My first encounter with Paneer Pasanda was a hilarious one. Still remember the time when as a kid we were dinning at a restaurant and my dad ordered Paneer Pasanda from their menu. On the arrival of our meal, the first thing that I said to my dad was – this is a double decker paneer swimming in sauce. Everyone including the service staff busted in laughter but the dish was truly scrumptious and delicious!! Their dish was called shahi paneer pasanda and true to its name, paneer slices were packed with cashews, coconut and khoya/mawa mixture and the preparation was quite rich and creamy to what I am sharing today. This recipe is truly inspired from that great restaurant.
RECIPE DETAIL – For easy understanding, I have divided the recipe in two parts. First step would be to prepare paneer – cut paneer in triangles or lengthwise – you can choose to cut thin and small paneer slices. Assemble all the ingredients mentioned under paneer preparations and make a thick, spreadable mixture. Apply this mixture on paneer and place another slice over it. Toss paneer slices in cornflour mixture and pan cook until evenly brown, this way paneer pieces will bind together. Other way would be to make a paste of cornflour and water – dip paneer slices in it and shallow fry until light brown in color.
Second step is pretty straight forward. I have prepared the gravy by combining caramelized onion – tomato mixture and spices. Sauteed until oil separates from the mixture and added water to make a thick gravy. Later flavored the gravy with kasoori methi, added sugar and cream to give it a creamy and velvety taste. Finally add paneer pieces, take it off the flame and let paneer soak in all the flavors. Before serving you may need to add more water if the gravy has thickened. Enjoy Paneer pasanda with warm rotis and Jeera rice.