Paneer Pasanda Recipe is a delightful addition to the array of paneer curry recipes. It boasts a smooth, creamy, and mildly spicy gravy, setting it apart from other paneer subzi preparations. This easy paneer pasanda recipe features shallow-fried paneer cubes immersed in a luscious gravy made from pureed onions, tomatoes, and cashew nuts. Serve it alongside vegetable pulao or stuffed aloo paratha for an exquisite dining experience.
Ingredients: Paneer Pasanda Recipe
- 250 grams (1/2 lb) Paneer (cottage cheese)
- 3 medium Tomatoes, chopped
- 2 medium Onions
- 6-8 Cashew Nuts
- 1/2-inch piece of Ginger
- 4-5 Garlic cloves
- 1 Bay Leaf
- 2 Black Cardamoms
- 1 Green Chilli, chopped
- 1/2 teaspoon Kasuri Methi (dried fenugreek leaves)
- 1/4 teaspoon Garam Masala
- 1/4 teaspoon Turmeric Powder
- 1/2 teaspoon Red Chilli Powder
- 1 teaspoon Coriander-Cumin Powder
- 1/2 cup Fresh Cream
- 1/2 cup Water
- 2½ tablespoons + 1 tablespoon Oil
- 2 tablespoons Fresh Coriander Leaves
- Salt to taste
Directions: Paneer Pasanda Recipe
Prepare Cashew Nut Paste:
- Grind raw cashew nuts into a smooth powder using a grinder. Mix the cashew nut powder with 1½ tablespoons of water to make cashew nut paste.
- Crush ginger, garlic, and green chili in the same grinder jar to make ginger-garlic-chili paste.
Make Onion and Tomato Puree:
- Blanch the onions by cutting them into big pieces and cooking them in hot water for 4-5 minutes. Drain the water and crush the onions in a grinder to make onion puree.
- Crush the tomatoes in the same grinder jar to make tomato puree.
Prepare Paneer:
- Cut the paneer into 2-inch squares (1/4 inch thick). Cut each square diagonally into two triangles.
- Heat 2½ tablespoons of oil in a pan over medium flame. Shallow fry the paneer cubes until their edges become light brown. Drain them and place them on a paper napkin to absorb excess oil.
Cook the Gravy:
- Heat the remaining 1 tablespoon of oil in the same pan over medium flame. Add the ginger-garlic-chili paste, bay leaf, and black cardamoms. Sauté for a few seconds.
- Add the onion puree (prepared in step 1) and sauté until it turns light brown and the oil starts to separate, approximately 2-3 minutes.
- Add the tomato puree and sauté until the oil starts to separate from the sides, about 1 to 2 minutes.
- Add the cashew nut paste and sauté for 1 to 2 minutes.
- Add turmeric powder, red chili powder, garam masala, coriander-cumin powder, and salt. Mix well and cook for a minute. Then, add 3/4 cup of water and bring the mixture to a boil. Let it cook for 4 to 5 minutes.
- Add kasuri methi and shallow fried paneer cubes. Mix well and cook for 2 minutes.
- Combine fresh cream, mix thoroughly, and cook for an additional 2 minutes. Turn off the flame and let the curry stand for 5 minutes.
Serve:
- Transfer the prepared paneer pasanda to a serving bowl and garnish with fresh coriander leaves.
Tips and Variations: Paneer Pasanda Recipe
- You can also cut the paneer into cubes instead of triangles.
- Cashew nut paste gives a thick and creamy texture to the gravy.You have the option to substitute it with poppy seed paste (by soaking poppy seeds in water and crushing them to create a paste).
- Use grated or finely chopped onion instead of its puree to achieve a different texture.
- Add 1/2 cup of boiled peas or shallow-fried capsicum pieces in step 4 to make the best paneer pasanda curry with gravy.
Taste: Medium spicy and creamy
Serving Ideas: Serve it with masala puri or onion paratha.Serving it with masala kulcha, a glass of mango lassi, and jeera rice makes for a complete and satisfying meal.
Conclusion:
Paneer Pasanda Recipe is a delightful addition to any meal, offering a creamy and flavorful curry that appeals to all palates. With its rich texture and aromatic spices, it’s a dish that satisfies both taste and appetite. By following the provided recipe and tips, you can easily recreate this restaurant-style dish at home and impress your family and friends with a delicious homemade Paneer Pasanda
FAQs Paneer Pasanda Recipe
What is Paneer Pasanda?
Paneer Pasanda is a delectable curry dish made with paneer (cottage cheese) cooked in a smooth, creamy, and mildly spicy gravy. It’s a popular dish in Indian cuisine known for its rich flavor and texture.
How does Paneer Pasanda differ from other paneer curry recipes?
Paneer Pasanda is distinctive for its creamy and gently spiced gravy in contrast to other paneer curry dishes. It uses shallow-fried paneer cubes and a pureed mixture of onions, tomatoes, and cashew nuts to create a luscious curry with a rich texture.
What are the key ingredients in Paneer Pasanda?
The main ingredients in Paneer Pasanda include paneer (cottage cheese), tomatoes, onions, cashew nuts, ginger, garlic, spices like turmeric, red chili powder, garam masala, and fresh cream. These ingredients come together to create the flavorful gravy that complements the paneer.
Can Paneer Pasanda be customized to suit dietary preferences?
Yes, Paneer Pasanda can be customized based on individual preferences. You can adjust the level of spiciness by varying the amount of chili powder or green chilies. Additionally, you can add vegetables like peas or capsicum to enhance the nutritional content of the dish.
What are some serving suggestions for Paneer Pasanda?
Paneer Pasanda pairs well with a variety of Indian breads such as naan, roti, or paratha. It also complements rice dishes like jeera rice or pulao. For a complete meal, serve Paneer Pasanda with a side of vegetable salad or raita to balance the flavors.
