Paneer Pasanda Sabzi, Restaurant Style Paneer Pasanda recipe with step by step photos
Stuffing for the paneer triangles of paneer pasanda-
If you like paneer pasanda sabzi | restaurant style paneer pasanda | Punjabi paneer pasanda | given below is the list to similar recipes :
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For the stufffed paneer triangle, in a plate crumble paneer using your hand.
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Add finely chopped coriander leaves.
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Add mint leaves.
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Add raisins.
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Add cashewnut.
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Add ginger paste.
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Add garlic paste.
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Add green chilli paste. You can adjust the quantity according to your level of spice.
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Add salt.
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Mix well and keep aside.
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Further, cut paneer into traingles just as shown in the picture.
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Put a portion of the prepared stuffing into each triangle and spread it evenly.
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Cover it with the remaining 15 triangles and press it gently.
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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.
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Cook till they turn golden brown in colour form all the sides.
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Remove and keep aside. Our stuffed paneer triangles are ready!!
For onion cashew-nut paste-
To make onion cashewnut paste for paneer pasanda, in a deep non-stick pan take onions.
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Add 1 cup of water.
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Mix well and cook on a medium flame for 5-6 minutes, while stirring occasionally. Keep aside and cool completely.
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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-
To make brown onion paste for paneer pasanda sabzi | restaurant style paneer pasanda | Punjabi paneer pasanda | heat oil in a deep non-stick kadhai.
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Deep fry the onions till they turn golden brown in colour.
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Drain on an absorbent paper and keep aside to cool completely.
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Once cooled, blend them in a mixer using ¼ cup of water.
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Smooth paste. Keep aside.
To make cornflour slurry-
For corn-flour slurry for paneer pasanda sabzi | restaurant style paneer pasanda | Punjabi paneer pasanda | in a deep bowl take corn-flour.
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Add water, whisk well and keep aside.
How to proceed-
To proceed making paneer pasanda sabzi | restaurant style paneer pasanda | Punjabi paneer pasanda | heat the oil in a broad non-stick pan.
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Add the onion-cashew paste.
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Mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
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Add the chilli powder. Adjust according to your preference of spice.
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Add garam masala.
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Mix well and cook on a medium flame for 3 to 4 minutes, while stirring continuously.
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Lower the flame, add the curds.
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Mix well and cook on a slow flame for 2 minutes, while stirring continuously.
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Add the brown onion paste.
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Salt and ¼ cup of water.
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Mix well and cook on medium flame for 2 minutes, while stirring occasionally.
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Add the stuffed paneer triangles.
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Mix gently and cook on a medium flame for 1 to 2 minutes.
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Garnish paneer pasanda sabzi | restaurant style paneer pasanda | Punjabi paneer pasanda | with coriander.
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Serve paneer pasanda sabzi | restaurant style paneer pasanda | Punjabi paneer pasanda | hot with tawa naan, parathas and jeera rice.