Do you want to enjoy restaurant-style taste in your own kitchen? Watch this video, we'll teach you how to make a rich and creamy Paneer Pasanda, just like the one you love from your favorite Indian restaurant. It's a tasty dish that's actually quite simple to cook at home.

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How To Cook Restaurant Style Paneer Pasanda Recipe at Home | Easy Recipes | Chef Ajay Chopra

Paneer pasanda

Portions serving: 5-6 pax
Preparation time: 15 mins
Cooking time: 40 mins
Calories: 310 cal per portion

Ingredients

For tomato gravy:
Tomatoes 4 pcs
Onion 2 pcs
Ginger ½ inch
Green chilli 1 pc
Garlic cloves 5-6 pcs
Oil 2 tbsp
Water as required
Coriander with stem 2 tbsp
Green cardamom 2 pcs
Black cardamom 1 pc
Cinnamon 1 inch
Bayleaf 2 pcs
Cloves 5-6 pcs
Black pepper 7-8 pcs
Coriander stems a handful

Paneer 500 gms
Khoya 2 tbsp
Potato peeled 2 pcs
Almonds fried & chopped ¼ cup
Cashew fried & chopped ¼ cup
Raisins fried & chopped 2 tbsp
Ginger chopped 1 tbsp
Green chilli chopped 1 tsp
Salt ½ tsp
Red chilli powder ½ tsp
Cardamom & Mace powder ½ tsp
Mint leaves chopped 1 tbsp
Coriander chopped 1 tbsp

For batter:
Refined flour ½ cup
Rice flour ½ cup
Cornflour ½ cup
Salt ½ tsp
Turmeric powder ½ tsp
Kalonji ½ tsp
Water as required

For Paneer Pasanda:
Oil 1 tbsp
Ghee 1 tbsp
Ginger garlic paste 1 tbsp
Curd 3 tbsp
Turmeric powder 1 tsp
Red chilli powder 1 tsp
Coriander 1 tsp
Salt 1 tsp
Khoya 1 tbsp
Fried cashew paste ¼ cup
Cardamom & Mace powder ½ tsp
Fresh cream ¼ cup
Garam masala 1 tsp

Method

Prepare the paneer pasanda by following these steps:
Begin by cutting the paneer block into rectangular slices.
In a pan, fry the cashews, almonds, and raisins until they turn golden.
Once fried, chop them into small pieces.
In a mixing bowl, combine grated khoya, fried and boiled potato slices, chopped nuts, chopped ginger, chopped green chilli, green cardamom and mace powder, chopped coriander. Mix the ingredients thoroughly.
Take a slice of paneer and place a generous amount of the mixture on top.
Cover it with another slice of paneer to create a sandwich.
Prepare a slurry by mixing refined flour, cornflour, rice flour, kalonji, turmeric powder and water in a bowl.
Dip the paneer sandwiches into the slurry.
Heat oil in a deep frying pan. Carefully place the coated paneer sandwiches into the hot oil and fry until they turn golden brown.
Once fried, remove them from the oil and set them aside.

To make the tomato gravy:
In a separate pan, add roughly chopped tomatoes, onions, coriander stems, green chilli, sliced ginger, garlic cloves, bay leaf, cinnamon, cloves, peppercorns, black cardamom, and green cardamom.
Boil the mixture until the tomatoes and onions become soft and mushy.
Allow the mixture to cool, then remove the whole spices and blend it into a fine paste.

In another pan, heat oil and ghee. Add ginger and garlic paste and sauté until fragrant.
Add curd to the pan and cook until it releases oil.
Stir in turmeric powder, red chilli powder, coriander powder, and salt. Mix well.
Add khoya to the mixture and cook.
Pour in the tomato paste along with some water. Cook the mixture for 7-8 minutes.
Add the fried cashew paste and cook for an additional 3-4 minutes.
Sprinkle garam masala and give it a stir.
Finally, add fresh cream and mix until well combined.

To serve:
On a serving plate, pour the rich tomato gravy.
Place the fried paneer sandwiches on top of the gravy.
Garnish with rogan, fresh cream, and coriander sprigs.
Serve the delectable restaurant-style paneer pasanda with butter naan.

This delightful dish offers a perfect blend of textures and flavours, making it an excellent choice for a hearty and satisfying meal.

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