Introduction:
Paneer Pasanda is a regal dish in Indian cuisine that elevates the humble paneer (Indian cottage cheese) to a royal level. This recipe involves a double-layered preparation, where slices of paneer are stuffed with a rich and flavorful filling, then coated in a luscious gravy. The result is a culinary masterpiece that delights the senses with its textures and tastes. In this article, we'll guide you through the step-by-step process of preparing Paneer Pasanda, allowing you to recreate this royal delight in your own kitchen.
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Ingredients:
For the Paneer Filling:
250g paneer, cut into thin slices
1/2 cup crumbled paneer
2 tablespoons cashews, finely chopped
2 tablespoons raisins
1 tablespoon green bell pepper, finely chopped
1 tablespoon fresh coriander leaves, chopped
1 teaspoon ginger-garlic paste
1/2 teaspoon garam masala
Salt to taste
For the Batter:
1/2 cup gram flour (besan)
1/4 cup yogurt
1/2 teaspoon red chili powder
1/4 teaspoon turmeric powder
Salt to taste
Water (as needed to make a thick batter)
For the Gravy:
2 tablespoons oil or ghee (clarified butter)
1 cup onions, finely chopped
1 cup tomatoes, pureed
1/4 cup cashews, soaked in warm water
1/4 cup fresh cream
1 tablespoon ginger-garlic paste
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
1/2 teaspoon garam masala
Salt to taste
For Garnish:
Fresh coriander leaves, chopped
Slivered almonds and pistachios
Instructions:
Preparing the Paneer Filling:
In a bowl, combine crumbled paneer, chopped cashews, raisins, green bell pepper, coriander leaves, ginger-garlic paste, garam masala, and salt.
Place a spoonful of the filling on one paneer slice and cover it with another slice, creating a sandwich. Repeat for all slices.
Making the Batter:
In a bowl, mix gram flour, yogurt, red chili powder, turmeric powder, and salt.
Add water gradually to form a thick batter, ensuring there are no lumps.
Coating Paneer Slices:
Heat oil or ghee in a pan over medium heat.
Dip each stuffed paneer sandwich in the gram flour batter, ensuring it is coated on all sides.
Shallow fry the coated paneer slices until they are golden brown and crispy. Set aside.
Preparing the Gravy:
In a blender, combine soaked cashews with a little water and blend into a smooth paste.
Heat oil or ghee in a pan. Add finely chopped onions and sauté until golden brown.
Add ginger-garlic paste and cook for a minute until the raw aroma disappears.
Stir in tomato puree and cook until the oil separates from the mixture.
Mix in the cashew paste, fresh cream, cumin powder, coriander powder, turmeric powder, red chili powder, garam masala, and salt. Cook until the gravy thickens.
Assembling Paneer Pasanda:
Gently place the fried paneer slices into the prepared gravy, ensuring they are coated with the rich mixture.
Simmer for an additional 5-7 minutes, allowing the paneer to absorb the flavors of the gravy.
Garnishing and Serving:
Garnish with freshly chopped coriander leaves, slivered almonds, and pistachios.
Serve hot with naan, roti, or steamed basmati rice.
Serving Suggestions:
Pair Paneer Pasanda with a side of mint chutney or cucumber raita for a refreshing contrast.
Enjoy this royal delicacy as the centerpiece of your festive or celebratory meals.
Paneer Pasanda is a culinary masterpiece that combines the richness of stuffed paneer with a luxurious gravy, creating a dish fit for royalty. Share this regal recipe with family and friends, and experience the joy of savoring a delightful Indian specialty at home.
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