Paneer Pasanda Recipe – Cottage Cheese in Spicy Yogurt Curry
This Paneer Pasanda recipe brings together the delicate flavors of homemade paneer and a rich, aromatic yogurt-based gravy, making it a truly satisfying dish. Originating from the Awadhi cuisine, this dish is known for its deliciously spiced, creamy texture and subtle depth of flavor. Perfect for a luxurious lunch, it is sure to be a hit among vegetarians and those who love bold, yet balanced flavors.
Ingredients
| Ingredient | Quantity |
|---|---|
| Paneer (Homemade Cottage Cheese) | 250 grams (cut into cubes) |
| Curd (Dahi / Yogurt) | 1 cup |
| Gram flour (Besan) | 1/2 teaspoon |
| Red Chilli Powder | 1/4 teaspoon |
| Kasuri Methi (Dried Fenugreek Leaves) | 1/2 teaspoon |
| Garam Masala Powder | 1/4 teaspoon |
| Salt | To taste |
| Cashew Nuts | 6 |
| Onion (finely chopped) | 1 |
| Green Chillies | 2 |
| Ginger | 1 inch |
| Garlic | 2 cloves |
| Cardamom Pods (Elaichi) | 1 (de-seeded) |
| Sunflower Oil | 1 tablespoon |
Nutritional Information (per serving)
| Nutrient | Value |
|---|---|
| Calories | 300-350 kcal |
| Protein | 15-18 grams |
| Carbohydrates | 12-15 grams |
| Fat | 22 grams |
| Fiber | 2-3 grams |
| Sodium | 500-600 mg |
Instructions
Step 1: Prepare Ingredients
Start by gathering all the ingredients. Cut the paneer (cottage cheese) into small cubes and set them aside. If you’re making homemade paneer, refer to a simple recipe to prepare it fresh.
Step 2: Grind the Paste
In a blender, grind the green chillies, ginger, garlic, and cardamom pods together into a smooth paste. Keep this mixture aside for later use.
Step 3: Whisk the Yogurt Mixture
In a mixing bowl, whisk together curd (yogurt), gram flour (besan), kasuri methi (dried fenugreek leaves), garam masala powder, red chilli powder, and salt until smooth. Set this yogurt mixture aside.
Step 4: Cook the Onion-Cashew Paste
Heat sunflower oil in a heavy-bottomed pan or wok over medium heat. Once the oil is hot, add the finely chopped onion and sauté until they turn soft and translucent. Add the prepared cashew nuts paste and continue to sauté until the onions turn golden brown and the raw smell of the onions disappears.
Step 5: Add the Yogurt Mixture
Now, add the whisked yogurt mixture to the pan. Stir continuously to prevent the yogurt from curdling. Let the gravy simmer on low to medium heat. Keep stirring until it thickens and reaches a creamy consistency.
Step 6: Simmer the Paneer
Once the gravy thickens, gently add the cubed paneer pieces to the pan. Mix them well with the gravy and allow them to simmer for 2 to 3 minutes. This will allow the paneer to absorb all the rich flavors of the gravy.
Step 7: Adjust Seasoning
Taste the gravy and adjust the salt and spice levels to suit your preference. If you prefer a spicier version, feel free to add more red chilli powder.
Step 8: Serve
Once the paneer is well-coated in the rich, flavorful gravy, turn off the heat. Serve the Paneer Pasanda hot with Phulka, Naan, or Tawa Paratha for a complete meal. This dish also pairs beautifully with jeera rice or plain basmati rice.
Tips for Making Perfect Paneer Pasanda
-
Homemade Paneer:
For the best results, use fresh homemade paneer. It’s soft and creamy, which makes the curry even richer. You can find simple recipes online to make your own at home. -
Cashew Paste:
If you prefer a smoother texture, grind the cashews with a little water to make a smooth paste. This will add creaminess to the gravy. -
Yogurt Consistency:
Ensure that the yogurt is thick to prevent the gravy from becoming too watery. If using store-bought yogurt, you can strain it for a thicker consistency. -
Flavor Balance:
The key to a perfect Paneer Pasanda is balancing the spices. Adjust the red chilli powder and garam masala as per your taste preferences. A little extra kasuri methi will enhance the flavor profile, giving it a lovely earthy aroma. -
Serving Suggestions:
Paneer Pasanda is rich and flavorful, so it’s best served with mild Indian flatbreads like naan, roti, or paratha. Pair it with a side of raita or salad for a well-rounded meal.
Serving Suggestions
- Naan: Soft and pillowy naan complements the rich, spicy curry perfectly. You can go for a garlic naan or butter naan for extra flavor.
- Tawa Paratha: A crispy, golden-brown paratha adds a delightful texture when paired with the creamy curry.
- Jeera Rice: A simple cumin-flavored rice is the perfect side to soak up the spicy, rich gravy of Paneer Pasanda.
Paneer Pasanda is a stunning and satisfying vegetarian dish that’s perfect for any occasion, from a special dinner to a weekend treat. The creamy yogurt-based curry combined with soft paneer creates a delightful balance of flavors that will leave everyone asking for more. Whether you’re cooking for yourself or for a crowd, this dish is sure to impress!
