Paneer Pasanda

Australia favored the majority of Asians for its immigration intake. A large number of Asians are living and earning a livelihood there. Obviously, every country has its own specialty and that doesn’t make Australia any different. It is a good thing that Australian restaurants have started a desi fusion food platter. But still, the taste of real Indian food is just irresistible. You would be surprised to know that more than Indians in Australia, the Australians crave for the deliciousness of the Indian food!

Some festivals and occasions require traditional Asian food serving. This is when the ladies of the house need to prepare food that gives people that ‘déjà vu’ feeling. This is why we bring to you the recipe for an amazing dish, the Paneer Pasanda.

Paneer Pasanda is an outstanding dish prepared with fried pieces of paneer stuffed with dry fruit and served with delicious creamy gravy. Its aroma is exotic. This tasty dish is best served with naans or pulao. To prepare this dish, follow this easy recipe below:

You will need the following ingredients:

  • 250 grams Fresh Paneer
  • 50 grams Khoya
  • 10 grams Cashew nuts and Raisins
  • 3 medium Onions
  • 4 medium Tomato (Blanched)
  • 2 Green Cardamom
  • 1 Black Cardamom
  • 1 tsp Cumin Seeds
  • 1 Bay Leaf
  • 1 tsp Garam Masala
  • 1/2 tsp Amchur Powder
  • 1/2 tsp Red Chili Powder
  • 1/4 tsp Turmeric Powder
  • Salt to taste
  • 1 green Chilly Slit
  • 2 tablespoon Maida
  • 2 tablespoon Cornflour
  • Chopped coriander
  • Ginger garlic paste
  • 2 pinches Kasoori Methi
  • Few pinches sugar as per taste
  • ¾ Cup Cream

How to make Peer Pasanda:

  1. Keep 50 grams of paneer aside.
  2. Cut the rest of the 200 grams into proper triangles (like two halves of a slice of bread). Cut ever piece from the center so that you can stuff the dry fruit in it later on.
  3. Mix grated paneer, khoya, raisins, amchur powder and dry fruits like chopped cashew nuts, salt, finely chopped chili and finely chopped green coriander in a separate bowl.
  4. Now stuff this mixture into each of the triangle’s center.
  5. Make a consistent paste of dripping texture by mixing equal quantity of corn flour and maida with water.
  6. Heat some oil in a pan. Put the triangles in it and shallow fry till the paneer triangles is golden brown from all sides.
  7. To make its delightful creamy gravy, add bay leaf, green cardamom, black cardamom and cumin seeds in a low bottom pan.
  8. When the seeds begin to sizzle, add chopped onions and fry till translucent.
  9. Add the ginger garlic paste and stir till the raw smell disappears.
  10. After this, add the tomatoes and salt and cook till they are soft.
  11. Add coriander powder, red chili powder, and some cashew nuts.
  12. After the spices are well mixed, add some crushed kasoori methi and water. Bring the mixture to boil for a minute or two.
  13. Turn off the flame and let the masala cool for a while.
  14. Now blend this masala mixture with the dripping paste you made and heat in a pan with oil separately.
  15. Add some sugar and adjust according to the desired consistency. Add water if needed.
  16. Add the paneer triangles along with some garam masala and cream.
  17. Don’t cook for long after adding the cream.
  18. Serve in a nice bowl and garnish it with cream and chopped coriander.

Your delectable Paneer Pasanda dish is ready to be served with naan or roti. It also goes well with pulao.

Indiabazaar grocery store brings you the taste of India in Australia. For all your grocery needs, visit your favorite supermarket, Indiabazaar!