Paneer Pasanda Recipe is a delicious North Indian vegetarian dish loved for its rich and creamy taste. This dish consists of thick pieces of paneer (Indian cottage cheese) filled with a delicious mixture of lots of nuts, spices and sometimes vegetables.
These stuffed paneer slices are then slow cooked in a delicious tomato-onion gravy, enriched with cream, butter and a blend of Indian aromatic spices.Many recipes of Paneer are liked in India.
There are many dishes of Paneer Recipe like Matar Paneer, Paneer Tikka, Shahi Paneer, Palak Paneer and many other delicious dishes which are becoming popular in India as well as internationally.
This delicious recipe is served with creamy gravy and garnished with green coriander. If you want to impress your guests on any special occasion, then definitely try this recipe.
In today’s blog, we will learn to make the Paneer Pasanda recipe step by step. Whenever you try this recipe, you will never need to go to a restaurant to eat Paneer Pasanda.
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Origin of Paneer Pasanda
Paneer Pasanda is a dish associated with North Indian cuisine, especially the Mughlai culinary tradition. The Mughals, who ruled India from the early 16th century to the mid-19th century, had a profound influence on Indian cuisine and introduced a variety of rich and delicious dishes.
Paneer Pasanda is a dish that was a favorite in Mughal cuisine due to its versatility and ability to bring out the flavors of rich gravies and spices.The main thing in Paneer Pasanda is Paneer.
The word “pasanda” in Paneer Pasanda refers to thin pieces of meat, commonly used in Mughlai cuisine. However, as the vegetarian movement gained momentum in India, especially during the era of the Mughal Empire, vegetarian versions of these royal dishes became increasingly popular.
Paneer was used in place of meat to create a vegetarian version of traditional pasandita dishes. Over time, the recipe for paneer pasanda evolved, incorporating elements of regional variations and personal preferences. Today, it is enjoyed throughout India and abroad as a delicious vegetarian dish, reflecting a blend of Mughlai and North Indian culinary traditions.
Paneer Pasanda recipe and ingredients
For Paneer Stuffing
- Paneer – 300 grams
- Green chilli-1 tbsp
- Coriander leaves – 1 tablespoon
- Ginger-1/2 tsp
- Chaat masala – 1/2 tsp
- Black pepper powder – 1/4 tsp
- Chopped cashews – 1/2 tbsp
- Chopped almonds – 1/2 tbsp
- Chopped pistachios – 1/2 tbsp
- salt to taste
To make gravy
- Onion – 1 cup
- Tomato-3/4 cup
- Ginger- 2 inches
- Soaked cashew nuts – 15
- Garlic-10 cloves
- Mace -1/2 inch
- Cinnamon stick – 1/2 inch
- Chopped green chilli – 1 tsp
- Chopped ginger-1 tsp
- Coriander powder-1 tsp
- Cumin powder- 1/2 tsp
- Garam Masala – 1/2 tsp
- Black pepper powder – 1/4 tsp
- Butter-2 tbsp
- Cooking oil – 3 tbsp
- Fresh cream – 2 tbsp (optional)
- Red chilli powder – 1/2 tsp
- coriander leaves
- Sabji Masala – 1.5 tsp
- Turmeric-1/2 tsp
- salt to taste
How to make Paneer Pasanda step by step
To make Paneer Pasanda, we will first take fresh paneer and cut it into big pieces.
It is necessary to cut the paneer into big pieces because we have to stuff the paneer.
Now take one piece and cut it from the middle.
You do not have to cut it completely, the end part of the paneer should remain attached so that we can fill the stuffing.
Now we will prepare the stuffing, to prepare the stuffing
Take some paneer and mash it well and make crushed paneer.
Add finely chopped cashews, almonds and pistachios to the crushed paneer .
Now we will add finely chopped green chillies, ginger and green coriander.
Add salt as per taste and add a little black pepper powder.
Last add half spoon chaat masala and mix everything.
Now they will fill the stuffing one by one in the cheese that we have cut and kept.
Now we will take a pan and keep it on the gas to heat.
As soon as the pan gets hot, we will add some butter and oil.
And one by one, we will fry the stuffed paneer from both the sides.
The flame will be kept medium only. Turn the paneer and cook it from both the sides.
When the paneer is cooked from both the sides, take it out in a plate.
Now pour some oil in the same pan.
Also add some mace, cinnamon, finely chopped ginger and garlic.
Stir for a while with a ladle and cook for 1 minute.
Now we will add chopped onion.
Also add soaked cashews. (We had already soaked the cashews in water).
Also add chopped tomatoes and a little salt and fry a little.
As soon as the tomatoes become soft, we will add some water and wait for the water to boil.
As soon as it starts boiling, mix everything and cook for 2 to 3 minutes.
Switch off the gas flame and let the mixture cool down.
After it cools down, grind it in a mixer to make a very fine paste.
Now put a pan on the gas and let it heat.
As soon as the pan is hot, add 2 tablespoons of oil and also a little butter.
Add some finely chopped green chillies and ginger and cook.
Now we will add the paste we had prepared and cook it while mixing it well.
Now we will add 1 tsp coriander powder, 1/2 tsp cumin powder, 1/2 tsp garam masala powder, 1/4 tsp black pepper powder, and 1/2 tsp turmeric powder.
