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Paneer Pasanda Recipe - A Delicious Mughlai Dish with Creamy Paneer

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    ChefPandas
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🍲 About This Dish

Paneer Pasanda is a popular Mughlai dish that showcases the rich culinary heritage of North India, particularly from the Mughal era. This dish is characterized by its creamy and mildly spiced gravy that perfectly complements the soft and delicate texture of paneer (Indian cottage cheese). In Mughlai cuisine, dishes like Paneer Pasanda were often served in royal courts, reflecting a blend of Persian and Indian culinary traditions.

🌶️ Ingredients Overview

  • Paneer (Indian cottage cheese)
  • Cashew nuts (Kaju)
  • Yogurt (Dahi)
  • Cream
  • Ghee (Clarified butter)
  • Onions (Pyaz)
  • Tomatoes (Tamatar)
  • Ginger (Adrak)
  • Garlic (Lehsun)
  • Green chilies (Hari mirch)
  • Turmeric powder (Haldi)
  • Red chili powder (Lal mirch)
  • Garam masala
  • Salt

✨ What Makes It Special

Paneer Pasanda has variations across different regions in India. In some regions, the gravy is made creamier by adding a generous amount of cream, while in others, a blend of spices like cardamom, cinnamon, and nutmeg adds a unique flavor profile. This dish is a favorite during festive occasions and celebrations, showcasing the richness and elegance of Mughlai cuisine.

📝 Ingredients

  • 250g Paneer, cut into cubes
  • 1/2 cup Cashew nuts, soaked
  • 1/2 cup Yogurt
  • 1/4 cup Cream
  • 2 tbsp Ghee
  • 2 Onions, finely sliced
  • 2 Tomatoes, pureed
  • 1-inch Ginger, grated
  • 4-5 Garlic cloves, minced
  • 2 Green chilies, slit
  • 1/2 tsp Turmeric powder
  • 1 tsp Red chili powder
  • 1 tsp Garam masala
  • Salt to taste

🥄 Spice Blend (Masala)

To make the spice blend, combine:

  • 1 inch Cinnamon stick
  • 3-4 Green cardamoms
  • 3-4 Cloves
  • 1/2 tsp Black peppercorns
  • Grind them to a fine powder for a fragrant masala mix.

👨‍🍳 Preparation Method

  1. Heat ghee in a pan and sauté onions until golden brown. Add ginger, garlic, and green chilies.
  2. Add the spice blend (masala) and cook for a minute. Add turmeric, red chili powder, and tomato puree.
  3. Cook until the ghee separates. Add cashew paste and yogurt, stirring continuously.
  4. Add cream and garam masala. Adjust the consistency with water if needed.
  5. Gently add paneer cubes and simmer for a few minutes until the flavors meld.
  6. Serve hot, garnished with fresh cream and coriander leaves.

⏰ Timing Guide

  • Preparation: 15 minutes
  • Cooking: 30 minutes
  • Total Time: 45 minutes

🍽️ Serving Suggestions

Paneer Pasanda is best enjoyed with naan, roti, or fragrant basmati rice. Garnish with fresh cream and chopped coriander for an authentic touch. Serve alongside a cooling cucumber raita or tangy pickle to balance the flavors.

💭 Chef's Notes

For a richer gravy, you can add a paste of melon seeds along with cashews. Adjust the spice levels according to your preference, keeping in mind the mild nature of this dish. Use homemade paneer for the best texture and taste.

📦 Storage

Paneer Pasanda can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave, adding a little cream to revive the flavors.

Enjoy the royal flavors of Paneer Pasanda, a dish that embodies the opulence and sophistication of Mughlai cuisine!