Paneer Pasanda

April 5, 2018
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Veg Crispy Roll
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1 small inch cinnamon stick
1 black cardamom
2-3 green cardamoms
3 dry red chilly
1 bay leaf
2 cloves
2 onion
3 tomato
2-3 garlic cloves
1/2 inch ginger piece
1/2 cup cashewnut or magajtari seeds soak in water for 10min
1 tablespoon kasturi methi(dry fenugreek leaves)
1/2 cup fresh cream
1 tbsp honey
1 tbsp sugar
1 tablespoon red chili powder
1/4 tsp turmeric
4 tablespoon oil/Ghee
2 tablespoon butter
200 gram paneer(tringle shapped)
2 tbsp corn flour
1 tbsp chopped raisins
2 tbsp mint coriander chutney
salt to taste



for stuffing:

In a bowl add 50 gram grated paneer, mint coriander leaves chutney,salt chopped raisins,salt.

First cut the panner into tringle shape, fill the stuffing between two paneer slice , dip into cornflour batter, Deep fry it till light golden.


Red gravy

boil tomato and onion in kadia or pan for few minutes.

take pan add 2 tablespoon oil fry the boil tomato and onion in it for few minutes .
add garlic cloves,ginger piece and add all whole spicies. let it cool down at room temperature .then grind all the indredients and make smooth paste from it.

white gravy

grind the soak cashewnut into smooth paste , you can also use magartari seeds also


1) Now take the pan add some oil/Ghee and butter, add the red gravy cook for some time,

2) Add the spices, tumeric,salt, red chilli powder,garam masala,kitchen king,kasturi methi.

3) now add the white gravy, fresh cream, honey and sugar and cook in it for some time by adding little water.

4) Serve  hot gravy with Paneer Sandwich by garnishing it with fresh cream.


Ankit Malhotra
Ankit Malhotra
Ankit Malhotra who pursued his Masters in Information Technology and is currently employed as a Software Engineer. Though being an engineer, his passion for cooking always pushed him forward to keep on innovating dishes and giving them a new taste, making it healthy and more presentable. His leisure time is spent in cooking

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