Paneer Pasanda Restaurant Style


Paneer pasanda recipe. Paneer pasanda recipe is a rich and tasty shallow fried stuffed paneer sandwiches in a creamy, smooth onion and tomato sauce. This is a restaurant style recipe of paneer pasanda.
For past many years, making paneer pasanda was on my list. I just didn’t because the recipe takes a long time to prepare. But I finally did.
Paneer pasanda is therefore not for your daily kitchen. Yes, it takes a long time, if you prepare this dish on your own. If you have help at home, the time is very much reduced. So I suggest making this for special occasions or when you have guests at your house or for festive occasions.


For the Paneer sandwiches

▢ 250 grams of Paneer (cottage cheese)
▢ 2-2.5 tablespoons crumbled or grated paneer, can replace grated cheese instead of paneer
▢ 1 tablespoon raisins – chopped
▢ 6 to 8 cashews – finely chopped or 2 tablespoons finely chopped cashews
▢ 1 or 2 chopped green peppers, or about 1 teaspoon chopped green peppers
▢ 1 tablespoon chopped coriander leaves
▢ ½ tablespoon chopped mint leaves
▢ ¼ teaspoon ground red pepper
▢ ½ teaspoon ground cumin
▢ ¼ teaspoon of salt or add as needed
▢ 4 tablespoons of oil for frying

For the cornstarch paste

▢ ½ cup of cornstarch
▢ 4 tablespoons of water

Onion paste

▢ 2 medium to large onions or 150 grams of onions or 1 cup of domed chopped onions
▢ 2 tablespoons of oil
▢ 4 to 5 tablespoons of water to grind the fried onions. add more if necessary

Tomato Paste For Paneer Pasanda

▢ 3 medium to large tomatoes or 250 grams of tomatoes or 1.75 cups of coarsely chopped tomatoes
▢ 10 to 12 cashews – halved or coarsely chopped
▢ ½ inch cinnamon (dalchini)
▢ 2 green cardamoms
▢ 2 single thin strands of mace
▢ 2 cloves
▢ 1 cup of water for cooking the tomatoes

To make Paneer Pasanda gravy

▢ 1 to 1.5 tablespoon fried oil or fresh oil
▢ ½ teaspoon caraway seeds (shahjeera) – replace the cumin (jeera) if the shahjeera is not there
▢ 1 tej patta (Indian bay leaf)
▢ ½ inch ginger + 3-4 garlic – crushed into a paste in a mortar-pestle or 1-1.5 teaspoon ginger garlic paste (adrak lahsun ka paste)
▢ ¼ teaspoon of turmeric powder
▢ ½ teaspoon of Kashmiri red pepper powder or deghi mirch
▢ ½ teaspoon coriander powder (ground coriander)
▢ ¼ teaspoon of garam masala
▢ ¼ to ½ teaspoon of sugar or to taste
▢ 1 teaspoon crushed kasuri methi
▢ 1 cup of water
▢ 2 tablespoons low fat cream, 25% to 35% fat
▢ 2 tablespoons chopped cilantro leaves for garnish (Coriander leaves)
▢ salt as needed


Make tomato paste

  1. In a frying pan or kadai, take 1.75 cups of coarsely chopped tomatoes, 1/2 inch of cinnamon, 2 green cardamoms, 2 single sprigs of mace, 10 to 12 halved or coarsely chopped cashews, 2 cloves and 1 cup of water.
  2. Over low to medium heat, mix and simmer this mixture until the tomatoes soften.
  3. When the tomatoes soften, turn off the heat. A little broth will remain in the pan and we will use it to crush the tomatoes. Allow this mixture to cool completely before grinding.
  4. Add the cooked tomato-cashew-spice mixture with the broth. Addition of extra water during grinding is not needed.
  5. Grind into a smooth paste. There should be no lumps or pieces of cashews in the paste. Keep this paste aside.

