Paneer Pasanda Recipe with Butter Naan

Restaurant-style Paneer Pasanda-soft paneer sandwiches stuffed with a nuts filling, shallow-fried to golden , and coated in a creamy tomato cashew gravy. This North Indian specialty literally means favorite paneer and is traditionally paired with fluffy butter naan for the ultimate flavor fusion. A dish that’s perfect for festivals, Raksha Bandhan or weekend feasts.

Ingredients:

Main element:

• 250g paneer, cut into 8 large triangles

For Filling:  

• 50g mawa   
• 2 tablespoons chopped cashew nuts  
• 1 tablespoon chopped nuts  
• 10-12 raisins, chopped  
• 1/2 teaspoon cardamom powder  
• 1/4 teaspoon garam spice  
• Salt, to taste  
• 1/4 cup corn flour 
• For oil or ghee, frying and cooking  

For Gravy: 

• 1 large onion, chopped  
• 3 medium tomatoes, chopped  
• 1 teaspoon ginger garlic paste  
• 10-12 cashew nuts, soaked and ground to paste  
• 2 bay leaves  
• 1 inch cinnamon stick  
• 3 cardamom pods  
• 3 cloves  
• 1/2 teaspoon cumin seeds  
• 1/2 teaspoon turmeric powder  
• 1 tablespoon red chilli powder  
• 1 teaspoon coriander powder  
• Kasuri methi
• 2 tablespoons fresh cream  
• Fresh coriander   

For Butter Naan (makes 4):

• 2 cups all purpose flour  
• 1 teaspoon sugar  
• 1/2 teaspoon salt  
• 1/2 cup yogurt  
• 2 tablespoons melted butter  
• 1/2 cup of warm water (as needed)  
• Butter, to brush

Method:

For Paneer Pasanda:

1. Preparing the filling mixture: 
1. To make filling, mix mawa, cashews ,  raisins, cardamom, garam masala and salt. Mix well and set aside.  
2.  Assemble Pasanda: 
1. Partially cut each paneer into triangle, put filling and little dust with cornflour. Take  cornflour slurry seal and coat (cornflour+ water).  
3. Fry paneer : 
1. Heat oil or ghee in a pan on medium heat. Shallow fry the  stuffed paneer  triangle on both sides until light golden. Drain on a paper towel to remove excess oil.  
4. Making  gravy : 
1. Take the same pan, add some more oil, bay leaves, cinnamon, cardamom, cloves and cumin seeds. Stir until aromatic.  
5.  Cooking:
1. Cook until soft and golden. Stir in pieces of tomato, turmeric, chilli and coriander powder; Cook until the tomatoes are soft.  
6. Mix and simmer: 
1. Transfer onion mixture and cashew nuts to a blender; Grind into a paste. Put back in the pan, add water and simmer for 5 minutes until the gravy is thickened.  
7. Finish : 
1. Stir cream and Kasuri methi . Season with salt. Gently add fried paneer , coat with gravy and simmer for 1 minute. Decorate with fresh coriander.

For Butter Naan:

1. Preparation of Dough: 
• Take a bowl, mix flour, sugar and salt. Stir in yogurt and melted butter, then mix in soft dough with warm water.  
2. Relax and roll: 
• Allow to  cover and rest the dough for 1 hour. Divide into 4 balls and roll each one into an oval shape.  
3. Cooking:
• Cook a naan at a time, until the bubbles are formed and the burning spots appear. Brush the hot naan with butter.  

Serving Instructions and Tips:

• Serve the paneer pasanda with butter naan, with extra cream drizzle .  
• Fill the pasanda and make the dough one day before  to save time on the day of serving.  
• Adjust the layer of spices through various chili and garam masala.  
• The remaining gravy can be frozen; Heat gently and add fresh paneer before serving.  

Enjoy this paneer pasanda along with the butter naan for Feast that is sure to wow your guests!