Best Paneer Pasanda Recipe (Restaurant Style) - Cubes N Juliennes (2024)

Published: || Last updated: by Farrukh Aziz

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Paneer pasanda or stuffed paneer curry is delectable dish of paneer sandwich cooked in onion-tomato cashew nut gravy. The uniquely rich paneer pasanda recipe where basically we stuff the paneer slices with grated paneer, cashewnuts, raisins and seasonings.Then, we have to dip the stuffed paneer sandwich in a thick cornflour slurry, and then shallow fry them. After that, we have to drop-in the stuffed paneer sandwiches in an onion tomato gravy. It is indeed an absolutely delicious, authentic restaurant style paneer pasanda recipe. Serve this truly remarkable paneer pasanda with any Indian flat breads . i.e naan, lachha paratha, or pulao of your choice. A perfect stuffed paneer recipe for any festive occasions or party at your home. This recipe of paneer pasanda will indeed earn you laurels each time to make it. Here is how to make paneer pasanda recipe restaurant style at home.

Restaurant Style Paneer Pasanda Recipe

Best Paneer Pasanda Recipe (Restaurant Style) - Cubes N Juliennes (1)

Now, coming to the details of the recipe, the procedure surely makes the use of fried onion paste. Earlier, I have posted, about how to make crispy fried onions or birista at home and how to store it. As the birista is already handy to me, so this reduces half of the work of mine.Even though it requires few preparations and it involves a few extra steps. But, the outcome of the dish is exuberant.

However, if you do not have it handy, then you can fry 1 cup of finely sliced onions. This will yield approx ⅓ cup of birista onions. At the same time, i would highly recommend you to make birista in bulk and store it. Storing the birista will make your job so much easier. And the biryanis, pulao, or any restaurant style gravy will be quick to cook at home.

Paneer Pasanda Ingredients:

This easy paneer pasanda recipe, uses a few extra ingredients than like paneer butter masala, paneer lababdar or paneer makhanwala. However, it is similar to the makhni gravy except that we have to use brown onions paste in this recipe.

For making the stuffed paneer sandwiches, we use, grated paneer, chopped raisins, chopped cashews, mint, green chillies crushed, coriander leaves and salt. I have added some khowa to the stuffing, but if you have it, you can skip it . The paneer sandwiches are then dipped in cornflour slurry, then it requires shallow frying.

To make onion tomato paste, we need good amount of firm red tomatoes along. Other than tomatoes, we need, cashewnuts, nutmeg (jaiphal), mace (javitri), cinnamon, green cardamom, cloves and black pepper. What an alluring aroma gush out while tomato and spices boils in water!

Then, next, for the restaurant style paneer pasanda gravy we need, brown onion paste, tomato cashew gravy, kasuri methi and cream. So, next, the spice powders that goes in, are kashmiri red chilli powder, turmeric, cumin powder, coriander powder and garam masala powder. Aso, we need, bay leaf, cumin seeds and cinnamon stick.

Step by Step Paneer Pasanda Recipe (Stuffed Paneer Curry) below:

📖 Recipe

Paneer Pasanda

Restaurant style Paneer Pasanda or stuffed paneer curry is a rich delicious fried paneer sandwiches traingles in creamy tomato onion gravy.Here is how to make paneer pasanda recipe at home...

Course Curries, Main Course

Cuisine Indian

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 5 servings

Calories 335kcal

Author Farrukh Aziz

Ingredients

To make stuffed paneer sandwich:

  • 250 g Paneer ((Indian cottage cheese), cut in triangles)
  • 1 tbsp Khowa ((optional))
  • 3 tbsp Paneer (grated)
  • 1 tbsp Coriander leaves (finely chopped)
  • ¾ tsp Green chillies (crushed)
  • 2 tsp Mint leaves (finely chopped)
  • 1 tbsp Raisins
  • ¾ tbsp Cashew nuts ( chopped)
  • Salt to taste
  • ½ cup Corn flour (mixed with ¼ cup of water to make slurry)
  • Oil ( to shallow fry the paneer sandwich)

To make tomato cashew paste for paneer pasanda recipe:

  • 4 Tomatoes (medium sized, cubed)
  • 10 Cashew nuts
  • ½ Blade of mace (javitri)
  • A pinch of grated nutmeg (jaiphal)
  • 1 inch Cinnamon stick
  • 3 Green cardamom
  • 3 Cloves
  • 4-5 Black Peppercorns
  • ¾ cup Water

