Recipe of Paneer Pasanda Due to the use of butter in the preparation of this exquisite meal, the gravy is creamier and richer. Although it is fragrant and extraordinarily tasty, Paneer Butter Masala (also known as Paneer Makhani or Paneer Makhanwala) is just mildly spicy.
What is Paneer Pasanda?
A non-melting cheese called paneer is created by curdling milk and gathering the milk solids. On the Indian subcontinent, it is used into a wide range of mouthwatering foods.
The term “paneer” is derived from the Persian word “panir,” which in Turkish and Persian means “cheese.” Known for its ability to enhance both sweet and savoury meals, paneer is a nutritious food that is high in calcium and protein.
The term “pasanda” comes from the Urdu word “pasande,” which means preference or a fondness. A cheese-based meal that is delightfully scrumptious is what the name Paneer Pasanda collectively denotes!
The richness and luxury of the meal’s sauce and the materials used in its preparation are clear indications that the Mughal emperors were the primary recipients of the real dish.
This recipe of paneer pasanda dish is best enjoyed with because it offers the ideal balance of tastes and textures.
Serving Suggestions:
Naan, Lachcha Paratha, or Jeera Rice work nicely with this thick, creamy sauce. You may serve it with any Indian bread or rice, though.
Peaople are also Reading:
Nutrition Value:
Calories: 215kcal | Carbohydrates: 31g | Protein: 14g | Fat: 46g | Saturated Fat: 28g | Cholesterol: 64mg | Sodium: 151mg | Potassium: 215mg | Fiber: 1g | Sugar: 3g | Vitamin A: 775IU | Vitamin C: 5mg | Calcium: 424mg | Iron: 2mg
Recipe of Paneer Pasanda
Equipment
- 1 Deep non-stick pan
- 1 Blender
- 1 Bowl
- 1 Knife
- 1 cooking spud
Ingredients
For making recipe of paneer pasanda
- 400 Gram Paneer
For paneer stuffing
- 25 gram Paneer
- ½ Cup Fresh cream
- 1 Tbsp Raisin
- 1 Tbsp Cashew Finely chopped
- 1 Tbsp Raisin Finely chopped
- 1 Tbsp Almonds Finely chopped
- 1 Tbsp Pistachios Finely chopped
- ¼ Tbsp Red chilli powder
- 1 Tbsp Cumin powder
- ¼ Tbsp Gram masala
- ¼ Tbsp Sugar
- 1 Tbsp Salt Add as your taste.
For paneer coating
- 1 Tbsp Flour
- 1 Tbsp Cornflour
- Salt
- Water
For making recipe of paneer pasanda gravy
- 1 Piece Tomato
- 1 Inch Ginger Cut small pieces
- 4 Piece Green chillies
- ½ Tbsp Kashmiri red chilli powder
- ½ Tbsp Cumin powder
- ¼ Tbsp Turmeric powder
- 10 Piece Cashews
- ½ Cup Fresh cream
- 2 Piece Bay leaves
- ½ Tbsp Black cumin seeds
- 2 Piece Cardamoms
- 2 Piece Cinnamons
- 4 Piece Cloves
- 1 Piece Javitri
- 1 Tbsp Fenugreek powder
Instructions
For making recipe of paneer pasanda
- Making recipe of paneer pasanda we will take 400 gram of paneer in a plate.
- Then cut that paneer piece into a thick sqaure car shape with a help of knife.
- After that cut the square shape paneer piece from the middle and make a triangle shape.
- Cut the triangle shaped piece of paneer from the middle and make a pocket for stuffing.
- Then again take 25 grams of paneer in a plate and grate it well through your hand.
- Into that grated paneer we add 1 tbsp kashmiri chilli powder, 1 tbsp salt add more if needed, ½ tbsp cumin powder, ½ tbsp gara masala, 1 tbsp raisin, 1 tbsp cashews and 1 tbsp pistachios then mixed it well.
- Then take the triangular paneer pieces and fill this mixture in the middle and gently press, we have to be careful not to press too hard otherwise the pieces may break.
- Make thin mixture in a bowl by mixing a spoonful of flour, salt ,cornflour and some water.
- Then take a frying pan and heat it with 4 tbsp of oil and then dip the stuffed triangular paneer pieces in the thin mixture and leave it on frying pan for deep fry.
For making paneer pasanda gravy
- Take tomato, green chilli, cumin powder, kashmiri red chilli powder, ginger in a mixture jar. Here are all the amounts this ingredients mentioned above.
- Then grind all things well.
- Take a pan , add 2 spoons of oil and heat it well.
- When the oil is well heated we will add 2 piece bay leaves, 1.5 tbsp shahjeera, 4-5 cloves, 2 piece cinnamons, 2 piece cardamom, then fry them well and mix the mixture in it.
