Paneer Pasanda Recipe Restaurant Style (Stuffed Paneer Curry Recipe) | Paneer Recipes

Restaurant Style Paneer Pasanda Recipe | How to make paneer pasanda recipe step by step | Stuffed Paneer Curry recipe.  Paneer pasanda is delectable dish of paneer sandwich cooked in onion-tomato cashew nut gravy. The uniquely rich paneer pasanda recipe where basically we stuff the paneer slices with grated paneer, cashewnuts, raisins and seasonings.

Then, we have to dip the stuffed paneer sandwich in a thick cornflour slurry, and then shallow fry them.  After that, we have to drop-in the stuffed paneer sandwiches in an onion tomato gravy. It is indeed an absolutely delicious, authentic restaurant style recipe.

Even though it requires few preparations and it involves a few extra steps. But, the outcome of the dish is exuberant. Serve this truly remarkable paneer pasanda with any Indian flat breads . i.e naan, lachha paratha, or pulao of your choice. A perfect stuffed paneer recipe for any festive occasions or party at your home. This recipe of paneer pasanda will indeed earn you laurels each time to make it. Here is how to make restaurant style paneer pasanda recipe at home.

Restaurant Style Paneer Pasanda Recipe

Now, coming to the details of the recipe, the procedure surely makes the use of fried onion paste. Earlier, I have posted, about how to make crispy fried onions or birista at home and how to store it. As the birista is already handy to me, so this reduces half of the work of mine.

However, if you do not have it handy, then you can fry 1 cup of finely sliced onions. This will yield approx 1/3 cup of birista onions. At the same time, i would highly recommend you to make birista in bulk and store it. Storing the birista will make your job so much easier. And the biryanis, pulao, or any restaurant style gravy will be quick to cook at home.

Ingredients to make Paneer Pasanda recipe:

This easy Paneer Pasanda recipe, uses a few extra ingredients than like paneer butter masala, paneer lababdar or paneer makhanwala. However, it is similar to the makhni gravy except that we have to use brown onions paste in this recipe.

For making the stuffed paneer sandwiches, we use, grated paneer, chopped raisins, chopped cashews, mint,  green chillies crushed, coriander leaves and salt. I have added some khowa to the stuffing, but if you have it, you can skip it . The paneer sandwiches are then dipped in cornflour slurry, then it requires shallow frying.

To make onion tomato paste, we need good amount of firm red tomatoes along. Other than tomatoes, we need, cashewnuts, nutmeg (jaiphal), mace (javitri), cinnamon, green cardamom, cloves and black pepper. What an alluring aroma gush out while tomato and spices boils in water!

Then, next, for the restaurant style paneer pasanda gravy we need, brown onion paste, tomato cashew gravy, kasuri methi and cream. So, next, the spice powders that goes in, are kashmiri red chilli powder, turmeric, cumin powder, coriander powder and garanm masala powder. Aso, we need, bay leaf, cumin seeds and cinnamon stick.

 Step by Step Paneer Pasanda Recipe (Stuffed Paneer Curry) below:

Paneer Pasanda Recipe Restaurant Style (Stuffed Paneer Curry Recipe) | Paneer Recipes

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• Author: Farrukh Aziz
• Prep Time: 1 hour
• Cook Time: 40 minutes
• Total Time: 1 hour 40 minutes
• Yield: 4 servings
• Category: Curries, main course
• Cuisine: Punjabi, North Indian

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Description

A rich delicious fried paneer sandwiches in creamy tomato onion gravy.

Here is how to make best restaurant style paneer pasanda recipe at home…

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Ingredients

To make stuffed paneer sandwich:

• 250 grams, paneer (Indian cottage cheese), cut in triangles
• 1 tablespoon, khowa (optional)
• 3 tablespoons, paneer, grated
• 1 tablespoon, coriander leaves, finely chopped
• 3/4 teaspoon, green chillies, crushed
• 2 teaspoon, mint leaves, finely chopped
• 1 tablespoon, raisins
• 3/4 tablepsoon, cashew nuts, chopped
• Salt to taste
• 1/2 cup cornflour mixed with 1/4 cup of water to make slurry
• Oil to shallow fry the paneer sandwich

To make tomato cashew paste for paneer pasanda:

• 4 medium tomatoes, cubed
• 10 cashewnuts
• 1/2 blade of mace (javitri)
• A pinch of grated nutmeg (jaiphal)
• 1 inch, cinnamon stick
• 3 green cardamom.
• 3 cloves
• 4-5 black peppercorns
• 3/4 cup of water

To make Paneer Pasanda Gravy:

• prepared tomato cashew paste
• 1 teaspoon, ginger paste
• 1/3 cup, brown onion
• 1 teaspoon, Kashmiri red chilli powder
• 1/2 teaspoon, turmeric powder
• 1 teaspoon coriander powder
• 3/4 teaspoon, cumin powder
• 1 teaspoon, kasuri methi
• 3/4 teaspoon garam masala powder
• 1/4 cup cream
• 1 teaspoon, sugar
• Salt to taste

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Instructions

To make tomato cashew paste:

1. Firstly, in a heavy bottom pot, add tomatoes, cashews, cinnamon stick, green cardamom, cloves, pepper, mace, and nutmeg.
2. Then, add 3/4 cup of water into the pot and place the pot on the stove.
3. Bring it to boil and then cover and cook until tomatoes are soft. Take it off the heat and cool completely.
4. Once it cools off well transfer the cooked tomato-cashews into the blender. Then blend it to a smooth paste.
5. Meanwhile, we will also make brown onion paste, For that, add brown onions into the blender along with few tablespoons of water.
6. Then blend it to a fine paste.