To make paneer pasanda gravy:

  • Prepared tomato cashew paste
  • 1 tsp Ginger paste
  • cup Brown onion
  • 1 tsp Kashmiri red chilli powder
  • ½ tsp Turmeric powder
  • 1 teaspoon Coriander powder
  • ¾ tsp Cumin powder
  • 1 tsp Dried Fenugreek leaves (kasuri methi)
  • ¾ tsp Garam masala powder
  • ¼ cup Cream
  • 1 tsp Sugar
  • Salt to taste

Instructions

to make tomato cashew paste:

  • Firstly, in a heavy bottom pot, add tomatoes, cashews, cinnamon stick, green cardamom, cloves, pepper, mace, and nutmeg.

  • Then, add ¾ cup of water into the pot and place the pot on the stove.

  • Bring it to boil and then cover and cook until tomatoes are soft. Take it off the heat and cool completely.

  • Once it cools off well transfer the cooked tomato-cashews into the blender. Then blend it to a smooth paste.

  • Meanwhile, we will also make brown onion paste, For that, add brown onions into the blender along with few tablespoons of water.

  • Then blend it to a fine paste.

To make stuffed paneer sandwich:

  • To begin with, let's make stuffed paneer sandwich. Firstly, add grated paneer, coriander leaves, mint, cashews, raisins, crushed green chillies, khowa and salt to taste. Mix everything well to form a stuffing.

  • Once the stuffing is ready, next, slice the paneer into triangles with the thickness of half inch.

  • Then, slice the triangular paneer slice into halves horizontally.

  • Repeat the same for all the paneer traingles.

  • Once the paneer are ready to stuff, take one pair of paneer. place the stuffing on it. Then, top the other slice and cover the stuffing, do not press much.

  • Repeat the same for all the slices to make paneer sandwich.

  • Next, then take the cornflour slurry and dip the sandwich into it.

  • After that, in a pan, shallow fry the paneer sandwiches into hot oil.

  • Carefully, shallow fry all the sandwiches from both the sides until just golden, do not, over cook them. Once they are done, transfer them onto a kitchen towel and set aside

how to make paneer pasanda:

  • To make pasanda gravy, firstly, heat together butter and oil. While the butter and oil heats, add cumin seeds, bay leaf and cinnamon sticks, fry for few seconds.

  • Once the cumin seed crackles and the aroma releases, add grated ginger and fry for another few seconds.

  • After that, add kasuri methi, turmeric powder, red chili powder, coriander powder and cumin powder. Mix well and allow it to cook on low for another minute.

  • Then, sprinkle a tablespoon of water to avoid the burning of masalas.

  • Once the spices releases oil, add brown onion paste. Mix well and cook on high for a minute. Stir at intervals to avoid burning.

  • Then add, salt and mix.

  • Next, add tomato cashew paste and mix.

  • Cover and cook for 4 to 5 minutes or until the masala oozes out oil.

  • Then, add water to make the gravy of required consistency. Bring it to a boil and cook for another couple of minutes.

  • Finally, add garam masala powder, cream and sugar. Mix and cook for a minute.

  • Once the pasanda gravy is ready, gently add fried paneer sandwiches to it and coat them with the gravy. Paneer pasanda is ready to serve. Dish, garnish with cream and coriander leaves, serve.

Notes

To reduce the cooking time, you can make the pasanda gravy ahead and freeze it. When ready to cook, all yu need to do is, make the and fry the paneer sandwiches and assemble the dish quickly.

Nutrition

Calories: 335kcal | Carbohydrates: 24g | Protein: 11g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 56mg | Sodium: 41mg | Potassium: 345mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1010IU | Vitamin C: 14.7mg | Calcium: 327mg | Iron: 1.2mg

Tried this recipe?Tag @cubesnjuliennes on Instagramand hashtag it #cubesnjuliennes!

