Paneer Pasanda

// Paneer Pasanda is a popular and delicious Indian curry dish made with paneer and a rich, creamy sauce that is infused with spices.



Paneer Pasanda - A Restaurant Style, Creamy and Rich Dish Perfect for Parties and Get Togethers

Paneer Pasanda is a popular and delicious Indian curry dish made with paneer (cottage cheese) and a rich, creamy sauce that is infused with a variety of spices. 

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paneer pasanda curry in white bowl topped with cream and cilantro

This naturally vegetarian and gluten-free gravy dish is perfect to be served as a side dish with garlic naan, rice, roti, or paratha

The recipe for Paneer Pasanda is quite easy and simple, and it can be made at home with only a few basic ingredients which are available in any Indian Kitchen. 

It is a flavorsome, delicious, and rich Indian dish that is loved by all. It is also a favorite amongst Indian cuisine lovers. 

a hand drizzling cream oven paneer pasanda served in a white ceramic bowl

About Paneer Pasanda

Paneer Pasanda is a famous dish from Indian cuisine. It is made with paneer, a type of Indian cottage cheese, and a rich, creamy gravy made from yogurt, onions, cashews, and various spices. 

Paneer Pasanda is a dish that is enjoyed by many people around the world and it is served in many Indian restaurants worldwide.

It is one of such dishes that can be devoured by vegetarians and non-vegetarians alike, and hence it is a sought-after option at Indian restaurants around the world.

It’s such an adaptable, rich, and scrumptious dish, and a great way to enjoy the delicious taste of Indian cuisine. This curry is generally paired with rice or naan bread. 

Paneer Pasanda can be made in many different ways. I prepared this recipe by first stuffing the paneer with grated paneer, dry fruits, and green chutney filling, and then they are shallow fried. They can also be grilled.

The gravy is made by sautéing onions, cashew, and ginger-garlic paste, then adding yogurt and a mix of various spices like cumin, coriander, and garam masala. The gravy is then simmered until thick and creamy.

Then the fried paneer pieces are served on a hotbed of classic & creamy curry sauce, which makes it a rich and irresistible dish. Finally, it is garnished with coriander leaves and cream, which adds to its richness and flavor.

The key ingredient in this dish is, of course, the paneer, so it is important to use fresh and high-quality paneer for the best results.

The paneer is cut into thick slices, then slit, filled with stuffing, coated with cornstarch slurry, and then cooked in a flavorful sauce made with yogurt, gram flour, cream, and a medley of spices.

Some variations of Paneer Pasanda include adding nuts and fruits like cashews, almonds, and raisins to the gravy, which gives it a rich and nutty flavor.

Serve this scrumptious and flavorful Paneer Pasanda hot with stuffed naan, rice, roti, or paratha. It can also be relished with other side dishes such as biryani, or any other Indian bread. 

The versatility makes it a perfect meal for any occasion. It’s also perfect for parties and get-togethers and is sure to be a hit with your guests. So make this creamy and rich dish for parties and get-togethers, and it will definitely be a crowd-pleaser. 

Or simply make it at home to enjoy the restaurant-style Paneer Pasanda with your friends and family.

pasanda served in a white ceramic bowl with some onion and cilantro on the side

This Paneer Pasanda

is a delicious and creamy Indian dish

can be customized

makes a great dish for parties and get-togethers

is easy and simple to make

goes well with any flatbread or rice

is a good source of protein

rich in calcium vitamins and minerals

is good for digestion

is vegetarian & gluten-free

Ingredients

Paneer Pasanda is a delicious and creamy Indian dish that typically includes the following ingredients:

  • Paneer – Indian cottage cheese or paneer is used as the main ingredient in the dish. It is generally made using cow’s milk and has a soft and crumbly texture.

  • Onions – They add a nice silky body and taste to the gravy.

  • Ginger and garlic – These are used as the base of the dish to provide a rich and flavorful base for the sauce. They are also used for making green chutney.

  • Yogurt – It is added to provide a creamy texture and tangy, acidic flavor to the dish.

