Paneer Pasanda Recipe

Last week, I went to a Birthday Party hosted by a Punjabi Family. One of the main main course was Naan which was served with Paneer Pasanda. Punjabi's love Paneer and they are expertise in making homemade paneer. Paneer Pasanda is a another scrumptious Paneer gravy. Crumbled or Grated Paneer with chopped nuts and golden raisins mixed together for stuffing. This stuffing is extremely delicious. This stuffing is stuffed inside Paneer triangles and shallow fried and then added to the tomato-onion gravy.

We can also have the Paneer Pasanda Pakoda served as a snack. We will 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 ! OK... Let me focus on this Paneer Pasanda recipe now...

Paneer Pasanda Recipe

Preparation and Yield:

Preparation time	10 mins
Cooking Time	45 mins
Servings	5

Paneer Pasanda Recipe

Ingredients for Pasanda:

Paneer	250gms
Crumbled Paneer	100 gms
Chopped Coriander Leaves	few
Salt	To taste
Cashews	5
Pista	10
Almonds	10
Raisins	10
Oil	1/4 Cup
Corn Starch	1/4 Cup
Maida / All Purpose Flour	1/4 Cup

Ingredients for Gravy:

Onion	1
Tomato	3
Ginger-Garlic Paste	1 teaspoon
Cinnamon Stick	1 inch piece
Cloves	3
Cumin Seeds	1 teaspoon
Cashews	5
Red Chilli Powder	1/2 teaspoon
Coriander Powder	1 teaspoon
Garam Masala	1/2 teaspoon
Salt	To Taste
Kasoori Methi	1 teaspoon
Chopped Coriander Leaves	1 tablespoon

Paneer Pasanda Recipe

Method 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!

Method for making Paneer Pasanda 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!