Paneer Pasanda
Paneer Pasanda is a delicacy consisting of stuffed paneer with rich creamy gravy. Paneer Pasanda is a delicious and perfect dish for formal get-togethers or when you simply want to indulge yourself. This is the ultimate Paneer dish.
For Pasanda
- 8 oz Paneer (9 thin slices of paneer, they are about 1x3 inch of slices, I am using store bought paneer)
- 2 Tbsp fresh shredded coconut (I am using frozen shredded coconut)
- 1/4 tsp salt
- 1 Tbsp cilantro (finely chopped, hara dhania)
- 2 tsp green chili (finely chopped, adjust to taste)
For Batter
- 1/4 cup corn starch (or arrowroot power)
- 3 Tbsp water
- 3 Tbsp oil to shallow fry
For Gravy
- 2 cups chopped tomatoes (about 3 medium size tomatoes)
- 1 Tbsp ginger (chopped)
- 1 Tbsp coriander powder (dhania)
- 1 Tbsp oil
- 1/2 tsp cumin seeds (jeera)
- 1/8 tsp asafetida (hing)
- 1/4 tsp turmeric (haldi)
- 1 tsp red chili powder (adjust to taste)
- 1/4 cup cashew powder
- 1 tsp salt
- 1/4 cup heavy cream (or cream)
- 1/4 tsp garam masala
- 2 Tbsp cilantro (chopped, hara dhania)
- Mash one of the paneer piece, and mix it well with coconut, salt, cilantro, and green chili.
- Spread this mixture on 4 paneer slices and cover them with remaining 4 slices. Cut them inti two, and press it lightly. Set aside.
- Mix corn starch in 2-3 tablespoons of water to make a thick batter.
- Heat the flat frying pan with about 3 tablespoons of oil over medium heat. When oil is moderately hot dip the stuffed paneer pieces one at a time, gently dip in the batter and put in the frying pan, leaving some space in between. Shallow fried the paneer until they are light golden brown, from both sides.
- Take them out over paper towel, to drain the extra oil. Set aside.
Making Gravy
- Blend tomatoes, ginger, coriander powder to fine paste, and strain the tomato mix. Set aside.
- Heat the oil in a sauce pan on medium heat. When the oil is moderately hot add cumin seeds. (Cumin seeds should crack right of way). Lower the heat too low, add asafetida, turmeric, chili powder and cashew powder stir for a minute.
Add tomato paste cook for [timer minutes=4]3-4 minutes[/timer] stirring till tomato start leaving the side of the pan. Add salt and cream and about half cup of water. Cook for[timer minutes=3] 2-3 minutes[/timer]. Add cilantro and garam masala stir and turn off the heat. Gravy should be pouring consistency.
- Pour the gravy over Paneer Pasanda.
Paneer Pasanda is delicious. For my upcoming holiday dinner I will be serving Paneer Pasanda with Punjabi Chole, Jeera Aloo, Boondi Ka Raita, Cumin Rice and Naan.
The one good thing with this dish you can prepare this in pieces and assemble when ready to serve.
Enjoy!
Paneer Pasanda Recipe: How to make Paneer Pasanda
Paneer Pasanda, a gourmet delight, features sumptuously stuffed paneer immersed in a luscious creamy gravy. Ideal for formal gatherings or when you crave indulgence, Paneer Pasanda stands as the ultimate paneer dish. Elevate your party with this delectable and easy-to-make vegetable curry, making it a perfect addition to your repertoire of party recipes.Prepare the Paneer Filling: Mash one piece of paneer cheese and combine it thoroughly with desiccated coconut, salt, chopped cilantro, and chopped green chili. Spread this mixture evenly over four paneer slices. Carefully top these slices with the remaining four paneer slices to create a sandwich. Cut each sandwich in half and gently press down to secure the filling.
Create the Coating: In a separate bowl, whisk cornstarch with 2-3 tablespoons of water until a thick batter forms.
Shallow Fry the Paneer: Heat approximately 3 tablespoons of oil in a flat pan over medium heat. Once the oil reaches moderate heat, carefully dip each stuffed paneer piece into the cornstarch batter. Gently transfer the coated paneer to the pan, ensuring enough space between them. Shallow fry the paneer until they turn a light golden brown on both sides. Drain any excess oil by placing the fried paneer on a paper towel-lined plate.
Make the Gravy: Blend chopped tomatoes, ginger, and coriander powder into a smooth paste. Strain the tomato mixture and set it aside.
Cook the Aromatics: Heat oil in a saucepan over medium heat. Once moderately hot, add cumin seeds and wait for them to crackle. Reduce heat to low and add asafetida, turmeric powder, chili powder, and cashew powder. Sauté the spices for one minute.
