Paneer Pasanda / Paneer Pasanda Gravy

Coming to day 2,in blogging Marathon#65,themed under gourmet gravies is a rich and creamy,paneer pasanda.This has been in my to do list since long.As the method of making paneer pasanda is bit time consuming I kept postponing to give a try.Finally I made it for the theme,it came out so good and we enjoyed with rotis.Though its a lengthy process,its worth to make once in a while .Lets move on to the recipe............

                                                                         Paneer Pasanda Gravy

   Basic Information

   Preparation time ~ 20 minutes
   Cooking time ~ 45-50 minutes
   Serves ~ 4(generously)


Paneer/cottage cheese
400 gms
Onion( finely chopped)
1 medium size
Ginger&garlic paste
1.5 tbs
Tomato (finely chopped)
3 (medium size)
Turmeric powder/manjal podi
1/4 tsp
Red chilly powder/milagai podi
3/4  tsp
Coriander powder/dhaniya podi
1 tsp
Garam Masala powder
1/4 tsp
Whole cashews/mundiri
Cumin seeds/jeeragam
1/4 tsp
1.5 tsp
Coriander leaves(finely chopped)
1 tbs
Whole milk
1 cup
1/2 cup 
Fresh cream(for garnishing)as needed

 For the stuffing

Paneer/cottage cheese
2 tbs(grated)
Cashews(finely chopped)
2 tsp
Almonds(finely choppd)
1 tsp
Green chilly/pachamilagai
1(finely chopped)
a pinch
Garam masala powder
a pinch
  To make the paste

Maida or corn flour
2 tbs
1/8 tsp
as needed

  • Slice the paneer to 2 inch slice with 1/2 inch thickness.Then cut it diagonally and keep it aside.Now take all the ingredients needed for stuffing in a bowl and keep it aside.Take the paneer triangle and carefully make a slit in the middle with a knife and keep one end intact as shown.
  • Keep some stuffing in the slit end and keep it on a plate.Continue for the paneer triangles.Now mix the maida and salt well in a bowl.Add water and make a thin paste.Heat a pan with oil,once the oil becomes hot,dip the stuffed paneer cubes in the maida paste and drop it in the oil.
  • Fry it till golden and remove it from the oil,drain it on a paper towel and set it aside.Now take a tbs of the oil which used for frying,in a  separate pan.To this add the chopped onion with pinch of salt. Saute till transparent.
  • Add the chopped tomato and cook it until mushy.Add the cashews and red chilly powder,coriander powder.
  • Mix it well and put off the flame,let it cool down.After cooling grind it to a smooth paste.Heat a pan with 3 tbs oil and crackle the cumin seeds.Add in the ginger&garlic paste and fry it for couple of minutes or the raw smell goes away.Now add in the ground paste and fry it for a while.

  • Once the mixture becomes thick add the milk and let boil for 5 minutes.Let it simmer for another 2-3 minutes or till the oil separates.Add the chopped coriander leaves and garam masala powder and mix it well.
  • Now add the fried panner and let it cook for one boil.Add some fresh cream and coriander leaves and put off the flame.

  • Serve it  with naan,phulka or paratha.


Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#65


Tasty and flavorful gravy.. bookmarked it

I have tried the dry one.. Gravy one looks wonderful.. creamy and rich.

gravy looks so tempting n mouthwatering...worth the effort

Wow that is a superb curry. I love the way you stuffed the paneer with the seasoned paneer!

This looks beautiful...want to have some right away

The pictures are so stunning Nalini..I want that plate right now..

That is a rich and delicious paneer dish. I'm sure it's worth every minute of the time spent making it.

Omg, my mouth is watering here. Paneer pasanda gravy looks alluring.

Ho wow I love this one. Its amazingly delicious and rich. One day hopefully I will stop drooling and start making paneer pasanda.

Thanks, nice recipe, write my thesis ! Expert editors. Once the writers have completed handling your paper, we will ensure that it is free from grammar mistakes and follows all the instructions sent by you. It is made possible by allowing a team of qualified editors to countercheck both the task and its solution.

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