Elevate Your Cooking Skills With This In Depth Cheese Pasanda Recipe

Cheese Pasanda is a luxurious dish made of paneer slices stuffed with cheese, nuts, and spices, then shallow-fried and simmered in a rich, creamy gravy. The gravy is made from onions, tomatoes, cashew paste, and yogurt, flavored with garam masala and kasuri methi. The dish is garnished with fresh cream and coriander leaves. It pairs well with Indian breads or rice.

Cheese Pasanda is a rich North Indian dish made with paneer stuffed with a mixture of cheese, nuts, and spices, then shallow-fried to golden perfection. The stuffed paneer is simmered in a creamy gravy made from onions, tomatoes, cashew paste, and aromatic spices. The dish is finished with yogurt and fresh cream for extra richness. Kasuri methi and garam masala enhance the flavor, while a garnish of fresh coriander completes the presentation. It's best served with naan, roti, or jeera rice. This decadent, mildly spiced dish is ideal for special occasions.

Ingredients:

For the Stuffed Paneer/ Cheese:

• Paneer (Cottage Cheese): 400 grams (cut into slices, 1/2 inch thick)
• Grated Cheese (Processed or Mozzarella): 1/2 cup
• Cashews: 10-12, finely chopped
• Raisins: 1 tablespoon
• Green Chilies: 1-2, finely chopped
• Ginger (grated): 1/2 teaspoon
• Chopped Coriander Leaves: 1 tablespoon
• Salt: to taste
• Black Pepper Powder: 1/2 teaspoon
• Maida (All-Purpose Flour): 2 tablespoons (for coating)
• Oil: For shallow frying

For the Gravy:

• Onions: 2 medium, finely chopped or pureed
• Tomatoes: 3 medium, pureed
• Cashew Nuts: 8-10, soaked in water and ground into a paste
• Ginger-Garlic Paste: 1 tablespoon
• Green Chilies: 2, slit
• Yogurt (Whisked): 1/4 cup
• Fresh Cream: 1/4 cup
• Kasuri Methi (Dried Fenugreek Leaves): 1 tablespoon
• Garam Masala: 1 teaspoon
• Coriander Powder: 1 tablespoon
• Turmeric Powder: 1/2 teaspoon
• Red Chili Powder: 1 teaspoon
• Salt: to taste
• Oil/Ghee: 2 tablespoons
• Fresh Coriander Leaves: for garnish

Step-by-Step Recipe for Cheese Pasanda:

1. Preparing the Stuffed Paneer:

• Slice the Paneer: Cut the paneer into thick rectangular slices (about 1/2 inch thick). You'll need two slices to sandwich the filling for each piece of Cheese Pasanda.
• Prepare the Stuffing: In a bowl, mix grated cheese, chopped cashews, raisins, green chilies, grated ginger, chopped coriander leaves, salt, and black pepper. This creates a flavorful stuffing that will go between the paneer slices.
• Stuff the Paneer: Take one slice of paneer, place a spoonful of the prepared stuffing in the center, and cover it with another slice of paneer to make a sandwich. Repeat this with the rest of the paneer slices.
• Coat the Paneer: Lightly dust the stuffed paneer sandwiches with maida (all-purpose flour). This helps seal the filling and gives a crisp coating when fried.
• Shallow Fry the Paneer: Heat oil in a pan and shallow fry the stuffed paneer pieces on both sides until they turn golden brown. Once fried, set them aside on a plate lined with a paper towel to absorb excess oil.

2. Preparing the Gravy:

• Saut Onions: Heat 2 tablespoons of oil or ghee in a pan. Add finely chopped onions or onion paste and saut on medium heat until they turn golden brown. This forms the base of the gravy.
• Add Ginger-Garlic Paste: Stir in ginger-garlic paste and saut for 1-2 minutes until the raw smell disappears.
• Cook Tomato Puree: Add the tomato puree and cook until the oil separates from the tomatoes, indicating they are well-cooked.
• Spices: Add turmeric powder, red chili powder, coriander powder, and salt. Stir well and cook the spices for another 1-2 minutes until aromatic.
• Cashew Paste: Add the ground cashew paste to the mixture. This gives the gravy its creamy richness. Cook for 2-3 minutes, stirring constantly to prevent it from sticking.
• Add Yogurt: Gradually add whisked yogurt, stirring constantly to avoid curdling. Let the mixture simmer on low heat for 3-4 minutes.
• Kasuri Methi and Garam Masala: Add kasuri methi and garam masala for flavor and aroma. Cook for 1-2 more minutes.

3. Final Assembly:

• Add the Fried Paneer to the Gravy: Gently place the fried paneer sandwiches into the simmering gravy, ensuring they are coated with the sauce. Cook on low heat for 5-6 minutes to allow the paneer to absorb the flavors.
• Cream Finish: Stir in the fresh cream towards the end for added richness and a silky texture.

4. Garnish and Serve:

• Garnish with Coriander: Once done, garnish the Cheese Pasanda with freshly chopped coriander leaves.
• Serve Hot: Cheese Pasanda is best enjoyed hot, served with naan, tandoori roti, or jeera rice. You can also pair it with steamed basmati rice for a complete meal.

Key Tips for Making Cheese Pasanda:

• Stuffing Variations: You can experiment with the stuffing by adding paneer crumbs, grated carrots, or even mashed potatoes to create a richer filling.
• Paneer Slicing: Ensure the paneer slices are thick enough to hold the stuffing and do not break apart when frying.
• Consistency of Gravy: Adjust the consistency of the gravy based on your preference. If you prefer a thicker gravy, cook it longer to reduce the water content. For a more liquid consistency, add some water or milk during the cooking process.
• Spice Levels: Adjust the quantity of red chili powder and green chilies to your heat tolerance. Cheese Pasanda is mildly spiced, but you can increase the heat if preferred.
• Frying Paneer: Shallow fry the paneer until golden brown to give it a slight crispiness, which contrasts beautifully with the soft, creamy gravy.
• Serving Suggestion: Cheese Pasanda is a rich dish, so pairing it with simple side dishes like cucumber raita or fresh salad can balance the meal.

Conclusion:

Cheese Pasanda is a luxurious and flavorful dish that combines the richness of stuffed paneer with a creamy, nutty gravy. The stuffed cheese sandwiches soaked in the spiced, aromatic gravy create a perfect balance of flavors. This dish is sure to impress at any special occasion and can be enjoyed with a variety of Indian breads or rice.