Uttar Pradesh

Paneer pasanda

Name: Paneer pasanda
Total time: 50 min
Yield: 4 servings
Cuisine: Mughlai
Ingredients: 400 g block in 8 thin slabs paneer; 1/3 cup divided cashews; 1 tbsp raisins; 2 tbsp optional khoa; 2 tbsp for coating cornflour (cornstarch); Cooking oil (vegetable oil), for shallow frying; 1 1/2 tbsp ghee; Whole spices, cardamom, cloves, bay leaf; 1 large boiled onion; 2 medium tomato; 1 tbsp ginger garlic paste; 1 tsp kashmiri chilli powder; 1/2 tsp garam masala; 3 tbsp fresh cream (thickened cream, heavy cream); 1 tsp sugar; Salt, to taste

Paneer sandwiches stuffed with nuts, fried golden, served in a rich, mild gravy. Pure dinner party.

50 minTime

23 gProtein each

mildSpice

Stuffed paneer, Mughlai style2 chapters · 1 min read

Make it your way

Grandma's wayStuffed paneer sandwiches, creamy gravy.

The original

610kcalsame

23 gproteinsame

3 gfibresame

50minutessame

Classic paneer pasanda.

Per serving, worked out from the ingredient table.

Ingredients

Paneer400 g block, in 8 thin slabs

Cashews⅓ cup, divided

Raisins1 tbsp

Khoa2 tbsp, optional

Cornflour (cornstarch)2 tbsp, for coating

Cooking oil (vegetable oil)for shallow frying

Ghee1½ tbsp

Whole spicescardamom, cloves, bay leaf

Onion1 large, boiled

Tomato2 medium

Ginger garlic paste1 tbsp

Kashmiri chilli powder1 tsp

Garam masala½ tsp

Fresh cream (thickened cream, heavy cream)3 tbsp

Sugar1 tsp

Saltto taste

Method

4 steps

1Chop half the cashews with raisins and mix with khoa and a pinch of salt. Sandwich a spoon of it between two slabs of paneer.
2Dip the edges in cornflour slurry and shallow fry until golden.
3Blend the boiled onion, tomatoes and the remaining cashews smooth. Heat ghee, add whole spices and ginger garlic paste, then the puree and chilli. Cook until ghee separates.
4Add sugar, salt, cream and garam masala. Slide in the pasandas, spoon gravy over and warm through.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Uttar Pradesh

Paneer pasanda

Paneer sandwiches stuffed with nuts, fried golden, served in a rich, mild gravy. Pure dinner party.

50 minTime

23 gProtein each

mildSpice

Stuffed paneer, Mughlai style2 chapters · 1 min read

Make it your way

Grandma's wayStuffed paneer sandwiches, creamy gravy.

The original

610kcalsame

23 gproteinsame

3 gfibresame

50minutessame

Classic paneer pasanda.

Per serving, worked out from the ingredient table.

Ingredients

Paneer400 g block, in 8 thin slabs

Cashews⅓ cup, divided

Raisins1 tbsp

Khoa2 tbsp, optional

Cornflour (cornstarch)2 tbsp, for coating

Cooking oil (vegetable oil)for shallow frying

Ghee1½ tbsp

Whole spicescardamom, cloves, bay leaf

Onion1 large, boiled

Tomato2 medium

Ginger garlic paste1 tbsp

Kashmiri chilli powder1 tsp

Garam masala½ tsp

Fresh cream (thickened cream, heavy cream)3 tbsp

Sugar1 tsp

Saltto taste

Method

4 steps

1Chop half the cashews with raisins and mix with khoa and a pinch of salt. Sandwich a spoon of it between two slabs of paneer.
2Dip the edges in cornflour slurry and shallow fry until golden.
3Blend the boiled onion, tomatoes and the remaining cashews smooth. Heat ghee, add whole spices and ginger garlic paste, then the puree and chilli. Cook until ghee separates.
4Add sugar, salt, cream and garam masala. Slide in the pasandas, spoon gravy over and warm through.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Paneer pasanda

Make it your way

Ingredients

Method

Paneer pasanda

Make it your way

Ingredients

Method

Make it a meal