🇮🇳 Indian Vegetarian

Paneer Pasanda Stuffed

Name: Paneer Pasanda Stuffed
Prep time: 14 min
Cook time: 33 min
Total time: 47 min
Yield: 3 servings
Cuisine: Indian
Ingredients: 1 tbsp Ginger Garlic Paste; 1/2 tsp Garam Masala; 2 tbsp Butter; 400 g Tomato Puree; 1/4 cup Heavy Cream; to taste Salt; 250 g, cubed Paneer; 2, finely chopped Onion; 3, pureed Tomato; 1 Green Chili; 1/2 tsp Turmeric Powder; 1/4 cup Cashews; 1 tsp Red Chili Powder

🇮🇳 Indian

Stuffed paneer pasanda slippers in cashew gravy, the banquet vegetarian centrepiece. The dish vegetarians order at restaurants and make better at home. Best with something soft — malabar parotta is ideal.

Prep 14 min Cook 33 min Serves 3 Medium

Ingredients

Ginger Garlic Paste1 tbsp
Garam Masala1/2 tsp
Butter2 tbsp
Tomato Puree400 g
Heavy Cream1/4 cup
Saltto taste
Paneer250 g, cubed
Onion2, finely chopped
Tomato3, pureed
Green Chili1
Turmeric Powder1/2 tsp
Cashews1/4 cup
Red Chili Powder1 tsp

Optional extras

Kasuri Methi1 tsp
Fresh Cilantro2 tbsp, chopped

Instructions

1
Cube the paneer and keep it in warm water while the masala builds — this keeps it tender.
2
Heat butter or oil and fry the onions till golden; add ginger garlic paste and cook out the rawness.
3
Add tomato and the ground spices; cook till the masala thickens and the oil separates at the edges.
4
Add the cashews if using, then the drained paneer; fold gently — paneer breaks if bullied.
5
Simmer three minutes — no more — finish with cream or crushed kasuri methi, and serve garnished with cilantro.

Chef's tip

Fry the paneer lightly first if you want it to hold in gravy.

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Video: Paneer Pasanda Restaurant Style||How to make Paneer Pasanda~Food Pleasures with Nilofar · on YouTube