Recipiyo’s Delectable Paneer Pasanda
Indulge in the rich flavors of Recipiyo’s Paneer Pasanda, a luscious Indian dish featuring paneer (cottage cheese) in a creamy tomato-based gravy. Elevate your culinary skills with this easy-to-follow recipe!
Ingredients for Paneer Pasanda Recipe:
For the Paneer Marinade:
– 250g paneer, cut into slices
– 1/2 cup thick yogurt
– 1 teaspoon ginger-garlic paste
– 1/2 teaspoon turmeric powder
– 1 teaspoon red chili powder
– Salt to taste
For the Gravy:
– 2 large tomatoes, pureed
– 1 large onion, finely chopped
– 1/4 cup cashew nuts, soaked
– 1/4 cup fresh cream
– 1 teaspoon ginger-garlic paste
– 1/2 teaspoon cumin seeds
– 1/2 teaspoon garam masala
– 1/2 teaspoon coriander powder
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– 2 tablespoons oil
– Salt to taste
– Fresh coriander for garnish
Instructions:
1. Marinate the Paneer:
– In a bowl, mix yogurt, ginger-garlic paste, turmeric powder, red chili powder, and salt. Add paneer slices, ensuring they are well-coated. Let it marinate for 30 minutes.
2. Prepare the Cashew Paste:
– Blend soaked cashew nuts into a smooth paste. Set aside.
3. Sear the Paneer:
– Heat oil in a pan. Sear marinated paneer slices until golden brown. Remove and set aside.
4. Saute Onions:
– In the same pan, add more oil if needed. Saute chopped onions until golden brown.
5. Add Spices:
– Add cumin seeds, ginger-garlic paste, turmeric powder, red chili powder, coriander powder, and garam masala. Cook until the raw aroma disappears.
6. Introduce Tomato Puree:
– Pour in the tomato puree. Cook until the oil separates from the masala.
7. Create the Gravy:
– Add the cashew paste, fresh cream, and salt. Stir well, letting it simmer until the gravy thickens.
8. Assemble the Dish:
– Gently place seared paneer slices into the gravy. Simmer for a few minutes, ensuring the paneer absorbs the flavors.
9. Garnish and Serve:
– Garnish with fresh coriander. Your Paneer Pasanda is ready to be served.
Nutrition Facts of Paneer Pasanda:
– Serving Size: 1 cup
– Calories: 350
– Protein: 12g
– Carbohydrates: 18g
– Fat: 25g
– Fiber: 3g
Kitchen Tips:
– Paneer Slicing: Cut paneer into uniform slices for even cooking.
– Cashew Soaking: Soak cashews in warm water for a smoother paste.
– Cream Addition: Adjust cream quantity for desired richness.
FAQs of Paneer Pasanda Recipe:
Q1: Can I use frozen paneer?
A1: Yes, ensure it’s thawed and gently pat it dry before marinating.
Q2: Can I make it ahead?
A2: Absolutely! It tastes even better when flavors meld, making it an excellent make-ahead dish.
Q3: What can I serve it with?
A3: Enjoy Paneer Pasanda with naan, roti, or steamed rice for a delightful meal.
Transform your kitchen into a haven of aromatic spices with Recipiyo’s Paneer Pasanda – a culinary masterpiece that brings joy to your dining table! 🌶️🧀✨ #PaneerPasanda #RecipiyoDelights