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This classic Indian Paneer Pasanda recipe combines soft cheese with nuts, spices, and herbs all simmered in a rich and creamy sauce. Serve the luscious Paneer Pasanda recipe with rice, naan and your favorite vegetables.
This recipe is ideal for anyone looking for a flavorful and easy-to-master Indian dish. Indian cottage cheese is panfried and combined with a deeply flavored onion and tomato gravy that is sultry and spicy. You can adjust the level of spiciness and creaminess to cater to your unique preferences.
Why l Love This Recipe
- It’s a vegetarian delight. Paneer Pasanda is the perfect choice if you’re a vegetarian or looking to add more plant-based dishes to your diet. It’s a gourmet vegetarian recipe that satisfies your cravings for something indulgent and delicious without any meat.
- It’s easy to make. Despite its gourmet appeal, Paneer Pasanda is surprisingly simple to prepare at home.
- It’s flavorful. The combination of tender paneer cheese with nuts and aromatic spices creates an explosion of flavors with every bite. The creamy and rich gravy further enhances the taste.
Paneer Pasanda Ingredients
Don’t let the long list of ingredients overwhelm you. Most of it are spices that you already have in the kitchen!
- Oil: Use any light, neutral-flavored oil.
- Red Onion: Adds a sweet and savory flavor to the dish. You can use yellow or white onions as substitutes.
- Paneer: Paneer is a soft and creamy Indian cottage cheese. Firm tofu could be substituted if you want a vegan version.
- Tomatoes: Fresh tomatoes provide the base for the gravy and adds a tangy taste. You can use canned tomatoes or tomato puree as a substitute.
- Cashews: Gives a creamy texture and nutty flavor to the gravy.
- Cloves: Adds a warm and aromatic flavor.
- Cardamom Pods: Contributes a sweet and floral note to the dish. You can use a pinch of ground cardamom as a substitute.
- Cinnamon Stick: Offers a subtle sweetness and warmth. You can use a pinch of ground cinnamon as a substitute.
- Bay Leaf: Adds a fragrant flavor to the gravy.
- Ginger and Garlic Paste: Provides a pungent and aromatic flavor.
- Cumin Seeds: Imparts a nutty and earthy flavor.
- Spices: Turmeric Powder, Red Chili Powder or Paprika, Ground Coriander, Garam Masala. Elevating the dish with the aromatic essence of Indian spices.
- Salt: Enhances the overall flavors of the dish.
- Heavy Cream: You can use half-and-half or coconut cream as a substitute for a lighter version.
- Chopped Cilantro: Adds freshness and a vibrant green color to garnish the dish.
- Sliced Almonds: Provides a crunchy texture and nutty flavor. You can use chopped toasted cashews as a substitute.
How To Cook Paneer Pasanda
Step 1: Prepare the onion paste. Heat a large skillet over medium heat and add a tablespoon of oil. Once the oil is heated, add the chopped onion and sauté for 4-5 minutes until they turn translucent. Remove the cooked onions from the skillet and transfer them to a blender. Add ¼ cup of water and blend until you have a smooth paste. Set the onion paste aside.
Step 2: Fry the paneer. In the same skillet, add another tablespoon of oil. Once the oil is heated, add the paneer cubes and cook for 4-5 minutes, flipping them often until they turn golden brown on all sides. Transfer the cooked paneer cubes to a plate.
Step 3: Prepare the tomato paste. Add the chopped tomatoes, cashews, cloves, cardamom, cinnamon, and ½ cup of water to the same skillet. Cover the skillet with a lid and cook the tomatoes over medium heat for 7-8 minutes until they turn mushy. Once done, transfer the cooked tomatoes to a blender and blend until you have a fine paste. Set the tomato paste aside.
Step 4: Prepare the paneer sauce. Heat the same skillet over medium heat and add the remaining 1 tablespoon of oil. Add the bay leaf, ginger garlic paste, and cumin seeds. Sauté for a minute until fragrant. Add the tomato paste to the skillet and cook for a few minutes. Then add the onion paste. Add the spices: turmeric powder, red chili powder, coriander powder, garam masala, and salt. Cook for 2 minutes, stirring well, and then add the remaining ¼ cup of water. Stir in the heavy cream and cook for 3-5 minutes until the sauce thickens and everything comes together.
Step 5: Combine the dish. Finally, add the pan-fried paneer cubes to the skillet and cook for 2 minutes to allow the flavors to meld together.
Step 6: Garnish and serve. Garnish the paneer pasanda with fresh cilantro and slivered almonds. Serve the paneer pasanda with rice or naan.
Recipe Tips
- Cut the paneer into even-sized cubes.
- When sautéing the onions, cook them until they turn golden brown. This will bring out their sweetness and add a rich flavor to the sauce.
- Adjust the spices according to your taste preferences.
- Add the heavy cream towards the end of cooking to get a velvety and rich gravy. Stir it in gently and let it simmer for a few minutes to meld the flavors.