  • Ground Spices –  This Paneer Pasanda recipe includes a variety of spices such as cumin-coriander powder, turmeric, red chili powder, garam masala powder, salt, black pepper powder, and chaat masala powder to provide a complex and flavorful taste.

  • Whole Spices – This recipe uses cloves, bay leaves, cinnamon stick, green cardamom, and black cardamom.

  • Cream - It is added to make the sauce rich and creamy.

  • Ghee or oil – Used for frying the onions and sautéing the spices.

  • Dry fruits – I have used cashews in the gravy recipe to give it a rich and nutty taste and also thicken the sauce. Cashews, almonds, and raisins are also used in stuffing. 

  • Green chilies – They are used for making green chutney and also gravy.

  • Fresh leaves –  Fresh mint and coriander leaves are used for making green chutney. Coriander leaves are also used as a garnish to add freshness and flavor to the dish.

  • Lemon juice – A dash of lemon juice is added to the green chutney.

  • Kasuri methi – 1 tablespoon of Kasuri methi aka dried fenugreek leaves are used in the gravy to make it more aromatic.

  • Corn starch – It is used for making slurry and coating paneer cubes.

How to make Paneer Pasanda

The process of making Paneer Pasanda is quite simple. Here is a recipe you can use to make Paneer Pasanda at home:

  1. First, slit the paneer sliced and fill them with grated paneer and chutney filling. Seal the sides first in cornstarch slurry and then in dry cornstarch. Shallow fry or grill paneer pieces. Slice the fried paneer cubes diagonally and keep them aside.

  2. Next, cook onion, garlic, ginger, cashews, salt, and water until cashews and onions are soft. Then, add them to a blender and grind them to make a smooth paste.

  3. After that, cook the spices in oil. Then add onion paste to cook. Cook it for 3-4 minutes, add yogurt and cook until it starts oozing with oil. Then add cream, sugar, and kasuri methi and cook for a few minutes. 

  4. Add gravy to a serving dish, and garnish it with some cream and cilantro. Top with paneer pieces and drizzle with some more cream. 

  5. Serve it hot with paratha or any side dish of your choice.

two hands holding pasanda served in a white ceramic bowl

Paneer Pasanda recipe variations

Paneer Pasanda is a delicious and versatile dish that can be prepared in many ways. Here are some popular variations of the recipe:

  • Mughlai Paneer Pasanda: This kind of paneer pasanda is prepared with a rich and creamy gravy, flavored with cashews, raisins, and saffron. It is commonly served with puri or paratha.

  • Punjabi Paneer Pasanda: This variety of paneer pasanda is made with a yogurt-based gravy, flavored with ginger, garlic, and a variety of spices. It is traditionally served with roti or paratha.

  • Kadai Paneer Pasanda: This style of curry base is made with a spicy and tangy gravy, flavored with bell peppers, onions, and a variety of spices. Also, it uses kadai masala (a special blend used in making karahi dishes). It is mainly served with whole wheat naan or paratha.

  • Paneer Pasanda with Methi: This sort of curry dish is made with a creamy gravy, flavored with fenugreek leaves (methi) and a mix of spices. It is mostly served with rice or paratha.

  • Paneer Pasanda with Spinach: This variation of the dish is made with a creamy gravy, flavored with spinach and a medley of spices. It can be paired with rice or paratha.

  • Paneer Pasanda with Mushroom: This is a nice variation to this classic dish. Is made with a creamy gravy, flavored with mushroom and a variety of spices. You can accompany it with some rice or naan.

_Above are just a few samples of the many variations of Paneer Pasanda that you can try. _

Feel free to experiment with different ingredients and spices to create your own unique version of this delightful curry.

Storage suggestions

By following these storage suggestions, you can enjoy your Paneer Pasanda leftovers as delicious as freshly made.

It is a delicious and palatable dish that is best served fresh, but it can also be stored for later consumption. To use leftovers, proper storage is essential to ensure that the dish retains its taste and texture.

