Paneer Pasanda Recipe

Paneer Pasanda Recipe

Paneer Pasanda Recipe as the name suggests is a delicious Paneer delicacy adored by everyone who tastes it. The different pastes that are used to make the Paneer Pasanda gravy add their own distinct flavors which combine together to create a finger licking good curry. The original recipe suggest to make round shaped tikki using grated paneer, flour and bread crumbs but I skipped that step and used plain paneer cubes instead of fritters. The fresh paneer bought from the BigBasket.com has a smooth mouth melting texture. With the simple seasoning of salt and pepper, these paneer cubes are a great appetizer in itself. To know more about the plus points of online grocery shopping at BigBasket.com, read here
 
Paneer Pasanda Recipe
 
Paneer Pasanda Recipe
 
While I started preparation for making Paneer Pasanda, the initial plan was to sincerely stick to the recipe but the change of mind happened post tasting the paneer. The fine texture and creamy taste of the paneer convinced me to let it simmer in the flavorsome gravy. We served Paneer Pasanda with tandoor baked Naan. It was kind of a perfect flatbread to dunk into the scrumptious gravy and sandwich a piece of cottage cheese in between it’s crisp layers. 
 
Paneer Pasanda Recipe
 
Here is the recipe of how to make Paneer Pasanda:
 
Paneer Pasanda Recipe
Serves 4
Paneer Pasanda Recipe as the name suggests is a delicious Paneer delicacy adored by everyone who tastes it.
Print
Prep Time
25 min
Cook Time
30 min
Total Time
50 min
Prep Time
25 min
Cook Time
30 min
Total Time
50 min
Ingredients
  1. 250 gram Paneer (Cottage Cheese), cubed ( Buy from BigBasket )
  2. Ingredients to make paste 'A'
  3. 1 medium size onion, chopped
  4. 5 cloves of garlic
  5. an inch piece of ginger
  6. 2 tbsp almonds ( Buy from BigBasket )
  7. 1 cup Water
  8. Ingredients to make paste 'B'
  9. 1 medium size onion, thinly sliced
  10. Oil for deep frying
Ingredients for the gravy
  1. ¾ Cup thick curd, whisked
  2. 1 tsp red chilli powder
  3. ½ tsp turmeric powder
  4. 1 tsp Garam Masala ( see recipe here )
  5. Salt, as per taste
  6. 1 tbsp cooking oil
Instructions
  1. To prepare the Paneer Pasanda, first combine together all the ingredients mentioned under Paste A with water and boil for 10 – 15 minutes. Turn off the heat.
  2. Let the mixture cool down till it is safe enough to handle, peel the skin of almonds. In the mixer ( buy it here ) grind the ingredients to a smooth paste. Transfer to a bowl and keep aside.
  3. For making Paste B, heat oil in a frying pan over medium heat and deep fry sliced onions till golden brown in color. Turn off the heat.
  4. Drain fried onion on an absorbent paper ( buy it here ). Blend to a smooth paste in blender. Keep aside in a bowl.
  5. To prepare the gravy, heat the oil in a saucepan ( buy it here ) over medium heat, add the Paste A and cook on low flame till oil gets separated from the paste.
  6. Add the spices, salt, stir well and cook again for few more minutes. Now add the whisked curd and keep on sautéing the masala for few more minutes.
  7. Now add the onion paste and cook till the oil separates from the gravy.
  8. Add ½ Cup of water, stir to combine and bring to boil once. Turn the heat to medium and let the gravy simmer till it thickens.Add the paneer cubes and simmer for few minutes for paneer to absorb the flavor of the gravy. Turn off the heat. Garnish Paneer Pasanda with dried kasuri methi.
  9. Serve Paneer Pasanda hot with Naan ( see recipe here ).
Notes
  1. Equipment Used: Mixer ( buy it here ), Saucepan ( buy it here )
Fun FOOD and Frolic http://www.funfoodfrolic.com/
 

Comments

  1. Leave a Reply

    Swati
    January 20, 2014

    paneer is my favorite but never tried making it with curd, will try it soon…btw forgot to tell, you looked lovely when we met, loved the color :)

  2. Leave a Reply

    Renuka
    January 20, 2014

    Thanks for this recipe. :) I was always intrigued about Paneer Pasanda (ever since I heard it in Sarabhai vs Sarabhai.)

  3. Leave a Reply

    Canary
    January 20, 2014

    Along with being a fabulous cook, you’re a great photographer too!! :)

  4. Leave a Reply

    vinay
    August 12, 2015

    Its really looking yummy.Awesome recipe.Thanks for sharing most tasty item.Now you can find all varieties of food in online.To get coupons of online food ordering check out tinyowl coupons at Grabon India.

  5. Leave a Reply

    Alka
    August 19, 2015

    The vibrant color of the curry along with the butter naan …..simply brilliant share

  6. Leave a Reply

    shilpi
    August 19, 2015

    lovely recipe, my family loves paneer. I’ll try the recipe soon.

  7. Leave a Reply

    chwringhee
    September 4, 2015

    Thank you for sharing this information and Very good looking blog.very informative article.
    laxmi nagar restaurant, indian food

  8. Leave a Reply

    Mobile App Developers
    September 9, 2015

    very informative post for me as I am always looking for new content that can help me and my knowledge grow better.

  9. Leave a Reply

    Tara Nair
    October 7, 2016

    Hi Hina! I loved the recipe. Though there is one doubt, generally whenever a recipe demands curd to be added in the heated pan, it breaks into smaller chunks that looks ugly. So will the taste change, if I blend the deep-fried onion with curd and then pour it in the pan?

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