Paneer pasanda (Restaurant style)

Paneer Pasanda Recipe is a popular dish that is made in creamy cashew nut gravy. It’s a mildly flavored curry that is perfect for a weeknight dinner. Paneer pasanda has smooth, creamy, and mildly spicy gravy compared with other paneer sabzi preparations.

It is made creamier using cashews, fresh cream, brown onion paste, etc and it pairs well with rice, laccha paratha, naan, or chapati, depending on what you prefer.

It is one of the delectable paneer dishes and is a part of most Indian restaurants. To prepare a wonderful curry with a thick creamy gravy, this simple paneer pasanda dish utilizes shallow-fried paneer cubes with pureed onion, tomato, and cashew nut paste

Ingredients for paneer pasanda:

• 250 grams paneer
• 1 cup fresh cream
• 3 medium Tomatoes, chopped
• 2 medium Onions
• 10 Cashew nuts
• Raisins – 1 tbsp chopped
• 1 tbsp Ginger garlic paste-
• 1 tbsp coriander powder 
• 1 tbsp Chilli powder
• 1 tbsp Garam masala powder
• 1/2 teaspoon Kasuri Methi
• 1 Cardamom (Elaichi)
• Cornflour slurry -1 tbsp 1 tsp 
• ½ teaspoon Turmeric powder
• 2 Bay Lea
• 2-3 cloves
• Cinnamon 2-inch sticks
• Oil 2-3 tablespoons

Instruction for paneer pasanda

1. Take the paneer and cut it into a cube and slit it in the middle. Mix cornflour with water and set aside.
2. Grated paneer, almonds, green chili, raisins, and salt should all be combined. Place this in the center of the paneer pieces, coat with cornstarch paste, and fried until brown. Drain it, then set it aside.
3. To make the gravy, heat oil in a nonstick handi. Add bay leaves, cinnamon, green cardamoms, cloves, and sauté. Add the onion paste and sauté. Add ginger-garlic paste and sauté for 2-3 minutes.
4. Add tomato puree and cashew nut paste along with ¼ cup of water and cook for a minute.
5. Add coriander powder, turmeric powder, red chili powder, garam masala powder, and salt, and cook for 2-3 minutes.
6. Pour in the required amount of water and mix well. Now pour in the cream and mix well.
7. Season with salt. Add in cornflour slurry and mix well.
8. Now add kauri methi,
9. Once the Paneer Pasanda gravy begins to thicken, add in the cubed paneer pieces and simmer for another 2 to 3 minutes. Check the salt and spice levels and adjust them to suit your taste
10. Garnish with fresh coriander and fresh cream and serve with Naan, Laccha Paratha, or Jeera Rice

Notes

• You can make any gravy to dunk paneer pasanda
• Skip cream if you do not have it.
• For a vegan option substitute paneer with tofu and skip the cream. You can also use coconut cream instead.

Serving Suggestions

This rich and creamy gravy goes well with Naan, Lachcha Paratha, or Jeera Rice. However, you can pair it with any Indian bread or rice.

Nutrition

Also read: How to make Chicken Manchurian

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