Paneer Pasanda (पनीर पसंदा) is a rich and creamy Indian dish made with paneer, a type of Indian cheese, and a flavorful sauce made with ground nuts and spices. Here is a recipe for Paneer Pasanda:
Ingredients:
- 250 grams paneer, cut into 1-inch cubes
- 1 cup ground nuts (almonds, cashews, or a mixture of both)
- 1 small onion, finely chopped
- 1 small tomato, finely chopped
- 1 tablespoon ginger-garlic paste
- 1 green chili, finely chopped
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon red chili powder
- 1/4 cup heavy cream
- 1/4 cup water
- 2 tablespoons oil
- Salt, to taste
Instructions:
- Heat the oil in a pan over medium heat. Add the cumin seeds and coriander seeds and fry until fragrant, about 30 seconds.
- Add the onion, tomato, green chili, and ginger-garlic paste and fry until the onions are translucent, about 5 minutes.
- Add the cumin powder, coriander powder, turmeric powder, and red chili powder and fry for another minute.
- Add the ground nuts and fry for 2-3 minutes.
- Add the water and bring to a boil. Reduce the heat to low and simmer for 10 minutes.
- Add the paneer cubes and heavy cream and simmer for another 5 minutes.
- Serve hot with rice or roti.
Optional:
- You can also add a few raisins or slivered almonds to the dish for added flavor and texture.
- If you want a more creamy texture, you can add more heavy cream or use coconut milk instead of water.
Paneer Pasanda is typically served with rice or roti, which are both traditional Indian breads. You can also serve it with naan, paratha, or chapati, which are all types of Indian flatbreads. It pairs well with a variety of side dishes, such as raita (a yogurt-based condiment), pickles, or vegetable dishes like baingan bharta (roasted eggplant) or aloo gobi (potatoes and cauliflower). You can also serve Paneer Pasanda as a topping for a bed of basmati rice or serve it with a side of sautéed vegetables.
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