Thin slices of paneer sandwiching a rich stuffing in between is paneer pasanda.......
While browsing I saw this recipe here
Ingredients
paneer 200 gm (I used Nanak Paneer)
cashew nuts chopped finely 50 gm
mint leaves 1 cup (optional)
green chillies 3-4 nos.
ginger paste 2 tsp
black peppercorns 1 tsp
salt to taste
cornflour 1 tbsp dissolved in 1 tbsp of water
Method for assembling the pasanda....
Firstly prepare the stuffing of the pasanda. Chop the mint leaves( if using, I dint use it this time as I was out of that) and green chilies very finely and crush the peppercorns , mix together everything ( except cornflour solution as it will be used to seal the sandwiches). Add some paneer about 2 tbsp to the stuffing to make it easier to stuff.
Cut paneer in thin slices, you can choose any shape, triangular or square or rectangle,cut the slices as thin as you can handle to make a sandwich with a coarse filling. Stuff the filling, seal the edges with cornflour solution and press to secure the filling,repeat the procedure till all the sandwich are done. Keep aside.
Secure the sides of pasanda with cornflour mixture. I dint dip the whole pasanda in the mix,just the sides. Apply few drops of oil on hot tawa and place the pasandas on it and fry them till golden brown by flipping the sides. You can deep fry them too, but I'm avoiding deep frying so I did on tawa :-)
Keep aside.
ingredients for the gravy
Tomatoes 250 gm
Onions 2 large onions
Ginger garlic paste - 1/2 teaspoon
cinnamon sticks
whole coriander seeds 2 teaspoon
whole black peppercorns 1/2 teaspoon
red chilly powder 1/2 teaspoon
salt to taste
tomato ketchup 1 tablespoon
butter 1 tablespoon(optional)
fresh cream 1 tablespoon(optional)
Method for the gravy
Cut the tomatoes and keep aside.I microwave them for 2 mins to reduce cooking time. Cut the onion.Heat the butter in a pan and add the coriander seeds, peppercorns and cinnamon stick and wait till they pop. Add the onion and garlic paste with salt , stir to cook till the onions become translucent. Add the red chilly powder and tomato paste and stir occasionally. Add some water if the sauce has thickened to your taste or requirement. Let it cool. Run the gravy in a mixer or use the hand blender, it gives a silky look and feel to the gravy. I generally give a quick boil again to the gravy. Add the tomato ketchup and the fresh cream to finish. Add the prepared paneer triangles and cover for just a minute.
Serve immediately with rotis , naans or paratha. if you want to serve the dish after some time it is advisable to dip the paneer pasanda peices in the gravy just before serving, after bringing the sauce to a quick boil.
Tip - The paneer pieces may separate to expose the filling if the sauce is boiled too hard after adding them , so it is advisable to prepare the sauce and the pasanda triangles ahead of time and keep them separately until it is time to serve.
Enjoy this pasanda.
Thanks Sangeeta for such a nice recipe.
While browsing I saw this recipe here
Ingredients
paneer 200 gm (I used Nanak Paneer)
cashew nuts chopped finely 50 gm
mint leaves 1 cup (optional)
green chillies 3-4 nos.
ginger paste 2 tsp
black peppercorns 1 tsp
salt to taste
cornflour 1 tbsp dissolved in 1 tbsp of water
Method for assembling the pasanda....
Firstly prepare the stuffing of the pasanda. Chop the mint leaves( if using, I dint use it this time as I was out of that) and green chilies very finely and crush the peppercorns , mix together everything ( except cornflour solution as it will be used to seal the sandwiches). Add some paneer about 2 tbsp to the stuffing to make it easier to stuff.
Cut paneer in thin slices, you can choose any shape, triangular or square or rectangle,cut the slices as thin as you can handle to make a sandwich with a coarse filling. Stuff the filling, seal the edges with cornflour solution and press to secure the filling,repeat the procedure till all the sandwich are done. Keep aside.
Secure the sides of pasanda with cornflour mixture. I dint dip the whole pasanda in the mix,just the sides. Apply few drops of oil on hot tawa and place the pasandas on it and fry them till golden brown by flipping the sides. You can deep fry them too, but I'm avoiding deep frying so I did on tawa :-)
Keep aside.
ingredients for the gravy
Tomatoes 250 gm
Onions 2 large onions
Ginger garlic paste - 1/2 teaspoon
cinnamon sticks
whole coriander seeds 2 teaspoon
whole black peppercorns 1/2 teaspoon
red chilly powder 1/2 teaspoon
salt to taste
tomato ketchup 1 tablespoon
butter 1 tablespoon(optional)
fresh cream 1 tablespoon(optional)
Method for the gravy
Cut the tomatoes and keep aside.I microwave them for 2 mins to reduce cooking time. Cut the onion.Heat the butter in a pan and add the coriander seeds, peppercorns and cinnamon stick and wait till they pop. Add the onion and garlic paste with salt , stir to cook till the onions become translucent. Add the red chilly powder and tomato paste and stir occasionally. Add some water if the sauce has thickened to your taste or requirement. Let it cool. Run the gravy in a mixer or use the hand blender, it gives a silky look and feel to the gravy. I generally give a quick boil again to the gravy. Add the tomato ketchup and the fresh cream to finish. Add the prepared paneer triangles and cover for just a minute.
Serve immediately with rotis , naans or paratha. if you want to serve the dish after some time it is advisable to dip the paneer pasanda peices in the gravy just before serving, after bringing the sauce to a quick boil.
Tip - The paneer pieces may separate to expose the filling if the sauce is boiled too hard after adding them , so it is advisable to prepare the sauce and the pasanda triangles ahead of time and keep them separately until it is time to serve.
Thanks Sangeeta for such a nice recipe.
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