Full written recipe for Paneer pasanda
Prep time: 10-15 minutes
Cooking time: 20-25 minutes
Serves: 4-5 people
Ingredients:
• Paneer 500 gm
For filling:
• Cashew nuts (kaju) 1 tsp (chopped)
• Almonds (badam) 1 tsp (chopped)
• Raisins (kishmish)1 tsp (chopped)
• Sugar a large pinch
• Cardamom (Elaichi) powder a pinch
• Salt to taste
• Black Pepper powder a pinch
• Green chutney:
1. A small handful of coriander (dhaniyapati)
2. Mint leaves (pudina) 2 tsp
3. Ginger (Adrak) ½ inch
4. Garlic (Lehsun) 2-3 cloves
5. Green chillies (hari mirch) 1-2 nos.
6. Black salt (kala namak) a pinch
7. Dry mango (Aamchur powder 1/4th tsp
8. Water as required
• For slurry:
1. Corn starch 2 tbsp
2. Refined flour (maida) 1 tbsp
3. Water as required
For gravy:
• Onions (pyaaz) 5-6 nos. (quarters)
• Cashew nuts (kaju) 10-12 nos.
• Green chillies (hari mirch) 1-2 nos.
• Cloves (Laung) 2 nos.
• Bay leaf (tej patta) 1 no.
• Black cardamom (badi elaichi) 1 no.
• Garlic (Lehsun) 3-4 cloves
• Ginger (Adrak) ½ inch
• Salt a large pinch
• Turmeric (haldi) powder a pinch
• Water as required (approx. add 250-300 ml)
For final cooking:
• Ghee 1 tbsp + oil 1 tsp
• Cinnamon (Dalchini) 1 inch
• Cardamom (choti/hari elaichi) 2-3 pods
• Garlic (Lehsun) 1 tbsp (chopped)
• Ginger (Adrak) 1 inch (julienned)
• Kashmiri Red chilli powder 2 tsp
• Turmeric (haldi) powder ½ tsp
• Cumin (Jeera) powder 1 tsp
• White pepper powder 1/4th tsp
• Curd (dahi) ½ cup
• Sugar a pinch
• Garam masala a pinch
• Kasuri meethi ½ tsp
• Fresh cream 2-3 tbsp
• Fresh coriander 1-2 tbsp
• For garnish: fresh cream & kasuri methi
Method:
• Trim the sides of the paneer to make square log, further slice it thinly keeping it 0.5 cm or less. Make as many thin slices possible, or you can also cut thick slice and further make a slit keeping the end intact, just the way it’s done for pav. Keep the trimmings aside to be used for making the filling.
• For filling, use the paneer trimming and also add more paneer, we require around 100 gm of paneer. Crumble the paneer, and further add all the ingredients of the filling, and mix well, for the chutney, simply just add the ingredients of the chutney in a grinding jar & grind to a fine paste. Make sure to use less water while grinding the chutney.
• Take a slice of the paneer and spread a thin layer of filling, close it with another paneer slice to make like a sandwich.
• For slurry, mix cornstarch & refined flour, add water and whisk well to make a smooth semi thick slurry.
• Now coat the paneer edges with the slurry & further with dry cornflour, rest it for 5 minutes, by the time set enough oil for deep frying, after resting the paneer deep fry the paneer in hot oil on medium high heat until light golden brown in colour. Remove it & keep aside. Make sure not to over fry them.
• For gravy, set a stock pot on medium heat, add 250-300 ml of water, further add onions, cashew nuts, green chillies, Laung, bay leaf, black cardamom, garlic, ginger, salt & turmeric powder, mix well and bring it to boil, and as the water almost dries, switch off the flame.
• Further cool down to room temperature & discard the bay leaf & black cardamom, now, transfer the cooled onion mixture in a grinding jar and grind to a fine puree.
• For final cooking of the gravy, set a wok on medium heat, add ghee + oil, cinnamon stick, cardamom, garlic & ginger, cook them for 1-2 minutes.
• Further low down the heat and add the powdered spices, and cook it for a minute, now add the pureed gravy, stir & cook on medium low flame for 4-5 minutes while stirring continuously.
• Now, lower the flame and add the curd, makes sure to whisk the curd well before adding, further cook for 4-5 minutes.
• Taste and Check for the salt and adjust accordingly, add sugar, garam masala, kasuri methi & fresh cream, stir and cook for 1-2 minutes.
• Finish with freshly chopped coriander leaves, pasanda gravy is ready! now you can serve these in 2 ways, either cut the paneer sandwich diagonally in two halves and add in the gravy and cook for last one minute, or else place the paneer triangles on a serving plate and pour the hot pasanda gravy. The choice is up to you. Make sure to garnish with fresh cream and some kasuri methi to enhance its elegance. Serve hot with roti, naan or any indian bread of your choice.
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