Here are some storage suggestions to keep in mind:

  • Refrigeration: You can store Paneer for 3-4 days in an airtight container in the refrigerator. To reheat, simply place the dish in a pan on the stove and heat over medium until it is warmed through. Or microwave it for 1 minute or until warm.

  • Freezing: Pasanda can also be frozen for up to 2-3 months when stored in an airtight container in the freezer. To freeze, transfer the gravy to an airtight container or freezer bag and place it in the freezer.

Also, wrap each paneer piece in plastic wrap and then transfer them to a Ziploc bag and place them in the freezer. To reheat, thaw the curry and paneer both in the refrigerator overnight and then heat them in a pan on the stove until it is warmed through.

Also note that freezing and reheating may change the texture of the curry, but it still tastes good.

  • Reheating: It’s worth mentioning that Paneer, as a dairy product, has a short shelf life, so it’s recommended to consume it as soon as possible. But if you are using leftover Paneer Pasanda, then reheating properly is important.

Make sure to use low heat to prevent the dish from burning or becoming dry. If the sauce has become thick, then you can also add a little bit of water or cream to the dish to keep it moist. 

  • Avoid over-storing: After 3-4 days it starts losing its taste and texture, so avoid over-storing the curry.

  • Portioning: If you are looking to store leftovers, it’s best to portion the dish into smaller containers so that it can be easily reheated later.

Serving suggestions

Paneer Pasanda is a delicious and flavourful Indian dish that is served with rice or roti. The creamy sauce and tender paneer make for a perfect pairing with steamed basmati rice, jeera rice, biryani rice, or any other type of rice you prefer. The dish can also be served with tandoori roti, naan, puri, paratha, or any other type of Indian bread.

Here are some serving suggestions for Paneer Pasanda:

  • As a side dish: This paneer curry can be served as a side dish to complement any main course. Pairing it with a side of raita or yogurt can also complement the dish by providing a refreshing contrast to the rich and creamy sauce.

  • With Rice: It can be served with paneer pulao, mushroom pulao, matar pulao, or even steamed rice for a classic and comforting meal.

  • With flatbread: Paneer Pasanda can be served with paratha, naan, or roti for a delicious and satisfying meal.

  • As a party dish: It is a wonderful dish to serve at parties and get-togethers. It can be served as a main course or as a side dish. For a more formal occasion, you can serve Paneer Pasanda as part of a larger Indian feast, alongside other dishes such as dal, papad, pickle, raita, pulao, puri, paneer afghani, sabzi, and chutney.

  • As a sandwich: It can also be used as a sandwich filling. To make a sandwich, add a spoonful of paneer pasanda between two slices of bread and toast it.

  • As a wrap: Paneer Pasanda can also be served as a wrap by placing a spoonful of the dish in a roti or paratha and rolling it up.

  • Paneer Pasanda on skewers: Another way to serve Paneer Pasanda is to cut the paneer into small cubes, skewer them and grill them, and serve them with the sauce on the side as an appetizer or starter.

overhead shot of pasanda served in a white ceramic bowl with some salad and raita on the side

Important tips & tricks to make the best Paneer Pasanda

Paneer Pasanda is an enticing and flavorsome dish that is simple to make. 

However, if you are a newbie to Indian cuisine then it might be a bit tricky to make at home. So using these tips you can make even more delicious and personalized paneer pasanda that suits your taste. 

Here are some helpful tips and tricks you can keep in mind when making Paneer Pasanda at home:

  1. Use fresh and high-quality ingredients: Like any other recipe, using fresh and high-quality ingredients is key to making an exquisite and flavorful Paneer dish. Make sure to use fresh paneer, yogurt, and other ingredients.

  2. Use a high-power blender to make a smooth paste: The gravy needs to be really silky smooth, and creamy. So it is important to use a high-power blender to grind the onions, ginger, garlic, and cashews into a smooth paste.

  3. Cook the gravy on low heat: To release the flavors of spices, cook the sauce on low heat. This will help the flavors to meld together and make the dish even more inviting.

