew nuts and cook them for a few minutes on a low heat.
  • Mix well after adding the tomato pieces to the pan.
  • Salt, 1/2 teaspoon turmeric powder, and 1 teaspoon red chilli powder should be added to the pan and thoroughly mixed. Cook the tomatoes until they are mushy for 4–5 minutes with the lid on the pan over a low flame. In between, stir it.
  • Give the pan a good stir after adding 1 cup of water. For 10 to 15 minutes, cook it in a covered pan on a low heat.
  • After that, extinguish the flame and let the mixture cool to room temperature.
  • Bay leaf, cinnamon stick, and other whole spices should be thrown away as little as possible before adding the mixture to the jar of a grinder and covering it with the lid. Blend it until it's smooth. Set it apart.
  • The pan should now be placed over a flame to complete drying. When the oil is hot, add 2 teaspoons to the pan.
  • Add a few slit green chilies and ginger juliennes to the pan once the oil is hot.
  • Sieve the masala paste (step 20) into the pan for extra-smooth gravy with a restaurant-like consistency. To ensure there is no waste, fill the grinder's jar with 3/4 water and sieve it as well.
  • One by one, add 1/2 teaspoon cumin powder, 1/2 teaspoon coriander powder, and 3/4 teaspoon garam masala powder to the pan and thoroughly combine. Cook it for a few minutes on a low flame to get rid of the gravy's raw smell.
  • Mix well after adding salt and one teaspoon of sugar to the pan. Cook it until the gravy begins to simmer over medium heat.
  • Reduce the heat, then stir in 1 tablespoon of chopped coriander leaves and 1/2 tablespoon of kasuri methi, or dried fenugreek leaves.
    Now extinguish the flame.
  • Pour the hot gravy over the paneer pieces after placing them on a serving plate. For garnish, scatter some chopped coriander leaves. Your paneer pasanda is now prepared for serving.
  • Each paneer piece is sealed after being dipped into the slurry.
  • The sides of the paneer slices should be dipped into 2 tablespoons of corn flour and placed on a dry plate or bowl for double sealing. To prepare the paneer pieces for frying, repeat the same procedure.
  • When the oil is hot, reduce the heat and add the paneer pieces. Fry them until light golden on both sides over a low to medium flame. The paneer pieces need to be fried on both sides for about 2 minutes.

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