Paneer Matar Pasanda

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Paneer Matar Pasanda is without doubt one of the most delicious paneer curries you can find in the Indian menu. This creamy, rich and delicious curry is sure to win your heart and mind. The silky stuffed paneer sandwich is shallow fried and doused in the  smooth, creamy and mild spiced gravy prepared with tomato, nuts and aromatic Indian spices. It's THE perfect curry you were looking for Diwali Celebrations !

Paneer Matar Pasanda always on top of the list for any get together or functions. especially when you are planning to make feast for vegetarians. Paneer Matar Pasanda is great accompanied with round and soft gujarati rotlis, Paratha, kulcha or Vegetable Rice.

By the way guys, Pasanda translates Like, as the name suggests this Paneer delicacy liked by everyone, whoever is willing to try it.

You will need :-

  • 250 g paneer - Indian Cottage Cheese
  • 1 tbsp. paneer grated 
  • 3 tbsp. finely chopped nuts
  • 1 tbsp. raisins 
  • 1 tbsp. finely chopped coriander
  • 2 tbsp. corn flour 
  • 75 g steamed green peas
  • 2 tbsp. cashew nuts
  • 1 tbsp. white poppy seeds ( Khus-Khus)
  • 1 cup ripe chopped tomatoes
  • 1 large onion grated 
  • 2 tbsp. green, chilli and ginger paste
  • 3 tbsp. oil
  • 1 bay leaf
  • 1 black cardamom 
  • 2 green cardamom 
  • 1/2 tsp. kasoori methi
  • 1/4 tsp. garam masala
  • 1/2 tsp. turmeric powder
  • 1 tsp. red chilli powder
  • 1 tsp. ground cumin and coriander 
  • 2 tbsp. cream ( optional )
  • salt to taste
  • Finely chopped coriander 

Method :-
Soak cashew and poppy seeds in warm water for about an hour, then grind it in the mixture until you get smooth paste.
Mix cornflour with water and make paste.
Cut the paneer in desired shape and make a slit in the middle.
Mix grated paneer, raisins, chopped nuts and finely chopped coriander.
Stuff tiny bit of stuffing in the slit which you made in the paneer. Press it gently and dip in the cornflour paste.
Heat little oil on a non stick frying pan, arrange stuffed paneer pieces on it and shallow fry til light golden.
Leave it aside.
Make tomato puree by mixing chopped tomatoes in the grinder.
Now prepare gravy, heat oil in a pan or kadai and add whole spices. once they crackle add grated onion and saute til light pink.
Add garlic. ginger and chilli paste and cook for another couple of minutes.
Once oil starts separating, add tomato puree and cook until oil starts separating sides.
Now add red chilli powder, turmeric powder, garam masala , ground cumin and coriander and salt.
Cook the masala for couple of minutes, then add cashew and poppy seeds paste and keep stirring.
Saute for couple of minutes , add 1/4 cup water and mix well.
Bring mixture to boil, add steamed green peas and let the gravy cook for another 4-5 minutes.
Add kasoori methi and fried paneer pieces.
Mix gently and cook for one minute or so.
Add cream, mix well and switch off the heat.
Garnish it with coriander leaves and serve hot.
Enjoy !

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