Paneer pasanda is a classic Indian dish featuring tender paneer cubes in a rich and creamy tomato-based gravy. It's perfect for a comforting meal, offering a balance of savory and sweet flavors with a hint of spice. Here's a detailed recipe to guide you:
Ingredients:
For the paneer stuffing:
200 gms paneer, grated
1 tbsp chopped cashews
1 tbsp chopped raisins
1 tbsp chopped coriander leaves
1/2 tsp green chili paste (adjust to taste)
Salt to taste
For the gravy:
2 tbsp oil
1 bay leaf
2 cloves
2 green cardamoms
1 small cinnamon stick
1 medium onion, finely chopped
2 tbsp ginger-garlic paste
2 large tomatoes, finely chopped
1 tsp red chili powder (adjust to taste)
1 tsp coriander powder
1/2 tsp turmeric powder
1/2 cup cashew paste (optional)
1/2 cup water
1 cup heavy cream
1/2 tsp garam masala powder
Salt to taste
Fresh coriander leaves, for garnish
Instructions:
Prepare the stuffing: In a bowl, combine grated paneer, cashews, raisins, coriander leaves, green chili paste, and salt. Mix well and set aside.
Make the gravy: Heat oil in a pan or pressure cooker. Add bay leaf, cloves, cardamoms, and cinnamon stick. Saute for a few seconds until fragrant.
Add chopped onions and cook until translucent. Then, add ginger-garlic paste and cook for another minute.
Stir in chopped tomatoes, red chili powder, coriander powder, turmeric powder, and cashew paste (if using). Cook until the tomatoes soften and release their juices.
Add water and bring to a simmer. If using a pressure cooker, close the lid and cook for 2 whistles.
Once the pressure releases, open the lid and mash the tomatoes slightly for a smoother gravy.
Stir in heavy cream and garam masala powder. Season with salt to taste.
Gently fry the paneer cubes in a separate pan until golden brown on all sides.
Add the fried paneer to the gravy and simmer for 2-3 minutes to infuse the flavors.
Garnish with fresh coriander leaves and serve hot with rice or naan.
Also Check: Enjoy a delicious and creamy Paneer Makhani at home with this easy recipe