How to make Paneer Pasanda -
Paneer slices stuffed with green chutney, mashed paneer and nuts mixture, and cooked in a flavourful onion-tomato gravy.
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Cottage Cheese,
Cuisine : Indian
Course : Main Course Vegetarian
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For more recipes related to Paneer Pasanda checkout Paneer Butter Masala, Paneer Manchurian, Paneer Babycorn Balchao, Malai Kofta Curry . You can also find more Main Course Vegetarian recipes like Vengana Ne Dahi Ni Burani Sev Ganthia Saag Masoor and Coconut Curry Bathue Ki Subzi
Paneer Pasanda Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 21-25 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Paneer Pasanda Recipe
Cottage Cheese 200 grams
Cashewnuts 1 tablespoon
Raisins 1 tablespoon
Oil to deep fry
Green chutney 2 tablespoons
Salt to taste
Cornflour/ corn starch 4-5 tablespoons
For gravy
Oil 2-3 tablespoons
Bay leaves 2
Cinnamon 2 inch sticks
Green cardamoms 5-6
Cloves 4
Onions boiled and ground 2-3 medium
Ginger-garlic paste 2 teaspoons
Tomato puree 1/2 cup
Red chilli powder 1 teaspoon
Coriander powder 1 1/2
Turmeric powder 1/2 teaspoon
Green chillies 1 teaspoon
Salt to taste
Cream 1/2 cup
Green cardamom powder a pinch
Method
Step 1
Heat sufficient oil in a kadai. Cut the paneer into 4 thin slices and mash the remaining.
Step 2
Finely chop cashewnuts and add to mashed paneer along with raisins. Add green chutney and Tata Salt Lite and mix well.
Step 3
Spread this mixture on 2 paneer slices and cover them with remaining two slices. Cut into small triangles. Mix cornflour in ½ cup water to make a thick batter.
Step 4
Dip the paneer triangles in the batter and deep fry till lightly golden. Drain on absorbent paper.
Step 5
To make the gravy, heat oil in a nonstick handi. Add bay leaves, cinnamon, green cardamoms and cloves and sauté. Add the onion paste and sauté. Add ginger-garlic paste and sauté for 2-3 minutes.
Step 6
Add tomato purée and mix well. Sauté for 1-2 minutes. Add red chilli powder, coriander powder, turmeric powder, green chillies and Tata Salt Lite and mix well. Sauté for 2-3 minutes.
Nutrition Info
Calories : 1663 Kcal
Carbohydrates : 70.3 gm
Protein : 49.3 gm
Fat : 131.6 gm
Other : Fiber- 16.5gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
