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Paneer Pasanda – Paneer recipes – Rich and creamy gravy for rice or roti

My kids are crazy about paneer. This gravy is really rich and tasty dish. This can go well with rice / pulav / roti / naan. This is very rich and perfect treat for paneer lovers. I have seen many version of it. Till now I didn’t try at home because of the fact the recipe calls for raisins and kids are not big fan of it. But every now and then I am very tempted to try this one. So I have decided to substitute Raisin with Dates chutney / Red chutney / sweet chutney. If you prefer to have Raisin replace red chutney with Raisin
Ingredients:


For Making Paneer Pieces:
Paneer – 1/2 cup crumbled
Paneer – 200g (slice them into 1.5 to 2 inch thin slices)
Red chuntey –  2 teaspoon
Green chuntey – 1 teaspoon
Salt to taste
Red chilli powder – 1/2 teaspoon
Coriander leaves – 1 teaspoon
All purpose flour  or Maida – 3 tablespoon
Corn flour – 2 tablespoon
Oil – 5 tablespoon
Bread crumbs – 1 cup or as required


For Gravy


Onion – 3 (medium size)
Tomatoes – 2  (Medium size)
Garlic – 5-7 pods
Ginger – 1 inch
Poppy seeds – 1/4 teaspoon
Cashewnuts – 10-15
Red chilli powder – 1 teaspoon (adjust to your spice level)
Salt to taste
Turmeric powder – 1/4 teaspoon
Coriander powder – 2 teaspoons
Fresh Buttermilk / curd – 1/2 cup
Coriander leaves – 1 tablespoon
Oil – 3 teaspoon
Cinnamon – 1 inch
Clove – 2
Cardamom – 2
Bay leaves – 1
Cumin seeds – 1 teaspoon
kasoori methi / Dried methi leaves – 2 teaspoon



Method
Soak Cashewnut and poppy seeds for 30 mins. 
Prepare Paneer slices first. Mix Corn flour, all purpose flour, salt and water to create batter (as shown in the pic). Keep it aside.

Mix in Coriander leaves, Red chilli powder, salt, Red chutney, Green chutney and crumbled paneer. Mix well. Place this stuffing mixture between 2 paneer pieces. 

Dip Paneer sandwich into maida paste  roll that on bread crumbs. Repeat all the paneer sandwich and keep it aside.

Heat the oil in a pan. Place the paneer cubes and fry till golden brown. Remove from the oil and keep it aside

Heat 2 teaspoon of oil. Add garlic, ginger and fry for a min. Add onion and fry till transparent

Add tomatoes and fry till mushy. Add Turmeric powder, coriander powder, red chilli powder and fry till raw smell goes off. 

Add poppy seeds and cashewnuts. switch it off and cool it down. Once cook down grind to smooth paste

Heat rest of the oil in a pan and add cinnamon, cloves, cardamom, bay leaves and cumin seeds. Add grinded paste. And required water. Let it boil for 3 mins. 

Add Buttermilk or whipped curd. Boil for a min. Add fried paneer cubes, Soaked dry methi leaves and let it boil for another 2 mins.

Add coriander leaves and serve hot

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13 Replies to “Paneer Pasanda – Paneer recipes – Rich and creamy gravy for rice or roti”

  13. Unknown
    Reply

    that is my favourite dish to prepare for guests. Its always on top of appreciation.. I sometimes add powdered almonds as well in the stuffing and it tastes awesome.

    lovely pictures! 🙂

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