Paneer Pasanda is a delectable and exotic dish that has its origins in the rich and diverse culinary traditions of India. With paneer (Indian cottage cheese) as the star ingredient, this exquisite dish is a perfect amalgamation of flavors, textures, and aromas that will leave you wanting more. Paneer Pasanda is a popular choice among food enthusiasts who appreciate the subtlety and complexity of Indian cuisine. The dish is an excellent choice for special occasions, as well as a delightful treat for your everyday meals.
Paneer Pasanda restaurant-style is an elevated version of this classic dish, which incorporates an array of spices, herbs, and techniques to create a culinary masterpiece. It consists of paneer slices stuffed with a delightful mixture of dry fruits and spices, which are then coated with a silky, rich, and aromatic tomato and cashew-based gravy. This luxurious dish is not only a treat for the eyes but also an explosion of flavors that will transport you to the heart of India.
Paneer Pasanda restaurant-style is a decadent and mouth-watering dish that can elevate any mealtime to a memorable culinary experience. The delicate balance of flavors, combined with the soft and tender paneer, makes it a beloved favorite across generations. Serve this indulgent treat with naan, paratha, or steamed rice for a satisfying and delicious meal that will impress your family and friends.
Although it requires some time and effort to prepare, the resulting dish is worth the investment. The rich and creamy gravy, combined with the paneer's delightful texture and the aromatic spices, creates an unforgettable harmony of flavors. It's a true testament to the depth and diversity of Indian cuisine. So, don your apron and immerse yourself in the art of Indian cooking as you create this magnificent Paneer Pasanda restaurant-style dish. As you savor each bite, you'll be transported to a world of exquisite tastes and aromas, leaving an indelible impression on your senses.
This dish is perfect for festive occasions, dinner parties, or simply when you want to pamper yourself and your loved ones with a luxurious meal. Paneer Pasanda restaurant-style is a testament to the rich culinary heritage of India and is sure to become a cherished addition to your recipe repertoire.
Take your time in mastering the art of making Paneer Pasanda, and soon enough, you'll be the go-to chef among your friends and family for this delectable Indian delight. And remember, the key to a perfect Paneer Pasanda lies in the balance of flavors and the tenderness of the paneer. So, be patient and enjoy the process of creating this culinary masterpiece that will leave everyone craving for more. Happy cooking!
Ingredients
For the Stuffed Paneer:
400g paneer (cottage cheese), sliced into 8-10 pieces
1/4 cup grated paneer
1/4 cup finely chopped cashews
1/4 cup finely chopped almonds
1/4 cup finely chopped raisins
1/4 cup finely chopped cilantro (coriander leaves)
1/4 cup green chili, finely chopped
1/2 teaspoon black pepper powder
Salt, to taste
1/2 teaspoon chaat masala
1/2 teaspoon garam masala
2 tablespoons cornflour
1/4 cup water
Oil, for shallow frying
For the Gravy:
2 large onions, chopped
3 large tomatoes, chopped
1/4 cup cashew nuts, soaked in hot water for 15 minutes
1/4 cup heavy cream
1/4 cup milk
2 tablespoons oil
1 teaspoon cumin seeds
2 bay leaves
1-inch piece of cinnamon stick
3 cloves
3 green cardamom pods
1 teaspoon ginger paste
1 teaspoon garlic paste
1 teaspoon red chili powder
1 teaspoon turmeric powder
1 teaspoon coriander powder
1/2 teaspoon garam masala
Salt, to taste
1/4 cup chopped cilantro, for garnish
1 tablespoon crushed kasuri methi (dried fenugreek leaves), for garnish
In a mixing bowl, combine grated paneer, chopped cashews, almonds, raisins, cilantro, green chili, black pepper powder, salt, chaat masala, and garam masala. Mix well to form the stuffing mixture.
Slice the paneer pieces horizontally, taking care not to cut through entirely. Stuff each paneer slice with the prepared stuffing mixture and press gently to seal the edges.
In a separate bowl, prepare a slurry by mixing cornflour and water. Dip each stuffed paneer piece into the cornflour slurry, ensuring it is evenly coated.
Heat oil in a shallow frying pan over medium heat. Fry the stuffed paneer pieces in batches, flipping them gently, until they turn golden brown on both sides. Remove from the pan and place on a paper towel-lined plate to drain any excess oil.
For the gravy, blend the chopped onions, tomatoes, and soaked cashew nuts in a blender or food processor until smooth. Set aside.
In a large pan or kadhai, heat oil over medium heat. Add cumin seeds, bay leaves, cinnamon stick, cloves, and green cardamom pods. Sauté for 1-2 minutes, or until the spices release their aroma.
Add ginger and garlic paste to the pan and sauté for another minute. Add the blended onion-tomato-cashew mixture and cook for 10-12 minutes, stirring occasionally, until the oil begins to separate from the mixture.
Add red chili powder, turmeric powder, coriander powder, and salt to the pan. Mix well and cook for another 2-3 minutes.
Pour in the heavy cream and milk, stirring continuously to combine. Cook for an additional 5-7 minutes, or until the gravy thickens and becomes creamy.
Gently place the fried stuffed paneer pieces into the gravy, making sure they are evenly coated. Cover the pan and simmer on low heat for 5 minutes, allowing the paneer to absorb the flavors of the gravy.
Finish by sprinkling garam masala, chopped cilantro, and crushed kasuri methi over the dish. Gently stir to combine.
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