Paneer Pasanda

This restaurant style paneer pasanda (पनीर पसंदा) is a delicious and rich paneer dish which has a creamy, smooth and lip smacking gravy. There are so many variations of paneer dishes like kadai paneer, paneer butter masala, paneer lababdar and shahi paneer. This is one of them which is made with paneer triangles and onion tomato based gravy. This gravy is enhanced with cashews and aromatic spices.

Indulge yourself in this easy-to-make North Indian recipe that will be loved by all your guests. If you want to make paneer pasanda without onion garlic, skip onion and garlic from this recipe. It goes well with rice, laccha paratha or naan.

Course: Main Course
Cuisine: North Indian
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 4

Ingredients:

250 gms Paneer (cottage cheese)
3 medium Tomatoes, chopped
2 medium Onions, chopped
6-8 Cashew Nuts
1/2-inch Ginger, crushed
2-3 Garlic cloves, chopped
1/4 teaspoon Garam Masala
1 teaspoon Coriander Seeds
1 teaspoon Cumin Seeds
1 inch Cinnamon Stick
3 Cloves
1/2 teaspoon Red Chilli Powder
1/2 cup Fresh Cream
Salt as per taste
3 tablespoon oil

Instructions: 

Dry roast cashew nuts in a pan. Keep aside.

In the same pan dry roast cumin seeds, coriander seeds, cloves and cinnamon for 3-4 minutes on low heat till fragrant.

Let them cool and then grind into coarse powder.
In same pan, take 1 tablespoon oil and heat it on medium to high flame. Add chopped garlic, ginger and onion.

Cook till translucent and raw aroma goes away. Add chopped tomatoes and cook until become mushy. Let them cool.

Cut paneer into triangles or square in shape.

Grind tomato-onion mixture and cashews into a blender to a fine paste using a little water if required.

Heat remaining oil in a pan. Once it become hot, add onion tomato puree and sauté until oil starts to separate from sides; it takes approx. 1 to 2 minutes.

Add roasted masala, red chilli powder, garam masala and salt.

Add paneer pieces and mix well. Cook for a minute. Add 2 cup water. If required, you can add more water as cashew thickens the gravy.

Cover with a lid and cook for 2 minutes. Add fresh cream and you can garnish with green coriander leaves.
Serve with butter naan.

Tips:

• If you want spicier, double the amount of red chilli.
• Use fresh and soft paneer.
• Use freshly grounded spices, it gives more aroma to gravy.
• You can add some sweetness to the gravy, add 1 tsp. sugar. It gives a unique flavor. 

Try other paneer recipes:

• Paneer butter masala
• Kadai paneer
• Paneer bhurji
• Paneer makhani