Paneer Pasanda Recipe

Ingredients

• 3 tablespoons vegetable oil (divided)
• 1 cup red onion (chopped)
• 1 ½ block paneer (cubed)
• 1 ½ cup fresh tomatoes (chopped)
• 2 tablespoons cashews
• 2 cloves
• 2 cardamom pods
• ½ inch cinnamon stick
• 1 cup water (divided)
• 1 bay leaf
• 1 teaspoon ginger and garlic paste
• 1 teaspoon cumin seeds
• ¼ teaspoon turmeric powder
• 1 teaspoon red chili powder or paprika
• 1 tablespoon ground coriander powder
• 1 teaspoon garam masala
• 1 teaspoon salt
• ½ cup heavy cream
• 2 tablespoons chopped cilantro
• 2 tablespoons sliced almonds (to garnish)

Steps

1. 1

   Heat a large skillet over medium heat and add a tablespoon of oil. Once the oil is heated, add the chopped onion and sauté for 4-5 minutes until they turn translucent.

2. 2

   Remove the cooked onions from the skillet and transfer them to a blender. Add ¼ cup of water and blend until you have a smooth paste. Set the onion paste aside.

3. 3

   In the same skillet, add another tablespoon of oil. Once the oil is heated, add the paneer cubes and cook for 4-5 minutes, flipping them often, until they turn golden brown on all sides. Transfer the cooked paneer cubes to a plate.

4. 4

   To the same skillet, add the chopped tomatoes, cashews, cloves, cardamom, cinnamon, and ½ cup of water. Cover the skillet with a lid and cook the tomatoes over medium heat for 7-8 minutes until they turn mushy.

5. 5

   Once done, transfer the cooked tomatoes to a blender and blend until you have a fine paste. Set the tomato paste aside.

6. 6

   Heat the same skillet over medium heat and add the remaining 1 tablespoon of oil. Add the bay leaf, ginger garlic paste, and cumin seeds. Sauté for a minute until fragrant.

7. 7

   Add the tomato paste to the skillet and cook for a couple of minutes. Then add the onion paste.

8. 8

   Add the spices: turmeric powder, red chili powder, coriander powder, garam masala, and salt. Cook for 2 minutes, stirring well, and then add the remaining ¼ cup of water.

9. 9

   Stir in the heavy cream and cook for 3-5 minutes until the sauce thickens and everything comes together.

10. 10

    Finally, add the pan-fried paneer cubes to the skillet and cook for 2 minutes to allow the flavors to meld together.

11. 11

    Garnish the paneer pasanda with fresh cilantro and slivered almonds.

12. 12

    Serve the paneer pasanda with rice or naan.