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paneer pasanda sabzi | restaurant style paneer pasanda | Punjabi paneer pasanda |

paneer pasanda sabzi | restaurant style paneer pasanda | Punjabi paneer pasanda | with amazing 30 images.



paneer pasanda sabzi is a creamy and rich Punjabi gravy recipe made with shallow fried stuffed paneer in smooth and creamy onion gravy!! Punjabi paneer pasanda is a very famous paneer recipe which has found its place in every Indian restaurant!!

What makes this Indian cottage cheese preparation very special is the use of two onion pastes. One is a mixture of cooked onions with cashews, which imparts a unique creaminess to the paneer pasanda and the other is a brown onion paste, which imparts a very rich and intense flavour to it.

If you like paneer makhani, paneer butter masala, kadai paneer you should definitely try this restaurant style paneer pasanda and I bet you and your family are going to love it! My family simply loves this recipe and each member is a hard-core paneer pasanda fan.

The stuffing used in the Punjabi paneer pasanda has a lot many variations and this is our variation to it. Some people prefer adding khoya to their stuffing which makes it a little sweeter! We have cut the paneer into traingles but you can even cut them into rectangular strips!

Ideal to be served at parties, the restaurant style paneer pasanda is a wonderful accompaniment for all types of Indian breads like lachha paratha, butter garlic naan, kulcha, chapati as well as rice, especially the mildly flavoured ones.

Learn to make paneer pasanda sabzi | restaurant style paneer pasanda | Punjabi paneer pasanda | with detailed step by step recipe photos and video below.

Paneer Pasanda Sabzi, Restaurant Style Paneer Pasanda

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Paneer Pasanda Sabzi, Restaurant Style Paneer Pasanda recipe - How to make Paneer Pasanda Sabzi, Restaurant Style Paneer Pasanda

Preparation Time:    Cooking Time:    Total Time:     4Makes 4 servings
Show me for servings

Ingredients


For Paneer Pasanda Sabzi
30 paneer (cottage cheese) triangles
2 tbsp oil
1 tsp chilli powder
1/2 tsp garam masala
1 cup whisked curds (dahi)
salt to taste
oil for shallow frying

For The Onion-cashew Paste
1 cup roughly chopped onions
5 garlic (lehsun) cloves
1 small piece ginger (adrak)
2 tbsp broken cashew nut (kaju)

For The Brown Onion Paste
1 1/2 cups sliced onions
oil for deep-frying

To Be Mixed Into A Stuffing
1/2 cup crumbled paneer (cottage cheese)
1 tbsp finely chopped coriander (dhania)
1 tbsp finely chopped mint leaves (phudina)
1 tbsp chopped raisins (kismis)
1 tbsp chopped cashew nut (kaju)
1/2 tsp ginger (adrak) paste
1/2 tsp garlic (lehsun) paste
1/2 tsp green chilli paste
salt to taste

To Be Mixed Into A Cornflour-water Mixture
1/2 cup cornflour
1/4 cup water
salt to taste

For The Garnish
1 tbsp finely chopped coriander (dhania)

Method
For the onion-cashew paste
    For the onion-cashew paste
  1. Combine the onions and 1 cup of water in a deep non-stick pan, mix well and cook on a medium flame for 5 to 6 minutes, while stirring occasionally. Keep aside to cool completely.
  2. Once cooled, combine the onion mixture, garlic, ginger and cashewnuts and blend it in a mixer to a smooth paste. Keep aside.

For the brown onion paste
    For the brown onion paste
  1. Heat oil in a deep non-stick kadhai, and deep-fry the onions till they turn golden brown in colour.
  2. Drain on an absorbent paper and keep aside to cool completely.
  3. Once cooled, blend them in a mixer using ¼ cup of water to a smooth paste. Keep aside.

For the stuffed paneer
    For the stuffed paneer
  1. Divide the stuffing into 15 equal portions.
  2. Place 15 triangles on a clean, dry surface, put a portion of the stuffing into each triangle and spread it evenly. Cover it with the remaining 15 triangles and press it gently.
  3. Dip a stuffed paneer triangle into the cornflour-water mixture and put it carefully in the hot oil. You can cook 5 to 6 triangles at a time. Cook till they turn golden brown in colour form all the sides. Remove and keep aside.

How to proceed to make paneer pasanda sabzi
    How to proceed to make paneer pasanda sabzi
  1. To make paneer pasanda sabzi, heat the oil in a broad non-stick pan, add the onion-cashew paste, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
  2. Add the chilli powder and garam masala, mix well and cook on a medium flame for 3 to 4 minutes, while stirring continuously.
  3. Lower the flame, add the curds, mix well and cook on a slow flame for 2 minutes, while stirring continuously.
  4. Add the brown onion paste, salt and ¼ cup of water, mix well and cook on medium flame for 2 minutes, while stirring occasionally.
  5. Add the stuffed paneer triangles, mix gently and cook on a medium flame for 1 to 2 minutes.
  6. Garnish the paneer pasanda sabzi with coriander and serve hot with naan, parathas and jeera rice.
Nutrient values (Abbrv) per serving
Energy677 cal
Protein24.5 g
Carbohydrates40.2 g
Fiber2.9 g
Fat45.6 g
Cholesterol8 mg
Sodium14.7 mg
Paneer Pasanda Video by Tarla Dalal
Paneer Pasanda Sabzi, Restaurant Style Paneer Pasanda recipe with step by step photos