Simmer the Tomato Base: Introduce the strained tomato paste and cook for 3-4 minutes, stirring constantly until the tomato mixture separates from the sides of the pan. Season with salt and cream, then add approximately half a cup of water. Allow the gravy to simmer for 2-3 minutes.
Finalize the Gravy: Stir in chopped cilantro and garam masala before turning off the heat. The finished gravy should have a pouring consistency.
Assemble the Dish: Pour the prepared gravy over the fried paneer pieces.
Comments
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ASHU SINGH
April 24, 2020 at 5:05 amAmazing recipe! Thank you sooooo much for your site, so many tasty dishes and without opinions and garlic, I’m a fan of yours Manjula!!!
Anjita Singh
February 14, 2019 at 10:08 pmIt looks good. Learned something new. Thank you 🙂
Rahul Singh
August 14, 2018 at 4:59 amNice article
Rahul
August 14, 2018 at 4:57 amNice
Nilesh pandey
August 14, 2018 at 4:53 amNice
Kathryn
March 20, 2018 at 7:57 amThis looks delicious! I will make this tonight for dinner.
Do you have a cookbook I can buy? I have tried a lot of your recipes and they are all so delicious!!! You are a wonderful cook and a wonderful teacher.
Mirandamom
December 31, 2017 at 7:37 pmI’d like to make this dish for a friend who can eat cheese, but not cream. Do you think coconut milk would work in place of the cream?
Manjula Jain
January 18, 2018 at 12:00 amMirandamom, coconut milk will work.
gita108
November 30, 2017 at 3:25 pmHi munjala, you are the best cook with out onion and garlic,we don’t eat onion and garlic, u made my life so easy thank you for ur delicious recipes!Hare krisna.
Harshita Verma
October 23, 2017 at 11:15 pmtasty recipe
Prabha
July 24, 2017 at 3:00 amHi Manjula
I tried this recipe today for my family and they ABSOLUTELY LOVED IT!!!!
Thankyou so much for a wonderful recipe. ????
God Bless You
Prabha
Barbara
July 19, 2017 at 1:32 pmWonderful website. Lots of helpful info here.
Manjula Jain
July 19, 2017 at 2:16 pmBarbara, Thank you
Shubhada
June 7, 2017 at 6:15 amI love the fact that she does not use onion and garlic, just right for people like us who don’t consume onion and garlic.
Gayatri
May 27, 2017 at 7:16 amThanks Aunty, your recipes are an absolute delight! 🙂
Shalaka
February 3, 2017 at 8:15 amYou are so awesome I am a student and live abroad it was difficult for me to cook but byvyour receipe it made life so easy.
Thank you
Prema
December 25, 2016 at 8:30 pmHappy New Year.
Thank you for posting new recipes.
God Bless You.
Nikunj Patel
December 20, 2016 at 8:20 amThank you Manjula ji, nice n delicious dish.
Shubhi Jain
December 7, 2016 at 2:13 amPaneer Pasanda is my favourite dish order at restaurant. Love to read the recipe
Melo Gardener
November 6, 2016 at 12:29 pmManjula, you are the best cook I know… I love to try your recipes. I have done so for years and everyone enjoys them…thank you so much for sharing. Your smiles bless me when I am cooking.
Manjula Jain
November 7, 2016 at 9:02 amMelo, Thank you
Jack
October 29, 2016 at 3:23 pmEasy and nice thanks
Sanjana
October 29, 2016 at 1:21 pmManjulaji,
Can all the diwali recipes be made 1 day ahead? Will they hold up well?
Thank you.
Sanjana
Manjula Jain
October 31, 2016 at 10:16 pmyou can make them day before
Lee Allen
October 28, 2016 at 6:20 amDear Manjula,
This recipe sounds heavenly. However, my wife suffers from lactose intolerance. So, I was wondering if the gravy could be used in another dish, one that does not have paneer as its center piece. (The little bit of cream in the gravy recipe is not enough to trigger a response in my wife). Would you happen to have any suggestions?
Best wishes,
Lee Allen
Manjula Jain
October 28, 2016 at 1:56 pmLee, this gravy can be use in any gravy base disk.
Pallavi Singh
October 28, 2016 at 1:30 amAmazing Dish with Amazing Taste.
Manjula Jain
October 28, 2016 at 1:58 pmthank you
Rathi
October 27, 2016 at 4:16 amManjula madam, your recipes are awesome. I tried naan,paneer bruschetta, pizza. They came out really well. Will try this paneer pasanda soon. THANK YOU Very much for your recipes.
Manjula Jain
October 27, 2016 at 9:59 amRathi, Thank you
Rema Pillai
October 27, 2016 at 12:12 amA very easy to follow recipe. Looks yum and tempting. Thank you Manjula for the demonstration.