Restaurant-Style Paneer Pasanda: A Creamy, Spicy Delight
1 hour 30 minutes
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About Restaurant-Style Paneer Pasanda: A Creamy, Spicy Delight
Craving incredibly creamy, subtly spiced Indian food? Look no further than this Restaurant-Style Paneer Pasanda, guaranteed to tantalize your taste buds with its rich and complex flavors.Imagine crispy, golden-fried paneer sandwiches bursting with a savory blend of crumbled paneer, cheese, and tangy chutney. All of this is enveloped in a luscious, slow-cooked onion-tomato gravy that's both comforting and decadent.This recipe transforms the classic Paneer Pasanda into an unforgettable culinary experience, perfect for a celebratory dinner or a luxurious weekend feast.
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Recipe Time & More
Prep30 minutes
Cook1 hour
Total1 hour 30 minutes
Ingredients
For the Paneer Pasanda Gravy
- 4 Kashmiri Chili Peppers deseeded, red
- 2 tsp Cumin Seeds roasted
- 6 Cashews
- 3 medium Tomatoes blanched
- 2 medium Onions
- 5 clove Garlic
- 2 tsp Ginger chopped
- 2 tbsp Yogurt fresh
For the Paneer Sandwich Filling
- 1/2 cup Cottage Cheese crumbled
- 1 cube Amul Cheese grated
- 2 tbsp Mint-Coriander Chutney spicy
- Salt to taste
For Frying and Finishing
- 250 gm Cottage Cheese for sandwiches
- 3 tbsp Ghee
- Oil as needed, for frying
- 1 Bay Leaf
- 1 tsp Chili Powder red
- 1/2 tsp Turmeric Powder
- 1 tsp Coriander Powder
- 2/3 tsp Garam Masala
- Salt to taste
- 3 tbsp Coriander Leaves chopped, for garnish
Instructions
- In a mixer grinder, combine the deseeded Kashmiri red chili peppers and roasted cumin seeds. Grind to a fine powder. This releases their aromatic oils and enhances the flavor of the gravy.
- Add the cashews, onions, ginger, and garlic to the mixer. Grind to a smooth paste. A smooth paste ensures a creamy texture for the gravy.
- Add the fresh yogurt and blend again until well combined. Set this gravy base aside.
- Cut the paneer into even shapes for the sandwiches, keeping the pieces in pairs. Crumble any leftover paneer scraps and set aside for the filling.
- In a bowl, combine the crumbled paneer, grated Amul cheese, spicy mint-coriander chutney, and salt. Mix well.
- Place a spoonful of the paneer filling between two paneer slices to create a sandwich. Repeat with the remaining paneer slices.
- Heat oil in a shallow pan. Shallow fry the paneer sandwiches until golden brown and crispy on both sides. Set aside.
- In a pan or pot, heat the ghee. Add the bay leaf. Once the ghee is hot, add the prepared gravy base. Stir well.
- Cover the pan and cook over low heat for 10-12 minutes, stirring occasionally. Covering the pan helps to cook the onions, garlic, and ginger thoroughly and mellows their flavors.
- Add the garam masala, red chili powder, coriander powder, turmeric powder, and salt. Mix well and cook for another 2 minutes. The spices bloom in the ghee, releasing their full aroma and flavor.
- Add 1/2 cup of water and cook until the gravy comes to a gentle simmer.
- Gently place the fried paneer sandwiches into the simmering gravy. Garnish with freshly chopped coriander leaves and serve hot.
Recipe Notes
Good To Know
- Homemade paneer is recommended for this recipe.
- Fresh cream is optional; the recipe creator didn't find it necessary.
- Be sure to deseed red chilies to control the spice level.
- The stuffing can be customized with cheese, paneer, potato, or mixed vegetables.
Expert Tips
- For a richer flavor, try marinating the paneer in yogurt and spices before stuffing the vegetables.
- If using cheese in the stuffing, choose a variety that melts well, such as mozzarella or cheddar.
- Roast the stuffed vegetables at a high temperature for a crispy exterior and a soft, cooked interior.
Storage Instructions
- Store leftover stuffed vegetables in an airtight container in the refrigerator for up to 3 days.
- Reheat in a microwave or oven until warmed through.
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Recipe Nutrition
Calories: 614kcalCarbohydrates: 25gProtein: 22gFat: 49gSaturated Fat: 28gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 118mgSodium: 236mgPotassium: 692mgFiber: 5gSugar: 10gVitamin A: 2091IUVitamin C: 112mgCalcium: 663mgIron: 3mg
Ruchi Shah
Articles: 8
3 Comments
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This is awesome! Can’t wait to cook it.
This is delightful! Thanks for the recipe.
This looks so good! Appreciate the share.