Paneer pasanda
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Paneer pasanda

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Time to cook-icon

Time to cook

45 minutes

Difficulty-icon

Difficulty

Easy

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Serves

2

A rich and creamy Indian dish made with paneer (Indian cottage cheese) cooked in a flavorful and aromatic gravy.

A rich and creamy Indian dish made with paneer (Indian cottage cheese) cooked in a flavorful and aromatic gravy.

Ingredients

Paneer

100 gram

Paneer

8 cube

Cashew Nuts, Raw

2 cashews

Almonds

5 almond

Pistachios

5 Pistachio

Raisins

5 raisin

Corn Starch

2 tbsp

All Purpose Flour

2 tbsp

Coriander Leaves

0.5 tbsp

Vegetable Oil

2 tbsp

Salt

0.5 tsp

Onion Raw

0.5 medium

Tomatoes

1.5 medium

Ginger Garlic Paste

0.5 tsp

Cinnamon

1 pinch

Cloves

2 Clove

Cumin Seeds

0.5 tsp

Cashew Nuts, Raw

2 cashews

Red Chilli Powder

0.5 tsp

Coriander Powder

0.5 tsp

Garam Masala

0.25 tsp

Salt

0.5 tsp

Kasoori Methi

0.5 tbsp

Coriander Leaves

0.5 tbsp

Step-by-step instructions to cook

Prep

1

Grind cashews, almonds, and pistachios into a coarse powder.

2

Soak paneer in warm water for 10 minutes.

3

After 10 minutes, crumble the paneer and mix with chopped coriander leaves, ground nuts, and raisins.

4

Chop the remaining paneer into triangular pieces and stuff them with the prepared filling.

Cooking

1

Heat oil in a pan and add cinnamon sticks, cloves, and cumin seeds (jeera).

2

Add finely chopped onions and saute until transparent.

3

Add tomatoes along with red chili powder, coriander powder, garam masala, and salt. Cook until tomatoes are mushy.

4

Allow the masala to cool, then grind it into a paste.

5

Heat a pan, add the ground masala, and cook for 5 minutes.

6

Add crushed kasoori methi and mix well.

7

Let the gravy simmer for a couple of minutes, then garnish with coriander leaves.

8

Add the prepared pasanda just before serving, without boiling them with the gravy.

Nutrition information

(per serving)

Carbs

Carbs

10.2

Proteins

Proteins

8.9

Fats

Fats

15.8

Fiber

Fiber

1.7

214

kcal

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