  4. Add cream at the end: It is advisable to make it creamy, add cream almost at the end of the cooking process.

  5. Adjust the spice level to your taste: It is a slightly hot recipe. But it can be made mild or spicy depending on your preference. So feel free to adjust the amount of red chili powder and other spices according to your taste.

  6. Use a heavy-bottomed pan: Use a heavy-bottomed pan or kadhai to make this curry. This will help to cook the dish evenly and prevent burning.

  7. Don’t over-fry the Paneer: Paneer can become rubbery if it is over-fried, so make sure to fry it only until it turns slightly golden from all sides.

  8. Always add the paneer to the gravy at the time of serving to get the best texture. Alternatively, you can add it at the end of the cooking process and cook it for just a few minutes until it is heated through.

  9. Nut paste: For a richer taste, you can add some cashew paste or almond paste to the sauce.

  10. Add-ons: To make this dish more colorful, you can add some chopped bell peppers or peas to the sauce.

  11. Non-Veg Version - For a non-vegetarian variation, you can swap the paneer with chicken or lamb pieces.

  12. Chili - To make the dish spicier, you can add more red chili powder or use green chilies.

  13. Vegan Paneer Pasanda - To make a variation of this dish you can use tofu instead of paneer. Also, replace cream with cashew cream.

closeup of pasanda served in a white ceramic bowl

FAQ

Is Paneer Pasanda spicy?

Paneer Pasanda is generally not considered to be a spicy dish. It is because it has a creamy and rich yogurt-based sauce. However, the level of spiciness can vary depending on the recipe and the taste preference of the one who cooked it.

Some people like to include a small amount of chili powder or green chilies for added heat while others prefer it hotter.

Is Paneer Pasanda sweet?

Paneer Pasanda is not a sweet dish but it has a very mild naturally sweet taste due to added sugar, cashews, and cream.

Can I make vegan Paneer Pasanda?

Yes, it is possible to make a vegan version of Paneer Pasanda by using tofu or any other plant-based alternative to paneer. Tofu is preferred in this recipe because it has a similar texture to paneer and can be easily cut into cubes.

To make a vegan version of Paneer Pasanda, you can follow the same recipe as above, but replace the paneer with cubed tofu. Also use vegan alternatives for other ingredients, such as yogurt and cream.

Coconut yogurt can be used as a substitute for regular yogurt, and cashew cream or coconut cream can be used as a replacement for regular cream.

It is also important to use oil instead of ghee, as ghee is derived from butter which is not vegan.

Can I make Paneer Pasanda gluten-free?

This recipe for paneer pasanda is gluten-free because it does not use any wheat-based flour. However, if you are using all-purpose flour then replace it with a gluten-free alternative such as rice flour, or chickpea flour.

How long does it take to make Paneer Pasanda?

The time it takes to make Paneer Pasanda can vary depending on the recipes. On average, it takes about 45 minutes to make Paneer Pasanda from start to finish.

Can I make Paneer Pasanda in advance?

Yes, you can make Paneer Pasanda in advance. It can be stored in the refrigerator for up to 3-4 days or in the freezer for up to 3 months. Simply store it in the refrigerator and reheat it when you’re ready to serve.

Can I make Paneer Pasanda without cashews?

Yes, Paneer Pasanda can be made without cashews by replacing them with other ingredients such as almond paste, cream, or coconut milk.

Can I use frozen paneer for this recipe?

Fresh paneer gives the best taste and texture. But you can also use frozen paneer for making this recipe. Just thaw it completely before filling and frying.

Can I make Paneer Pasanda without cream?

Cream gives a rich taste and balances the spiciness of the sauce. But you can make Paneer Pasanda without cream by omitting it or replacing it with coconut cream or yogurt.

What can I substitute for cornflour/cornstarch in the Paneer Pasanda recipe?

If you do not have cornflour or cornstarch on hand, there are a few substitutes that you can use in a Paneer Pasanda recipe. Here are some options: all-purpose flour, arrowroot powder, potato starch, tapioca starch, or rice flour. 

Why is my paneer getting hard?

