Paneer Pasanda

Paneer Pasanda is exotic restaurant style creamy gravy with the goodness of paneer and nuts. Paneer pasanda can be prepared on special occasions or when you have guests at home. This recipe takes little more time but makes a rich and delicious treat for all the paneer lovers. This recipe goes well will pulao and rotis.

Homemade Paneer is a delicious dairy product with surprising health benefits. It has very fewer carbs content. It helps to regulate blood pressure. It boosts bone and teeth health. It is rich in protein, vitamin D, phosphorus, omega 3 fatty acid, and calcium. Paneer also helps to boost metabolism and immunity, basically all the benefits of diary!

How to sneak in nutrition
I have prepared the recipe using home made paneer and cream. I have included mixed nuts and raisins to increase the nutrition value. If you want to make it less heavy or a diet friendly version you can replace the dry fruits stuffing with capsicum.

Ingredients

• 250 grams paneer
• 2 medium finely chopped onion
• 3 large finely chopped tomatoes
• 4-6 almonds
• 2 Cardamom pods
• 3 cloves
• 1 bay leave
• 1-star anise
• 1/2 inch cinnamon stick
• 1/2 teaspoon fennel seeds
• 2 teaspoons Kasuri methi
• 1 teaspoon corn flour
• 1 teaspoon Maida
• 4-5 garlic pods
• 1-inch ginger
• 1/2 teaspoon pepper powder
• 1 teaspoon cumin powder
• 1/2 teaspoon chili powder
• 1/2 teaspoon coriander powder
• 1/4 spoon garam masala
• 2 table spoon fresh cream
• 2 table spoon finely chopped coriander leaves
• 1 cup water
• Salt to taste
• 2 table spoon butter
• 1 tablespoon oil.
  For the stuffing
• 8-10 raisins
• 6-8 finely chopped cashews
•  6-8 finely chopped almonds

How to make Paneer Pasanda

Take 4 to 5 pieces of paneer aside and mash or grate it. Take a bowl add crumbled paneer, raisin, chopped almonds, chopped cashew, pepper powder, salt and chopped coriander leaves.

Cut the remaining paneer into an equal sized triangle. Give a slit to every price through the center and make sure the ends are intact. You have to create a pocket to fill the paneer stuffing. Now stuff the mix into each paneer triangles.

Take a small box and add corn flour, maida, a pinch of salt, Add water to the flour and prepare a dripping consistency paste.

Take a pan and add butter to it, Allow it to heat. Meanwhile dip the paneer triangle in flour batter and shallow fry the paneer triangle from all sides, until golden in color.

In the order to prepare onion tomato paste, take a pan add oil, add cardamom, cinnamon stick, fennel seeds, star anise, cloves add onion, ginger, garlic, almonds and fry till golden brown in color.

Add chopped tomato to the pan with 2 tablespoons of water and a pinch of salt. Allow it to cook until the tomatoes are mushy.

Transfer onion and tomato to a blending jar and blend it well. Take a heavy bottom pan, add oil and bay leaves to it. Now add the prepared onion tomato paste to it. Add cumin powder, chili powder, coriander powder, garam masala to it.

Saute it for 2-3 minutes and then add 1 cup of water and allow the gravy to boil for 10-12 minutes. Add required amount of salt.

Crush Kasuri methi leaves with hand and add to the gravy. Cook for 2 minutes in low flame.
Add the shallow fried paneer triangles and fresh cream and give it a gentle stir. Switch off the flame and garnish it with coriander leaves.
Enjoy!