Make onion paste

  1. Meanwhile, heat 2 tablespoons of oil in a frying pan and add 1 cup of domed chopped onions.
  2. Mix and brown the onions over low heat. Add a little salt to make the onions brown faster.
  3. Once the onions turn lightly golden, turn off the heat. Let the onions cool. Now, in a bowl of grinder, take the fried onions and add 4 to 5 tablespoons of water.
  4. Then, grind the fried onions into a smooth paste. Keep this paste aside.

Assemble and stuff the Paneer sandwiches

  1. In a bowl or plate, take 2 to 2.5 tablespoons of crumbled or grated paneer, 1 tablespoon of chopped raisins, 6 to 8 finely chopped cashews or 2 tablespoons finely chopped cashews, 1 or 2 chopped green chillies or about 1 teaspoon chopped green peppers, 1 tablespoon chopped cilantro leaves and 1/2 tablespoon chopped mint leaves.
  2. Now add 1/4 teaspoon of red chili powder, 1/2 teaspoon of cumin powder and 1/4 teaspoon of salt or add as needed. Mix everything together and keep aside.
  3. Cut the paneer into triangles. Now gently cut each triangle into two halves. Cut all the triangles this way.
  4. Now place little of the stuffing on the sliced paneer triangle. Gently cover it with its upper edge. Don’t press. A paneer sandwich is ready.
  5. Prepare all the paneer sandwiches stuffed with the filling like this.

Fry Paneer Sandwiches For Paneer Pasanda

  1. In a bowl, make a paste of 1/2 cup cornstarch with 4 tablespoons of water. Dip the paneer sandwich slice into the batter.
  2. Turn over and coat on all sides. You can also use a spoon to dip the slices. Place paneer slices in medium hot oil for shallow frying.
  3. Dip each triangle this way, then place more paneer triangles in the hot oil. Stir the cornstarch paste before coating the paneer triangles as it settles down.
  4. When the base is golden, turn another side and continue to shallow fry. You can also deep fry these triangles of paneer.
  5. Now remove the fried paneer sandwiches on paper towels. Set aside.

Make Paneer Pasanda Gravy

  1. In the same pan, in which we sauteed the tomatoes, add oil. Add 1 tej patta and 1/2 teaspoon of shahjeera. Sauté until the shahjeera crackles. Substitute the cumin/jeera if shahjeera is not there.
  2. Add 1 to 1.5 teaspoon of ginger garlic paste. Stir and sauté until the raw aroma of garlic and ginger disappears.
  3. Now add the tomato-cashew-spice paste. Stir and cook for 3 to 4 minutes over low to medium heat.
  4. Stir then add the fried onion paste. Stir well and for 3 to 4 minutes, cook it.
  5. Add 1/4 teaspoon of turmeric powder, 1/2 teaspoon of coriander powder and 1/2 teaspoon of Kashmir red pepper powder or Deghi mirch. Stir very well.
  6. Then add 1 cup of water. Stir again very well. Simmer the paneer pasanda sauce over low heat. If the sauce splashes a lot, cover the pot with a lid.
  7. Simmer or sauté the paneer pasanda sauce until you see oil stains on the top. The sauce will also thicken in about 4 to 5 minutes over low to medium heat.
  8. Then add salt if needed. Add 1/4 to 1/2 teaspoon of sugar as needed.
  9. Stir then add 1/4 teaspoon of garam masala, 1 teaspoon of crushed kasuri methi and 2 tablespoons of low fat cream.
  10. Stir until the cream is evenly mixed with the remaining paneer pasanda sauce.
  11. You can now place the paneer triangles or the pasanda in the sauce. Alternatively, you can place them in a serving platter or plate and pour the sauce from above.
  12. Coat the paneer pasanda in the sauce.
  13. Serve the hot paneer pasanda garnished with a few cilantro leaves. The best supplements with paneer pasanda are chapati, lachcha paratha, malabar paratha, naan, tandoori roti and jeera rice or veg pulao.


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