Paneer Pasanda Recipe

We can also have the Paneer Pasanda Pakoda served as a snack. Enjoy each bite of Pasanda pakoda  as it has coarsely chopped nuts along with raisins and crumbled paneer.  We can even make this filling and coat it with maida paste and dust it with bread crumbs and deep fry them. This will make a yummy and crunchy snack too !

Tips for making Paneer Pasanda:

• We can add unsweetened khoya to the crumbled paneer to make the filling even more richer.
• We can cut the paneer to triangle or even rectangular pieces. Make sure the paneer pieces are little thick to stuff the crumbled paneer mixture.
• If you have nut allergy, you can skip adding nuts in the filling. Also for gravy, we can replace cashews with poppy seeds which gives a nutty flavor.
• Shallow cook the stuffed paneer triangle pieces in low flame to make sure its not getting burnt. Flip and cook so its evenly fried.
• If you like, you can coat the corn flour dipped paneer in bread crumbs and deep fry till they are golden brown.
• We can prepare the gravy ahead and refrigerate it. Whenever we want, we can prepare the pasanda,  reheat the gravy, add the pasanda in the gravy and serve hot!
• Make the gravy in a pourable consistency. Do not make it too thick.
• We can add fresh cream before switching off the flame. We can substitute fresh cream with coconut cream too.
• Relish with Pulao, or Naan or Paratha!

You may also want to try :

• Vegetable Makhanwala
• Spicy Paneer Coconut Pepper Curry
• Paneer Kolhapuri
• Malai Kofta
• Dum Aloo

Recipe Card for Paneer Pasanda:

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Paneer Pasanda Recipe

Paneer Recipes are always special and rich. Paneer Pasanda a very rich Paneer gravy. Paneer is crumbled, mixed with spices, coriander leaves which is stuffed inside Paneer and shallow fried till light golden color. These shallow fried stuffed paneer are then cooked in onion-tomato based creamy gravy. A delicious accompaniment for Indian flat breads like Roti, Paratha, Naan etc. Learn here how to make this Paneer Pasanda with step by step pictures and instructions!

Course Accompaniment, Paneer Varieties, Veg Gravies

Cuisine Indian Recipes, North Indian, Punjabi

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings 4 people

Calories 313kcal

Author Sowmya Venkatachalam

Equipment

• Mixing Bowl
• Heavy Bottomed Pan
• Mixer Grinder

Ingredients

Ingredients for Pasanda

• 250 gms Paneer
• 100 gms Paneer Crumbled
• 5 Cashew
• 10 Almonds
• 10 Pistachios
• 10 Raisins
• ¼ Cup Corn Starch
• ¼ Cup Maida (All Purpose Flour)
• 1 tbsp Coriander Leaves
• ¼ Cup Oil For Shallow Frying
• ¾ tsp Salt

Ingredients for Gravy

• 1 Onion Finely Chopped
• 3 Tomato
• 1 tsp Ginger Garlic Paste
• 1 inch Cinnamon Stick
• 3 Cloves
• 1 tsp Cumin Seeds
• 5 Cashews
• 1 tsp Red Chili Powder
• 1 tsp Coriander Powder
• ½ tsp Garam Masala
• 1½ tsp Salt
• 1 tbsp Kasoori Methi (Dry Fenugreek Leaves)
• 1 tbsp Coriander Leaves Finely Chopped

Instructions

Making Pasanda

• Take cashews, almonds and pistachios in a mixer and grind it to a coarse powder. 
• Take 100gms of paneer and soak it in warm water for 10 minutes. After 10 minutes, crumble the paneer nicely and take it in a bowl.
• To the crumbled paneer add chopped coriander leaves. To the mixing bowl now add ground nuts and raisins.
• Mix the filling well. The nuts and raisins gets nicely incorporated with the crumbled paneer. Now our filling is ready. 
• Take the remaining paneer. Chop the paneer into slightly thicker triangular pieces. 
• Take two triangular paneer and stuff it with the Paneer-nuts stuffing.
• Close the triangular paneer pieces nicely. Repeat the steps for rest of the paneer and stuffing.
• Heat a pan with oil for shallow frying. In a bowl add corn starch and maida and add water to make it a paste. Coat each paneer triangular stuffins inside the corn-maida paste. The corn-maida paste nicely seals the traingles so that the stuffings doesn’t get open up in frying.
• Gently place 4-5 coasted paneer pasanda in the pan and shallow fry them on both the sides till they are slightly golden brown color and turns crispy. Repeat for rest of the pasanda. 
• Now our yummy and crunchy Paneer Pasandas are ready. Lets prepare the gravy!

