Punjabi paneer pasanda recipe | Indian style paneer pasanda gravy | veg Punjabi recipe |
by Tarla Dalal
Added to 190 cookbooks
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Punjabi paneer pasanda recipe | Indian style paneer pasanda gravy | veg Punjabi recipe | with 36 amazing images.
Punjabi paneer pasanda recipe | Indian style paneer pasanda gravy | veg Punjabi recipe is a famous restaurant style sabzi. Learn how to make Indian style paneer pasanda gravy.
To make the gravy for Punjabi paneer pasanda, combine the onions and little salt in a deep bowl and mix well. Cover with a lid and keep aside for 10 minutes. Heat the oil for deep-frying in a deep non-stick pan, add the onions and deep-fry till they turn golden brown in colour. Drain on an absorbent paper. Blend the deep-fried onions in a mixer till smooth. Keep aside. Heat the oil in a deep non-stick pan, add the onion paste and cook on a medium flame for 2 minutes, while stirring occasionally. Add the chilli powder and garam masala, mix well and cook again for 1 minute. Add the curds, mix well and cook on a slow flame for 1 minute, while stirring continuously. Add the deep-fried onion paste, salt and ½ cup of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
To make paneer pasanda, just before serving, place the paneer cubes in the gravy, mix gently and cook on a medium flame for 1 to 2 minutes. Serve the paneer pasanda hot garnished with coriander.
"Pasanda" means everyone's favourite. So as the name suggests this paneer delicacy is adored by everyone who tastes it. The 2 different types of onion pastes used to make this Indian style paneer pasanda gravy add their own distinct flavours which combine to form a flavour like none other.
Using ghee in the dish instead of oil can further enhance the flavour. Despite the fact that this veg Punjabi recipe calls for extra effort, it is sure to be each one’s favourite and the rich gravy is also sure to win praises for you each time you make it!
Punjabi paneer pasanda can be enjoyed for lunch as well as dinner with butter naan or lachha paratha. It is also a great addition to a Indian Party menu.
Tips for Punjabi paneer pasanda. 1. Use of fresh curd is a must for best flavour. 2. You can try making soft and creamy paneer at home.
Enjoy Punjabi paneer pasanda recipe | Indian style paneer pasanda gravy | veg Punjabi recipe | | with step by step photos.
For the onion paste- Combine all the ingredients in a broad non-stick pan along with 1 cup of water and boil for 8 minutes.
- Cool and blend in a mixer to a smooth paste. Keep aside.
For the gravy- Combine the onions and little salt in a deep bowl and mix well. Cover with a lid and keep aside for 10 minutes.
- Heat the oil for deep-frying in a deep non-stick pan, add the onions and deep-fry till they turn golden brown in colour.
- Drain on an absorbent paper.
- Blend the deep-fried onions in a mixer till smooth. Keep aside.
- Heat the oil in a deep non-stick pan, add the onion paste and cook on a medium flame for 2 minutes, while stirring occasionally.
- Add the chilli powder and garam masala, mix well and cook again for 1 minute.
- Add the curds, mix well and cook on a slow flame for 1 minute, while stirring continuously.
- Add the deep-fried onion paste, salt and ½ cup of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
How to proceed to serve paneer pasanda- Just before serving, place the paneer cubes in the gravy, mix gently and cook on a medium flame for 1 to 2 minutes.
- Serve paneer pasanda hot garnished with coriander.
Paneer Pasanda recipe with step by step photos
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Accompaniments
Nutrient values (Abbrv) per serving
Energy | 294 cal |
Protein | 9.2 g |
Carbohydrates | 12.2 g |
Fiber | 0.5 g |
Fat | 22.2 g |
Cholesterol | 6 mg |
Sodium | 9.8 mg |
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