If you have over-fried the paneer then it will become chewy and hard. So make sure you can fry it until it is lightly golden.


Paneer Pasanda (Step-by-step photo instructions)

Make Green chutney

  1. Add green chili, ginger, garlic, mint-coriander leaves, lemon juice, salt, and 2-3 tablespoons of water to a blending jar. Blend to make a thick fine paste. Make sure that you don't use too much water. Green chutney is ready, set it aside.
  2. Image of the recipe cooking step-1-1 for Paneer Pasanda

Cut the paneer

  1. Trim the sides of the paneer, and cut it into thin rectangles or square slices, about 0.5 cm or less. Alternatively, make a slit in thicker slices keeping the end intact. Reserve trimmings for filling.
  2. Image of the recipe cooking step-2-1 for Paneer Pasanda

Make Filling

  1. Add the paneer trimmings to a pan, and crumble them using your hands. You can also grate paneer pieces. Add 2-3 teaspoons of green chutney, salt, chat masala powder, sugar, ground black pepper, and cardamom. Mix well until everything is well combined.
  2. Image of the recipe cooking step-3-1 for Paneer Pasanda

Assemble paneer sandwiches

  1. Spread the filling on a paneer slice and top it with another slice to make a sandwich. Make a cornstarch slurry by mixing 2 tablespoons of cornstarch, and water until you get a smooth and semi-thick slurry. Add dry cornstarch to a plate.
  2. Image of the recipe cooking step-4-1 for Paneer Pasanda
  3. Coat the sides of the paneer sandwich with cornstarch slurry and then seal the sides with dry cornstarch. Repeat until all the sandwich edges are coated. Keep them aside for 10 minutes.
  4. Image of the recipe cooking step-4-2 for Paneer Pasanda

Shallow fry paneer

  1. Heat oil in a pan over medium heat. Once hot, add the paneer sandwiches and shallow or deep-fry them in hot oil until they turn slightly golden from the bottom. Flip the sandwiches and fry them until they are lightly golden from all sides. Do not over-fry them. Remove the fried paneer sandwiches from the oil, and transfer them to a kitchen tissue-lined plate to cool slightly. Fry all the paneer sandwiches. Once the fried pieces are rested for about five minutes, transfer them to a wooden board and slice them diagonally.
  2. Image of the recipe cooking step-5-1 for Paneer Pasanda

Make onion cashew puree

  1. To a saucepan, add 2 tablespoons of ghee or oil. Then add whole spices; bay leaves, green cardamoms, cinnamon stick, black cardamom, and cloves. Sauté for a few seconds or till they turn aromatic. Then add chopped onion, ginger, and garlic cloves. Sauté for 2 minutes on medium heat.
  2. Image of the recipe cooking step-6-1 for Paneer Pasanda
  3. Add cashew, and saute for 1 minute. Salt and mix well. Sauté until everything is slightly golden. Then add 2 cups of water and cover the pan. Let it cook for 7-8 minutes or until the onions are soft and the water is reduced.
  4. Image of the recipe cooking step-6-2 for Paneer Pasanda
  5. Switch off the flame and set it aside for about 10-15 minutes or until cooled. Discard the bay leaves and black cardamom. After that, add the cooled onion-cashew mixture to a blender jar. Also add some water, if needed. Blend it to make a smooth-fine puree.
  6. Image of the recipe cooking step-6-3 for Paneer Pasanda

Make Paneer Pasanda Gravy

  1. Heat add oil/ghee + butter in a thick-bottomed pan over medium heat. Once hot, add chopped green chilies, chopped garlic, and chopped ginger. Mix and cook for about 1 minute. Next, add onion cashew puree along with 1/2 cup of water and cook it on medium heat for about 2-3 minutes; keep stirring continuously.
  2. Image of the recipe cooking step-7-1 for Paneer Pasanda
  3. Then add cumin powder, red chili powder, and turmeric powder, and mix well. Let the onion puree cook with spices for 5-6 minutes or until it oozes with oil and thickens. Once the gravy is thick, turn off the heat and add yogurt to the gravy (sauce). Mix everything well. Once mixed, turn the heat to low and add water to adjust the consistency.
  4. Image of the recipe cooking step-7-2 for Paneer Pasanda
  5. Add salt, and cook the mixture for 5-6 minutes. Add cream and stir well. Cook for 2-3 minutes. Lastly, add kasuri methi, garam masala powder, and sugar. Mix well and cook for 2 more minutes.
  6. Image of the recipe cooking step-7-3 for Paneer Pasanda

