paneer pasanda sabzi | restaurant style paneer pasanda | Punjabi paneer pasanda |
by Tarla Dalal
Added to 393 cookbooks
This recipe has been viewed 154031 times
paneer pasanda sabzi | restaurant style paneer pasanda | Punjabi paneer pasanda | with amazing 30 images.
paneer pasanda sabzi is a creamy and rich Punjabi gravy recipe made with shallow fried stuffed paneer in smooth and creamy onion gravy!! Punjabi paneer pasanda is a very famous paneer recipe which has found its place in every Indian restaurant!!
What makes this Indian cottage cheese preparation very special is the use of two onion pastes. One is a mixture of cooked onions with cashews, which imparts a unique creaminess to the paneer pasanda and the other is a brown onion paste, which imparts a very rich and intense flavour to it.
If you like paneer makhani, paneer butter masala, kadai paneer you should definitely try this restaurant style paneer pasanda and I bet you and your family are going to love it! My family simply loves this recipe and each member is a hard-core paneer pasanda fan.
The stuffing used in the Punjabi paneer pasanda has a lot many variations and this is our variation to it. Some people prefer adding khoya to their stuffing which makes it a little sweeter! We have cut the paneer into traingles but you can even cut them into rectangular strips!
Ideal to be served at parties, the restaurant style paneer pasanda is a wonderful accompaniment for all types of Indian breads like lachha paratha, butter garlic naan, kulcha, chapati as well as rice, especially the mildly flavoured ones.
Learn to make paneer pasanda sabzi | restaurant style paneer pasanda | Punjabi paneer pasanda | with detailed step by step recipe photos and video below.
For the onion-cashew paste- Combine the onions and 1 cup of water in a deep non-stick pan, mix well and cook on a medium flame for 5 to 6 minutes, while stirring occasionally. Keep aside to cool completely.
- Once cooled, combine the onion mixture, garlic, ginger and cashewnuts and blend it in a mixer to a smooth paste. Keep aside.
For the brown onion paste- Heat oil in a deep non-stick kadhai, and deep-fry the onions till they turn golden brown in colour.
- Drain on an absorbent paper and keep aside to cool completely.
- Once cooled, blend them in a mixer using ¼ cup of water to a smooth paste. Keep aside.
For the stuffed paneer- Divide the stuffing into 15 equal portions.
- Place 15 triangles on a clean, dry surface, put a portion of the stuffing into each triangle and spread it evenly. Cover it with the remaining 15 triangles and press it gently.
- Dip a stuffed paneer triangle into the cornflour-water mixture and put it carefully in the hot oil. You can cook 5 to 6 triangles at a time. Cook till they turn golden brown in colour form all the sides. Remove and keep aside.
How to proceed to make paneer pasanda sabzi- To make paneer pasanda sabzi, heat the oil in a broad non-stick pan, add the onion-cashew paste, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
- Add the chilli powder and garam masala, mix well and cook on a medium flame for 3 to 4 minutes, while stirring continuously.
- Lower the flame, add the curds, mix well and cook on a slow flame for 2 minutes, while stirring continuously.
- Add the brown onion paste, salt and ¼ cup of water, mix well and cook on medium flame for 2 minutes, while stirring occasionally.
- Add the stuffed paneer triangles, mix gently and cook on a medium flame for 1 to 2 minutes.
- Garnish the paneer pasanda sabzi with coriander and serve hot with naan, parathas and jeera rice.
Paneer Pasanda Video by Tarla Dalal
Paneer Pasanda Sabzi, Restaurant Style Paneer Pasanda recipe with step by step photos
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If you like paneer pasanda sabzi | restaurant style paneer pasanda | Punjabi paneer pasanda | then see our collection of Punjabi paneer recipes and some recipes we love.
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For the stufffed paneer triangle, in a plate crumble paneer using your hand.
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Add finely chopped coriander leaves.
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Add mint leaves.
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Add raisins.
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Add cashewnut.
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Add ginger paste.
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Add garlic paste.
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Add green chilli paste. You can adjust the quantity according to your level of spice.
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Add salt.
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Mix well and keep aside.
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Further, cut paneer into traingles just as shown in the picture.
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Put a portion of the prepared stuffing into each triangle and spread it evenly.
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Cover it with the remaining 15 triangles and press it gently.
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Dip a stuffed paneer triangle into the cornflour-water mixture and put it carefully in the hot oil. You can cook 5 to 6 triangles at a time.
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Cook till they turn golden brown in colour form all the sides.
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Remove and keep aside. Our stuffed paneer triangles are ready!!
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To make onion cashewnut paste for paneer pasanda, in a deep non-stick pan take onions.
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Add 1 cup of water.
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Mix well and cook on a medium flame for 5-6 minutes, while stirring occasionally. Keep aside and cool completely.
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Once cooled, combine the onion mixture, garlic, ginger and cashewnuts and blend it in a mixture to a smooth paste and keep aside.
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To make brown onion paste for paneer pasanda sabzi | restaurant style paneer pasanda | Punjabi paneer pasanda | heat oil in a deep non-stick kadhai.
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Deep fry the onions till they turn golden brown in colour.
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Drain on an absorbent paper and keep aside to cool completely.
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Once cooled, blend them in a mixer using ¼ cup of water.
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Smooth paste. Keep aside.
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For corn-flour slurry for paneer pasanda sabzi | restaurant style paneer pasanda | Punjabi paneer pasanda | in a deep bowl take corn-flour.
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Add water, whisk well and keep aside.
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To proceed making paneer pasanda sabzi | restaurant style paneer pasanda | Punjabi paneer pasanda | heat the oil in a broad non-stick pan.
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Add the onion-cashew paste.
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Mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
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Add the chilli powder. Adjust according to your preference of spice.
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Add garam masala.
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Mix well and cook on a medium flame for 3 to 4 minutes, while stirring continuously.
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Lower the flame, add the curds.
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Mix well and cook on a slow flame for 2 minutes, while stirring continuously.
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Add the brown onion paste.
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Salt and ¼ cup of water.
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Mix well and cook on medium flame for 2 minutes, while stirring occasionally.
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Add the stuffed paneer triangles.
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Mix gently and cook on a medium flame for 1 to 2 minutes.
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Garnish paneer pasanda sabzi | restaurant style paneer pasanda | Punjabi paneer pasanda | with coriander.
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Serve paneer pasanda sabzi | restaurant style paneer pasanda | Punjabi paneer pasanda | hot with tawa naan, parathas and jeera rice.
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Accompaniments
Nutrient values (Abbrv) per serving
| Energy | 677 cal |
| Protein | 24.5 g |
| Carbohydrates | 40.2 g |
| Fiber | 2.9 g |
| Fat | 45.6 g |
| Cholesterol | 8 mg |
| Sodium | 14.7 mg |
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