Delicious Paneer Pasanda Recipe: A Flavorful North Indian Delight

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Paneer Pasanda is a popular North Indian dish that features crumbled cottage cheese (paneer) stuffed with a rich and creamy filling and cooked in a delicious tomato-based gravy. The dish is a perfect blend of sweet and spicy flavours, making it a favourite among many Indian food lovers. With this recipe, you can easily recreate this flavorful dish at home and impress your friends and family with your culinary skills. So let's get started!

Ingredients for the paneer stuffing:
  • 250g paneer (cottage cheese), crumbled
  • 1/4 cup khoya (dried milk solids)
  • 1/4 cup chopped cashews
  • 1/4 cup chopped raisins
  • 1 tbsp chopped green chillies
  • 1 tsp chopped ginger
  • 1 tsp garam masala powder
  • Salt to taste
  • Oil or ghee for frying
Ingredients for the tomato-based gravy:
  • 4 medium-sized tomatoes, roughly chopped
  • 1 medium-sized onion, roughly chopped
  • 1 tsp chopped garlic
  • 1 tsp chopped ginger
  • 1 tsp cumin seeds
  • 1 tsp coriander powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • Salt to taste
  • 2 tbsp oil or ghee
  • 1/2 cup fresh cream
  • 1/4 cup chopped coriander leaves for garnishing
Instructions:
  • To prepare the paneer stuffing, mix crumbled paneer, khoya, chopped cashews, chopped raisins, chopped green chillies, chopped ginger, garam masala powder, and salt in a bowl.
  • Divide the mixture into equal portions and shape them into small flat discs.
  • Heat oil or ghee in a non-stick pan and shallow fry the paneer discs until golden brown on both sides. Keep aside.
  • For the tomato-based gravy, heat 2 tbsp oil or ghee in a pan and add cumin seeds. When they start spluttering, add chopped onion, ginger and garlic and sauté until they turn golden brown.
  • Add chopped tomatoes, turmeric powder, coriander powder, red chilli powder, and salt to taste. Mix well and cook for 5-6 minutes or until the tomatoes are soft and mushy.
  • Cool the mixture and then blend it into a smooth puree in a mixer grinder.
  • Strain the puree through a sieve to remove any lumps or seeds. Return the puree to the pan and bring it to a boil.
  • Add fresh cream to the tomato puree and stir well. Cook for another 2-3 minutes.
  • To assemble the dish, place the paneer discs in a serving dish and pour the tomato-based gravy on top.
  • Garnish with chopped coriander leaves and serve hot with roti or naan.

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