By Aditi Saraswat
June 2, 2026
Feeling stuck in the middle of a busy week? This Paneer Pasanda is the kind of comforting curry that can immediately lift a simple everyday dinner. This is a perfect option when you want something amazing without waiting until the weekend.
250 g paneer, cut into thick slices 2 tbsp oil 1 tbsp butter 2 medium onions, chopped 2 medium tomatoes, chopped 10 cashews 1 green chilli 1 tsp ginger-garlic paste ½ tsp turmeric powder 1 tsp red chilli powder 1 tsp coriander powder ½ tsp garam masala ¼ tsp kasuri methi 3 tbsp fresh cream Salt to taste Fresh coriander for garnish
Soak a few cashews in warm water for about 10 minutes. Now blend cashews, tomatoes, green chilli, and onions to make a smooth paste for the base.
In a pan, heat oil and butter and add ginger-garlic paste to it. Sauté it for a short time until the raw smell fades.
Add the prepared paste and cook it until the mixture turns thick and oil begins to leave the sides of the pan.
Now, mix in turmeric, red chilli powder, coriander powder, and salt to this and cook for a few minutes so that the raw spice taste fades away.
To this, now pour in a little water and simmer on a low flame. Now, add cream, kasuri methi, and garam masala to this to get a velvety, restaurant-style consistency.
Once the base is made, place the cubed paneer into the gravy and simmer for about 3 to 4 minutes. Garnish with fresh chopped coriander leaves and serve hot with naan, roti, or jeera rice.