Paneer Pasanda (Restaurant Style Recipe)
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Dassana's Veg Recipes · by Dassana Amit★ 4.9 (47)

Paneer Pasanda (Restaurant Style Recipe)

NUTRITION · PER SERVING110M COOK
CAL 19%·PRO 18%
CARBS 31G33% OF CAL
3G FIBER10G SUGAR18G OTHER
FAT 25G60% OF CAL
5G SAT20G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A luxurious restaurant-style paneer dish with spiced, sweet filling stuffed between cheese slices, then pan-fried and served in a creamy cashew-tomato sauce. Time-consuming but worth it.

mainindiantofugluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 250 grams paneer ((Indian cottage cheese) - one block or square)
  • 2 to 2.5 tablespoon grated paneer (- can substitute grated cheddar cheese or processed cheese instead of paneer)
  • 1 tablespoon raisins (- chopped)
  • 6 to 8 cashews (- finely chopped or 2 tablespoons finely chopped cashews)
  • 1 or 2 green chilies (chopped, or about 1 teaspoon chopped green chilies)
  • 1 tablespoon coriander leaves (- chopped, (cilantro))
  • ½ tablespoon mint leaves (- chopped)
  • ¼ teaspoon red chili powder (or cayenner)
  • ½ teaspoon cumin powder ((ground cumin))
  • ¼ teaspoon salt (or add as required)
  • 4 tablespoon oil (or add as needed, for frying)
  • ½ cup cornstarch (- called cornflour in India)
  • 4 tablespoon water
  • 2 onions (medium to large - 150 grams or 1 cup heaped chopped onions)
  • 2 tablespoons oil
  • 4 to 5 tablespoon water (to blend the sautéed onions. add more water if needed.)
  • 3 tomatoes (medium to large - 250 grams or 1.75 cups roughly chopped tomatoes)
  • 10 to 12 cashews (- halved or roughly chopped)
  • ½ inch cinnamon
  • 2 green cardamoms
  • 2 single thin strands of mace
  • 2 cloves
  • 1 cup water (- for cooking tomatoes)
  • 1 to 1.5 tablespoon oil (or the fried oil in which the paneer triangles were fried)
  • ½ teaspoon caraway seeds ((shahi jeera) - substitute cumin (jeera) if shahi jeera is not available)
  • 1 tej patta ((indian bay leaf))
  • ½ inch ginger + 3 to 4 garlic (- crushed to a paste in mortar-pestle or 1 to 1.5 teaspoon ginger garlic paste (adrak lahsun ka paste))
  • ¼ teaspoon turmeric powder ((ground turmeric))
  • ½ teaspoon kashmiri chilli powder (or cayenne pepper)
  • ½ teaspoon coriander powder ((ground coriander))
  • ¼ teaspoon garam masala
  • ¼ to ½ teaspoon sugar (or as per taste)
  • 1 teaspoon dry fenugreek leaves ((kasuri methi), crushed)
  • 1 cup water
  • 2 tablespoon light cream (or low-fat cream with 25% to 35% fat)
  • 2 tablespoon coriander leave ((cilantro) - chopped, for garnish)
  • salt (as required)
PREP
90M
SODIUM
549MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.