Paneer Pasanda: A Delicious Vegetarian Dish

Paneer Pasanda is a popular North Indian vegetarian dish that is made with cottage cheese, onions, tomatoes, and a rich creamy gravy. This dish is a favorite among vegetarians and can be enjoyed with rice, naan, or roti. In this article, we will take a closer look at Paneer Pasanda, its history, ingredients, and how to make it at home.

History of Paneer Pasanda

Paneer Pasanda is believed to have originated in the Mughal era when royal chefs created rich and flavorful dishes for the Mughal emperors. The dish was usually served during special occasions and was a favorite among the royalty. The dish became popular among the masses in the 19th century when it was introduced in the Indian restaurant scene.

How to Make Paneer Pasanda

Step 1: Prepare the Paneer Filling

1. In a mixing bowl, crumble the paneer and add soaked cashews, raisins, grated cheese, chopped coriander leaves, garam masala powder, red chili powder, and salt.
2. Mix everything together and keep it aside.

Step 2: Prepare the Gravy

1. Heat oil in a pan and add chopped onions. Fry until they turn golden brown.
2. Add chopped tomatoes and fry until the tomatoes are soft and mushy.
3. Add soaked cashews, cream, milk, garam masala powder, red chili powder, and salt.
4. Mix everything together and cook for 5-7 minutes until the gravy thickens.

Step 3: Assemble the Dish

1. Take a slice of paneer and spread the filling on one side. Cover it with another slice of paneer to make a sandwich.
2. Heat oil in a pan and fry the paneer sandwiches until they turn golden brown.
3. Add the fried paneer sandwiches to the gravy and cook for 2-3 minutes.
4. Serve hot with rice, naan, or roti.

Ingredients

To make Paneer Pasanda, you will need the following ingredients:

Paneer Pasanda: A Delicious Vegetarian Dish

Recipe by SAYEDCourse: Foods, Life StyleCuisine: IndianDifficulty: Medium

Servings

4

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

437

kcal

Total time

45

minutes

Paneer Pasanda is believed to have originated in the Mughal era when royal chefs created rich and flavorful dishes for the Mughal emperors. The dish was usually served during special occasions and was a favorite among the royalty. The dish became popular among the masses in the 19th century when it was introduced in the Indian restaurant scene.

Ingredients

• 400g paneer, cut into 8 equal pieces

• 1/2 cup yogurt

• 1/2 cup cream

• 2 tbsp ginger-garlic paste

• 1 tsp cumin powder

• 1 tsp coriander powder

• 1 tsp red chili powder

• 1 tsp garam masala powder

• 1/2 tsp turmeric powder

• Salt to taste

• 1/4 cup cashews, soaked in water for 30 minutes

• 1/4 cup almonds, soaked in water for 30 minutes

• 2 tbsp oil

• 2 tbsp ghee

• 1 bay leaf

• 2 green cardamom pods

• 2 cloves

• 1 cinnamon stick

• 1 onion, sliced

• 1 tomato, chopped

• 1 tbsp tomato paste

• 1 tbsp honey

• Coriander leaves for garnishing

Directions

• In a bowl, mix together yogurt, cream, ginger-garlic paste, cumin powder, coriander powder, red chili powder, garam masala powder, turmeric powder, and salt to taste. Marinate the paneer pieces in this mixture for 10-15 minutes.
• In a blender, blend together soaked cashews and almonds with a little water to make a smooth paste.
• Heat oil and ghee in a pan over medium flame. Add bay leaf, green cardamom pods, cloves, and cinnamon stick. Sauté for 1-2 minutes.
• Add sliced onion and sauté until it turns golden brown.
• Add chopped tomato, tomato paste, and honey. Cook for 3-4 minutes until the tomato is soft and mushy.
• Add the marinated paneer along with the marinade. Mix well and cook for 5-6 minutes until the paneer is soft and cooked through.
• Add the cashew-almond paste and mix well. Cook for another 2-3 minutes until the gravy thickens.
• Garnish with coriander leaves and serve hot with naan or rice.

Recipe Video

Notes

• Nutrition Facts: Calories: 437 | Total Fat: 36g | Saturated Fat: 17g | Cholesterol: 80mg | Sodium: 401mg | Total Carbohydrates: 16g | Dietary Fiber: 3g | Sugar: 9g | Protein: 14g

Tips for Making Paneer Pasanda

• Use fresh paneer for the filling.
• Soak cashews and raisins in water before adding them to the filling.
• Use a non-stick pan for frying the paneer sandwiches.
• Use cream and milk to make the gravy rich and creamy.

Conclusion

Paneer Pasanda is a delicious vegetarian dish that can be enjoyed by everyone. Its rich and creamy gravy and flavorful paneer filling make it a perfect dish for special occasions. With the right ingredients and a little bit of patience, you can make this dish at home and impress your family and friends.

See also: Palak Chaat: A Healthy Twist on Street Food

FAQs

What is the origin of Paneer Pasanda?

• Paneer Pasanda is believed to have originated in the Mughal era when royal chefs created rich and flavorful dishes for the Mughal emperors.

What are the best accompaniments for Paneer Pasanda?

• Paneer Pasanda can be enjoyed with rice, naan, or roti.

Can I use any other cheese for the filling?

• You can use any other soft and crumbly cheese in place of paneer, but the taste and texture may differ from the original dish.

Is Paneer Pasanda a spicy dish?

• Paneer Pasanda is a mildly spicy dish. You can adjust the spice level according to your taste preferences by adding more or less chili powder.

What are the health benefits of Paneer Pasanda?

• Paneer Pasanda is a good source of protein, calcium, and other essential nutrients. Paneer, being the main ingredient, provides a good amount of protein which is essential for muscle growth and repair. Calcium present in paneer is important for maintaining strong bones and teeth. The dish also contains various spices like cumin, coriander, and turmeric, which have anti-inflammatory and antioxidant properties.

How can I make Paneer Pasanda healthier?

• You can make Paneer Pasanda healthier by using low-fat paneer or tofu instead of regular paneer. You can also use less oil and reduce the amount of cream used in the gravy.

Can I make Paneer Pasanda without onion and garlic?

• Yes, you can make Paneer Pasanda without onion and garlic by using tomato puree, ginger, and green chili paste as the base of the gravy.

Can I prepare Paneer Pasanda in advance?

• Yes, you can prepare the paneer filling and the gravy in advance and store them separately in the refrigerator. When ready to serve, heat the gravy and assemble the dish by stuffing the paneer filling and cooking it in the gravy.

What are some variations of Paneer Pasanda?

• Some variations of Paneer Pasanda include adding vegetables like capsicum, carrot, or peas to the filling or using a different type of cheese like ricotta or feta for the filling. You can also experiment with the spices used in the gravy to create a unique flavor.