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I was craving for some restaurant style paneer curry for dinner and then Paneer Pasanda happened. It could be because I was missing India (for the food) or maybe my body was too tired and thus started craving for my favorite food. While growing up we used to eat the regular fish curry and rice for our meals (that’s the staple food for people from West Bengal, India) but it was paneer on weekday take-aways or weekend restaurant outings that I used to look forward to. I get similarly excited even till date whenever I plan to make Paneer. (my weakness to turning completely vegan, I say).

 

Indian Curries by Spice Trip with Paulami

Paneer Pasanda

The gravy is extremely creamy thanks to cashewnuts and ofcourse the fresh cream. A note of warning for weight watchers – this isn’t the ideal curry for losing weight but ofcourse for a once in a while indulgence in some rich food. I paired mine with some rotis/chapati made out of whole wheat flour.

What would you like to pair it with?

 

Indian Curries by Spice Trip with Paulami

Paneer Pasanda

Print Recipe
Paneer Pasanda (Non stuffed version) Yum
Instructions
  1. Blend the cashew nuts into a smooth paste and store in a bowl for using later. Make a paste of ginger-garlic and green chilli. You can use the store bought ginger garlic paste as well but making it fresh gives it a different flavour
  2. Chop the onions and blend them into a smooth paste. Do the same with the tomatoes and store both in separate bowls.
  3. Meantime, cut the paneer into cubes and boil it in water with a pinch of salt for 2-3 minutes. This step ensures that the paneer turns soft and soaks the gravy really well. The other option is to use home made paneer always 🙂
  4. Heat the pan and add 1.5 tbsps of oil. Shallow fry the cubes of paneer on two sides atleast and transfer it to a bowl.
  5. In the same pan, add the remaining oil. To this add the cloves, cardamom, bay leaf, star anise and the ginger-garlic-chilli paste. Saute this for 30 seconds.
  6. Now add the onion puree and saute everything for 5 minutes or atleast till it turns light brown.
  7. Add the tomato Puree and saute until the oil starts separating from the sides. This takes around 2-3 minutes.
  8. Add the cashew paste and saute everything for a minute or two.
  9. Add the turmeric powder, red chilli and cumin powder.Saute for a minute and then add 1/2 cup of water.
  10. Once the gravy comes to a boil, add the cubes of paneer to this. Mix well and let it cook for 2 minutes
  11. Add fresh cream and let this cook for 2 more minutes,
  12. Turn off the flame and let the curry settle. Before garnishing with coriander leaves, check for salt.
  13. Serve hot with rice, naan or roti.
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Happy Cooking 🙂

Indian Curries by Spice Trip with Paulami

Paneer Pasanda


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