Paneer Pasanda is a popular North Indian dish made with paneer (Indian cottage cheese) stuffed with a flavourful mixture of nuts and spices and then cooked in a creamy sauce. Here’s a delicious recipe for Paneer Pasanda that you can try at home:
- 500 g paneer
- 50g grated onions
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1/2 tsp turmeric powder
- 1/2 tsp red chilli powder
- 1/2 tsp coriander powder
- 1/2 tsp cumin powder
- 1/2 tsp garam masala powder
- 1/2 tsp dried fenugreek leaves (kasuri methi)
- 60ml double cream
- 35g cashews, soaked in hot water for 30 minutes
- 35g almonds, soaked in hot water for 30 minutes
- 2 tbsp oil
- Salt, to taste
- Coriander leaves, for garnish
For the stuffing:
- 120g crumbled paneer
- 35g chopped cashews
- 40g chopped raisins
- 1 tsp chopped green chillies
- 1 tsp garam masala powder
- Salt, to taste
- Cut the paneer into 8-10 equal-sized pieces and set aside.
- To make the stuffing, mix the crumbled paneer, chopped cashews, chopped raisins, chopped green chillies, garam masala powder, and salt in a bowl.
- Carefully cut each paneer piece horizontally, taking care not to cut it all the way through.
- Stuff each paneer piece with the prepared stuffing mixture and press gently to seal.
- Heat oil in a pan and fry the stuffed paneer pieces until golden brown on both sides. Remove from pan and set aside.
- In the same pan, add grated onions and sauté until golden brown.
- Add ginger paste and garlic paste, and sauté for a minute.
- Add turmeric powder, red chilli powder, coriander powder, cumin powder, garam masala powder, and sauté for a minute.
- Add soaked cashews and almonds, and cook for 2-3 minutes.
- Add 1 cup of water and bring to a boil. Reduce heat and simmer for 10 minutes.
- Using an immersion blender, blend the mixture until smooth.
- Add double cream and dried fenugreek leaves (kasuri methi), and cook for 2-3 minutes.
- Add salt to taste and mix well.
- Gently place the fried paneer pieces into the sauce, and simmer for another 5-7 minutes.
- Garnish with coriander leaves and serve hot with naan, roti or rice.
Enjoy your delicious Paneer Pasanda!
Paneer Pasanda Additional Tips
Here are some additional tips that you can keep in mind while making Paneer Pasanda:
- Use fresh paneer for best results. If possible, make the paneer at home, or buy it from a trusted source.
- To make the sauce smoother, strain the cashew-almond mixture before blending it with an immersion blender.
- Be careful while stuffing the paneer pieces, as they can break easily. If you find it difficult to stuff the paneer, you can cut a small pocket in each piece and then stuff it.
- While frying the paneer pieces, use medium heat to prevent them from burning. To give them a crispy texture, you can also coat the paneer pieces with a thin layer of cornflour or besan (gram flour) before frying.
- You can adjust the spice level according to your taste by adding more or less red chilli powder.
- If you don’t have dried fenugreek leaves (kasuri methi), you can skip them or use fresh ones instead.
- Add more water to adjust the consistency if the sauce is too thick.
- You can use low-fat cream or milk instead of heavy cream to make the dish healthier.
- Add other vegetables like capsicum, onions, or tomatoes to the sauce for a different flavour and texture.
- Don’t forget to garnish the dish with fresh coriander leaves before serving, as it adds a fresh and vibrant touch to the dish.