Name: paneer pasanda recipe by Pooja Chaudhary at BetterButter
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6
Ingredients: paneer 500grams; Oil for frying; For stuffing:; kismiss 2 tablespoon; cashews 2 tablespoon; 3-4 green chillies; Cheese 2 cubes; paneer grated 2 tablespoon; Salt to taste; For batter:; Corn flour 2 tablespoon; refined flour 1 teaspoon; Salt to taste; FOR GRAVY:; onion 4(roughly chopped ); tomatoes 3(roughly chopped); Cashews 4-5; Bay leaves 2; Cinnamon Stick 1; black pepper 4-5; Clove 4; Cumin seeds 1 teaspoon; Chilli Powder 1/2 teaspoon; Coriander powder 1 teaspoon; Cream 1 cup; Milk 1/2 cup; Salt to taste

ABOUT paneer pasanda RECIPE

Paneer pasanda is a creamy presentation. A very rich dish or we can say shahi dish.Taste amazing with roti,naan and parantha. I have tried cooking almost all types of paneer and this is my family favourite.

Ingredients Serving: 6

paneer 500grams
Oil for frying
For stuffing:
kismiss 2 tablespoon
cashews 2 tablespoon
3-4 green chillies
Cheese 2 cubes
paneer grated 2 tablespoon
Salt to taste
For batter:
Corn flour 2 tablespoon
refined flour 1 teaspoon
Salt to taste
FOR GRAVY:
onion 4(roughly chopped )
tomatoes 3(roughly chopped)
Cashews 4-5
Bay leaves 2
Cinnamon Stick 1
black pepper 4-5
Clove 4
Cumin seeds 1 teaspoon
Chilli Powder 1/2 teaspoon
Coriander powder 1 teaspoon
Cream 1 cup
Milk 1/2 cup
Salt to taste

Instructions

Cut paneer in triangle shape and slit in between like a sandwich.keep aside.
Grind cashews,kismiss and green chillies to a paste.Add salt and mix paneer and cheese in it. stuffing is ready.
Make a thin batter by mixing all the ingredients under batter.
Heat oil in non stick pan.
Stuff paneer with the stuffing. Dip in the batter and deep fry till golden brown. Take out on absorbent paper.
In the same wok reduce oil.Add cumin seed,hing,bay leaves,black pepper,cinnamon stick,clove.
sauté a minute than add onion. When it’s change it’s colour, add tomatoes and cashews.
When it becomes soft add all dry masalas and salt per taste.
Remove from the heat. Let it cool down.
Take out the bay leaves from in it.Add cream in it. Grind to a smooth paste.
Heat wok again add this paste to wok.Add little milk as the gravy would be very thick.
Crushed little kasuri methi leaves in this gravy.
Put paneer in a serving plate and pour gravy on it. Your paneer pasanda is ready.

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