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paneer

Paneer Pasanda

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Course: Main Course
Cuisine: Indian
Ingredients Method Video Notes

Ingredients
  

FOR THE STUFFING
  • Paneer (Cottage Cheese) 350gms
  • 1/2 Tbsp chopped Cashews
  • 1/2 Tbsp chopped Almonds
  • 1/2 Tbsp chopped Pistas
  • 1 Tsp Minced Ginger 
  • Chopped Coriander leaves
  • Salt to taste
  • Pinch of Sugar
  • 1 Tsp Chopped Green chilli
  • 1/4 Tsp Cumin powder
  • 1/4 Tsp Chat masala   
  • 1 Tbsp Butter,1 Tbsp Sunflower Oil For Frying the stuffed Paneer Cubes
FOR GRAVY (Make a Puree)
  • 1 Tsp Oil, Butter
  • 1 Tsp Cumin seeds 
  • 2 Cloves, 3 Cardamom, 1 Cinnamon, 1 Black cardamom, 1 Bay leaf 
  • 3 Dry Red Kashmiri chilis Or 2-3 Green Chillies
  • 1 Big Onion diced | 1 Cup
  • 1/2 inch Ginger, 6 small Garlic pods roughly chopped 
  • 2 Big Tomatoes roughly chopped 
  • 10 Cashews, soaked ahead in hot water
  • Salt to taste, Pinch of Sugar
  • 1/2 Cup Hot water 
FINAL TEMPERING
  • 1 Tbsp Butter, 1 Tsp Oil
  • The Prepared Tomato Onion Puree
  • 2 Tbsp Yogurt 
  • 1/4 Tsp Turmeric powder
  • 1/2 Tsp Cumin powder
  • 1 Tsp Coriander powder
  • 1/2 Tsp Kashmiri chili powder
  • Kasuri Methi leaves crushed
  • Coriander leaves chopped
  • 1-2 Tbsp Fresh Cream 
  • 1/4 Tsp Garam masala

Method
 

  1. Cut Paneer into 6 big cubes, keep aside some for filling. Make a slit in the cubes for the filling. 
    paneer
  2. Crush the remaining in a bowl. Add chopped cashews, almonds, pistas, minced ginger, chopped green chili, coriander leaves, salt, sugar, cumin powder & chat masala. Mix well. Gently fill this inside the slits of the cubes. 
    paneer
  3. Fry them till Golden brown on both sides in oil and butter on low heat.Drain them on a tissue.
    paneer
  4. In the same pan, add some more oil. Saute whole spices, cumin seeds & dry Kashmiri chilis. Add Onions, fry till translucent. Add chopped ginger, garlic, tomatoes, salt & soaked cashews. Cover cook for 10-15mins on low heat. Discard the black cardamom & bay leaf. Make a fine paste once cooled.
    saute
  5. In the same pan, add butter & oil. Saute the prepared tomato onion puree. Mix yogurt with turmeric, cumin, coriander & kashmiri chili powder. Add this. Add some hot water, cover cook for 10mins on low heat.
    gravy
  6. Add crushed Kasuri Methi, coriander leaves, fresh cream & Garam masala. Place the fried paneer cubes in the gravy.
    gravy
  7. Serve Paneer Pasanda hot with Roti/Paratha/Naan/Plain Rice.
    paneer

Video

Notes

Whole block of Malai Paneer works best to make the cubes else it might break apart. I used Haldhirams Paneer. 
Soaking the cashews ahead in hot water makes it easier while making a fine paste later.
Instead of shallow frying you can also make sandwiches, dip them in a cornflour slurry by mixing equal amounts of cornflour with water and deep fry them in hot oil. However this method is not very easy as the fillings might come out while frying.