Paneer Pasanda Curry
Paneer Pasanda Curry is a rich and flavorful Indian dish featuring stuffed paneer in a creamy, spice-infused gravy. The paneer is typically filled with a mixture of nuts, spices, and sometimes green chutney, then shallow-fried or grilled before being simmered in a luxurious sauce made from onions, cashews, yogurt, and aromatic spices like cumin, coriander, and garam masala. This dish is a restaurant-style favorite, often served with naan, roti, or rice, making it a perfect choice for festive meals or special occasions.
Ingredients
For Pasanda Cut
- Paneer (पनीर) – 600 gms
- Salt (नमक) – 1 tsp
- Ginger chop (अदरक) – 1 tsp
- Green chilli chop (हरी मिर्च) – 1 no
- Almonds, chopped (बादाम)- 2 tbsp
- Pista, chopped (पिस्ता)- 2 tbsp
- Cashew nuts, chopped (काजू)- 2 tbsp
- Coriander chopped (धनिया)- a handful
- Cardamom powder (इलाइची पाउडर)- ¼ tsp
- Garam Masala (गरम मसाला)- ½ tsp
- Cumin powder (जीरा पॉउडर)- ½ tsp
- Sugar (चीनी)- 1 tsp
- Salt (नमक)- to taste
For Pasanda Curry
- Oil (तेल)- 2 tbsp
- Butter (मक्खन)- 3 tbsp
- Bayleaf (तेज़ पत्ता)- 2 nos
- Black cardamom (काली इलाइची)- 1 no
- Cinnamon (दाल चीनी)- 1 no
- Cardamom (इलाइची)- 4 nos
- Cloves (लौंग)- 4 nos
- Cumin (जीरा)- 2 tsp
- Onion diced (प्याज़)- 4 cups
- Ginger, roughly cut (अदरक)- 2 tbsp
- Garlic cloves (लहसुन)- 10 nos
- Cashew nut (काजू)- ⅓ cup
- Green chillies (हरि मिर्च)- 2 nos
- Salt (नामक)- to taste
- Turmeric (हल्दी)- 1 tsp
- Kashmiri chilli powder (कश्मीरी लाल मिर्च पॉउडर)- 2 tsp
- Coriander powder (धनिया पॉउडर)- 1 tbsp
- Cumin powder (जीरा पाउडर)- 1 tsp
- Tomato diced(टमाटर) – 6 cups
- Water – 1½ lts
For Tempering
- Butter (मक्खन)- 2 tbsp
- Ginger chopped(अदरक) – 2 tsp
- Green chilli chopped (हरी मिर्च)- 1 no
- Kasoori Methi powder (कसूरी मेथीं पॉउडर)- ½ tsp
- Coriander chopped (धनिया)- handful
- Cream (क्रीम)- 2 tbsp
Instructions
- For pasanda curry, add some oil and butter into a pan, melt them on high heat, then add bay leaf, black cardamom, cinnamon, cardamom, cloves, and cumin and roast it for a while.Add some roughly chopped onion, ginger, garlic, cashew, green chillies, and salt. Now roughly chop tomatoes and add them. Add some water when the tomatoes are cooked partially. Now just boil it until the onions and tomatoes are completely cooked. Cool it completely and grind it well.
- In a pan, add some butter, chopped ginger, and green chillies, then cook for a while and add the ground paste after straining it. Give it a quick boil. Add some Kasoori Methi and cream. For pasanda, cut the paneer into cuboids and slit them. Now sprinkle some salt on it so that the paneer will release its moisture and get soft. Keep them aside for 15 to 20 mins. Now for the stuffing, in a bowl, mash some paneer and add chopped ginger, chillies, almonds, pistachios, cashew nuts, coriander leaves, cardamom powder, garam masala, salt to taste and mix it well.
- Now stuff the stuffing into the paneer and in a frying pan, drizzle some oil and grill the paneer from both sides. In a bowl, serve the hot pasanda gravy then place the grilled paneer in it. Enjoy!
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