Serve

  1. Transfer the sauce to a serving dish. Drizzle with some cream and sprinkle with coriander leaves. Top with paneer triangles, and drizzle the top with some more gravy, and cream. Sprinkle with chopped coriander leaves. Paneer pasanda is ready, serve it hot with paratha, roti, naan, or any other flatbread of your choice.
  2. Image of the recipe cooking step-8-1 for Paneer Pasanda

Recipe Card


Paneer Pasanda [Recipe]

Recipe Image
Paneer Pasanda is a popular and delicious Indian curry dish made with paneer and a rich, creamy sauce that is infused with spices.
★★★★★
(Rating: 5 from 4 reviews)

Prep time 🕐 Cook time 🕐 Total time 🕐
45 mins
Category ☶ Cuisine ♨ Serves ☺
Sides Indian 6
Nutrition Info ⊛ Serving size ⊚
301 calories 1

INGREDIENTS

For Paneer Pasanda
  • 500 grams paneer (cottage cheese), cut into 1-inch thick slices
Ingredients For Green chutney
  • A handful of coriander & mint leaves
  • 1-inch piece of ginger, roughly chopped
  • 1 large or 2-3 small garlic cloves
  • 1 small green chili
  • 1/2 teaspoon black salt
  • 1 teaspoon lemon juice
  • 1/2 teaspoon cumin seeds
  • Water as required
Ingredients for filling
  • 50 grams, I used trimmed paneer scrapes
  • 1 tablespoon cashew nuts, chopped
  • 1 tablespoon almonds, chopped
  • 1 tablespoon raisins
  • 1/4 teaspoon sugar
  • Salt, to taste
  • 1/4 teaspoon cardamom powder
  • 1/2 teaspoon chaat masala powder
  • 1/4 teaspoon black pepper powder
  • 2-3 tablespoons green chutney
Ingredients for cornstarch coating
  • 2+2 tablespoons cornstarch
  • Water as required
For onion cashew paste:
  • 1 tablespoon oil or ghee
  • 2 bay leaves
  • 4-5 cloves
  • 1 black cardamom
  • 2 green cardamom pods
  • 1-inch cinnamon stick
  • 1.5-inch ginger, roughly chopped
  • 2 medium-sized onions, roughly chopped
  • 1/2 cup cashew nuts
  • 4-5 garlic cloves
  • 1/4 teaspoon salt
  • Water as required
For shallow frying:
  • Oil, as required
For gravy
  • 2 tablespoons oil or ghee
  • 2 tablespoons butter
  • 1 green chili, finely chopped
  • 1 teaspoon garlic cloves, finely chopped or minced
  • 1 teaspoon ginger, finely chopped or minced
  • Onion cashew paste
  • 1.5 teaspoons red chili powder, or as needed
  • 1 teaspoon coriander-cumin powder
  • 1/2 teaspoon turmeric powder
  • Salt, to taste
  • 1/2 cup yogurt at room temperature, whisked until smooth
  • 1/2 teaspoon sugar
  • 1/3 cup fresh cream
  • 1 teaspoon garam masala powder
  • 1 teaspoon Kasuri methi
  • Water, as required
For garnish
  • Fresh cream
  • 2-3 tablespoons fresh cilantro (coriander leaves) chopped

INSTRUCTIONS:

