Paneer Pasanda is a popular North Indian dish that is rich, creamy, and lightly spiced. It has pieces of stuffed paneer in a luscious, spicy tomato, onion, and spice gravy. This dish is ideal for celebrations, family get-togethers, or simply as a royal treat. To learn how to make this delicious recipe at home, follow these simple steps.
Paneer Pasanda Ingredients
| For Stuffed Paneer | For Gravy | Spices |
|---|---|---|
| Paneer – 250 grams (cut into rectangular slices) | Tomatoes – 3 large, chopped | Cumin seeds – 1/2 teaspoon |
| Green chilies – 2, finely chopped | Onion – 1 large, chopped | Bay leaf – 1 |
| Fresh coriander – 2 tablespoons, chopped | Cashews – 10-12 (for richness) | Cinnamon – 1 small piece |
| Salt – to taste | Ginger-garlic paste – 1 tablespoon | Cloves – 3-4 |
| Ginger – 1 teaspoon, finely grated | Green chili – 1, chopped | Cardamom – 2 |
| Cashew nuts – 10-12, chopped | Cream – 2 tablespoons | Turmeric powder – 1/2 teaspoon |
| Raisins – 10-12 | Butter – 1 tablespoon | Red chili powder – 1/2 teaspoon |
| Oil – 1 tablespoon | Coriander powder – 1 teaspoon | |
| Fresh coriander – for garnish | Garam masala – 1/2 teaspoon | |
| Salt – to taste | ||
| Sugar – 1 teaspoon (optional) |
Paneer Pasanda
1. Preparing the Paneer Pasanda Filling –
– Combine raisins, cashew nuts, salt, chopped green chilies, fresh coriander, and grated ginger in a bowl. The paneer pieces will be packed with this.
– To make a pocket, cut a slit in the middle of each paneer slice.
– Place a small amount of the prepared filling into each pocket, pressing gently to keep the stuffing in place.
2. Shallow-Frying the Paneer –
– Heat one tablespoon of oil in a pan that does not stick.
– The stuffed paneer pieces should be shallow-fried until they are golden on both sides. To prevent the stuffing from spilling out, flip gently.
– Place the fried paneer on a plate after removing them.
3. Preparing the Cashew Paste –
– For approximately 15 minutes, soak 10 to 12 cashews in warm water.
– The cashews should be drained and ground into a paste. The gravy will become rich and creamy as a result of this.
Paneer Pasanda Gravy
1. Making the Masala Base –
– Add the cumin seeds and butter to the same pan. Allow the cumin seeds to smoke.
– Sauté the cardamom, cinnamon, cloves, and bay leaf until fragrant.
– Cook the onion, chopped, until it is golden brown.
– Sauté another minute after adding the ginger-garlic paste until the raw smell goes away.
2. Cooking the Tomato Base –
– Cook the chopped tomatoes until they become mushy and soft.
– Salt, coriander powder, and turmeric powder should be added. Mix thoroughly, and cook the spices for a few minutes until the masala and oil separate.
– Blend the mixture into a smooth paste after allowing it to slightly cool. The gravy becomes velvety as a result of this.
3. Combining the Masala and Cashew Paste –
– Return the cooked masala to the pan.
– Adjust the consistency by adding 1/2 cup of water and the prepared cashew paste.
– If you’d like a little sweetness to balance the spices, add some sugar.
– Stir the gravy occasionally as it simmers on low heat for 5-7 minutes.
Paneer Pasanda Finishing
– Adding the Fried Paneer Gently incorporate the stuffed paneer pieces into the gravy.
Garam masala should be sprinkled on top of the cream.
To avoid breaking the paneer, gently stir to coat it with the gravy.
– Serving and Garnishing Garnish with freshly chopped coriander.
For a satisfying and substantial meal, serve it warm with naan, roti, or jeera rice.
When you want to make something special at home, Paneer Pasanda is the dish for you. It’s a dish that will make you feel sated. The flavor of restaurant-style cooking is brought right into your kitchen thanks to this straightforward recipe. Gather your loved ones together and savor each bite of this delicious meal.