Paneer pasanda recipe and ingredients how to make restaurant style paneer pasanda in English

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Paneer pasanda recipe and ingredients how to make restaurant style paneer pasanda in English

Paneer pasanda recipe and ingredients

 

Paneer Pasanda is a delectable North Indian vegetarian dish that has a rich and flavorful history dating back to the Mughal era. This dish is characterized by its succulent paneer (Indian cottage cheese) slices stuffed with a spiced nut and cream filling, which is then simmered in a creamy tomato-based gravy.

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The Mughal Influence (16th-18th Century): The roots of Paneer Pasanda can be traced back to the Mughal Empire, The Mughals were known for their extravagant feasts and culinary expertise. Paneer, a versatile and protein-rich ingredient, was a favorite in Mughal cuisine.

Creation of Paneer Pasanda: It is believed that Paneer Pasanda was created during this period when Mughal chefs sought to elevate paneer into a royal delicacy fit for the emperors and their guests. The dish was designed to showcase the culinary skills and creativity of Mughal chefs, with its luxurious stuffing and rich gravy.

Popularization and Regional Variations: Over time, Paneer Pasanda gained popularity not only within the Mughal court but also among the common people. It began to spread to various regions of North India, and different variations of the dish emerged, reflecting regional flavors and preferences. While the basic concept of stuffed paneer remained the same, the spices and ingredients used in the gravy varied from region to region.

Modern Adaptations: In the modern era, Paneer Pasanda has become a beloved vegetarian dish served in Indian restaurants both in India and around the world. Chefs have continued to experiment with the recipe, adding their own twists and variations. It is often served as a special treat during festivals, celebrations, and special occasions.

Paneer Pasanda Today: Today, Paneer Pasanda is enjoyed by people of all backgrounds and is cherished for its rich, creamy, and indulgent flavors. It is typically served with naan, roti, or rice and is a favorite choice for those looking for a vegetarian alternative to Mughlai cuisine. Its history is a testament to the enduring appeal of Indian cuisine and the culinary innovation that has shaped it over the centuries.

Paneer pasanda recipe and ingredients

 

Here's a step-by-step recipe for Paneer Pasanda:

Ingredients:

For the Paneer Filling:

250g paneer, cut into 8-10 thin rectangular slices
2 tablespoons cashew nuts, finely chopped
2 tablespoons raisins
1/2 teaspoon garam masala
1/2 teaspoon red chili powder
Salt to taste
Oil for shallow frying

For the Gravy:

2 large onions, finely chopped
2 tomatoes, finely chopped
2 tablespoons fresh yogurt
1/4 cup fresh cream
1/4 cup milk
1/4 cup cashew nuts, soaked in warm water
2 cloves garlic, minced
1-inch piece of ginger, minced
2-3 green chilies, slit
1/2 teaspoon cumin seeds
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon coriander powder
1/2 teaspoon garam masala
1/2 teaspoon kasuri methi (dried fenugreek leaves)
Salt to taste
2 tablespoons ghee or clarified butter
2 tablespoons oil
Fresh coriander leaves for garnish

Instructions:

Preparing the Paneer Filling:

In a mixing bowl, combine the chopped cashew nuts, raisins, garam masala, red chili powder, and a pinch of salt.
Take each slice of paneer and make a small slit in the middle without cutting it all the way through.
Stuff each paneer slice with the cashew-raisin mixture.
Heat oil in a pan and shallow fry the stuffed paneer slices until they turn golden brown. Remove them from the pan and set aside.

 

Preparing the Gravy:

Grind the soaked cashew nuts into a smooth paste using a little water. Set aside.
In a separate pan, heat ghee and oil over medium heat. Add cumin seeds and let them splutter.
Add chopped onions and sauté until they turn golden brown.
Add minced ginger, garlic, and green chilies. Sauté for another 2-3 minutes until the raw aroma disappears.
Add chopped tomatoes, turmeric powder, red chili powder, and coriander powder. Cook until the tomatoes become soft and the oil starts to separate.
Turn off the heat and let the mixture cool. Then, blend it into a smooth paste using a blender.
Return the blended mixture to the pan and place it over medium heat. Add yogurt and cook for 2-3 minutes until the mixture thickens.
Add the cashew nut paste and cook for another 2-3 minutes.
Gradually add milk and fresh cream, stirring continuously, to achieve the desired consistency for the gravy.
Add salt, garam masala, and kasuri methi. Stir well and cook for a few more minutes.

Assembling Paneer Pasanda:

Place the fried stuffed paneer slices in the gravy.
Simmer for 2-3 minutes, allowing the paneer to absorb the flavors of the gravy.
Garnish with fresh coriander leaves.
Serve hot with naan, roti, or rice.

Enjoy your homemade Paneer Pasanda, a rich and indulgent North Indian delicacy!

Paneer pasanda recipe and ingredients

 

Nutrition values for Paneer Pasanda

 

The nutrition values for Paneer Pasanda can vary depending on the specific recipe and portion size. However, I can provide you with a general estimate of the nutrition values for a typical serving of Paneer Pasanda. Keep in mind that these values are approximate and can vary based on the ingredients and cooking methods used:

Serving Size: 1 serving (about 200 grams)

Calories: Approximately 300-350 calories

Protein: Approximately 10-15 grams

Carbohydrates: Approximately 10-15 grams

Dietary Fiber: Approximately 2-3 grams

Fat: Approximately 25-30 grams

Saturated Fat: Approximately 10-12 grams

Cholesterol: Approximately 30-40 milligrams

Sodium: Approximately 600-800 milligrams

Potassium: Approximately 300-400 milligrams

Vitamins and Minerals:

Calcium: About 250-300 milligrams
Iron: About 1-2 milligrams
Vitamin C: About 5-10 milligrams
Vitamin A: About 200-300 IU

Please note that these values are estimates and can vary based on factors like the ingredients used in the recipe, the cooking methods, and the portion size. It's important to consider these values as a general guideline and adjust them accordingly based on your specific recipe and portion size. Additionally, if you have dietary restrictions or specific nutritional goals, you may want to consult a nutritionist or use a nutritional calculator for more precise information.

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