Paneer Pasanda is a rich and indulgent North Indian dish that features paneer slices stuffed with a flavorful filling, dipped in a creamy and aromatic gravy. The paneer slices are often delicately fried or shallow fried before being submerged in a luscious gravy made with a blend of spices, tomatoes, cream, and sometimes a touch of sweetness for balance. The stuffing typically consists of a mix of grated paneer, nuts like cashews, raisins, and spices, imparting a delightful contrast of textures and tastes. This dish is known for its elegant presentation and is often served as a part of special occasions or celebratory meals, paired with assorted Indian bread or rice. Its exquisite taste and richness make it a favorite among paneer lovers and aficionados of Indian cuisine.
Here’s a recipe to make Paneer Pasanda:
Ingredients:
For the Paneer:
- 250 grams paneer (cut into slices)
- 2 tablespoons oil
- Salt to taste
- 1/2 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garam masala powder
For the Filling:
- 1/4 cup grated paneer
- 2 tablespoons chopped cashews
- 2 tablespoons chopped raisins
- 1 tablespoon chopped coriander leaves
- Salt to taste
- 1/2 teaspoon garam masala powder
For the Gravy:
- 2 tablespoons oil or ghee
- 1 onion (finely chopped)
- 2 tomatoes (pureed)
- 1 tablespoon ginger-garlic paste
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 1/2 cup fresh cream
- Salt to taste
- 1/2 teaspoon sugar (optional)
- Chopped coriander leaves for garnish
Instructions:
- Mix the ingredients for the filling (grated paneer, chopped cashews, raisins, coriander leaves, salt, and garam masala powder) in a bowl.
- Take the paneer slices and slit them horizontally, creating a pocket for the filling. Stuff the paneer slices with the prepared filling mixture.
- Heat oil in a pan, place the stuffed paneer slices, and shallow fry them until golden brown on both sides. Remove and keep aside.
- In the same pan, add more oil or ghee if needed. Add chopped onions and sauté until they turn translucent.
- Add ginger-garlic paste and cook until the raw aroma fades away.
- Add tomato puree and cook until the oil separates from the masala.
- Add turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Mix well and cook the masala for a few minutes.
- Add fresh cream and mix it into the masala. If the gravy is too thick, adjust the consistency by adding water.
- Add sugar (optional) for a balanced taste. Adjust salt and spices according to your preference.
- Gently place the fried paneer slices into the gravy and let it simmer for a few minutes, ensuring the flavors blend well.
- Garnish Paneer Pasanda with chopped coriander leaves.
Serve Paneer Pasanda hot with naan, roti, or rice for a delicious dining experience!