- Garnish the Paneer Pasanda with freshly chopped cilantro and sliced almonds just before serving. The vibrant colors and nutty texture add a wonderful finishing touch to the dish.
How to Store and Reheat This Recipe
Storing: Allow the Paneer Pasanda to cool to room temperature before storing. Place the dish in an airtight container to prevent it from absorbing odors in the fridge. Refrigerate within 2 hours of cooking to maintain freshness.
Reheating: Place a non-stick pan over medium heat and add the paneer pasanda. Simmer until warmed through. Reheat only the portion you plan to consume to avoid reheating the entire dish multiple times.
What to Serve with Paneen Pasanda
Paneer Pasanda pairs well with one of the below choices. The variety of options allows you to customize the meal based on your preferences and create a delightful dining experience.
Steamed Basmati Rice: The simplicity of steamed basmati rice allows the flavors of Paneer Pasanda to shine. It’s a classic and versatile choice.
Naan: Soft and pillowy, naan is a classic Indian bread that complements the creamy texture of Paneer Pasanda. Garlic naan or butter naan adds an extra layer of flavor.
Roti: Whole wheat roti is a healthier alternative that still provides a perfect vessel for scooping up the delicious gravy of Paneer Pasanda.
Jeera Rice: Fragrant cumin rice, also known as jeera rice, provides a subtle and aromatic base for Paneer Pasanda.
Frequently Asked Questions
It’s best to use fresh and soft paneer to achieve a creamy and tender texture.
You can prepare the sauce in advance. While the sauce reheats, fry the paneer and then add it to the gravy before serving.
This paneer pasanda recipe is mildly spicy. You can easily adjust the spice level to meet your preferences.
You can freeze the sauce only for up to 3 months. We recommend that you add fresh seered paneer when reheating the sauce.
More Indian Recipes
Paneer Pasanda offers a melt-in-your-mouth experience with the creaminess of paneer and the luscious gravy sauce. Creating this recipe at home allows individuals to explore the art of Indian cooking and savor the authentic flavors. This dish will leave a lasting impression on anyone lucky enough to savor it.
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Paneer Pasanda Recipe
Ingredients
- 3 tablespoons vegetable oil, divided
- 1 cup red onion, chopped
- 1 ½ block paneer, cubed
- 1 ½ cup fresh tomatoes, chopped
- 2 tablespoons cashews
- 2 cloves
- 2 cardamom pods
- ½ inch cinnamon stick
- 1 cup water, divided
- 1 bay leaf
- 1 teaspoon ginger and garlic paste
- 1 teaspoon cumin seeds
- ¼ teaspoon turmeric powder
- 1 teaspoon red chili powder or paprika
- 1 tablespoon ground coriander powder
- 1 teaspoon garam masala
- 1 teaspoon salt
- ½ cup heavy cream
- 2 tablespoons chopped cilantro
- 2 tablespoons sliced almonds, to garnish
Instructions
- Heat a large skillet over medium heat and add a tablespoon of oil. Once the oil is heated, add the chopped onion and sauté for 4-5 minutes until they turn translucent.
- Remove the cooked onions from the skillet and transfer them to a blender. Add ¼ cup of water and blend until you have a smooth paste. Set the onion paste aside.
- In the same skillet, add another tablespoon of oil. Once the oil is heated, add the paneer cubes and cook for 4-5 minutes, flipping them often, until they turn golden brown on all sides. Transfer the cooked paneer cubes to a plate.
- To the same skillet, add the chopped tomatoes, cashews, cloves, cardamom, cinnamon, and ½ cup of water. Cover the skillet with a lid and cook the tomatoes over medium heat for 7-8 minutes until they turn mushy.
- Once done, transfer the cooked tomatoes to a blender and blend until you have a fine paste. Set the tomato paste aside.
- Heat the same skillet over medium heat and add the remaining 1 tablespoon of oil. Add the bay leaf, ginger garlic paste, and cumin seeds. Sauté for a minute until fragrant.
- Add the tomato paste to the skillet and cook for a couple of minutes. Then add the onion paste.
- Add the spices: turmeric powder, red chili powder, coriander powder, garam masala, and salt. Cook for 2 minutes, stirring well, and then add the remaining ¼ cup of water.
- Stir in the heavy cream and cook for 3-5 minutes until the sauce thickens and everything comes together.
- Finally, add the pan-fried paneer cubes to the skillet and cook for 2 minutes to allow the flavors to meld together.
- Garnish the paneer pasanda with fresh cilantro and slivered almonds.
- Serve the paneer pasanda with rice or naan.
Notes
- Cut the paneer into even-sized cubes.
- When sautéing the onions, cook them until they turn golden brown. This will bring out their sweetness and add a rich flavor to the sauce.
- Adjust the spices according to your taste preferences.
- Add the heavy cream towards the end of cooking to get a velvety and rich gravy. Stir it in gently and let it simmer for a few minutes to meld the flavors.
- Garnish the Paneer Pasanda with freshly chopped cilantro and sliced almonds just before serving. The vibrant colors and nutty texture add a wonderful finishing touch to the dish.
