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Thursday, November 12, 2009

Paneer Pasanda

Paneer Pasanda


Paneer: 400 grams

Green chillies 3

Onions 2 (large )

Ginger-Garlic Patse: 1 tbsp


Cashewnuts 10-12

Raisins 15-20

Black Pepper Powder :1/2 teaspoon

Salt to taste

Cornflour: 1/2 cup

Oil 2 tablespoons + to deep fry

Bay leaf 1

Cloves 4-5

Cinnamon 1 inch stick

Green cardamoms 4-5

Black peppercorns 6-8

Milk Powder: 2 tbsp

Red chilli powder 1 teaspoon

Turmeric powder 1/4 teaspoon

Coriander powder 1 teaspoon

Tomato: 1 (Large)

Sugar 1 tablespoon

Fresh cream 1/2 cup


  • Mash one-fourth quantity of paneer and cut the rest into one and a half inch sized squares with half a centimetre thickness.  
  •  Peel, wash and cut onions into quarters. Boil in half a cup of water. Drain excess water and grind to a fine paste. 
  • Grind the tomatoes to a fine puree.
  • Soak half the cashewnuts and almonds  in half a cup of warm water for fifteen minutes. Drain and grind to a paste.
  • Mix milk Powder in 1/2 cup of warm Water and keep it aside
  • Chop the remaining cashewnuts. Wash, pat dry and chop raisins.
  • Mix mashed paneer with chopped cashewnuts, raisins, chopped ginger, Black pepper powder and season with salt.
  • Keep two tbsp of this mixture aside to add into the gravy.
  • Mix well and stuff this mixture between two slices of paneer.
  • Prepare a thick batter of cornstarch, salt and water.
  • Heat sufficient oil in a kadai, dip stuffed paneer pieces in the batter and deep fry till crisp and golden.
  • Drain onto an absorbent paper.
  • Heat two tablespoons of oil in another kadai. Add bay leaf, cloves, cinnamon, green cardamoms and peppercorns.
  • Add boiled onion paste. Cook for two minutes.
  • Add chopped green chillies, ginger-garlic paste, red chilli powder, turmeric powder and coriander powder. Cook for a minute.
  • Add tomato puree and bring to a boil.
  • Add cashewnut paste dissolved in a little water. Cook for five minutes stirring continuously.
  • Add salt and milk Powder dissolved in warm water. Bring it to boil.
  • Add the stuffing mixture.
  • Add one cup of water and sugar. Bring to a boil.
  • Add fried paneer pieces and fresh cream and mix.
  • Garnish with Fresh Cream and Coriander Leaves.
  • Serve with Phulkas

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