Making Gravy

• Heat a pan and add oil. When the oil is hot, add cinnamon stick, cloves, cumin seeds.
• When the cumin seeds starts to sputter, add finely chopped onions along with a pinch of salt and saute it nicely till they are transparent.
• Then add chopped tomatoes along with red chilli powder, coriander powder, garam masala and salt and mix well. 
• Close the pan with a lid and allow the tomatoes to cook and becomes mushy. 
• When the tomatoes are nicely cooked, switch off the flame and allow it to cool, Once the masala is cooled off, grind it to a nice paste.
• Heat a pan and add the ground masala. Keep the flame low and allow the masala to cook for 5 minutes. 
• Then take kasoori methi and crush it between your palms and add it to the gravy. 
• Allow the gravy to boil in low flame for couple more minutes and then garnish with coriander leaves and switch off the flame.

Serving!

• Now our gravy is ready. Take a serving bowl and place 2-3  Paneer Pasanda and pour the gravy and serve it immediately. 
• Do not boil the pasanda with the gravy. Just add the Pasanda right before serving and enjoy the crunchy Paneer Pasanda gravy with any Indian Breads!

Nutrition

Serving: 100g | Calories: 313kcal | Carbohydrates: 25g | Protein: 8g | Fat: 22g

Instructions for making Pasanda:

• Take cashews, almonds and pistachios in a mixer and grind it to a coarse powder. 

• Take 100gms of paneer and soak it in warm water for 10 minutes. After 10 minutes, crumble the paneer nicely and take it in a bowl. To the crumbled paneer add chopped coriander leaves. To the mixing bowl now add ground nuts and raisins

• Mix the filling well. The nuts and raisins gets nicely incorporated with the crumbled paneer. Now our filling is ready. Take the remaining paneer. Chop the paneer into slightly thicker triangular pieces.

• Take two triangular paneer and stuff it with the Paneer-nuts stuffing

• Close the triangular paneer pieces nicely. Repeat the steps for rest of the paneer and stuffing

• Heat a pan with oil for shallow frying. In a bowl add corn starch and maida and add water to make it a paste. Coat each paneer triangular stuffins inside the corn-maida paste. The corn-maida paste nicely seals the traingles so that the stuffings doesn’t get open up in frying. Gently place 4-5 coasted paneer pasanda in the pan and shallow fry them on both the sides till they are slightly golden brown color and turns crispy. Repeat for rest of the pasanda.

• Now our yummy and crunchy Paneer Pasandas are ready. Lets prepare the gravy!

• Heat a pan and add oil. When the oil is hot, add cinnamon stick, cloves, cumin seeds. When the cumin seeds starts to sputter, add finely chopped onions along with a pinch of salt and saute it nicely till they are transparent. Then add chopped tomatoes along with red chilli powder, coriander powder, garam masala and salt and mix well.

• Close the pan with a lid and allow the tomatoes to cook and becomes mushy. When the tomatoes are nicely cooked, switch off the flame and allow it to cool, Once the masala is cooled off, grind it to a nice paste. Heat a pan and add the ground masala. Keep the flame low and allow the masala to cook for 5 minutes.

• Then take kasoori methi and crush it between your palms and add it to the gravy. Allow the gravy to boil in low flame for couple more minutes and then garnish with coriander leaves and switch off the flame

• Now our gravy is ready. Take a serving bowl and place 2-3  Paneer Pasanda and pour the gravy and serve it immediately. Do not boil the pasanda with the gravy. Just add the Pasanda right before serving and enjoy the crunchy Paneer Pasanda gravy with any Indian Breads!

Paneer Pasanda Recipe