Paneer Pasanda

What is Paneer Pasanda? It is famous Indian main course. It is prepared using paneer sandwich made with green chutney, mashed paneer, dry fruits and cooked in creamy gravy.


  • For paneer sandwich
    • Paneer – 200 grams
    • Raisins – 1 tbs finely chopped
    • Cashew nut- 2 tbs finely chopped
    • Green chutney – 2 tbs( made with coriander,mint,chilly)
    • Cumin powder – 1tbs
    • Black paper powder – 1 tbsp
    • Corn starch – 1/2 cup
    • Salt- 2 pinch
  • For gravy
    • Cooking oil -3 tbsp
    • Onion – 1 finely chopped
    • Tomato- 2
    • Garlic- 4 to 5
    • Whole red chili – 2
    • Cumin seed – 1 tsp
    • Red chilly powder – 1 tbs
    • Garam masala – 1 tbs
    • Kasuri methi- 1 tbs crushed
    • Coriander leaves – 1 tbs finely chopped
    • Cashew nut- 6 to 8 pieces


Step 1 – Take  one cup water in a saucepan and add chopped tomato, whole red chili,garlic and cashew nut then boil it for 5-10 minutes till mixture soften. Switch off flame and cool it aside.

Step 2 – In a plate take all stuffing for sandwiches and add 2 -3 tbs crumbled paneer, mix everything then keep it aside.

Step 3 – Slice the paneer in triangle shape and each triangle paneer cut in to two halves.

Step 4 – Place 1 tbs stuffing in  one triangle paneer and covet it with second slice, make all paneer sandwiches this way.

Step 5 –   In a bowl take corn starch and add 2 tbsp water and mix it and make paste.

Step 6 – Take nonstick pan and add  oil.

Step 7 – Dip sandwich in corn starch paste and fry till it becomes golden brown in medium hot oil. Once done then keep aside.

Step 8 – In the same pan add onion and fry it for 1  minute( don’t cook for long time) and keep it aside.

Step 9- Grind onion together with cooled tomato mixture(don’t add water).

Step 10 – In same pan add cumin seed , red chili powder, garam masala and tomato-onion paste and saute for 3 -4 minutes then add salt & 2 tbsp water then stir very well.

Step 11 – Add paneer sandwich in gravy and cook for 1 to 2 min then add kasuri methi.   Garnish with coriander leaves and serve it hot.

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