"Paneer Pasanda is a very delightful and exotic dish made with dry fruits stuffed fried paneer sandwiches, served with aromatic, rich and creamy onion-tomato based gravy. This recipe is everyone favorite as the name suggest “Pasanda” which means every one’s favorite. Yes this recipe takes quite of time is not for daily cooking. So to ease the recipe you can make sandwiches in advance, a day before, refrigerate, soak in warm water for few seconds just before serving. Voila!! You are good to go. Enjoy with Tandoori, Naan or Jeera rice."
Cuisine: Indian (Punjabi) | Recipe Category: Curries
Prep Time: 1 Hour | Cook time: 40 Minutes | serving: For 4-5 persons
Prep Time: 1 Hour | Cook time: 40 Minutes | serving: For 4-5 persons
Ingredients
For Paneer Sandwiches
1.
|
Paneer/Cottage cheese
|
250
gm
|
2.
|
Crumbled or grated paneer
|
2-3
Tbsp.
|
3.
|
Raisin,
chopped
|
1
Tbsp.
|
4.
|
Cashews,
finely chopped
|
2
Tbsp.
|
5.
|
Green
chili, finely chopped
|
1-2
pc
|
6.
|
Ginger,
grated
|
½
Tsp.
|
7.
|
Green
chutney or Fresh mint & coriander, finely chopped
|
2
Tbsp.
|
8.
|
Salt
|
To
taste
|
9.
|
Corn
flour
|
¼
to ½ cup
|
10.
|
Water
to make corn flour paste
|
4
Tbsp.
|
11.
|
Oil
|
For
frying
|
For Onion-Tomato
Paste
1.
|
Oil
|
2
Tbsp.
|
2.
|
Caraway seeds/Shajeera or Cumin
seeds/Jeers
|
½
Tsp.
|
3.
|
Cinnamon
|
1
Inch.
|
4.
|
Cardamom
|
2
pc
|
5.
|
Cloves
|
2
pc
|
6.
|
Onion,
chopped
|
2
medium or 1 headful cup
|
7.
|
Ginger
garlic paste
|
1
Tbsp.
|
8.
|
Cashew
|
¼ cup
|
9.
|
Tomato
|
3
medium or 2 cup approx
|
For the
Gravy
1.
|
Oil
|
2
Tbsp.
|
2.
|
Turmeric
powder/Haldi
|
¼
Tsp.
|
3.
|
Kashmiri
red chili
|
½
Tsp.
|
4.
|
Garam
masala
|
¼
Tsp.
|
5.
|
Dry
fenugreek leaves/Kasuri methi
|
1
Tsp.
|
6.
|
Coriander,
chopped
|
2
Tbsp. (For garnish)
|
7.
|
Sugar
|
¼
Tsp.
|
8.
|
Salt
|
To
tatse
|
9.
|
Cream
|
¼
cup to ½ cup
|
10.
|
Yogurt/Curd
|
¼
cup
|
Step By Step Instruction: [Hide Images]
For Paneer Sandwiches
- Finely chop raisin, cashew, chili and ginger.
- In a bowl add all chopped ingredients along with crumbled or grated paneer, salt and approx. 2 Tbsp. of green chutney. Mix well and keep aside.
- Slice the paneer in equal size square pieces. Now slice each square into two halves gently making triangle pieces.
- Divide the stuffing into equal part and place the stuffing on half of the paneer triangle.Slice the paneer in equal size square pieces. Now slice each square into two halves gently making triangle pieces.
- Cover gently with remaining slices.
- In a bowl mix ¼ cup of corn flour with 4 Tbsp. of water to make paste. In plate spread some corn flour.
- Heat oil in a pan. Lightly coat each sandwich with dry corn flour and then dip the sandwiches in the batter to coat from all sides. Use a spoon to coat the sandwiches.
- Place the coated sandwiched in medium hot oil and deep fry till lightly golden brown.
- Drain on absorbent paper. Keep aside
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For Onion-Tomato Paste
- Heat oil in a Pan/Kadai. Add cumin seeds, cinnamon, cardamom and cloves. When cumin starts spluttering add chopped onions and sauté till translucent.
- Add ginger garlic paste and sauté till raw smell disappears.
- Now add the chopped tomatoes, cashews, green chili and cook till tomatoes are soft and gooey.
- Once cool, grind the mixture into a smooth paste. Keep aside.
For making Paneer Pasanda Gravy & Serving
- Heat oil in pan/Kadai. Add the onion-tomato paste and sauté for a while.
- Add turmeric powder, chili powder and garam masala and sauté for a minute.
- Stir in yogurt very well and simmer the gravy on a low flame till oil specks on the top. If the gravy splutters a lot, cover the pan with lid and cook.
- Now add kasuri methi and finely chopped coriander leaves along with salt and sugar.
- Finely stir in the cream and cook till everything is mixed evenly. Do not cook for long as the cream will curdle. Gravy is ready.
- For serving you can either place the paneer sandwiches in the gravy or place the sandwiches in a serving tray and pour gravy from the top.
- Garnish with cream or coriander leaves.
- Serve mouth melting Paneer Pasanda hot with Naan, Tandoori or Jeera Rice.
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