Paneer Pasanda – A rich creamy paneer dish

Paneer Pasanda – A rich creamy paneer dish

Paneer Pasanda (पनीर पसंदा) is a rich recipe of shallow fried stuffed paneer sandwiches in a smooth, creamy, cashew-nut onion-tomato based gravy. “pasanda” means everyone’s favorite. So as the name suggests this paneer delicacy is adored by everyone who tastes it. The various pastes used to make this dish add their own distinct flavors which combine to form a flavor like none other.

Ingredients:

  • 200 grams paneer
  • 2 sliced onions
  • 1 tablespoon cashew nut pieces
  • 3 cardamoms
  • 2 cloves
  • 1 stick cinnamon
  • 1 bay leaf
  • 3 chopped green chilies
  • 1 red chili
  • 1 tsp. coriander seeds
  • 1 cup fresh curds
  • 3/4 cup finely chopped coriander leaves
  • 2 tbsp. ghee (clarified butter)
  • Salt according to taste
  • 6 garlic cloves
  • 1/2 tsp. ginger
  • 1 tbsp. water

Suggested Read: Paneer Butter MasalaPaneer KormaChilli Paneer Recipe

Preparation:

  • Cut the paneer into small cubes.

  • Boil onions with 3/4 cup of water.

  • When cooked, blend in a mixer along with the cashew nut pieces.

  • Heat the Ghee(clarified butter) and fry the cardamoms, cloves, cinnamon, and bay leaf for 1/2 minute. Add the grounded paste and fry for 1minute.

  • Add the blended onion- cashew nut paste and the green chilies and fry for a little while.

  • Pound the red chili and coriander seeds and add to the gravy. Cook again for 5 seconds and take the pan off the fire.

  • Churn the curds and add them to the mixture. Add salt and cook until the Ghee(clarified butter) comes on top. Add the coriander leaves and cook for 1/2 minute.

  • Finally, add the paneer and cook for one boil.

Suggested Read: Paneer Methi Malai, Paneer Pakora, Paneer Manchurian

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Simmi Kamboj

Simmi Kamboj is the Founder and Administrator of Ritiriwaz, your one-stop guide to Indian Culture and Tradition. She had a passion for writing about India's lifestyle, culture, tradition, travel, and is trying to cover all Indian Cultural aspects of Daily Life.

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