By Suprita Mitter
January 27, 2025
Paneer Pasanda is a rich, creamy dish featuring paneer slices stuffed with a flavourful mixture of cashews, melon seeds, and spices. Cooked in a smooth, spiced gravy, it's a delicious indulgence, perfect for special occasions.
250 gms paneer 1/2 cup onions 1/4 cup cashew nuts 1/4 cup melon seeds 1/4 cup fresh cream 1/2 cup yoghurt 1 tbsp ginger-garlic paste 1/2 tsp cumin seeds
1 tsp garam masala 1/2 tsp turmeric powder 1 tsp red chilli powder 1/2 tsp coriander powder 1/2 tsp cardamom powder 1 tbsp poppy seeds 2 tbsp ghee or oil Salt Fresh coriander leaves
Lightly fry the paneer slices in a little oil or ghee until golden brown on both sides. Set them aside on paper towels to absorb excess oil.
In a pan, heat ghee or oil and add cumin seeds. Once they splutter, add finely chopped onions and sauté until golden brown. Add ginger-garlic paste and cook until the raw smell disappears.
Grind cashew nuts, melon seeds, and poppy seeds into a smooth paste using a little water.
Add the ground paste to the pan and cook for 3-4 minutes. Stir in yogurt, fresh cream, and all the dry spices (turmeric, red chilli powder, coriander powder, garam masala, and cardamom powder). Cook until the oil separates from the masala.
Add the fried paneer slices to the gravy and gently mix. Let it simmer for 5-7 minutes, allowing the paneer to absorb the flavours. Garnish with fresh coriander leaves and serve hot with naan, roti, or rice.