Paneer pasanda recipe - stuffed paneer sandwiches are shallow fried and then added into the rich onion tomato gravy. This is one of the rich paneer dishes that is made on special occasions.
Making paneer pasanda at home is little time consuming. But in the step by step photos, I have mentioned how to work simultaneously. Follow the steps and it will be ready in 1 hour total from preparation to cooking.
Since this is restaurant style paneer pasanda gravy, I have invested little more time and also made garlic naan to go with it.
Usually I do not go for this elaborate cooking. But on special occasions or when I am in mood of cooking, I do prepare lengthy recipes. Though this kind of mood I get in weekends only. 🙂
Do give it a try if you enjoy cooking, otherwise you may find it tedious. If you still want to enjoy this dish, I would suggest make the gravy but instead of making paneer sandwiches, just shallow fry the paneer pieces and add into gravy. So no need to stuff and dip into batter. This will save you 15-20 minutes.
How to make Paneer Pasanda?
1) Start by making boiled onion tomato paste mixture. Take sliced onions and chopped tomatoes along with ½ cup of water in a sauce pan.
2) Bring it to a boil on medium heat and continue cooking till onion tomatoes are soft. It will take around 8-10 minutes.
3) While it is cooking, let’s prepare the brown onion paste mixture. Heat 1 tablespoon of oil in a pan on medium heat. Once hot add whole spices (cloves, green cardamom, cinnamon stick, peppercorns). Saute for a minute or till you get nice aroma of the spices.
4) Then add chopped ginger and garlic. Cook for 1 minute.
5) Then add chopped onion and add little salt.
6) Mix and cook.
7) Continue cooking till onions get light brown in color. Then turn off the stove and let it cool down slightly.
8) Now the onion tomato mixture is also cooked. Turn off that stove and let it cool down for some time.
9) While both are cooling. Let’s prepare the paneer sandwiches. Take paneer remove a small piece to make grated paneer. From rest, cut into triangle shaped thin slices. Keep the slices into even number.
10) Take grated paneer in a small bowl.
11) Add chopped cashew, green chilies, coriander leaves, pinch of salt and garam masala.
12) Mix well.
13) Now add teaspoon of mixture on one paneer slice and make sandwich with another slice.
14) Prepare all the same way. Keep it aside covered. Make sure to cover so it does not dry out.
15) Now both paste mixtures are cooled. First take browned onions along with ⅓ cup of water into the grinder.
16) Make smooth paste.
17) In the same pan we browned the onions, heat 2 tablespoons of oil on medium heat. Once hot add prepared onion paste.
18) Mix and let it cook till becomes thick paste and it will darken in color slightly.
19) Meanwhile, take boiled tomato onion mixture into the grinder. If there is too much water then drain the excess water.
20) Make smooth puree.
21) Now onion paste is thickened.
22) Add prepared tomato puree.
23) Mix and let it cook. It will splutter a lot, so partially cover the pan and continue cooking.
24) Once it stops spluttering, remove the lid and cook till it becomes thick and all the moisture is evaporated. Oil will starts to ooze out from sides. During the cooking time, so stir occasionally to make sure it is not sticking to the pan.
25) Now add remaining salt, red chili powder and coriander powder.
26) Mix well and cook for a minute.
27) Add water to make gravy.
28) Stir well and let it simmer for 5-6 minutes.
29) Add garam masala and kasoori methi.
30) Stir well.
31) Lastly add heavy cream.
32) Mix and cook for a minute. Turn off the stove. Keep it covered.
33) Now let’s fry the paneer sandwiches. First make batter, take cornstarch and pinch of salt in a bowl.
34) Add water to make thick batter.
35) Heat the oil in pan for shallow frying. Once hot, dip one paneer sandwich carefully into the batter. Coat all the sides. And make sure that stuffing does not fall out.
36) Carefully place into hot oil. Fry till bottom side gets light brown in color.
37) Flip and cook other side as well. Also fry the all three sides of triangle as shown in the pic. If it does not stand then you may want to hold with two spoons.
38) Once done, drain the excess oil and remove it to a plate.
39) Once about to finish frying, reheat the gravy till it comes to a boil. Add fried sandwiches.
40) Stir well and paneer pasanda is ready to serve.
Serving suggestion: serve paneer pasanda with naan or tandoori roti or paratha. To make complete meal, serve sliced onions with few lemon wedges on side.
