Paneer Pasanda is indeed a deeply influential North Indian dish that has a strong connection with Hindi art and culture. It's loved by many due to its delicious taste. Paneer Pasanda, a dish made from paneer (cottage cheese), is a staple in Indian cuisine. It has been a favorite among food enthusiasts for many years and holds a significant place in Indian culinary traditions.
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Serves: 4-5 people
The dish originated during the Mughal era and was initially known as "Mughlai Paneer." It was prepared for royal families, using various spices and ingredients. Over time, the dish evolved and is now commonly known as Paneer Pasanda.
The impact of Paneer Pasanda on Hindi culture is seen in several ways. People often make it for special occasions like parties festivals, or weddings. It's renowned for its rich flavor and vibrant color.
Paneer Pasanda" is a popular Indian dish that is an important part of Indian culinary culture. This dish, made with paneer (Indian cottage cheese), is not only loved in India but also enjoyed in other countries due to the availability of Indian cuisine worldwide.
Paneer Pasanda is a well-known vegetarian dish that originates from the culinary traditions of North India. The name "Paneer Pasanda" translates to 'favorite paneer,' indicating that a special kind of paneer is used in this dish.
In this article, we will provide the recipe for Paneer Pasanda, which you can easily make at home:
Ingredients:
- Paneer - 600 grams
- Ginger - 3 tsp
- Garlic cloves - 10
- Green chilies - 3 finely chopped
- Almonds - 2 finely chopped
- Cashews - 2 finely chopped
- Raisins - 3 finely chopped
- Cardamom powder - 1 tsp
- Garam masala - 1/2 tsp
- Salt - to taste
- Cumin powder - 1/2 tsp
- Oil - 2 tbsp
- Butter - 4 tbsp
- Bay leaves - 2
- Black cardamom - 1
- Cinnamon stick - 1 small piece
- Cloves - 4 to 5
- Cumin seeds - 1 tsp
- Onions - 2 medium-sized
- Cashews - 10-12
- Tomatoes - 4 medium-sized
- Turmeric - 1 tsp
- Red chili powder - 1 tsp
- Coriander powder - 2 tsp
- Cumin powder - 1/2 tsp
- Cornstarch - 1 tbsp
- Black pepper - 3 to 4
- All-purpose flour (maida) - 1/4 tsp
To make Paneer Pasanda:
1. First, cut the paneer into thin square pieces, sprinkle some salt on it, and leave it in a warm place. This will allow excess water to drain out, making the paneer softer.
2. To prepare the paneer pasanda filling, take a little paneer on a plate and knead it with your hands. Add 1 teaspoon finely chopped ginger, 1 finely chopped green chili, 2 almonds, cashews,
3. and 3 finely chopped raisins, 1/2 teaspoon cardamom powder, 1/2 teaspoon cumin powder, finely chopped cilantro, 1/2 teaspoon garam masala powder, and salt to taste. Mix all these ingredients well.
4. Now, place the paneer filling on top of one square paneer slice and cover it with another paneer slice, creating a sandwich-like structure
5. Alternatively, you can use another method by making a cut on one side of a paneer slice, creating a pocket, and then filling it with the prepared mixture. Repeat this for all the paneer slices.
6. Next, create a thick batter by mixing 1 tablespoon cornstarch, 1/4 tablespoon all-purpose flour (maida), and a little water.
7. Dip the paneer pasanda into this batter and coat it well. Then, you can deep-fry it or shallow-fry it in a pan with a little oil.
8. While deep frying, do not fry the paneer too much. Fry it until it turns a light golden color. Then, take out the fried paneer and keep it aside in a separate plate.
For the gravy:
1. Take a pan, add 2 tablespoons of oil and 1 tablespoon of butter. Add 2 bay leaves, 1 large cardamom (crack open the seeds), a piece of cinnamon,
2. a small piece of nutmeg, 3 green cardamoms, 4 cloves, 3 to 4 black peppercorns, and 1 tablespoon cumin seeds. Roast for 1-2 minutes.
3. Now, add onions, 2 tablespoons of ginger, 8 to 10 garlic cloves, 8 to 10 cashews, 2 green chilies, chopped tomatoes, salt to taste, 1 tablespoon turmeric powder, 1 tablespoon red chili powder, and 2 tablespoons coriander powder.
4. Roast all these ingredients on high heat. Stir continuously until the tomatoes become soft and mushy. Now,
5. add 1 cup of water and let it cook. Onions and tomatoes will completely dissolve in this mixture, which will take around 10 to 12 minutes.
6. Let the mixture cool down and blend it in a mixer. Before blending, remove bay leaves and cinnamon stick.
7. Now, take a pan, add 2 tablespoons of butter. Along with it, add finely chopped ginger, green chilies, sauté for a while. Then, add the prepared gravy made from onions and tomatoes.
8. You can strain and add the gravy to make it smoother, and then cook it until the oil separates. If the gravy is too thick, you can add some water and let it cook for 8 to 10 minutes before adding paneer.
9. After preparing and adding paneer, you can put in 1/2 teaspoon of kasuri methi, 2 teaspoons of fresh cream, and finely chopped coriander. Cook for 1 minute and then turn off the heat. Your paneer pasanda is ready!
Tips:
- If you don't have cashews for the gravy, you can use almonds or char magaz.
- Don't overcook paneer pasanda after adding it to the gravy.
- If you don't have cornstarch, you can fry paneer pasanda coated in dry flour.
- You can make the dish even without whole spices.
FAQ:
1. What is paneer pasanda?
Paneer pasanda is a popular North Indian dish where sliced paneer is cooked in a creamy gravy with spices.
2. Which type of paneer is used for paneer pasanda?
Most people use fresh paneer, which is about 1/4 inch thick and cut into halves.
3. Which spices are used for paneer pasanda?
Paneer pasanda is flavored with red chili powder, turmeric powder, coriander powder, cumin, and garam masala.
4. How is the gravy for paneer pasanda prepared?
For the gravy, tomatoes and onions are sautéed and then blended into a smooth paste.