Paneer Pasanda Recipe: An Exquisite Restaurant-Style Delight

When it comes to culinary delights, few dishes can rival the rich and indulgent flavors of Paneer Pasanda. This exquisite restaurant-style recipe is a celebration of the beloved Indian cottage cheese, paneer. If you're looking to tantalize your taste buds and impress your guests, look no further. In this comprehensive guide, we will walk you through the steps to create the perfect Paneer Pasanda Recipe .

Introduction to Paneer Pasanda

Paneer Pasanda is a classic North Indian dish that combines the creamy goodness of paneer with a luscious tomato and cashew nut gravy. It's a symphony of flavors and textures that make it a favorite at weddings, parties, and fine-dining restaurants. Now, let's dive into the detailed preparation of this delectable dish.

Ingredients You'll Need

For the Paneer Marinade:

• 250 grams of paneer (cottage cheese), cut into cubes
• 2 tablespoons of hung curd (thick yogurt)
• 1 tablespoon of ginger-garlic paste
• 1/2 teaspoon of red chili powder
• 1/2 teaspoon of garam masala
• A pinch of turmeric powder
• Salt to taste

For the Cashew-Tomato Gravy:

• 1 cup of ripe tomatoes, finely chopped
• 1/4 cup of cashew nuts, soaked in warm water
• 1/4 cup of fresh cream
• 1 tablespoon of oil
• 1 tablespoon of butter
• 1 teaspoon of cumin seeds
• 1 bay leaf
• 1 cinnamon stick
• 2-3 cloves
• 2-3 green cardamom pods
• 1/2 teaspoon of red chili powder
• 1/2 teaspoon of turmeric powder
• 1 teaspoon of coriander powder
• Salt to taste

Step-by-Step Preparation

Marinating the Paneer:

1. In a mixing bowl, combine the hung curd, ginger-garlic paste, red chili powder, garam masala, turmeric powder, and salt.
2. Gently coat the paneer cubes with this marinade, ensuring they are well-covered.
3. Allow the marinated paneer to sit for at least 30 minutes, letting the flavors infuse.

Making the Cashew-Tomato Gravy:

1. Blend the soaked cashew nuts and chopped tomatoes into a smooth paste.
2. In a pan, heat oil and butter. Add cumin seeds, bay leaf, cinnamon stick, cloves, and cardamom pods.
3. Once the spices release their aroma, pour in the cashew-tomato paste.
4. Cook this mixture on low heat, stirring continuously, until the oil begins to separate from the paste.
5. Add red chili powder, turmeric powder, and coriander powder. Continue to cook until the gravy thickens and attains a rich, reddish hue.
6. Stir in fresh cream and simmer for a few more minutes.
7. Add salt to taste and remove from heat.

Assembling the Dish:

1. Heat a pan and shallow fry the marinated paneer cubes until they turn golden brown.
2. Drain excess oil on a paper towel.
3. Place the fried paneer in the prepared cashew-tomato gravy.
4. Simmer for a few minutes, allowing the paneer to absorb the flavors of the gravy.
5. Your Paneer Pasanda is ready to serve!

Serving Suggestions

Paneer Pasanda pairs wonderfully with steamed rice, naan, or parathas. Garnish with fresh coriander leaves and a drizzle of cream for an extra touch of elegance.

Conclusion

In this detailed guide, we've unveiled the secrets to crafting the perfect Paneer Pasanda, a restaurant-style delicacy that promises to delight your taste buds. With the richness of paneer and the creamy, aromatic cashew-tomato gravy, this dish is sure to be a hit at any gathering. Now that you have this exceptional recipe at your disposal, it's time to showcase it on your website and give your readers an unforgettable culinary experience.