Paneer Pasanda

By Swasthi's Recipes · 45 min

Ingredients

Instructions

1. Heat oil in a deep pot and sauté the onions over medium heat for 10 minutes. Add the ginger and garlic and keep sautéing over low heat until deep golden and caramelised, but not burnt. Let cool.
2. Blend the onion mixture with the tomatoes, soaked cashews and curd into a smooth paste.
3. In the same pot, melt the butter over low heat. Add the bay leaf, mace, cinnamon, cloves, green and black cardamom and green chilies, and let them sizzle for a minute.
4. Stir in the red chili powder and garam masala, then add the onion-tomato purée. It may splutter, so cover quickly and cook for 8 minutes over low to medium heat, stirring every 3 minutes without lifting the lid.
5. Lower the heat, stir in the hot water, cover and simmer until the gravy is thick and creamy.
6. Meanwhile, trim the edges of the paneer to remove about 35–40 g (about 1/4 cup crumbled). Cut the rest into 8 pieces.
7. Slit each paneer piece, leaving one side intact.
8. Mix the crumbled paneer with salt, coriander chutney, chopped cashews, red chili powder, amchur, garam masala and dried ginger. Taste and adjust; the mixture should be moist.
9. Carefully stuff the paneer pockets with this mixture without breaking the intact side. Set aside.
10. Check the gravy and add nutmeg, kasuri methi, black pepper, sugar and salt. Taste and adjust the spices.
11. Sprinkle in the saffron, then turn off the heat and keep covered for at least 5–10 minutes.
12. Heat ghee or oil in a pan over medium to medium-high heat. Fry the stuffed paneer until golden and crisp on both sides, turning carefully with a wooden tong or two spatulas.
13. Serve the gravy with basmati rice, naan or roti. Place the paneer in the gravy and garnish with coriander leaves and cream.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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