Paneer Pasanda, How to make  Paneer Pasanda:This is my version of Paneer Pasanda Restuarant Style.  Since my childhood Paneer has been my favorite. So any dish associated with paneer is great for me. Nowadays when I eat any good dish in restaurant I feel the spices and taste. Then I come home and try them and what I feel is the taste and texture is much better when you make them home. Hence would love to share Paneer Pasanda my version recipe with everyone.

Paneer Pasanda Recipe, How to make Paneer Pasanda Recipe

by maria updated June 28, 2014

This is my version of Paneer Pasanda Restaurant Style. Since my childhood Paneer has been my favorite. So any dish associated with paneer is great for me. Nowadays when I eat any good dish in restaurant I feel the spices and taste. Then I come home and try them and what I feel is the taste and texture is much better when you make them home. Hence would love to share Paneer Pasanda recipe with everyone.

You will find a lot of version of Paneer Pasanda on google. All appear to be different same dish but so many variations to make. I had tried Paneer Pasanda at Goodluck restaurant FC Road Pune. My hubby quite relished it so I had this on my agenda list. I tried to match the spices, taste, flavors and made home. To be honest my hubby loved it and my mission got accomplished.We make this dish at home quite often and one of our favorite dish. This recipe is equal to a restaurant style of paneer pasanda.

Cottage cheese is referred to as paneer in India. Paneer Pasanda is great as a side dish, meal, lunch box Or a kids meal. It’s yummy, delectable, delicious and tastes great with naan, roti Or rice.

It’s really getting hotter so time for eating icecream and faloodas. Just need some excuse to eat desserts Or cold stuff. In fact planning to make some cold desserts soon.

Let’s make step by step Paneer Pasanda recipe below:

1. Take oil in a frying pan place on medium heat. Once oil is hot saute onion until light brown in color.

Paneer Pasanda

2. Once onion is light brown add rest of ingredients stated above for brown paste. Saute until onion color changes to dark brown but not black ;) Grind into a smooth paste add water if required.

Paneer Pasanda

3. Combine tomatoes, ginger and garlic. Grind separately until they all blend well.

Paneer Pasanda

4. Take paneer cut into squares Or cubes. Add oil to a pan and shallow fry the paneer until golden brown.

Paneer Pasanda

5. Now take another wok Or vessel place on medium heat. Once oil is hot add caraway seed , cumin seed and sugar.

Paneer Pasanda

6. Once they crackle add the onion paste. Keep stirring and cook until oil leaves from edges. If the mixture is getting dry add little water.

Paneer Pasanda

7. Add half of red chili powder, turmeric, garam masala powder and fennel seed powder.

Paneer Pasanda

8. It’ s time to add tomato paste. Cook for 5 to 7 mins more. The gravy should be thick so add water only if required. However if you like thin consistency add water as per your preference.

Paneer Pasanda

9. Switch off the gas and add curd mixed with water + cream. Combine all nicely.

Paneer Pasanda

10. Switch on the gas on low heat. Cook on low heat for 2 mins add shallow fried paneer.

Paneer Pasanda

11. Garnish with mint Or coriander leaves. Sprinkle kasuri methi rest of chili powder over the gravy. Serve hot with naan, kulchas, parathas, pooris Or rice.

Paneer Pasanda

Check more paneer recipes on blog like paneer toast sandwich, palak paneer, indian paneer recipe,paneer pasandapaneer gulab jamunpaneer kolhapuri, paneer tikka pizzakadai paneerchilli paneerand aloo matar paneer.

Paneer Pasanda recipe details listed below:

Paneer Pasanda
 
Prep time
Cook time
Total time
 
Paneer Pasanda is great as a side dish, meal, lunch box Or a kids meal. It’s yummy, delectable, delicious and tastes great with naan, roti Or rice.
Author:
Recipe type: meals, vegetarian, gravies
Cuisine: Indian Cuisine, North Indian Cuisine
Serves: 6 servings
Ingredients (used american measuring cup, 1 cup = 250 ml)
  • !For Brown Paste:
  • ½ tbsp oil
  • 2 onion julienne
  • 1 bay leaf
  • 1.5 tbsp melon seed (magaz)
  • 3 green cardamom (choti elaichi)
  • 1 black cardamon (badi elaichi)
  • 2 tbsp broken cashewnuts (kaju tukda)
  • 1 tbsp water
  • For Red Paste:
  • 4 medium sized tomatoes
  • 1 inch ginger
  • 5 to 6 garlic cloves
For Curry:
  • 1 tbsp oil + 1 tbsp oil for shallow frying paneer
  • 1 tbsp caraway seed
  • 1 t/s cumin seed
  • 250 gms cottage cheese (paneer)
  • ½ t/s turmeric (haldi)
  • 1 tbsp garam masala powder
  • 1 tbsp kashmiri red chili powder
  • 1 tbsp fennel seed powder (saunf powder)
  • 100 gms curd mixed with 1 tbsp water
  • 1 cup water
  • 1 tbsp fresh cream
  • salt as per taste
  • 1 t/s sugar ( I used organic sugar)
  • fresh mint leaves Or coriander leaves for garnishing.
  • dried fenugreek leaves (kasuri methi)
Instructions
  1. Take oil in a frying pan place on medium heat. Once oil is hot saute onion until light brown in color.
  2. Once onion is light brown add rest of ingredients stated above for white paste. Saute until onion color changes to dark brown but not black ;) Grind into a smooth paste add water if required.
  3. Combine tomatoes, ginger and garlic. Grind separately until they all blend well.
  4. Take paneer cut into squares Or cubes. Add oil to a pan and shallow fry the paneer until golden brown.
  5. Now take another wok Or vessel place on medium heat. Once oil is hot add caraway seed , cumin seed and sugar.
  6. Once they crackle add the onion paste. Keep stirring and cook until oil leaves from edges. If the mixture is getting dry add little water.
  7. Add half of red chili powder, turmeric, garam masala powder and fennel seed powder.
  8. It' s time to add tomato paste. Cook for 5 to 7 mins more.
  9. The gravy should be thick so add water only if required. However if you like thin consistency add water as per your preference.
  10. Switch off the gas and add curd mixed with water + cream. Combine all nicely.
  11. Switch on the gas on low heat. Cook on low heat for 2 mins add shallow fried paneer.
  12. Garnish with mint Or coriander leaves. Sprinkle kasuri methi rest of chili powder over the gravy.
  13. Serve hot with naan, kulchas, parathas, pooris Or rice.


{ 6 comments… read them below or add one }

suzanne Perazzini March 15, 2013 at 10:58 am

I had something similar to this a few years back when I used to buy takeouts from the local Indian restaurant and I remember it as delicious. Another great recipe.

Reply

maria March 15, 2013 at 12:04 pm

Thanks Suzanne :) do try them home.

Reply

Hari Chandana March 13, 2013 at 3:51 pm

Very tempting and delicious recipe.. Pretty snaps too.. thanks for sharing :)

Reply

maria March 13, 2013 at 9:03 pm

Thanks for visiting my space do try them for sure.

Reply

sanjivni yatin March 13, 2013 at 1:31 pm

lovely recipe…..can you also share the recipe of the green puris…???

Reply

maria March 13, 2013 at 9:02 pm

Thanks Sanjivini :) will surely update you with green puris recipe :)

Reply

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