How to make paneer pasanda recipe step by step:

To make tomato cashew paste:

Best Paneer Pasanda Recipe (Restaurant Style) - Cubes N Juliennes (3)

  1. Firstly, in a heavy bottom pot, add tomatoes, cashews, cinnamon stick, green cardamom, cloves, pepper, mace, and nutmeg.
  2. Then, add ¾ cup of water into the pot and place the pot on the stove.
  3. Bring it to boil and then cover and cook until tomatoes are soft. Take it off the heat and cool completely.
  4. Once it cools off well transfer the cooked tomato-cashews into the blender. Then blend it to a smooth paste.
  5. Meanwhile, we will also make brown onion paste, For that, add brown onions into the blender along with few tablespoons of water.
  6. Then blend it to a fine paste. So, brown onion paste is also ready.

To make paneer sandwich for restaurant style paneer pasanda recipe:

Best Paneer Pasanda Recipe (Restaurant Style) - Cubes N Juliennes (4)

  1. To begin with, let's make stuffed paneer sandwich. Firstly, add grated paneer, coriander leaves, mint, cashews, raisins, crushed green chillies, khowa and salt to taste. Mix everything well to form a stuffing.
  2. Once the stuffing is ready, next, slice the paneer into triangles with the thickness of half inch.
  3. Then, slice the triangular paneer slice into halves horizontally.
  4. Repeat the same for all the paneer traingles.
  5. Once the paneer are ready to stuff, take one pair of paneer. place the stuffing on it. Then, top the other slice and cover the stuffing, do not press much.
  6. Repeat the same for all the slices to make paneer sandwich.
  7. Next, then take the cornflour slurry and dip the sandwich into it.
  8. After that, in a pan, shallow fry the paneer sandwiches into hot oil.
  9. Carefully, shallow fry all the sandwiches from both the sides until just golden, do not, over cook them. Once they are done, transfer them onto a kitchen towel and set aside

to make paneer pasanda gravy:

Best Paneer Pasanda Recipe (Restaurant Style) - Cubes N Juliennes (5)

  1. To make pasanda gravy, firstly, heat together butter and oil. While the butter and oil heats, add cumin seeds, bay leaf and cinnamon sticks, fry for few seconds.
  2. Once the cumin seed crackles and the aroma releases, add grated ginger and fry for another few seconds.
  3. After that, add kasuri methi, turmeric powder, red chili powder, coriander powder and cumin powder. Mix well and allow it to cook on low for another minute.
  4. Then, sprinkle a tablespoon of water to avoid the burning of masalas.
  5. Once the spices releases oil, add brown onion paste. Mix well and cook on high for a minute. Stir at intervals to avoid burning.
  6. Then add, salt and mix.
  7. Next, add tomato cashew paste and mix.
  8. Cover and cook for 4 to 5 minutes or until the masala oozes out oil.
  9. Then, add water to make the gravy of required consistency. Bring it to a boil and cook for another couple of minutes.
  10. Finally, add garam masala powder, cream and sugar. Mix and cook for a minute.
  11. Once the pasanda gravy is ready, gently add fried paneer sandwiches to it and coat them with the gravy. Restaurant style Paneer pasanda is ready to serve. Dish, garnish with cream and coriander leaves, serve.
Best Paneer Pasanda Recipe (Restaurant Style) - Cubes N Juliennes (2024)

FAQs

Which paneer dish is best in restaurant? ›

Paneer tikka is the most ordered vegetarian starter or appetizer in Indian restaurants. This dish is made by marinating Indian cheese in spiced yogurt and then grilled to perfection.

Should you fry paneer before adding to curry? ›

Whether or not you need to fry paneer before cooking depends on the specific recipe you are following. Frying paneer can enhance its texture, add a crispy outer layer, and help it hold its shape during cooking. However, it is not always necessary, and some recipes may call for using paneer as is, without frying.

Should you soak paneer before cooking? ›

You can also soak your fresh paneer if it's tough after soaking in warm water. It makes a big difference,” he says. You can make a variety of dishes from paneer like palak paneer, matar paneer, kadhai paneer, paneer tikka, and the chef's favorite palak chole paneer chawal.

What is a paneer pasanda? ›

By Swasthi on September 9, 2023, Comments, Jump to Recipe. Paneer Pasanda literally translates to ' Favorite Paneer' and is a popular dish in the North Indian restaurants. Soft Paneer Sandwiches are filled with aromatic nut & spice mixture, later fried until crisp and served with a luxurious gravy.

