Learn how yo make Restaurant Style Paneer Pasanda Recipe, now available @maatusrecipes6156
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You will need:
Paneer: 400 grams
For making puree:
Chopped tomatoes: 2
Chopped onions: 3
Green chilies: 2 to 3
Cloves: 2
Bay leaves: 1
Cinnamon stick: 1 small
Garlic cloves: 4
Ginger piece: ½ inch
Cashews: 6 to 8
Almonds: 6 to 8
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For green chutney:
Coriander leaves: 1 cup
Pudina / Mint leaves: 1 cup
Garlic-ginger paste: ½ tsp
Green chilies: 3
Chaat masala powder: 1 tsp
Salt (as required)
Water: ½ cup
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For stuffing:
Chopped cashews: 2 tbsp
Chopped almonds: 2 tbsp
Chopped pistachios: 2 tbsp
Chopped raisins: 1 tbsp
Cardamon powder: ¼ tsp
Sugar: ½ tsp
Black pepper powder: ¼ tsp
Salt (as required)
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For slurry:
All purpose flour / maida: 3 tbsp
Corn flour: 2 tbsp
Black pepper powder (1/2 tsp)
Salt (as required)
Water
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For final gravy:
Red chili powder: 1 tbsp
Turmeric powder: ¼ tsp
Cumin / jeera powder: ¼ tsp
Black pepper powder: ½ tsp
Chaat masala powder: ½ tsp
Garlic-ginger paste: ¼ tsp
Curd: ½ cup
Sugar: ½ tsp
Garam masala powder: 1 tsp
Corinder powder: 1 tbsp
Kasuri methi: ½ tsp
Fresh cream:2 tbsp
Spices (Bay leaf: 1, cinnamon stick: 1 small, jeera / cumin seeds: 1/2 tsp
Chopped coriander leaves: 1 tsp
Salt (as required)

Preparation:
To make puree:
In a vessel, add chopped tomatoes (2), chopped onions (3), green chilies (2 to 3), cashews 6 to 8), almonds (6 to 8), garlic cloves (4), ginger piece (1/2 inch), cloves (2), bay leaf (1), cinnamon stick (1 small)
Add water and cook in pressure cooker for 1 whistle
Let it cool to room temperature
Transfer the cooked ingredients to a mixer jar, discard the bay leaf and grind to get a smooth paste
Keep the puree aside
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To make green chutney:
In a mixer jar, add coriander leaves (1 cup), mint / pudina leaves (1 cup), green chilies (3), chaat masala powder (1 tsp), garlic-ginger paste (1/2 tsp), salt (as required)
Grind to get a coarse paste
Add water (1/2 cup) and grind to get a smooth paste
Transfer the green chutney to a bowl
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To make stuffing:
To the green chutney, add chopped raisins (1 tbsp), cardamom powder (1/4 tsp), chopped almonds (2 tbsp), sugar (1/2 tsp), chopped pistachios (2 tbsp), chopped cashews (2 tbsp), black pepper powder (1/4 tsp) and mix well
Crumble paneer (1 small piece) and add into the mixture
Mix well
Keep aside the stuffing
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To make slurry:
In a bowl, add all purpose flour / maida (3 tbsp), corn flour (2 tbsp), black pepper powder (1/4 tsp), salt (as required) and mix well
Gradually add water (as required) to make a thick slurry
Make sure no lumps are formed
Keep aside the slurry
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To make stuffed paneer:
Cut paneer into square slices of equal thickness
Cut the square sliced paneer into triangle shapes of equal sizes
Place the stuffing on one paneer triangle evenly
Place another paneer triangle on top
Gently transfer the stuffed paneer into flour slurry
Coat the stuffed paneer with flour slurry
Gently slide the coated stuffed paneer into hot oil
Deep fry in medium till golden and crispy
Transfer with ladle and drain excess oil
Repeat the process for rest of the paneer
Keep aside the fried stuffed paneer
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To make final gravy:
In a pan, add oil (3 to 4 tbsp) and let it heat
Add cumin seeds (1/2 tsp), cinnamon stick (1 small), bay leaf (1) and saute
Add puree, water (1/4 cup) and mix well
Cover and cook for 5 to 8 minutes till the puree thickens and loses raw aroma
Add coriander powder (1 tbsp), garlic-ginger paste (1/4 tsp), red chili powder (1 tbsp), haldi / turmeric powder (1/4 tsp), jeera / cumin powder (1/4 tsp), black pepper (1/2 tsp), chaat masala powder (1/2 tsp) and mix well
Let spices combine well and gravy thicken
Switch of the flame, add whisked curd (1/2 cup) and mix well
Add water (1/2 cup) and mix well
Let the gravy come to boil
Add salt (as required) and mix well
Add garam masala (1 tsp), kasuri methi (1/2 tsp) and mix well
Add fresh cream (2 tbsp) and mix well
Let the gravy come to boil
Add fried stuffed paneer pieces into the gravy
Gently coat the paneer with gravy
Cook for 1 to 2 minutes
Remove from flame
Transfer to a serving plate
Paneer Pasanda is ready

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