Name: Jain Paneer Pasanda
Prep time: 30 min
Cook time: 30 min
Total time: 90 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 200 g Paneer, cut into large triangles and slit to make pockets, plus a little grated for stuffing; 1 tbsp Cashews, divided (chopped for stuffing, soaked for gravy paste); ½ tbsp Melon Seeds, magaz, soaked with cashews for the gravy paste; ¾ cup Tomato Puree, freshly pureed; 1½ tbsp Fresh Cream; ½ Green Chili Pepper, finely chopped, for stuffing; ½ inch Ginger, grated, for gravy; ¼ tsp Ground Cardamom; ½ tsp Dried Fenugreek Leaves, kasuri methi, crushed; ¼ tsp Garam Masala; 1 tbsp Butter; 1 tbsp Cooking Oil, for shallow frying the paneer; ½ tbsp Cornstarch, mixed with water to seal the paneer; ½ cup Water; ½ tsp Salt

1 hr 30 mintotal

1 hr hands-on30 min hands-off

Prep 30 min · Cook 30 min

Serves: 2
Difficulty: Hard
Spice: Mild

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Method

Make the paneer sandwiches: mix the grated paneer, chopped cashews, green chilli and a pinch of salt. Stuff this evenly into the slit paneer triangles and dip the open edges in a thin cornstarch slurry to seal them.
Heat the cooking oil in a flat pan. Delicately shallow fry the stuffed paneer triangles until they are elegantly golden brown and crisp on both sides. Remove and keep aside carefully to maintain their structure.
Make the Rich Paste: Blend the soaked portion of cashews and melon seeds with a minimal splash of water into a completely smooth, velvety paste.
Make the Gravy: Heat the butter in a kadhai. Introduce the grated ginger and sauté swiftly for 30 seconds until highly fragrant.
30 sec
Add the tomato puree and salt. Cook on medium heat for 8-10 minutes until it reduces, darkens and the butter separates.
8–10 min
Stir in the prepared cashew-melon paste. Cook this royal mixture for another 3-4 minutes on low heat, stirring constantly to absolutely prevent sticking.
3–4 min
Pour in the measured warm water to achieve a smooth, pouring consistency. Bring to a very gentle simmer.
Add the fresh cream, cardamom powder, garam masala, and crushed kasuri methi (dried fenugreek). Stir gently to fold the flavors together.
Turn off the heat. Place the crispy fried paneer sandwiches onto a serving dish and pour the hot gravy generously over them just before serving (never boil the sandwiches directly in the gravy to preserve their crunch).

How to tell it's done

Crispy, golden paneer triangles yielding a crunchy nut center, blanketed in an outrageously smooth, sweet-savory, buttery orange sauce.

Getting it right

Tip

Pasanda implies 'favorite' or 'chosen one'. This Jain version achieves its royal status by using a luxurious nut paste and cream base, completely negating the need for onions or garlic.

What to serve it with

A fine centrepiece for a Jain festive meal. Serve it with tandoori roti or jeera rice.

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Ingredients