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Paneer pasanda !! Another cottage cheese recipe in the series. Cottage cheese or paneer are all time favorites for all the veggie lovers and for all important meals whether it is a party or an important occasion, this creamy dish is epic. This time I made it for a very special occasion i.e my husband’s birthday party!! Although, I made many other dishes also, like malai kofta, achari mix veg, chole and dahi vadas with missi roti and naan. Along with special paneer jalebi with rabri , you will find most of them in my posts and I will post the rest of them soon as I have already clicked pictures of them.

The Main attraction was the cake. Soon, I will start posting my special cake pics and main recipes also for you all. However, you know baking is my passion and my business too.

Coming back to the recipe, credits to Sanjeev kapoor’s book as I tried it a long time back when I started my cooking lessons and that time I usually follow his books as his recipes never fails. Since then I am following this recipe and it never fails although with time I change a few ingredients according to my taste and my families preferences but the basic recipe is the same.

Furthermore, Paneer slices stuffed with green chutney, mashed paneer and nuts mixture make this recipe special and flavorful. Onion-tomato creamy gravy enhance the taste and texture of this mughlai dish.

lastly, after Paneer Pasanda recipe i am sure you will like to learn more such recipes like

Paneer Pasanda

Paneer pasanda is a rich creamy paneer dish in which paneer is stuffed with dry fruits and chutneys. This dish is a perfect dish for any indian party.

Prep Time30

Active Time40

1 10

Course: Main Course

Cuisine: Indian

Keyword: dinner, Mughlai, paneer, shahi gravy

Yield: 4

Calories: 294kcal

Author: Minal Sharma

Cost: 30

Materials

For Paneer Sandwich

250 gms Paneer cottage cheese+ for garnishing
1 tbsp Cashew nuts
1/2 tbsp Raisins
1 tbsp almonds
2 tbsp Green chutney
Salt to taste
4-5 tbsp Cornflour/ cornstarch
Oil for frying

For gravy

2-3 tbsp Butter / oil
1 Bay leaves
1 inch stick….Cinnamon
3 Green cardamoms
2-3 medium Onions boiled and ground
2 tsp Ginger-garlic paste
1/2 cup Tomato puree
1 tsp Red chilli powder
1 1/2 tsp Coriander powder
1/2 tsp Turmeric powder
1 tsp Green chillies finely chopped
Salt to taste
1/2 cup Cream
A pinch nutmeg powder

Instructions

For stuffing :

Cut the paneer into 6 thin triangular slices and mash the remaining. Finely chop cashewnuts and add to mashed paneer along with raisins and chopped almonds . Add green chutney and salt and mix well.
Spread this mixture on 3 paneer slices and cover them with remaining two slices.
Heat sufficient oil in a pan for deep frying.
Mix cornflour in ½ cup water to make a thick batter. Dip the paneer triangles in the batter and deep fry till lightly golden. Drain on absorbent paper. Keep aside.

For gravy:

To make the gravy, heat oil in a nonstick skillet. Add bay leaves, cinnamon, green cardamoms and sauté. Add the onion paste and sauté. Add ginger-garlic paste and sauté for 2-3 minutes.
Add tomato purée and mix well. Sauté for 1-2 minutes. Add red chilli powder, coriander powder, turmeric powder, green chillies , 1/2 tsp sugar and Salt and mix well. Sauté for 2-3 minutes.