Paneer Pasanda :
This is however another gem in the crown of paneer curry recipes. It has smooth, rich and gently hot gravy compared with other paneer sabzi arrangements. This simple paneer pasanda formula employments shallow fricasseed paneer cubes and pureed onion, tomato and cashew nut paste to make a delicious curry with wealthy velvety gravy. Serve it with vegetable pulao or stuffed alu paratha for the best experience.
Paneer Pasanda is a wealthy and flavorful Indian dish made with stuffed and shallow-fried paneer (cottage cheese) cuts served in a rich tomato-based gravy. Here’s a recipe for Paneer Pasanda:
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Serves: 2 servings
Ingredients:
| 250 gms (1/2 lb) Paneer (cottage cheese) |
| 3 medium Tomatoes, chopped |
| 2 medium Onions |
| 6-8 Cashew Nuts |
| 1/2-inch Ginger |
| 4-5 Garlic cloves |
| 1 Bay Leaf |
| 2 Black Cardamoms |
| 1 Green Chilli, chopped |
| 1/2 teaspoon Kasuri Methi |
| 1/4 teaspoon Garam Masala |
| 1/4 teaspoon Turmeric Powder |
| 1/2 teaspoon Red Chilli Powder |
| 1 teaspoon Coriander-Cumin Powder |
| 1/2 cup Fresh Cream |
| 1/2 cup Water |
| 2½ tablespoons + 1 tablespoon Oil |
| 2 tablespoons Fresh Coriander Leaves |
| Salt |
How to Make Paneer Pasanda?
1. Crush crude cashew nuts in the little jostle of a grinder until smooth powder and blend with 1½ tablespoons water to make cashew nut paste. Smash ginger, garlic and green chilli in the same jar of grinder to make ginger-garlic-chilli paste.
2. Whiten the onions and make onion puree. (Cut onion into enormous pieces and cook in hot water for 4-5 minutes. Deplete water and smash onion in a grinder to make onion puree.) Make tomato puree by smashing tomatoes in the little bump of the grinder.
3. Cut paneer into 2-inch squares (1/4 inch thick). Cut each square askew into two triangles. Warm 2½ tablespoons oil in a skillet over medium fire. Shallow-fry paneer cubes until its edges are light brown. Deplete them and put them on a paper serviette to retain an abundance of oil.
4. Warm the remaining 1 tablespoon oil in the same pan over medium fire. Include ginger-garlic-chilli paste, cove leaf and cardamom in warmed oil, and sauté for a few seconds.
5. Include onion puree (arranged in step 1) and sauté until it turns light brown and oil begins to partition, approx. 2-3 minutes.
6. Include tomato puree and sauté until oil begins to isolate from sides; it takes approx. 1 to 2 minutes.
7. Include cashew nut paste and sauté for 1 to 2 minutes.
8. Include turmeric powder, ruddy chilli powder, garam masala, cumin-coriander powder and salt. Blend well and cook for a minute. Include 3/4 cup water.
9. Bring the blend to a bubble. When it begins bubbling, let it cook for 4 to 5 minutes. Include kasuri methi and shallow-fried paneer cubes.
10. Blend well and cook for 2 minutes.
11. Include new cream, blend well and cook for 2 minutes.
12. Turn off the flame and let the curry stand for 5 minutes.
13. Exchange arranged paneer pasanda to a serving bowl and decorate with green coriander leaves.
Tips and Variations:
- You can moreover cut paneer into cubes instead of triangles.
- Cashew nuts paste gives a thick and velvety surface to the gravy. You can supplant it with poppy seed paste (douse poppy seeds in water and smash them to make a paste).
- Use ground or finely chopped onion instead of its puree to get a different texture.
- Add 1/2 cup bubbled mutter or shallow fried capsicum pieces in step 9 to make the best paneer pasanda curry with gravy.
Taste: Medium spicy and creamy
Serving Ideas: Serve it with masala puri or with onion paratha. It makes a wholesome meal when served with masala kulcha, a glass of mango lassi and jeera rice.