Paneer Pasanda

Paneer triangles stuffed with dried fruits, seared until golden, then simmered in a velvety ghee-based gravy. The aroma of garam masala and turmeric fills the air as the cream reduces.

• Prep time: 40 min
• Cook time: 30 min
• Difficulty: Medium
• Calories: 670
• Protein: 32 g
• Carbs: 38 g
• Fat: 44 g

Ingredients

• 500 g paneer ( cut into triangles )
• 30 g Roasted salted cashews ( chopped )
• 20 g Raisin ( chopped )
• 2 tbsp Corn starch ( for coating )
• 3 tbsp ghee ( for cooking )
• 2 piece Onion ( sliced )
• 3 piece Round tomato ( blended into puree )
• 3 piece Garlic ( minced )
• 1 tsp Ginger ground
• 1 tsp garam masala
• 0.5 tsp turmeric
• 0.5 tsp Hot chili pepper ( powdered )
• 100 g Sweet yogurt or fermented milk on a bed of fruit ( whisked )
• 50 ml Cream
• 1 piece Fresh cilantro ( chopped )
• 20 g Melon seeds (Magaz) ( ground into a paste with a little water )

Instructions

1. Preparing the stuffing

   Finely chop the cashews and raisins. Mash 50g of paneer with a fork and mix everything with a pinch of chili and garam masala. The stuffing should be compact enough to stay between the slices.

2. Assembling the sandwiches

   Cut the remaining paneer into thick triangles. Slit them in the center without going all the way through. Slide a small spoonful of stuffing inside. Press lightly to seal.

3. Coating and cooking the paneer

   Prepare a thin batter with cornstarch and a little water. Dip the triangles in it, then brown them in a pan with a little ghee. The crust should be thin and crispy, while the inside remains soft.

4. Sauce base

   Sauté the sliced onion in the remaining ghee until translucent. Add the garlic and ground ginger. When the aroma is released, pour in the blended tomatoes and the melon seed paste, and let reduce until the fat separates from the pulp.

5. Binding and finishing

   Stir in the yogurt and cream. Simmer over low heat until the sauce coats the spoon. Gently submerge the paneer triangles. Garnish with fresh coriander just before serving.

Chef's tips

• Do not over-brown the paneer, or it will become rubbery. It just needs a light crust.
• If the sauce is too thick, thin it out with a splash of warm water before adding the cream.

Storage

Keep refrigerated for up to 2 days. Reheat gently in a pan to avoid breaking the cheese triangles.