I first saw Paneer Pasanda on Wah Re Wah where the chef made pockets in large paneer triangles and stuffed them. That method did not work for me as the paneer triangles kept breaking up as I tried to stuff them. Then I saw this recipe on Sangeeta's Banaras Ka Khana - she sandwiched the stuffing between paneer triangles and also gave good step-by-step instructions. So this time I tried it her way. The sandwiched paneer stuck together beautifully and stayed stuck well.
For the stuffing, I used ground cashews, finely chopped cilantro, salt and pepper. I used a thin mixture of flour and water to bind the sandwiches.
For the gravy, I had some frozen extra dum aloo gravy, so I used that.
I served the Paneer Pasanda with Whole Wheat Naans that I learnt from Monsoon Spice. I pretty much follow her method, except for the cooking part. Since I have electric coils I am very scared to flip the pan with the naan stuck to it - what if it falls on the coil and creates a mess? So I just cook it on the pan like regular rotis. But one of these days I will muster up the courange to try cooking it her way. I also saw an interesting way of using the pressure cooker as a tandoor on Charan's Creative with Clay. I am determined to try that too.
Paneer Pasanda and Whole Wheat Naans were part of my Thanksgiving Indian menu.