Paneer Pasanda is delectable dish made with crispy stuffed paneer in rich and aromatic curry. This dish stands out from any other paneer dish and finger licking good! I first had it during one my trips to India in a very small joint and instantly became my favorite paneer curry. I have been craving it for a while and this is my attempt to recreate the recipe. Try it, and I guarantee you will crave for more!
1 Large Onion
4 Medium Tomatoes
3 Cloves Garlic
1 Inch Piece Ginger
10 Whole Cashews
¼ Inch Piece Cinnamon
2 Whole Cardamoms or 6-8 Seeds
½ Cup Cream
2 Tbsp Oil
½ Tsp Cumin Seeds
1/8 Tsp Asafetida
½ Tsp Turmeric
1 Tsp Red Chili Powder
1 Tsp Sugar
1 Tbsp Kasuri Methi
½ Cup Cream
Salt to Taste
- Rough Chop Onion, Tomatoes, Garlic, and Ginger. You will make it into paste so don’t worry about size.
- In a sauce pan or Kadhai, heat oil.
- Once hot add Cumin Seeds and let them splutter and add Asafetida.
- Add Cloves, Cinnamon, and Cardamom and let it roast for 40 seconds.
- Add onion, Garlic, Ginger, Cashews, and Salt.
- Mix well and let cook for 7-8 minutes. Stir as needed.
- Add Tomatoes, mix, cover and cook for another 7- 8 minutes on medium to high flame. Stir occasionally.
- Transfer everything in a blender and liquefy.
- Return Gravy back to Sauce Pan/Kadhai and cook on medium flame for another 20 minutes. Make sure you cover it as it will splatter and Stir occasionally.
- Take a Tbsp Kasuri Methi in your palm and fine crush it with your fingers.
- Turn heat to low and add Kasuri Methi, Cream, and Sugar. Mix well
- Check for seasoning and adjust if necessary. Add enough water so the gravy is of medium to runny consistency.
- Let it simmer for 5-7 minutes on medium-low heat.
- Gravy is done. Set it aside until Paneer is ready to be added.
2 Thin blocks Paneer that are 340 Grams each. I used Nanak’s Low Fat Paneer that is widely available in all Indian grocery stores
¾ Cup Finely Chopped Coriander
2 Green Chilies Finely Chopped
1 ½ Tsp Salt
1 Tsp Sugar
3 Tbsp Corse Crushed Cashews
Handful of Golden Raisins
6 Tbsp Corn Starch
6 Tbsp All Purpose Flour
Water to make paste
Oil for pan Frying
- Cut one block of Paneer in half and grate it. This will be roughly 2 Cups.
- In a mixing bowl, add Grated Paneer, Coriander, Green Chilies, Salt, Sugar, Crushed Cashews, and Raisins.
- Mix it until everything is well incorporated. Set aside.
Stuffing Paneer Triangles
- Take the other half of Paneer block and cut it in half (into 2 squares). Make a diagonal Cut across each of those squares so that will end up with 4 triangle pieces of Paneer.
- Cut the second block of Paneer in half and repeat above process with both halves. You will have total of 12 triangle pieces of Paneer.
- Make a horizontal slit in middle of each paneer piece. Make sure to not cut paneer in two pieces.
- Now Stuff handful of Stuffing into each paneer.
- In a mixing bowl, add Corn Starch, All Purpose Flour and enough water to make medium consistency paste.
- Heat a pan on medium-high flame. Add about 6 Tbsp oil to pan fry Paneer.
- Once oil is hot, deep each paneer piece into flour paste and add it to the pan. You can do this in two batches as all will not fit at once.
- Let paneer cook for 2-3 minutes or until the edges are starting to turn reddish brown flip them to other side and repeat. Cook them until they are nice and crispyW
It is time for taste test. Go ahead try one…. we did and are great without curry too! They were great for kids snack!
Serving Paneer Pasanda
- Heat Gravy until it is bubbling and very hot.
- In a serving bowl, transfer Gravy and and arrage crisp paneer triangles in gravy.
- Garnish with crumbled paneer and coriander leaves.
- Serve with Naan or your choice of flat bread.