How to Make Paneer Pasanda

Let me first explain you why this dish is called as Paneer Pasanda. Actually Paneer Pasanda is a popular Mughlai Cuisine and pasanda used to be served to Moghul Kings. If you try the dish then I am sure that it will tickle your buds. People do not make this dish at home and prefer to order in restaurants. However if you notice in marriage ceremonies, you will always find Paneer Pasanda as one of the paneer dish in the menu. You can easily recognize the dish from cheese cutlets (in the form of triangles) dipped in gravy. So now without wasting much of your time lets start to make the dish.

Ingredients of Paneer Pasanda

(For Gravy)

Onion, paste            :     1

Tomato, puree           :     3

Ginger garlic paste     :     1 tsp

Green chilli paste      :     1½ tsp

Salt                    :     According to taste

Red chilli powder       :     1½ tsp

Turmeric powder         :     1¼ tsp

Coriander powder        :     1 tsp

Black pepper            :     1¼ tsp

Cumin powder            :     1½ tsp

Garam masala powder     :     1½ tsp

Cashew nuts             :     10

Poppy seeds             :     1 tsp

Fresh cream             :     1¼ cup

Dry Fenugreek leaves    :     1¼ tsp

Paneer                :     200 Gms

Potato (boiled)         :     1 (big)

Tomato ketchup          :     2 tsp

Green chutney           :     2 tsp

Plain flour             :     1¼ cup

Salt                    :     According to taste

Black pepper            :     a pinch

Food colour             :     2 pinches

Oil                     :     for frying

Seeds                   :     1 tsp

Method of Paneer Pasanda

1.    Cut paneer into thick triangular pieces and  keep it aside.

2.    Mash boiled potatoes in a bowl. Divide into two equal portions.

3.    Mix tomato ketchup in one portion and green chutney in another portion.

4.    Take plain flour in a bowl. Add salt, black pepper, food colour and make a semi-liquid batter with sufficient amount of water.

5.    Now take paneer pieces, put the ketchup mixture on it. Cover it with another piece and put green chutney mixture over it and finally cover it with the third piece. Repeat this with other pieces also.

6.    Heat oil in a pan. Dip the prepared paneer pieces (together) in the batter and deep fry till it becomes golden brown.

7.    For gravy; Heat oil in a pan. Add onion paste and saute for 2 minutes. Add ginger, garlic and green chilli paste. Cook it till the onion paste turns golden brown.

8.    Meanwhile soak cashew nuts and poppy seeds in milk for approximately ten minutes.

9.    Add salt, red chilli powder, turmeric powder and mix well.

10.   Add tomato (paste) puree and cook till the oil separates.

11.   Add coriander powder, black pepper, cumin powder, garam masala powder and mix well.

12.   Now make fine paste of the soaked cashew nuts and poppy seeds.

13.   Add fresh cream, cashew nuts paste and cook it till it get mixed properly in the gravy and silky smooth gravy is ready.

14.   Add dry fenugreek leaves (crushed) and mix well.

15.   Now cut the fried paneer cubes into two pieces.

16.   Place them in a serving bowl and pour the gravy upon it.

17.   Cover the bowl with lid tightly so that gravy is properly absorbed by the paneer pieces.

18.  Garnish the dish with chopped coriander leaves.

18.   Serve hot with butter naan or chapati. I prefer it with Garlic Naan.

Note - Pour the gravy upon paneer pieces just 5 minutes before serving it, otherwise the pieces will get extra soft and the layers will get separate then serve hot Paneer Pasanda to your family.

Different ways to make Paneer Pasanda

You will find many ways to make this recipe. Some people make it using paneer in creamy cashew gravy. Some people make it using paneer slices because paneer slices are easily available in the market. I remember from my childhood that whenever I used to go to any marriage, paneer pasanda was always there. At that point of time I did not know that name of the dish is paneer pasanda. I used to call it as tikona paneer.