Paneer Pasanda recipe

Paneer Pasanda

  • Prep Time
    5 minutes
  • Cook Time
    25 minutes
  • Difficulty Level
    Intermediate

Paneer Pasanda a tasty and widely popular paneer dish loved by all across India.

Paneer Pasanda is a creamy and tasty fried paneer dish that has a tomato and onion based creamy, spicy gravy. This rich and creamy curry goes well with naan,rotis or paratha. You can serve this as a main dish at parties. Moreover, it needs just a handful of ingredients like paneer, onion, tomatoes, fresh homemade cream, and a few spices. It is loved by all. Try this at home and enjoy with your family and friends. Give us your valuable feedback.

For more such exciting recipes like Paneer Pasanda, Please click on the following link:

  1. Paneer Kofta In Matar and Tomato Gravy
  2. Veg Paneer Nuggets
  3. Paneer Rajwada | Shahi Rajwada Paneer 

 

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Ingredients

  • Paneer /cottage cheese - 250gms (cut it into desired shape)
  • Onions - 2 chopped
  • Tomatoes - 2 chopped
  • Green chilies - 2 chopped
  • Garlic - 4 to 5 cloves
  • Ginger /Adrak - 1/2 inch piece finely chopped
  • Bay leaves/Tej patta - 1 leaf
  • Black pepper / kali mirch - 1/2 Teaspoon
  • Cinnamon/ dalchini - 1
  • Kashmiri red dry chilies - 2
  • Cashews/kaju - 4 to 5
  • Coriander powder - 1 Teaspoon
  • Red chili powder - 1 Teaspoon
  • Dried fenugreek leaves/ kasuri methi - 1/2 teaspoon
  • Turmeric powder - 1/4 teaspoon,
  • Garam masala/All spicemix - 1/4 Teaspoon
  • Oil - 2 to 3 Teaspoon
  • Coriander leaves - Finely chopped for garnishing
  • Fresh milk cream (preferably homemade) - 1/2 cup
  • Salt - as per taste
  • Water - 1/2 cup

Instructions

  1. Firstly, grind cashews in a mixie grinder with one tablespoon of water and set aside. Then grind a paste of chilies, garlic and ginger, set it aside.
  2. Grind the chopped onions and set aside. Similarly, make separate puree for tomatoes as well.
  3. Heat some oil and shallow fry paneer on medium flame from both sides after cutting them in desired shapes. Transfer it into a plate and keep aside.
  4. Heat some more oil in the same pan and add all raw spices (khada masala) to it.
  5. Add ginger, garlic, chili paste and cook for a while till the raw smell goes away.
  6. Add onion mixture and saute till its brown in color.
  7. Add other powdered spices (except dried fenugreek leaves)and saute for a minute. Then add tomato puree and cook covered for 5-7 minutes untill the gravy leaves oil from sides.
  8. Add cashew paste and combine everything well.
  9. Add little water and cook till it boils. Add paneer cubes and dried fenugreek leaves and mix well.
  10. Add fresh cream and mix well, cook the curry for more 5 more minutes. Turn off the gas and garnish with chopped coriander leaves.
  11. Paneer Pasanda is ready to be served.

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About Chef

Heena Bharat

Good food creates good memories and can win many hearts. Though basic cooking started in my Mumbai days, but being in Germany for few years, I started missing all Indian food especially street food. This has made me trying new and new dishes at home and even during the lockdown period in india, it has proved to be the need of the hour!!

Read more about this chef...

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