Paneer Pasanda the name caught my attention and was curious to know what constitutes this curry. A wonderful curry consisting of paneer slices stuffed with green chutney, kashmiri red chillies with almonds mixture, onion-tomato gravy which makes it a delectable curry.
In general we love paneer dishes, this one looked so good. Saw this recipe on a show long ago. Ever since I have been hooked on to this recipe. I do this curry in 2 parts. A day in advance I make the paneer slices, green chutney and broil the sandwiched pieces. Next day when I am ready to make the curry all it takes is to grind all the curry ingredients and let it cook for a few mins and warm the paneer pieces and dunk them in the gravy.
paneer 400 gms
milk/cream 3 tbsp
ghee 2 tbsp
coriander leaves 1 cup
mint leaves 1 tbsp
green chillies 3
ginger 1 inch piece
garlic 3 cloves
grated paneer 1 tbsp
salt to taste
plain curd/ greek yogurt 1 cup
onion 1 medium sized
kashmiri red chillies 4
cumin seeds/jeera 1 tsp
Grind all the ingredients for chutney into a paste with very little water.
Slice the paneer into thin slices (1/8 th inch or lil more thicker) and make a paneer sandwich by stuffing it with the chutney.
Turn the oven on to broil setting normally at 550 deg F.
Broil the paneer sandwiches till slightly brown on top (for about 2-3 mins).
Set this aside.
In a grinder add all the ingredients for the gravy and grind into a fine paste with very lil water or no water (water from the tomatoes should suffice).
Add curds to the gravy paste and mix well.
In a pan add ghee and add the gravy paste, cook for 12-15 mins.
Add salt, kasoori meethi, coriander leaves.
Stir in fresh cream.
Add the broiled paneer sandwiches and cook it for more 2 minutes.
Serve hot with roti, pulka or naan.