- We kneading the mixture on low heat 4-5 minutes, stirring and kneading it until it releases water. After add some hot water in the mixture and kneading them more 3-4 minutes on low heat.
- When all the spices are cooked well with this mixture then will add 0.5 cup of fresh cream and knead it well.
- Then will add some salt and sugar in it.
- Boil the mixture well and then add a spoonful of kasturi methi in it. we grind the fenugreek well by hand and then add it to it.
- After adding fenugreek, we will mix it and then we add the slices of fried paneer and kneading it well with the mixture.
- Cook it for 5-6 minutes. After 5 minutes our recipe of paneer pasanda is now ready and serve it hot in a plate.
Video
Notes
- If cream is not available, skip it. Add 12 tbsp of heavy cream in place of the light cream.
- Use sweet-sour tasting tomatoes wherever possible. Avoid using tomatoes that are extremely sour or acidic as this will make the gravy taste more tart.
- Use fresh paneer because it is a key component. Make sure the paneer is not sour or has gone bad.
- Replace the paneer with tofu and omit the cream for a vegan dish. Coconut cream is an alternative that you have.
- Feel free to substitute gramme flour, chickpea flour, rice flour, tapioca starch, or potato flour if you don't like cornstarch.
- No cashews? Almonds are a simple swap in place. Make careful to peel them after 30 minutes of boiling in hot water.
- You may either create both the tomato-cashew paste and the onion paste ahead of time and freeze them. The gravy can also be prepared and frozen. Just omit the cream, garam masala, and kasuri methi. Heat the gravy in a pan on the day of cooking. Feel free to add a little water if required. Add the cream, garam masala, and kasuri methi once it has reached a soft boil.
How to Make Paneer Pasanda Step-by Step With Image:
For making recipe of paneer pasanda
1.Making recipe of paneer pasanda we will take 400 gram of paneer in a plate.
2. Then cut that paneer piece into a thick sqaure car shape with a help of knife.
3. After that cut the square shape paneer piece from the middle and make a triangle shape.
4. Cut the triangle shaped piece of paneer from the middle and make a pocket for stuffing.
5. Then again take 25 grams of paneer in a plate and grate it well through your hand.
6. Into that grated paneer we add 1 tbsp kashmiri chilli powder, 1 tbsp salt add more if needed, ½ tbsp cumin powder, ½ tbsp gara masala, 1 tbsp raisin, 1 tbsp cashews and 1 tbsp pistachios then mixed it well.
7. Then take the triangular paneer pieces and fill this mixture in the middle and gently press, we have to be careful not to press too hard otherwise the pieces may break.
8. Make thin mixture in a bowl by mixing a spoonful of flour, salt ,cornflour and some water.
9. Then take a frying pan and heat it with 4 tbsp of oil and then dip the stuffed triangular paneer pieces in the thin mixture and leave it on frying pan for deep fry.
For making paneer pasanda gravy
1. Take tomato, green chilli, cumin powder, kashmiri red chilli powder, ginger in a mixture jar. Here are all the amounts this ingredients mentioned above.
2. Then grind all things well.
3. Take a pan , add 2 spoons of oil and heat it well.
4. When the oil is well heated we will add 2 piece bay leaves, 1.5 tbsp shahjeera, 4-5 cloves, 2 piece cinnamons, 2 piece cardamom, then fry them well and mix the mixture in it.
5. We kneading the mixture on low heat 4-5 minutes, stirring and kneading it until it releases water. After add some hot water in the mixture and kneading them more 3-4 minutes on low heat.
6. When all the spices are cooked well with this mixture then will add 0.5 cup of fresh cream and knead it well.
7. Then will add some salt and sugar in it.
8. Boil the mixture well and then add a spoonful of kasturi methi in it. we grind the fenugreek well by hand and then add it to it.
9. After adding fenugreek, we will mix it and then we add the slices of fried paneer and kneading it well with the mixture.
10. Cook it for 5-6 minutes. After 5 minutes our recipe of paneer pasanda is now ready and serve it hot in a plate.
1.What can I use in place of cornflour or cornstarch in the recipe for paneer pasanda?
ANS: Feel free to substitute gramme flour, chickpea flour, rice flour, or potato flour if you don’t eat corn. Be aware that the pasanda’s flavour will alter if you use any of these flours.
2. What else can I substitute for cashews?
ANS: Although cashews are my favourite nut for this dish, you can also use almonds.
3. Why is my paneer becoming brittle?
ANS: The quality of the paneer you are using can have anything to do with the possibility that you overheated the paneer. I advise utilising Homemade Paneer whenever feasible for the best outcomes.
