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Paneer Pasanda

  • 4servings

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Source: fullmeals.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsA, B2, B3, C, P
MineralsSelenium, Copper, Natrium, Manganese, Silicon, Calcium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Paneer 400 gms.

  2. (Chopped) Cashew nuts 50 gms

  3. Chopped Raisins 25 gms

  4. Cornflour 1/2 cup

  5. Bay leaf 1 No.

  6. (Whole) Garam masala 1 tbsp.

  7. Chopped green chili 1 tbsp.

  8. Garlic paste 1 tbsp.

  9. Ginger paste 1 tbsp.

  10. Red chili powder 1 tsp.

  11. (Boiled) Onion (paste) 1/2 cup

  12. Sugar 1 tbsp.

  13. Cashew nut (paste) 2 tbsp.

  14. Oil 2 tbsp.

  15. Tomato puree 2 cups

  16. Oil For deep frying

  17. (Green) cardamom powder 1 tsp.

  18. Salt As per taste

  19. Fresh cream 1/2 cup

Instructions Jump to Ingredients ↑

  1. Cut Paneer into 0.25 inch thick slices of 10.5 inch by 10.5 inch size.

  2. Mix chopped cashewnut, raisins, and 100 gms mashed paneer. Season with salt .Stuff this mixture between 2 slices of paneer.

  3. Prepare a thick cornflour batter and dip stuffed paneer pieces in the batter and then deep fry in moderate hot oil till crisp . Remove and keep aside.

  4. Heat oil in a Kadhai. Add bayleaf and Whole Garam Masala. Add Boiled Onion Paste. Cook for 2 minutes.

  5. Add chopped green chilies, Ginger Paste, Garlic Paste and red chili powder. Cook for a minute.

  6. Add tomato puree and bring to boil.

  7. Add Cashewnut Paste dissolved in a little water.

  8. Cook for 5 minutes. Stir constantly. Add salt and green cardamom powder.

  9. Add one cup water and sugar. Bring to boil. Finish with fresh cream and fried stuffed paneer pieces. Serve hot.

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