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Paneer Pasanda

5  made it  |  38 reviews

dhana


 

"Vahchef Inspries Home cooks to create restaurant style Recipes At home every day."

  •  20 m
  •  4 servings
  •  402.2 Cals
PANEER PASANDA
2

Paneer Pasanda Recipe 1, How To Make Paneer Pasanda Recipe

Paneer pasanda is a snack recipe where paneer is stuffed and cooked in silky sauce.

About Recipe

How to make PANEER PASANDA1

(59 ratings)
38 reviews so far
prep time
30 mins
Cook time
15 mins
Total time
45 mins
PANEER PASANDA
Author : Vahchef
Main Ingredient : Paneer/Cheese
Servings : 4 persons
Published date : April 21, 2015


Ingredients used in PANEER PASANDA
• Paneer(triangle piece) 6 Numbers.
• Paneer(grated) 1 Cup.
• Raisins 1/4 Cup.
• Cashew nut(crushed) 3 Tablespoons.
• Salt 0 To Taste.
• Coriander leaves(chopped) 1/4 Bunch.
• Green chillies(chopped) 2 Numbers.
• Cornflour 1/2 Cup.
• All purpose flour 1/2 Cup.
• Oil 0 To Fry.
• Whole garam masala 1 Teaspoons.
• Cumin seeds 1 Teaspoons.
• Onion(chopped) 1 Numbers.
• Turmeric powder 1/4 Teaspoons.
• Ginger garlic paste 1/2 Teaspoons.
• Tomato(chopped) 2 Numbers.
• Red chilly powder 1 Teaspoons.
• Coriander powder 1 Teaspoons.
• Sugar 1 Teaspoons.
• Kasuri methi(powder) 1 Teaspoons.
• Fresh cream 1/2 Cup.
How to make the recipe:

1. Take the triangle paneer piece and cut in the middle like a butterfly as shown in the video. 2. Take a bowl and add grated paneer, raisins, 2 tbs cashew nut, salt, coriander leaves, green chillies and mix thoroughly and stuff this mixture in the middle of paneer slice. 3. Take a bowl and add cornflour, all purpose flour, water and mix thoroughly to make the batter. 4. Dip the stuffed paneer pieces in the above batter. 5. Heat oil in a pan and cook the pieces on both sides and keep aside. 6. Heat 2 tbs oil in a pan and add whole garam masala, cumin, onion, turmeric powder, ginger garlic paste, tomatoes and place the lid and cook it for 5 mins. 7. Add 1 tbs cashew nut, red chilly powder, coriander powder, little water and mix thoroughly and transfer it into a blender and make the fine paste. 8. Transfer it into a pan and little water and place the lid and boil it. 9. Add salt, sugar, kasuri methi powder, fresh cream and mix thoroughly and add fried paneer pieces. 10. Now the paneer pasanda is ready to serve hot.


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Articles


Paneer Pasanda
Paneer pasanda is an exotic popular dish from the Mughlai cuisine.  A delectable dish, different from the regular and yet will make you want more. Paneer is sandwiched with pleasant spices and then cooked in a delicate blend of gravy, spices, like cumin, kasuri methi.

Mughlai cuisine is famous for the combination of ground masalas and unique texture of food. This Mughlai cuisine has a varied collection of dishes that are acclaimed all over the world like pulaos, kormas, naans, biryanis and many paneer dishes. The gravy is heavy most of the time because of the use of dry fruits, ghee, butter and heavy cream. These ingredients give a silky smooth texture to the sauce or gravy and enhance the taste of the dish.

Paneer pasanda is a very common and popular dish available in most of the Indian restaurants. This dish is made in many ways according the taste of the individual. One would really enjoy this dish with naan or Zafrani pulao. Rich in protein and low fat will make you want to prepare this dish over and over again.

Pasanda is a Urdu word which means liking. This dish is a popular North Indian and Pakistani vegetarian dish, derived from a meal served in the Court of the Moghul Emperors. The word is a variation on the Urdu word "pasande," or "the favorite one".

