Paneer Pasanda is an Indian dish that is delicious and easy to make. It has the perfect blend of creamy, savory, and sweet flavors. Originating in North India, paneer pasanda has become popular all over the world for its simple yet classic taste. Making this dish at home can be a great way to enjoy a restaurant-style meal without leaving your home.
Why You’ll love Paneer Pasanda recipe:
1. It can be made for 1 hour and 30 minutes with minimum ingredients.
2. Paneer Pasanda flavor is creamy and nutty taste.
3- Paneer made with calcium and protein ingredients.
4. It has a unique texture and tastes other vegetarian dishes.
5. Paneer pasanda can be served as an entry dish or side dish in any meal.
How to Make Paneer Pasanda Indian Style
- Heat the milk in a pan over a low flame. Boil the Paneer cubes add cubs in milk and simmer for 5-7 minutes until the paneer is soft and has absorbed the milk.
- When this process is complete Heat the pan on a low flame and add butter in a pan.
- Now Add the bay leaves, cumin seeds, cardamom pods, and cinnamon stick, and saute for 1-3 minutes.
- Add the chopped green chilies, and onions, and sauté until the onions are golden brown.
- Add the chopped ginger-garlic paste and saute for 1-2 minutes.
- Now add some spices like add coriander powder, cumin powder, red chili powder, and garam masala, and mix well.
- Add the boiled paneer and mix well. Add salt to taste.
- Garnish with chopped cilantro and sliced almonds it’s up to you what you like to topping.
- Serve hot with chapati or rice. Enjoy!
There are many toppings ideas for Paneer Pasanda Recipe. Some options include:
- Chopped fresh cilantro: This adds a fresh and vibrant flavor to the dish.
- Sliced almonds: Adding this dry fruit made a crunchy texture and nutty flavor to the dish.
- Cashew nuts: I like cashew nuts these also add a crunchy texture and nutty flavor to the dish.
- Raisins: These add a sweet and fruity flavor to the dish.
- Sliced onions: These add a crunchy texture and a mild onion flavor to the dish.
- Sliced bell peppers: Green and red bell peppers look beautiful when you add in paneer you will feel a crunchy texture and a sweet and mildly spicy flavor to the dish.
- Chopped tomatoes: These add a fresh and tangy flavor to the dish.
- Fried onions: These add a crispy and crunchy texture and a slightly caramelized flavor to the dish.
- Chopped fresh mint: This adds a refreshing and aromatic flavor to the dish.
You can use any combination of these toppings, or come up with your own ideas to add flavor and texture to your Paneer Pasanda.
What to serve with the Paneer Pasanda recipe
Paneer Pasanda is a yummy flavorful dish that can be served with a variety of dishes. Here are some ideas for what to serve with the Paneer Pasanda recipe:
- Rice: I’m sure if you are from Pakistan and India you definitely like rice because this is a classic choice to serve with Paneer Pasanda. You can use any type of rice, such as basmati, jasmine, or brown rice.
- Chapati or roti: If you are from Pakistan and Indian flatbreads are a perfect accompaniment to the Paneer Pasanda recipe. They can be used to scoop up the sauce and paneer in the dish.
- Naan: Nann is like flatbread but has a different taste as compared to chapati or roti this is a soft and fluffy Indian and Pakistan bread that pairs well with Paneer Pasanda.
- Paratha: Paratha is a type of roti but if you fry it with butter the taste of the roti changes you feel a crunchy taste with Paneer Pasanda.
- Salad: It depends on your choice which type of salad you like chicken or vegetable corns it depends.A simple salad of mixed greens, tomatoes, onions, and cucumbers pairs well with the flavors of Paneer Pasanda.
- Yogurt: A side of plain yogurt can help to balance out the spicy flavors of the dish.
- Cucumber raita: Raita is a famous dish for Indian and Pakistani, made with yogurt add some spice, and your raita will be ready. You can also be made it with yogurt, cucumbers, and spices.
Chef’s Tips for Paneer Pasanda
Here are some chef’s tips for making the perfect Paneer Pasanda:
- Use fresh paneer: Paneer is a fresh cheese, so it is important to use fresh paneer for a yummy taste.
- Make your own paneer: If you can’t find fresh paneer at the store, you can make your own paneer by boiling milk and adding lemon juice or vinegar to curdle it. The resulting curds can be drained, pressed, and then store for 1 hour in the freezer, after 1 hour you can cut paneer with any shape you want.
- Use full-fat milk: Paneer is made from full-fat milk, if you have full-fat milk your paneer taste will double.
- Use good quality spices: The spices in Paneer Pasanda play a big role in the flavor of the dish, so be sure to use good quality spices.
- Adjust the spiciness to your taste: The recipe calls for a specific amount of chili powder, but you can adjust this to your taste. If you like your food on the spicier side, feel free to add more chili powder.
- Experiment with different toppings: As mentioned earlier, there are many toppings that you can use to add flavor and texture to your Paneer Pasanda. Feel free to get creative and try out different combinations to find the ones that you like best.
- Serve it hot: Paneer Pasanda is best served hot, so be sure to serve it as soon as it is ready. If you have leftovers, you can reheat them in the microwave or on the stovetop.
Tools to make Paneer Pasanda:
Here are some tools that you will need to make Paneer Pasanda:
- A large saucepan or pot: This saucepan is used to heat the milk and cook the paneer.
- A cutting board and knife: Main tools for the recipe because the knife is used for cutting the vegetable or nuts and of course You will need these two ingredients
- A small skillet or pan: This is needed to toast the spices and sauté the onions and other vegetables.
- Measuring cups and spoons: You will need these to measure out the ingredients for the recipe.
- A wooden spoon or spatula: You will need these to stir the ingredients and prevent them from sticking to the pan.
- A serving dish: This is needed to serve the Paneer Pasanda in.
- Plates and forks: These are needed for serving and eating the Paneer Pasanda.
- Optional: A food processor or blender: These can be used to puree the onions and other vegetables if desired.
Paneer Pasanda can be stored in the refrigerator for up to 3-4 days. Here’s how to store it:
It is not recommended to freeze Paneer Pasanda as the paneer may become hard and rubbery when thawed. If you have leftovers that you won’t be able to eat within a few days, you can try freezing the sauce separately from the paneer. When ready to eat, thaw the sauce and heat it up, then add the paneer and heat until it is hot.
How to make Paneer Pasanda recipe
- 250 grams paneer, cut into 1-inch cubes
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1 bay leaf
- 1 cinnamon stick
- 3 green cardamoms
- 1 teaspoon coriander seeds1 teaspoon cumin seeds
- 2 cloves Garlic
- 1 small piece of mace
- 2 cups of water
- 1 cup of heavy cream
- 1 teaspoon of garam masala
- 1/2 teaspoon of red chili powder
- 1/2 teaspoon of turmeric
- Salt to taste
- Chopped cilantro for garnish
- Heat the oil in a pan over medium heat. Add the cumin seeds, bay leaf, cinnamon stick, green cardamoms, coriander seeds, cumin seeds, cloves, and mace.
- Cook for 1-2 minutes, or until the spices become fragrant.
- Add the paneer cubes to the pan and cook for 3-4 minutes, or until they are lightly browned on all sides.
- Add the water, heavy cream, garam masala, red chili powder, turmeric, and salt to the pan. Stir to combine.
- Reduce the heat to low and simmer for 10-15 minutes, or until the sauce has thickened to your desired consistency.
- Garnish with chopped cilantro and serve hot. Enjoy!