Stuffing for the paneer triangles of paneer pasanda
    Stuffing for the paneer triangles of paneer pasanda
  1. If you like paneer pasanda sabzi | restaurant style paneer pasanda | Punjabi paneer pasanda | then see our collection of Punjabi paneer recipes and some recipes we love. 
  2. For the stufffed paneer triangle, in a plate crumble paneer using your hand. 
  3. Add finely chopped coriander leaves. 
  4. Add mint leaves. 
  5. Add raisins. 
  6. Add cashewnut. 
  7. Add ginger paste. 
  8. Add garlic paste. 
  9. Add green chilli paste. You can adjust the quantity according to your level of spice. 
  10. Add salt.
  11. Mix well and keep aside. 
  12. Further, cut paneer into traingles just as shown in the picture.
  13. Put a portion of the prepared stuffing into each triangle and spread it evenly.
  14. Cover it with the remaining 15 triangles and press it gently.
  15. Dip a stuffed paneer triangle into the cornflour-water mixture and put it carefully in the hot oil. You can cook 5 to 6 triangles at a time.
  16. Cook till they turn golden brown in colour form all the sides.
  17. Remove and keep aside. Our stuffed paneer triangles are ready!!

For onion cashew-nut paste
    For onion cashew-nut paste
  1. To make onion cashewnut paste for paneer pasanda, in a deep non-stick pan take onions. 
  2. Add 1 cup of water.
  3. Mix well and cook on a medium flame for 5-6 minutes, while stirring occasionally. Keep aside and cool completely. 
  4. Once cooled, combine the onion mixture, garlic, ginger and cashewnuts and blend it in a mixture to a smooth paste and keep aside. 

For brown onion paste
    For brown onion paste
  1. To make brown onion paste for paneer pasanda sabzi | restaurant style paneer pasanda | Punjabi paneer pasanda | heat oil in a deep non-stick kadhai.
  2. Deep fry the onions till they turn golden brown in colour. 
  3. Drain on an absorbent paper and keep aside to cool completely. 
  4. Once cooled, blend them in a mixer using ¼ cup of water.
  5. Smooth paste. Keep aside. 

To make cornflour slurry
    To make cornflour slurry
  1. For corn-flour slurry for paneer pasanda sabzi | restaurant style paneer pasanda | Punjabi paneer pasanda | in a deep bowl take corn-flour. 
  2. Add water, whisk well and keep aside. 

How to proceed
    How to proceed
  1. To proceed making paneer pasanda sabzi | restaurant style paneer pasanda | Punjabi paneer pasanda | heat the oil in a broad non-stick pan.
  2. Add the onion-cashew paste. 
  3. Mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
  4. Add the chilli powder. Adjust according to your preference of spice. 
  5. Add garam masala. 
  6. Mix well and cook on a medium flame for 3 to 4 minutes, while stirring continuously.
  7. Lower the flame, add the curds.
  8. Mix well and cook on a slow flame for 2 minutes, while stirring continuously.
  9. Add the brown onion paste.
  10. Salt and ¼ cup of water.
  11. Mix well and cook on medium flame for 2 minutes, while stirring occasionally.
  12. Add the stuffed paneer triangles.
  13. Mix gently and cook on a medium flame for 1 to 2 minutes.
  14. Garnish paneer pasanda sabzi | restaurant style paneer pasanda | Punjabi paneer pasanda | with coriander.
  15. Serve paneer pasanda sabzi | restaurant style paneer pasanda | Punjabi paneer pasanda | hot with tawa naan, parathas and jeera rice. 

Reviews

Paneer Pasanda Sabzi, Restaurant Style Paneer Pasanda
 on 06 Oct 21 07:46 PM
5

yummy food
Edited after original posting.
Tarla Dalal
08 Oct 21 02:58 PM
   Thank you for the comment. Please share your feedback for recipes and articles you love.
Paneer Pasanda Sabzi, Restaurant Style Paneer Pasanda
 on 26 May 20 08:15 AM
5

Paneer Pasanda ( Subzi Recipe)
 on 19 Jul 19 07:23 AM
5

Paneer Pasanda ( Subzi Recipe)
 on 10 Jun 19 04:14 PM
5

I like you,your cooking style and all the recipe you cook....but in this video you forgot to add salt....salt is an important ingredient....without it...recipes becomes tasteless...
Tarla Dalal
11 Jun 19 08:54 AM
   Hi, salt is added at step 4 and in the video at 3.56 do have a look...
Paneer Pasanda ( Subzi Recipe)
 on 14 Jul 16 10:11 PM
5

????????
Paneer Pasanda ( Subzi Recipe)
 on 30 Mar 15 03:43 PM
5

The name it self says paneer pasanda.. and yes i love the creamy taste of the recipe, with a brown onion taste added, makes it little and rich and flavorful, a must try for a paneer lover..
Paneer Pasanda ( Subzi Recipe )
 on 24 Mar 15 03:54 PM
5

Truly rich and divine, the brown onion taste is so good in this recipe. And the paneer just melts in the mouth. This dish goes best with naan. This subzi is in my alternate sunday lunch menu.

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