Creamy Paneer Pasanda Recipe

Paneer Pasanda is a popular Indian dish made with paneer (Indian cottage cheese) that is stuffed with a rich and flavorful filling. Here's a recipe to make Paneer Pasanda:

Ingredients:

For the paneer:

• - 250 grams paneer (Indian cottage cheese)
• - 2 tablespoons oil
• - Salt to taste
• - 1/2 teaspoon turmeric powder
• - 1/2 teaspoon red chili powder

For the filling:

• - 1/4 cup crumbled paneer
• - 2 tablespoons chopped cashew nuts
• - 2 tablespoons chopped almonds
• - 2 tablespoons chopped raisins
• - 1/2 teaspoon garam masala
• - 1/2 teaspoon dried fenugreek leaves (kasuri methi)
• - Salt to taste

For the gravy:

• - 2 tablespoons oil
• - 2 medium onions, finely chopped
• - 2 teaspoons ginger-garlic paste
• - 2 medium tomatoes, pureed
• - 1/2 teaspoon turmeric powder
• - 1 teaspoon red chili powder
• - 1 teaspoon coriander powder
• - 1/2 teaspoon cumin powder
• - 1/2 teaspoon garam masala
• - Salt to taste
• - 1/4 cup fresh cream
• - Chopped coriander leaves for garnish

Instructions:

1. Start by preparing the paneer. Cut the paneer block into thick slices, about 1/2 inch thick.

2. Heat oil in a pan over medium heat. Once the oil is hot, add the paneer slices and fry until golden brown on both sides. Remove from the pan and set aside.

3. In a small bowl, mix crumbled paneer, chopped cashew nuts, chopped almonds, chopped raisins, garam masala, dried fenugreek leaves, and salt to taste. This will be the filling for the paneer pasanda.

4. Take a fried paneer slice and carefully make a horizontal cut in the middle, creating a pocket.

5. Stuff the paneer pocket with the filling mixture prepared in step 3. Repeat the same for all the paneer slices.

6. Heat oil in a separate pan over medium heat. Add the chopped onions and sauté until they turn golden brown.

7. Add ginger-garlic paste to the pan and cook for another minute.

8. Add tomato puree to the pan and cook until the oil starts to separate from the mixture.

9. Add turmeric powder, red chili powder, coriander powder, cumin powder, garam masala, and salt. Mix well and cook for a few minutes.

10. Pour water as needed to adjust the consistency of the gravy. Bring it to a boil and then reduce the heat to simmer.

11. Gently place the stuffed paneer slices in the gravy and cook for about 5-7 minutes, allowing the flavors to blend together.

12. Stir in the fresh cream and simmer for another 2 minutes.

13. Garnish with chopped coriander leaves and turn off the heat.

14. Paneer Pasanda is now ready to be served. Serve it hot with naan, roti, or rice.

Enjoy your delicious Paneer Pasanda!