Make Green chutney
  1. Add green chili, ginger, garlic, mint-coriander leaves, lemon juice, salt, and 2-3 tablespoons of water to a blending jar. Blend to make a thick fine paste. Make sure that you don't use too much water. Green chutney is ready, set it aside.
Cut the paneer
  1. Trim the sides of the paneer, and cut it into thin rectangles or square slices, about 0.5 cm or less. Alternatively, make a slit in thicker slices keeping the end intact. Reserve trimmings for filling.
Make Filling
  1. Add the paneer trimmings to a pan, and crumble them using your hands. You can also grate paneer pieces. Add 2-3 teaspoons of green chutney, salt, chat masala powder, sugar, ground black pepper, and cardamom. Mix well until everything is well combined.
Assemble paneer sandwiches
  1. Spread the filling on a paneer slice and top it with another slice to make a sandwich. Make a cornstarch slurry by mixing 2 tablespoons of cornstarch, and water until you get a smooth and semi-thick slurry. Add dry cornstarch to a plate.
  2. Coat the sides of the paneer sandwich with cornstarch slurry and then seal the sides with dry cornstarch. Repeat until all the sandwich edges are coated. Keep them aside for 10 minutes.
Shallow fry paneer
  1. Heat oil in a pan over medium heat. Once hot, add the paneer sandwiches and shallow or deep-fry them in hot oil until they turn slightly golden from the bottom. Flip the sandwiches and fry them until they are lightly golden from all sides. Do not over-fry them. Remove the fried paneer sandwiches from the oil, and transfer them to a kitchen tissue-lined plate to cool slightly. Fry all the paneer sandwiches. Once the fried pieces are rested for about five minutes, transfer them to a wooden board and slice them diagonally.
Make onion cashew puree
  1. To a saucepan, add 2 tablespoons of ghee or oil. Then add whole spices; bay leaves, green cardamoms, cinnamon stick, black cardamom, and cloves. Sauté for a few seconds or till they turn aromatic. Then add chopped onion, ginger, and garlic cloves. Sauté for 2 minutes on medium heat.
  2. Add cashew, and saute for 1 minute. Salt and mix well. Sauté until everything is slightly golden. Then add 2 cups of water and cover the pan. Let it cook for 7-8 minutes or until the onions are soft and the water is reduced.
  3. Switch off the flame and set it aside for about 10-15 minutes or until cooled. Discard the bay leaves and black cardamom. After that, add the cooled onion-cashew mixture to a blender jar. Also add some water, if needed. Blend it to make a smooth-fine puree.
Make Paneer Pasanda Gravy
  1. Heat add oil/ghee + butter in a thick-bottomed pan over medium heat. Once hot, add chopped green chilies, chopped garlic, and chopped ginger. Mix and cook for about 1 minute. Next, add onion cashew puree along with 1/2 cup of water and cook it on medium heat for about 2-3 minutes; keep stirring continuously.
  2. Then add cumin powder, red chili powder, and turmeric powder, and mix well. Let the onion puree cook with spices for 5-6 minutes or until it oozes with oil and thickens. Once the gravy is thick, turn off the heat and add yogurt to the gravy (sauce). Mix everything well. Once mixed, turn the heat to low and add water to adjust the consistency.
  3. Add salt, and cook the mixture for 5-6 minutes. Add cream and stir well. Cook for 2-3 minutes. Lastly, add kasuri methi, garam masala powder, and sugar. Mix well and cook for 2 more minutes.
Serve
  1. Transfer the sauce to a serving dish. Drizzle with some cream and sprinkle with coriander leaves. Top with paneer triangles, and drizzle the top with some more gravy, and cream. Sprinkle with chopped coriander leaves. Paneer pasanda is ready, serve it hot with paratha, roti, naan, or any other flatbread of your choice.

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NOTES:

  1. To release the flavors of spices, cook the sauce on low heat. This will help the flavors to meld together and make the dish even more inviting.
  2. It is advisable to make it creamy, add cream almost at the end of the cooking process.
  3. It is a slightly hot recipe. But it can be made mild or spicy depending on your preference. So feel free to adjust the amount of red chili powder and other spices according to your taste.
  4. Use a heavy-bottomed pan or kadhai to make this curry. This will help to cook the dish evenly and prevent burning.


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