Paneer pasanda
Time to cook
45 minutes
Difficulty
Easy
Serves
2
A rich and creamy Indian dish made with paneer (Indian cottage cheese) cooked in a flavorful and aromatic gravy.
Ingredients
Paneer
100 gram
Paneer
8 cube
Cashew Nuts, Raw
2 cashews
Almonds
5 almond
Pistachios
5 Pistachio
Raisins
5 raisin
Corn Starch
2 tbsp
All Purpose Flour
2 tbsp
Coriander Leaves
0.5 tbsp
Cold Pressed Olive Oil
2 tbsp
Salt
0.5 tsp
Onion Raw
0.5 medium
Tomatoes
1.5 medium
Ginger Garlic Paste
0.5 tsp
Cinnamon
1 pinch
Cloves
2 Clove
Cumin Seeds
0.5 tsp
Cashew Nuts, Raw
2 cashews
Red Chilli Powder
0.5 tsp
Coriander Powder
0.5 tsp
Garam Masala
0.25 tsp
Salt
0.5 tsp
Kasoori Methi
0.5 tbsp
Coriander Leaves
0.5 tbsp
Step-by-step instructions to cook
Prep
Grind cashews, almonds, and pistachios into a coarse powder.
Soak paneer in warm water for 10 minutes.
After 10 minutes, crumble the paneer and mix with chopped coriander leaves, ground nuts, and raisins.
Chop the remaining paneer into triangular pieces and stuff them with the prepared filling.
Cooking
Heat oil in a pan and add cinnamon sticks, cloves, and cumin seeds (jeera).
Add finely chopped onions and saute until transparent.
Add tomatoes along with red chili powder, coriander powder, garam masala, and salt. Cook until tomatoes are mushy.
Allow the masala to cool, then grind it into a paste.
Heat a pan, add the ground masala, and cook for 5 minutes.
Add crushed kasoori methi and mix well.
Let the gravy simmer for a couple of minutes, then garnish with coriander leaves.
Add the prepared pasanda just before serving, without boiling them with the gravy.
Nutrition information
(per serving)
Carbs
10.2
Proteins
8.9
Fats
15.8
Fiber
1.7
214
kcal
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