Restaurant style Paneer Pasanda are fried stuffed paneer sandwiches or paneer triangles which gives rich and delicious taste to our mouth.The use of dry fruits enhances smooth, creamy and mild spicy gravy. Paneer sandwiches is made of mashed paneer and nuts mixture which is later shallow fried and cooked in a flavorful onion-tomato gravy. Paneer pasanda garnished with coriander leaves and serves with naan, tandoori roti, chapati, Lachcha paratha, Malabar paratha and jeera rice or veg pulao.
2.Once the oil is hot, add cumin seeds and let the then crackle for a few seconds.
5.Add coriander powder, turmeric powder, red chilli powder, garam masala powder and salt and cook for 2-3 minutes. Stir very well.
7.Stir till the cream is mixed evenly with the rest of the paneer pasanda gravy.
9. Add coraindar leaves and garam masala. Cook for 2-3 minutes.
RESTAURANT STYLE PANEER PASANDA  |
Recipe card for restaurant style paneer pasanda recipe:
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How to make restaurant style paneer pasanda with step by step photo
PREPARATION
Assembling
and stuffing paneer sandwiches
1.Cut
paneer pieces into triangles.
2.On
the other side, in a bowl 1 tbsp
raisins, finely chopped or 2 tbsp finely chopped cashews, almonds and pista,
chopped chopped ginger, chopped about 1 tsp chopped green chilies and 1 tbsp
chopped coriander leaves and 1/2 tbsp chopped mint leaves and keep it aside.
3.Firstly,
add crumbled or grated paneer, all the ingredients and salt to taste. Mix
everything well to form a stuffing.
4.Once
the stuffing is ready, slice
triangle into two halves gently with the thickness of half inch.
5.Once
the paneer are ready to stuff, take one pair of paneer. Place the stuffing on
it. Then, top the other slice and cover the stuffing, do not press much.
6.Make
all paneer sandwiches stuffed with the filling this way.
Frying paneer sandwiches for paneer pasanda
1.In
a bowl, make a paste of 1/2 cup corn starch with 4 tbsp water.
2.Dip
the paneer sandwich slice in the cornflour mixture.
3.Turnover
and coat from all sides. You can also use a spoon or small tongs to coat the
slices.
4.Dip
each triangle this way and then place more paneer triangles in the hot oil. Do
stir the corn starch paste before you coat the paneer triangles with it as the
corn starch settles down.
5.Carefully,
shallow fry all the sandwiches from both the sides until just golden, do not,
over cook them.You can also deep
fry these paneer triangles.
6.Once they are done, transfer them onto a kitchen towel and set aside
Making
tomato paste
1.In
a blender, add tomato, green chilli, ginger and remaining cashew-almond paneer
mixture. No need to add any extra water while grinding.
2.Grind
to a smooth paste. There should be no cashew chunks or pieces in the paste.
Keep this paste aside.
Gravy
Preparation
1.In
a same pan, heat up oil in a pan.
2.Once the oil is hot, add cumin seeds and let the then crackle for a few seconds.
3.Add ginger garlic paste.
4.Add
tomato puree and cook for a minute.
5.Add coriander powder, turmeric powder, red chilli powder, garam masala powder and salt and cook for 2-3 minutes. Stir very well.
6.Add kasuri methi and fresh cream to make gravy rich and creamy and mix well.
7.Stir till the cream is mixed evenly with the rest of the paneer pasanda gravy.
8.Add some water so that gravy looks thinner.
10.Once
the pasanda gravy is ready, gently add fried paneer sandwiches to it.
11.Coat
the paneer pasanda in the gravy.Mix
and simmer paneer pasanda gravy on a low flame for a minute.
12.Serve hot paneer pasanda with naan,
tandoori roti, chapati, lachcha paratha, malabar paratha and jeera rice or veg
pulao.
Tips
- You can also add onion paste or fried onion paste.
- You can also use tofu instead of paneer.
- Skip cream if you do not have it.
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