Paneer Pasanda Ingredients:

For the Paneer:

• 500g paneer (Indian cottage cheese), cut into 1-inch cubes
• 2 tbsp oil or ghee for frying
• 1 tsp cumin seeds
• 1 tsp carom seeds (ajwain)

For the Gravy:

• 2 tbsp oil or ghee
• 1 bay leaf
• 2 green cardamom pods
• 1 black cardamom pod
• 1 inch cinnamon stick
• 4 cloves
• 1 onion, finely chopped
• 1 tbsp ginger-garlic paste
• 1 tsp red chili powder
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp garam masala
• 1 cup yogurt, whisked
• 1/2 cup cashew nuts
• 1/4 cup melon seeds (charoli)
• 1 cup water or milk
• 1/4 cup cream
• Salt to taste
• 1 tsp sugar
• 1 tsp kasuri methi (dried fenugreek leaves)
• Chopped coriander for garnish

Paneer Pasanda Making Process:

Step 1: Prepare the Paneer

In a pan, heat oil or ghee over medium heat. Add cumin and carom seeds. Once they start to sizzle, add the paneer cubes in a single layer. Fry until light golden brown on all sides. Remove with a slotted spoon and set aside.

Step 2: Make the Gravy Base

In the same pan, add oil or ghee. Temper with bay leaf, cardamom pods, cinnamon and cloves. Add the chopped onions and sauté until translucent. Add ginger-garlic paste and sauté for 1 minute.

Next, add the spice powders – red chili, coriander, cumin and garam masala. Cook for 2 minutes, stirring frequently to avoid burning. Add the whisked yogurt and mix well, making sure there are no lumps.

Step 3: Blend the Nuts

In a blender, combine the cashew nuts, melon seeds and 1/2 cup water or milk. Grind to a smooth paste. Add this paste to the gravy and mix thoroughly.

Step 4: Cook the Gravy

Add 1/2 cup water or milk to the gravy and bring to a boil. Reduce heat to low, cover and simmer for 10-12 minutes, stirring occasionally. The gravy should thicken slightly.

Step 5: Finish the Paneer Pasanda

Once the gravy has thickened, add the fried paneer pieces and cream. Gently fold everything together, being careful not to break the paneer. Add salt and sugar to taste.

Finally, crush the kasuri methi between your palms and add it to the gravy along with chopped coriander. Give it a final mix.

Your rich, creamy and fragrant Paneer Pasanda is now ready! Garnish with some more cream and coriander before serving.

Serving Suggestions:

Paneer Pasanda tastes best when served with Indian breads like naan, roti or paratha. You can also have it with jeera rice or biryani rice. A side of onion and cucumber salad provides a fresh contrast.

For a lighter meal, serve the paneer pasanda curry over a bed of steamed basmati rice. You can also pack in some veggies by adding sautéed mushrooms, bell peppers or green peas to the gravy.

This regal dish makes for an excellent main course at dinner parties and celebratory feasts. Just prepare the gravy ahead and quickly fry the paneer before guests arrive for effortless entertaining.

Pasanda is all about that luscious, velvety gravy made creamy with nuts, seeds and yogurt. The spices add warmth and layers of aroma. And the paneer provides the perfect tender texture to soak up all those flavors. One bite and you’ll be transported to the grand royal kitchens of the Mughal era! It’s a true labor of love and indulgence.

Here are some frequently asked questions (FAQs) about the Paneer Pasanda recipe:

Q1. Can I use store-bought paneer or do I need to make it at home?

A1. You can definitely use store-bought fresh paneer to save time. However, making paneer at home is quite easy and ensures better freshness and texture. Homemade is preferred if you have the time.

Q2. Can I use something other than cashew nuts and melon seeds?

A2. Absolutely, you can substitute with other nuts like almonds, pistachios or even coconut. For the melon seeds, you can use poppy seeds or skip them entirely.

Q3. My gravy turned out a bit thin/thick, how can I adjust?

A3. If the gravy is too thin, you can cook it down further to let it reduce and thicken up. For a thicker gravy, add a few tablespoons of fresh cream, milk or yogurt towards the end.

Q4. I don’t have garam masala, what can I use instead?

A4. Garam masala adds warmth and depth. You can try using a combination of ground spices like coriander, cumin, cardamom, cloves, cinnamon and black pepper.

Q5. Can I make this dish vegan by skipping the paneer?

A5. Yes, you can make a vegan version by substituting the paneer with firm tofu or vegetables like potato, cauliflower or bell peppers. Use coconut milk instead of cream.

Q6. How long can I store the leftovers?

A6. Paneer Pasanda keeps well in the refrigerator for 2-3 days when stored in an airtight container. You may need to add a splash of milk when reheating to loosen up the gravy.

Q7. Can this be made in advance for a party?

A7. The gravy can definitely be made 1-2 days ahead. Refrigerate until needed. Fry the paneer just before serving and gently mix it into the reheated gravy.

Q8. What sides go well with Paneer Pasanda?

A8. It’s delicious with Indian breads like naan, roti or paratha. Jeera rice, biryani rice or plain basmati rice also pair really well. A simple kachumber salad makes a nice accompaniment.

Q9. How can I make this recipe healthier?

A9. Use low-fat yogurt instead of cream and skip frying the paneer. You can also add more vegetables like spinach puree to the gravy.