Paneer Pasandi

Paneer Pasandi Recipe

0 Rating

About Paneer Pasandi Recipe:

Paneer cooked in a thick curd gravy flavoured with cashew nuts, kasuri methi and spices. This dish is originated from the nothern region of the Indian sub continent. Prepare with rich flavourful and aromatic spices. Try this dish for lunch or dinner and serve with steamed rice or Indian flat bread.

... Read More
  • 40 mins
  • 16 Ingredients
Adjust Servings :

Ingredients for Paneer Pasandi Recipe

  • As required Ingredients for gravy
  • 250 gram Paneer
  • 1 cup Yogurt
  • 1 tablespoon Gram flour
  • 1/2 teaspoon Kasuri methi
  • 1/4 teaspoon Red chilli powder
  • 1/4 teaspoon Garam masala powder
  • 1/4 teaspoon Turmeric powder
  • As required Salt
  • As required Ingredients for paste
  • 6 No.s Cashew whole
  • 1 No.s Onion Finely Chopped
  • 2 No.s Green chillies chopped
  • 1 inch Ginger
  • 2 No.s Garlic Cloves
  • 1 No.s Cardamom deseeded
  • 43g Fat(21.24%)
  • 60g Protein(29.98%)
  • 82g Carbs(40.84%)
  • 13g Fiber(6.46%)
  • Other(1.48%)
Current Totals
  • Fat
  • Protein
  • Carbs
  • Fiber
  • Carbs
  • Protein
  • Fiber
  • Fat
Vitamins & Minerals
  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment


How to Make Paneer Pasandi Recipe

step 1


To make the curry paste, in the small grinding jar of the mixer grinder add 1 onion chopped, 2 green chillies, 1 inch ginger chopped, 2 cloves garlic, about 6 cashew nuts, and a cardamom pod deseeded. Blend to make a smooth paste. Keep aside.

step 2


To make the gravy, in a mixing bowl add 1 cup dahi, 1 tbsp gram flour, ¼ tsp garam masala powder, ½ red chilli powder, ¼ tsp turmeric powder, ½ tps kasuri methi and salt to taste. Whisk together to make a smooth mixture free of lumps.

step 3


Preheat a pan and add 1 tbsp oil, add the ground onion and cashew nut paste. Cook on low to medium heat for 5 minutes till the raw smell goes away. Stir well.

step 4


Next, add the yogurt curry base and stir well to mix all the ingredients. Add a little water to help the onion and cashew nut mixture into the gravy.

step 5


Mix well to avoid lumps forming. The gravy will thicken as it cooks. Check for salt and adjust accordingly.

step 6


When the gravy stops thickening, add 250 gms cubed paneer. Gently mix it in. Stir for a few seconds.