Check out other restaurant style paneer gravies
Paneer butter masala // Paneer makhani // Palak paneer // Paneer jalfrezi // (Instant) Paneer masala
Paneer Pasanda Recipe
Ingredients
For boiled tomato onion paste:
- ¼ cup Onion sliced
- 3 small or 2 cups Tomato roughly chopped
- ½ cup Water
For brown onion paste:
- 1 tablespoon Oil
- 2 Green cardamoms
- ¼ inch Cinnamon stick
- 3 Black peppercorns
- ½ inch Ginger chopped
- 2 cloves Garlic chopped
- 1 medium or ¾ cup Onion roughly chopped
- Salt to taste
- ⅓ cup Water for grinding
For paneer sandwiches:
- 7 oz or 200 grams Paneer cut into triangles
- 2-3 tablespoons Paneer grated
- 1 tablespoon Cashew nuts finely chopped
- Salt to taste
- 1 Green chili finely chopped
- 1 tablespoon Cilantro or coriander leaves finely chopped
- ¼ teaspoon Garam masala
- 2 tablespoons Oil for shallow frying
To make batter:
- ⅓ cup Corn flour (corn starch)
- a pinch of Salt
- ¼ cup Water
For paneer pasanda gravy:
- 2 tablespoon Oil
- 2 teaspoons Red chili powder
- 1 teaspoon Coriander powder
- Salt to taste
- 1 cup Water
- ½ teaspoon Garam masala
- 1 teaspoon Kasoori methi (Dried fenugreek leaves) crush between your palm before adding
- 3 tablespoons Heavy whipping cream or fresh cream or malai
Instructions
Making boiled onion tomato paste:
- Take sliced onions and chopped tomatoes along with ½ cup of water in a sauce pan.
- Bring it to a boil on medium heat and continue cooking till onion tomatoes are soft. It will take around 8-10 minutes.
- Let it cool down slightly and make smooth paste into grinder. Keep it aside.
Making brown onion paste:
- Heat 1 tablespoon of oil in a pan on medium heat.
- Once hot add whole spices (cloves, green cardamom, cinnamon stick, peppercorns). Saute for a minute.
- Then add chopped ginger and garlic. Cook for 1 minute.
- Then add chopped onion and add little salt. Mix and cook till onions get light brown in color. Then turn off the stove and let it cool down slightly.
- Once cooled, grind into the grinder along with ⅓ cup of water and make smooth paste.
Making paneer pasanda recipe:
- In the same pan we browned the onions, heat 2 tablespoons of oil on medium heat.
- Once hot add prepared onion paste. Mix and cook till becomes thick paste and it will darken in color slightly.
- Add prepared tomato puree. Mix and let it cook. It will splutter a lot, so partially cover the pan and continue cooking.
- Once it stops spluttering, remove the lid and cook till it becomes thick and all the moisture is evaporated. Oil will starts to ooze out from sides. Do stir occasionally.
- Now add remaining salt, red chili powder and coriander powder. Mix well and cook for a minute.
- Add water to make gravy. Stir well and let it simmer for 5-6 minutes.
- Add garam masala and kasoori methi. Stir well.
- Lastly add heavy cream. Mix and cook for a minute.
- Turn off the stove. Keep it covered.
Making paneer sandwiches:
- Take paneer remove a small piece to make grated paneer.
- From rest, cut into triangle shaped thin slices. Keep the slices into even number.
- Take grated paneer in a small bowl. Add chopped cashew, green chilies, coriander leaves, pinch of salt and garam masala. Mix well.
- Now add teaspoon of mixture on one paneer slice and make sandwich with another slice. Prepare all the same way.
- To make batter, take cornstarch and pinch of salt in a bowl. Add water to make thick batter.
- Heat the oil in pan for shallow frying.
- Once hot, dip one paneer sandwich carefully into the batter. Coat all the sides. And make sure that stuffing does not fall out.
- Carefully place into hot oil. Fry till bottom side gets light brown in color.
- Flip and cook other side as well. Also fry the all three sides of triangle. If it does not stand then you may want to hold with two spoons.
- Once done, drain the excess oil and remove it to a plate.
- Once about to finish frying, reheat the gravy till it comes to a boil.
- Add fried sandwiches. Stir well and serve.
Paneer - an all-time favourite for both vegies and non-vegies!
looks very rich and yummy but to much work 🙂
yes it is lengthy.