Pasanda was originally made with leg of lamb, flattened into strips, marinated, and fried in a dish with multiple seasonings. In the present day, pasanda is also made using chicken and king prawns; in each case, the process and ingredients remain generally the same. And for the vegetarians it’s the paneer pasanda that is popularly prepared.

Although pasanda is usually served as a meat dish, it may also be prepared in kebab form. Reflecting the dish's flavor and its connection with the almond, pasanda also refers to a mild curry sauce made with cream, coconut milk, and almonds. Pasanda is spicy and heavily seasoned, but to a lesser extent than for most Indian dishes. As such, it is considered a relatively accessible dish for Westerners, appropriate for use as an introduction to Indian cooking in general.

To prepare this mughlai delight, firstly cut paneer into triangles. Slice the triangle pieces till 3/4th and do not cut in the end. For the stuffings, in a mixing bowl add grated paneer, raisins, freshly chopped coriander leaves, chopped green chillies, roasted cashew nut coarse powder and mix all the ingredients together well. Put this sweet and tangy stuffing in between the slit triangle paneer pieces and keep aside. Take equal quantities of maida and cornflour, add little water and form to a batter. Coat these stuffed paneer pieces with the batter well and fry them it slightly golden brown. Keep the aside.

Heat oil in a pan, add whole garam masala, cumin seeds, chopped onions and sauté, Add salt, ginger garlic paste, turmeric and chopped tomatoes. Cover and cook them till soft. Add crushed cashew nuts. Add chilli pd, coriander pd, add little water and grind this in the mixie to a fine paste. Pour this paste back into the pan, add water if the mixture is thick. Cover and cook till the raw flavors are gone. Check for seasoning. Add pinch of sugar, kasturi methi powder, and little cream to make it rich. Add the fried paneer to this and cook it for a while in low flame. The dish is ready to be served. To give a little sourness to the dish you can also add amchur powder.

Wow an amazing rich delectable dish that goes well with Zafrani pulao. Do prepare this at home and enjoy the taste with your family and friends. View the making at: https://www.vahrehvah.com/Paneer+pasanda:3518


comments

 


 
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  • profile image
  • Dee Thakore

    •  14  
    •  391  
    •  5  
   2007-12-27

Very interesting!! Never have this one!!

 
  • profile image
  • malluslover

    •  14  
    •  391  
    •  5  
   2007-12-27

excellent.. as usual.

 
  • profile image
  • Deacon Dunlop

    •  14  
    •  391  
    •  5  
   2009-02-05

we just made it and it IS awesome. thanks

 

  • profile image
  • chandnee

    •  14  
    •  391  
    •  5  
   2009-03-01

most of paneer recipes u have cream or malai outting in, i have tried yogurt(dah...

  • profile image
  • Ami Joshi

    •  14  
    •  391  
    •  5  
   2009-04-07

very nice n yummy

 
  • profile image
  • msjeyabalan

    •  14  
    •  391  
    •  5  
   2009-06-19

sometimes i feel u r adding a little toooooo much of salt


  • profile image
  • mara235

    •  14  
    •  391  
    •  5  
   2009-08-11

Great recipe! I had too many tomatoes from my garden, I used them all to make...

  • profile image
  • Gurjit Bal

    •  14  
    •  391  
    •  5  
   2009-10-12

this guy spoiled me.

 
  • profile image
  • villagebelle

    •  14  
    •  391  
    •  5  
   2009-10-29

I agree - he added a fair amount to the sweating onions, then a generous amount...


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  • CT2507

    •  14  
    •  391  
    •  5  
   2010-02-04

@villagebelle because he added water twice in between!

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  • RAINDROP2427

    •  14  
    •  391  
    •  5  
   2010-03-27

thanx ..looks really great

 
  • profile image
  • vikmaxin

    •  14  
    •  391  
    •  5  
   2010-04-28

Vah vreh vah..... Nice recipe, thanks chef.... The way you tasted LOL :)) my mo...


 


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