Paneer Pasanda Restaurant Style Curry Recipe
North Indian Curry
Paneer Pasanda is a north indian creamy, smooth and delicious dish either made with large cubes or triangle shaped paneer pieces. The paneer is stuffed with a mixture and then fried in a thick creamy tomato based gravy. Popularly known as restaurant style paneer pasanda recipe.
1/2 Cup of Cornflour
2 Tbsp Oil (For Frying)
200 Grams Paneer
1/4 Cup of Water
Coriander Leaves (For Garnishing)
2 Tsp lemon Juice
1 Tsp Honey
Salt To Taste
2 Bay Leaves
1 Tsp Cumin Seeds
4 Tbsp Vegetable Oil
1/4 Cup of Tomato Puree
2 Tsp Ginger Garlic Paste
1/4 Cup of Fresh Cream
1 Tbsp of Crushed Kasuri Methi
1/2 Cup of Brown Onion Paste
1/4 Cup of Cashew Nut Paste
1/2 Tsp Garam Masala Powder
1/2 tsp Turmeric Powder
2 Tsp Coriander Powder
2 Tsp Red Chilli Powder
50 Grams of Khoya or Mawa.
Khoya or Mawa is made of dried whole milk or milk thickened by heating in an open iron pan. Khoya is commonly known as dried evaporated milk solid used in many north indian dishes.
50 Grams of Grated Paneer
1 Tbsp of Finely Chopped Fresh Coriander
Salt to Taste
1/2 Tsp Finely Chopped Green Chillies
1/2 Tsp Grated Ginger
6 to 8 Chopped Raisins
6 to 8 Chopped Cashew Nuts
For Paneer Pasanda Gravy
For The Stuffing (Filling)
Procedure To Make Paneer Chunks or Triangles
Mix all the required ingredients thoroughly to make the stuffing and keep in a bowl.
Cut the paneer pieces into large pieces / chunks or triangles.
Mix the corn flour with water and make a paste.
Take 2 pieces of paneer and keep the stuffing mixture on one of the paneer piece. Now cover the other paneer piece on top of the stuffed paneer piece.
Make all the paneer pieces the same way as in step 4.
Heat the oil for frying and dip the paneer pieces in the corn flour, water paste. Fry until the paneer pieces turn into golden brown colour on all sides.
Drain the fried paneer pieces on a tissue to get rid of the extra oil.
Procedure To Make The Gravy
Heat 1 tbsp of oil in a pan.
Add the bay leaves, cumin seeds to the hot oil and allow them to crackle for a few seconds.
Add the ginger garlic paste and fry until the raw smell fades off.
Add the cashew nut paste and tomato puree along with 1/4 cup of water. Now cook the mixture for a minute.
Add the brown onion paste and cook for one more minute.
Add the spice powders - turmeric powder, garam masala powder, red chilli powder, coriander powder and salt. Cook for 2 to 3 more minutes.
Add some more water to the gravy if you need a thin consistency.
Now add the fresh cream, kasuri methi, honey and lemon juice to the gravy. Cook for one more minute.
Add the fried stuffed paneer pieces to the gravy and cook for 2 more minutes.
Garnish the dish with fresh cream and fresh coriander leaves to add more flavour to the gravy.
Tada! Tasty and delicious restaurant style paneer pasanda curry is ready to be served hot with paratha, jeera rice, steamed rice, chapathi, roti or nan.
* To make the stuffed paneer use firm paneer pieces.