Paneer Pasinda- Traditional Indian Recipe

"Cook traditional Paneer Pasanda—stuffed paneer triangles shallow-fried and simmered in a creamy onion-cashew-tomato gravy. A festive North Indian delicacy."

Paneer Pasinda is a rich, creamy, and aromatic North Indian dish that beautifully showcases the versatility of paneer (Indian cottage cheese). This indulgent recipe combines tender paneer cubes with a luscious, spiced gravy made from a blend of whole and ground spices, creamy cashew paste, and yogurt, finished with a touch of cream for extra richness. It’s an ideal dish for special occasions or a satisfying weeknight dinner, best enjoyed with naan, roti, or steamed basmati rice.

Paneer Pasanda

Ingredients of Paneer Pasinda:

• 250 grams paneer, cut into cubes
• 3 tablespoons oil or ghee (clarified butter)
• 1 teaspoon cumin seeds
• 3 green cardamoms
• 1 small cinnamon stick
• 2 medium onions, finely chopped
• 1 tablespoon ginger-garlic paste
• 1 teaspoon turmeric powder
• 1 teaspoon red chilli powder (adjust to taste)
• 1 tablespoon coriander powder
• 1 teaspoon garam masala
• 1 cup tomato puree
• 1/4 cup cashew nuts, soaked and ground to a smooth paste
• 1/2 cup yogurt, whisked
• 1/2 cup water (adjust as needed)
• Salt to taste
• 2 tablespoons fresh cream
• Fresh coriander leaves for garnish

Instructions:

Step 1: Preparing the Paneer

• Start by lightly frying the paneer cubes to give them a golden, slightly crisp exterior that enhances their texture and flavour. 
• Heat 1 tablespoon of oil or ghee in a non-stick pan over medium heat. Add the paneer pieces carefully and fry them until they turn golden brown on all sides, turning gently to avoid breaking. 
• Once done, remove the paneer from the pan and set it aside on a paper towel to drain any excess oil. This step ensures the paneer holds its shape and absorbs the gravy flavours beautifully later on.

Paneer

Step 2: Making the Aromatic Base

• In the same pan, add the remaining 2 tablespoons of oil or ghee and heat it over medium heat. Add cumin seeds, green cardamoms, and the cinnamon stick. Let these whole spices sizzle and release their fragrant oils for about 20-30 seconds, which forms the flavour foundation of the dish.
• Next, add the finely chopped onions and sauté them until they turn a rich golden brown. This caramelization adds sweetness and depth to the gravy. Once the onions are ready, stir in the ginger-garlic paste and cook for an additional minute until the raw aroma disappears.

Step 3: Cooking the Masala

• Now it’s time to build the spice profile. Add turmeric powder, red chilli powder, coriander powder, and garam masala to the onion mixture. Stir well and cook the spices for about a minute to release their essential oils and deepen their flavours.
• Pour in the tomato puree and mix thoroughly. Cook this masala base until the oil starts to separate from the mixture, which usually takes about 5-7 minutes. This indicates that the tomatoes are well cooked and the spices are perfectly blended.

Step 4: Creating the Creamy Sauce

• To achieve the signature creamy texture of Paneer Pasinda, add the cashew paste to the pan and stir continuously to avoid lumps. Cashew paste adds richness and a subtle nutty taste that balances the spices.
• Slowly whisk in the yogurt, stirring constantly to prevent curdling. Simmer this mixture gently for 2-3 minutes, allowing the flavour to meld together and the sauce to thicken slightly.
• Add water as needed to adjust the consistency of the gravy to your preference. Season with salt to taste, and give the sauce a final stir.
• To achieve the signature creamy texture of Paneer Pasinda, add the cashew paste to the pan and stir continuously to avoid lumps. Cashew paste adds richness and a subtle nutty flavour that balances the spices.
• Slowly whisk in the yogurt, stirring constantly to prevent curdling. Simmer this mixture gently for 2-3 minutes, allowing the flavour to meld together and the sauce to thicken slightly.
• Add water as needed to adjust the consistency of the gravy to your preference. Season with salt to taste, and give the sauce a final stir.

Step 5: Bringing It All Together

• Return the fried paneer cubes to the pan, gently folding them into the creamy gravy. Allow the paneer to simmer in the sauce for about 5 minutes on low heat. This step helps the paneer absorb the rich flavours of the masala while remaining soft and tender.

Step 6: Finishing Touches and Serving

• Turn off the heat and stir in the fresh cream to add an indulgent richness and smooth finish to the dish. Garnish generously with freshly chopped coriander leaves for a burst of colour and freshness.
• Serve your Paneer Pasinda hot with traditional Indian breads such as naan or roti, or alongside fragrant basmati rice. This dish pairs beautifully with a simple cucumber raita or a tangy salad to balance the richness.

Paneer Pasanda

"Paneer Pasanda is a luxurious North Indian dish featuring paneer triangles stuffed with spiced nuts and herbs, shallow-fried, and served in a rich, creamy gravy made from onions, tomatoes, and cashews. It’s a showstopper for special occasions."