How is restaurant paneer so soft? ›

Here are some tips for making soft paneer:
  1. Use full-fat milk for the best results.
  2. Do not overcook the milk or the paneer will be rubbery.
  3. Add the lemon juice or vinegar slowly, stirring continuously, until the milk curdles.
  4. Let the curds sit in the whey for 5 minutes before transferring them to the muslin cloth.
Feb 8, 2020

Which milk is best for paneer? ›

For making good quality paneer, buffalo milk is considered more suitable than cow milk (Bhattacharya et al. 1971; Sachdeva et al.

Why put paneer in water after frying? ›

After frying, if the paneer becomes hard, let the raw paneer soak in normal water for 10 minutes. This is because cooking extracts the paneer moisture making it hard or rubbery to eat. On the other hand, putting the paneer in water keeps it soft and gives the necessary moisture (if lost while cooking).

Why does paneer become hard after frying? ›

Paneer cooking mistakes: Over cooking paneer, that too in high temperature, may affect the fat molecules in paneer, resulting in its tough and chewy texture. Hence, it is always suggested to cook paneer on medium heat, until it holds the shape.

Why do people soak paneer in water before? ›

10 minutes makes it extra soft and crumbly!

How to make paneer taste better? ›

Too much vinegar can alter the taste of paneer. Also make sure you rinse it really well to remove the vinegar taste from paneer. Lemon Juice - Paneer made using lemon juice has to be washed really well else the paneer may taste tangy. Don't over cook or boil the milk once lemon juice is added, else it may turn rubbery.

How to make paneer soft and not chewy? ›

Simple and easy hacks to soften up refrigerated paneer
  1. 01/6Bid good bye to rubbery paneer. Shop Similar Look. ...
  2. 02/6Bring it down to room temperature. Shop Similar Look. ...
  3. 03/6Cover it up. Shop Similar Look. ...
  4. 04/6Put it on steam. Shop Similar Look. ...
  5. 05/6Hot bath. Shop Similar Look. ...
  6. 06/6This is why the paneer turns rubbery.
Jul 28, 2022

How many minutes to cook paneer? ›

Heat a skillet with 1 1/2 tablespoons of olive oil over medium heat. Add the paneer pieces and pan fry for about 3 to 4 minutes, until they are golden brown. Flip the pieces over to pan fry the other side. Cook for another 2 to 3 minutes, until golden brown.

What is Pasanda called in English? ›

The word is a variation on the Hindi-Urdu word "pasande" meaning "favourite", which refers to the prime cuts of meat traditionally used in the dish.

What paneer is called in English? ›

Although many Indians translate "paneer" into "cottage cheese", cottage cheese is made using rennet extracted from the stomach of ruminants, and cow's skim milk.

What do we call pasanda in English? ›

The word is an alternative from of the Urdu word "pasande" which means "favorite". The main part of the meat traditionally used in cooking is called pasanda.

What is the most popular food ordered in a restaurant? ›

America's most ordered dishes of 2022, according to Grubhub
  • Burrito (bowl or regular)
  • Cheeseburger.
  • Cheese Pizza.
  • Pad Thai.
  • Chicken Quesadilla.
  • California Roll.
  • Fried Chicken Sandwich.
  • Caesar Salad.
Dec 15, 2022

What is the best thing to try at Indian restaurant? ›

In the following paragraphs, let us discuss some of the most delicious Indian cuisines.
  • Butter Chicken. Butter chicken is mouth-watering, delicate chicken cooked in spiced pureed tomatoes and milk cream over a pan. ...
  • Samosas. ...
  • Matar Paneer. ...
  • Rogan Josh. ...
  • Tandoori Chicken. ...
  • Masala Dosa. ...
  • Hyderabadi Biriyani.

Which is more tasty paneer butter masala or kadai paneer? ›

Kadai paneer is spicier than the other two as there is the addition of freshly prepared kadai masala in it. Whereas shahi paneer and paneer butter masala are more rich and creamy and sweet in taste. Also, shahi paneer is prepared with dry fruits like cashew and almonds without having any tomatoes in it.

Which is more tasty Shahi paneer or Kadai Paneer? ›

Kadai paneer is made with kadai masala, bell peppers, tomatoes, kasuri methi & paneer. But shahi paneer uses none of these ingredients except for paneer. Kadai paneer is spicy & not creamy or sweet. But Shahi paneer is creamy, sweetish and is not spicy.

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