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Paneer pasanda recipe | Paneer recipes

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Paneer-pasanda-recipe

I think there are lots of versions of Paneer pasanda recipe. The recipe I am sharing can be taken as paneer cutlets in a rich, creamy gravy. It can be a little bit of work but sure we can make for special occasions. The gravy and the cutlet is so rich and heavy that one can maximum have 2 pieces of cutlets along with little gravy. I slightly adapted this recipe from Tarla dalal. Let me share my own version of this paneer pasanda.

paneer-pasanda-recipes

Paneer pasanda recipe

Recipe Cuisine: Indian  |  Recipe Category: Side dish
Prep Time: 15 mins    |  Cook time: 35 mins    |  Serves: 3

Ingredients

Paneer, crumbled – 1 & 1/2 cups

Maida – 2 tbsp + 2 tbsp

Pepper – 1/2 tsp

Green chilly – 1, chopped

Salt – As needed

Bread crumbs (or 3 bread slices) – As needed

Oil – As needed

Ingredients for the gravy

Onion, sliced – 1 & 1/2 cup

Cashews – 8

Ginger garlic paste – 1 tsp

Curd – 1/2 cup

Garam masala – 1/2 tsp

Red chilli powder – 1 tsp

Salt – As needed

Oil – 2 tblsp

Coriander leaves – 1 sprig

Method

  1. Soften paneer cubes by immersing it in hot water for 10 minutes. Drain completely and then grind in a mixer to make crumble. In a bowl, mix paneer, pepper, chilli,salt and 2 tbsp maida.

    2. Paneer pasanda recipe step 1

  2. Make  small cutlets of your choice of shape. I made it a little oblong. Make a thick paste out of 2 tblsp maida and water and dip the cutlets in the maida. Then coat it with bread crumbs and arrange in a plate.In case you don’t have bread crumbs, you can grind the bread slices to get fresh crumbs. Heat a non stick pan with oil drizzled. Cook the cutlets and cook both sides(drizzle oil when you flip) to golden brown.

    3. Paneer pasanda recipe step 2

  3. For the gravy, fry ginger garlic paste, onion and cashew nuts until onions turn golden brown. Cool and grind to a smooth paste with a little bit of water.

    4. Paneer pasanda recipe step 3

  4. Heat pan with oil and fry the ground paste for 3-4 minutes in medium flame. Add garam masala and red chilli powder and fry until oil separates.

    5. Paneer pasanda recipe step 4

  5. Add well beaten curd and mix well. Cook until oil separates from the gravy. Add another 3/4 cup of water and bring to boil.

    6. Paneer pasanda recipe step 5

  6. Arrange the prepared cutlets in a bowl and pour the gravy over the cutlets. Garnish well with chopped coriander leaves.

    7. Paneer pasanda recipe step 6

Notes

  • Make sure the gravy is not too thick. The gravy should be hot when you pour over the cutlets.
  • You can make the cutlets until coating them in the bread crumbs- the before day and refrigerate and make cutlets the next day along with gravy to make it easier.
  • You can also deep fry the cutlets.
  • Beat curd until smooth or the gravy will curdle.

You can enjoy this exotic side dish served with any mild pulavs or roti / naans.
Paneer-pasanda

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Comments

  73. Radium

    Made it for dinner… WOW! Could not stop licking my fingers 😉
    I added a few raisins while grinding the onions since we like a tinge of mild sweetness in my side dishes.

    Reply

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