Mix everything well and cook on low flame for 2 to 3 minutes.
After roasting the masala we will add water.
Keep in mind that the gravy of Paneer Pasanda is thick, so do not use much water.
Let the gravy cook till it thickens and add chopped coriander at the end.
Turn off the gas and the gravy is ready.
Now we will take a plate and place a piece of cheese and pour gravy on top.
Paneer pasanda is ready and you can eat it hot with tandoori roti, naan or paratha.
Conclusion
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If you have any questions related to the recipe, you can also email us at foodandflavoursrecipe@gmail.com.
FAQ
Ques-1 What is paneer pasanda made of?
Paneer Pasanda is a recipe made with fresh paneer. Paneer is stuffed with fresh dry fruits and roasted on a pan to give it a little crunch. After that tomato onion gravy is added and served. Lastly, the survey is done with green coriander. Paneer Pasanda has gained popularity not only in India but all over the world.
Ques-2 What is the other name of Passanda?
Pasanda is also called Parche which is a popular dish from the Indian subcontinent, notably North India, Rampur, Hyderabadi and Pakistani, derived from a meal served in the court of the Mughal emperors.
Ques-3 What is the origin of paneer pasanda?
Paneer Pasanda was brought by the Mughals. Paneer Pasanda was born when the Mughals ruled India. First this dish is made with meat. When the number of vegetarians started increasing in India, this dish started being used in place of meat. And this dish has undergone many changes over time.
Recipe Card
Paneer Pasanda Recipe
Ingredients
- Paneer - 300 grams
- Green chilli-1 tbsp
- Coriander leaves - 1 tablespoon
- Ginger-1/2 tsp
- Chaat masala - 1/2 tsp
- Black pepper powder - 1/4 tsp
- Chopped cashews - 1/2 tbsp
- Chopped almonds - 1/2 tbsp
- Chopped pistachios - 1/2 tbsp
- salt to taste
- To make gravy
- Onion - 1 cup
- Tomato-3/4 cup
- Ginger- 2 inches
- Soaked cashew nuts – 15
- Garlic-10 cloves
- Mace -1/2 inch
- Cinnamon stick – 1/2 inch
- Chopped green chilli - 1 tsp
- Chopped ginger-1 tsp
- Coriander powder-1 tsp
- Cumin powder- 1/2 tsp
- Garam Masala - 1/2 tsp
- Black pepper powder - 1/4 tsp
- Butter-2 tbsp
- Cooking oil – 3 tbsp
- Fresh cream – 2 tbsp optional
- Red chilli powder - 1/2 tsp
- coriander leaves
- Sabji Masala – 1.5 tsp
- Turmeric-1/2 tsp
- salt to taste
Instructions
- To make Paneer Pasanda, we will first take fresh paneer and cut it into big pieces.
- It is necessary to cut the paneer into big pieces because we have to stuff the paneer.
- Now take one piece and cut it from the middle.
- You do not have to cut it completely, the end part of the paneer should remain attached so that we can fill the stuffing.
- Now we will prepare the stuffing, to prepare the stuffing
- Take some paneer and mash it well and make crushed paneer.
- Add finely chopped cashews, almonds and pistachios to the crushed paneer .
- Now we will add finely chopped green chillies, ginger and green coriander.
- Add salt as per taste and add a little black pepper powder.
- Last add half spoon chaat masala and mix everything.
- Now they will fill the stuffing one by one in the cheese that we have cut and kept.
- Now we will take a pan and keep it on the gas to heat.
- As soon as the pan gets hot, we will add some butter and oil.
- And one by one, we will fry the stuffed paneer from both the sides.
- The flame will be kept medium only. Turn the paneer and cook it from both the sides.
- When the paneer is cooked from both the sides, take it out in a plate.
- Now pour some oil in the same pan.
- Also add some mace, pulses, sugar, finely chopped ginger and garlic.
- Stir for a while with a ladle and cook for 1 minute.
- Now we will add chopped onion.
- Also add soaked cashews. (We had already soaked the cashews in water).
- Also add chopped tomatoes and a little salt and fry a little.
- As soon as the tomatoes become soft, we will add some water and wait for the water to boil.
- As soon as it starts boiling, mix everything and cook for 2 to 3 minutes.
- Switch off the gas flame and let the mixture cool down.
- After it cools down, grind it in a mixer to make a very fine paste.
- Now put a pan on the gas and let it heat.
- As soon as the pan is hot, add 2 tablespoons of oil and also a little butter.
- Add some finely chopped green chillies and ginger and cook.
- Now we will add the paste we had prepared and cook it while mixing it well.
- Now we will add 1 tsp coriander powder, 1/2 tsp cumin powder, 1/2 tsp garam masala powder, 1/4 tsp black pepper powder, and 1/2 tsp turmeric powder.
- Mix everything well and cook on low flame for 2 to 3 minutes.
- After roasting the masala we will add water.
- Keep in mind that the gravy of Paneer Pasanda is thick, so do not use much water.
- Let the gravy cook till it thickens and add chopped coriander at the end.
- Turn off the gas and the gravy is ready.
- Now we will take a plate and place a piece of cheese and pour gravy on top.
- Paneer pasanda is ready and you can eat it hot with tandoori roti, naan or paratha.