Monday, February 17, 2014

Paneer Pasanda

Paneer Pasanda

A must try for all paneer lovers, Paneer pasanda as the name suggests is a very rich subzi and most of the people liked it ,Crispy paneer chunks are dunked into a rich tomato based gravy(without onion and garlic).


For Paneer tikki

  • 2 cups Cubed paneer in a triangle shape
  • 3 table spoon corn flour
  • 2 table spoon bread crumbs
  • 1 tea spoon zinger and chili paste
  • salt to taste
  • water to make thick paste for dipping
  • Oil for frying

For Puree

  • 2 tomatoes 
  • 1 table spoon zinger and chili paste
  • 1/2 cup green capsicum 
  • 4 cashew nuts

For gravy

  • 4 table spoon curd
  • 1 tea spoon cumin seeds (zeera)
  • 1/4 cup heavy cream (malai, whipped cream, milk)
  • 1/2 tea spoon red chili powder
  • 1/2 tea spoon turmeric (haldi)
  • pinch of asafetida (hing)
  • 1/2 tea spoon garam masala
  • 2 table spoon oil

chopped cilantro for garnish 
Spoon of heavy cream for garnish


For Tikki

  • Combine corn flour, bread crumbs, ginger chili paste, salt and water as per thickness.
  • Heat  oil in a pan.
  • Dip paneer in a paste and then dip fry it carefully.


  • Make a paste of tomato, cashew nuts, capsicum and zinger.
  • Heat oil in pan.
  • Add Cumin seeds and asafetida, let them crack, add turmeric and chili powder.
  • Now add tomato puree stir it to 5 to 6 minutes or  till oil separates from the gravy.  
  • Now add whipped curd and cream, mix it well.
  • Stir for another 4 to 5 minutes or until masala separates from the kadai. 
  • Add water 1/2 cup of water and bring it to boil.
  • After water boiled add paneer tiikkis, and again bring it to boil, or boil till gravy gets little thick.
  • Garnish with fresh cream and chopped cilantro.
  • Serve hot with Any rice or naan or chapati.


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