To make paneer sandwich for paneer pasanda:

1. To begin with, let’s make stuffed paneer sandwich. Firstly, add grated paneer, coriander leaves, mint, cashews, raisins, crushed green chillies, khowa and salt to taste. Mix everything well to form a stuffing.
2. Once the stuffing is ready, next, slice the paneer into triangles with the thickness of half inch.
3. Then, slice the triangular paneer slice into halves horizontally.
4. Repeat the same for all the paneer traingles.
5. Once the paneer are ready to stuff, take one pair of paneer. place the stuffing on it. Then, top the other slice and cover the stuffing, do not press much.
6. Repeat the same for all the slices to make paneer sandwich.
7. Next, then take the cornflour slurry and dip the sandwich into it.
8. After that, in a pan, shallow fry the paneer sandwiches into hot oil.
9. Carefully, shallow fry all the sandwiches from both the sides until just golden, do not, over cook them. Once they are done, transfer them onto a kitchen towel and set aside

To make paneer pasanda gravy:

1. To make pasanda gravy, firstly, heat together butter and oil.  While the butter and oil heats, add cumin seeds, bay leaf and cinnamon sticks, fry for few seconds.
2. Once the cumin seed crackles and the aroma releases, add grated ginger and fry for another few seconds.
3. After that, add kasuri methi, turmeric powder, red chili powder, coriander powder and cumin powder.  Mix well and allow it to cook on low for another minute.
4. Then, sprinkle a tablespoon of water to avoid the burning of masalas.
5. Once the spices releases oil, add brown onion paste.  Mix well and cook on high for a minute.  Stir at intervals to avoid burning.
6. Then add, salt and mix.
7. Next, add tomato cashew paste and mix.  Cover and cook for 4 to 5 minutes or until the masala oozes out oil.
8. Then, add water to make the gravy of required consistency.  Bring it to a boil and cook for another couple of minutes.
9. Finally, add garam masala powder, cream and sugar.  Mix and cook for a minute.
10. Once the pasanda gravy is ready, gently add fried paneer sandwiches to it and coat them with the gravy. Paneer pasanda is ready to serve. Dish, garnish with cream and coriander leaves, serve.

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Notes

To reduce the cooking time, you can make the pasanda gravy ahead and freeze it. When ready to cook, all yu need to do is, make the and fry the paneer sandwiches and assemble the dish quickly.

How to make paneer pasanda recipe step by step:

To make tomato cashew paste:

1. Firstly, in a heavy bottom pot, add tomatoes, cashews, cinnamon stick, green cardamom, cloves, pepper, mace, and nutmeg.
2. Then, add 3/4 cup of water into the pot and place the pot on the stove.
3. Bring it to boil and then cover and cook until tomatoes are soft. Take it off the heat and cool completely.
4. Once it cools off well transfer the cooked tomato-cashews into the blender. Then blend it to a smooth paste.
5. Meanwhile, we will also make brown onion paste, For that, add brown onions into the blender along with few tablespoons of water.
6. Then blend it to a fine paste. So, brown onion paste is also ready.

To make paneer sandwich for restaurant style paneer pasanda:

1. To begin with, let’s make stuffed paneer sandwich. Firstly, add grated paneer, coriander leaves, mint, cashews, raisins, crushed green chillies, khowa and salt to taste. Mix everything well to form a stuffing.
2. Once the stuffing is ready, next, slice the paneer into triangles with the thickness of half inch.
3. Then, slice the triangular paneer slice into halves horizontally.
4. Repeat the same for all the paneer traingles.
5. Once the paneer are ready to stuff, take one pair of paneer. place the stuffing on it. Then, top the other slice and cover the stuffing, do not press much.
6. Repeat the same for all the slices to make paneer sandwich.
7. Next, then take the cornflour slurry and dip the sandwich into it.
8. After that, in a pan, shallow fry the paneer sandwiches into hot oil.
9. Carefully, shallow fry all the sandwiches from both the sides until just golden, do not, over cook them. Once they are done, transfer them onto a kitchen towel and set aside

To make paneer pasanda gravy:

1. To make pasanda gravy, firstly, heat together butter and oil.  While the butter and oil heats, add cumin seeds, bay leaf and cinnamon sticks, fry for few seconds.
2. Once the cumin seed crackles and the aroma releases, add grated ginger and fry for another few seconds.
3. After that, add kasuri methi, turmeric powder, red chili powder, coriander powder and cumin powder.  Mix well and allow it to cook on low for another minute.
4. Then, sprinkle a tablespoon of water to avoid the burning of masalas.
5. Once the spices releases oil, add brown onion paste.  Mix well and cook on high for a minute.  Stir at intervals to avoid burning.
6. Then add, salt and mix.
7. Next, add tomato cashew paste and mix.  Cover and cook for 4 to 5 minutes or until the masala oozes out oil.
8. Then, add water to make the gravy of required consistency.  Bring it to a boil and cook for another couple of minutes.
9. Finally, add garam masala powder, cream and sugar.  Mix and cook for a minute.
10. Once the pasanda gravy is ready, gently add fried paneer sandwiches to it and coat them with the gravy. Restaurant style Paneer pasanda is ready to serve. Dish, garnish with cream and coriander leaves, serve.