Paneer Pasanda 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.
Paneer Pasanda 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
- Take the paneer and cut it into a cube and slit it in the middle. Mix cornflour with water and set aside.
- 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 fry until brown. Drain it, then set it aside.
- 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.
Add tomato puree and cashew nut paste along with ¼ cup of water and cook for a minute.
Add coriander powder, turmeric powder, red chili powder, garam masala powder, and salt, and cook for 2-3 minutes.
- Pour in the required amount of water and mix well. Now pour in the cream and mix well.
Season with salt. Add in cornflour slurry and mix well.
- Now add kauri methi,
- 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
- Garnish with fresh coriander and fresh cream and serve with Naan, Laccha Paratha, or Jeera Rice
- 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.
- For a smoother gravy, use tomato puree instead of diced tomatoes. You can make the puree by blending fresh tomatoes.
- Use fresh and unsour cream and yogurt for the gravy. This adds richness and a balanced tangy flavor.
- Garnish the Paneer Pasanda with chopped fresh coriander leaves, cream swirls, and a sprinkle of crushed nuts before serving. This enhances the presentation and flavor.
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.
Pair Paneer Pasanda with fragrant rice dishes such as saffron-infused basmati rice, biryani, or pulao. The combination of the creamy paneer and aromatic rice is a delightful experience.
Add a refreshing touch to your meal by serving a simple side salad. A mix of sliced cucumbers, tomatoes, onions, and a sprinkle of chaat masala can balance the richness of the dish.
Accompany Paneer Pasanda with a variety of Indian pickles and chutneys. Mango pickle, mint chutney, or tamarind chutney can add a tangy and spicy contrast to the creamy flavors.
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