Creamy Paneer Pasanda: Authentic Indian Cottage Cheese Recipe
30 minutes
688 reads
About Creamy Paneer Pasanda: Authentic Indian Cottage Cheese Recipe
Indulge in the rich and creamy delight of Paneer Pasanda, an authentic Indian dish that elevates the mild flavors of paneer (Indian cottage cheese) to new heights. This recipe features a vibrant tomato-based sauce infused with aromatic spices and the subtle sweetness of coconut cream, creating a truly unforgettable culinary experience.The fresh cilantro adds a burst of freshness, while a touch of red chili powder provides a gentle warmth. Perfect for a weeknight dinner or a special occasion, this Paneer Pasanda is a harmonious blend of taste and texture, satisfying both your palate and your soul.Easy to follow instructions and readily available ingredients make this recipe accessible to home cooks of all levels. Prepare to be amazed by the incredible depth of flavor this simple yet elegant dish offers!
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Recipe Time & More
Prep15 minutes
Cook15 minutes
Total30 minutes
Ingredients
For the Paneer
- 200 gm Cottage Cheese indian cottage cheese. can be substituted with firm tofu for a vegetarian option.
- 1 tsp Chili Powder red
- 1 tsp Salt or to taste
For the Sauce
- 1 tbsp Vegetable Oil
- 1 tsp Cumin Seeds jeera
- 1 tsp Ginger Paste
- 1 tsp Coriander Powder dhania
- 1/2 cup Tomato Puree
- 1/2 cup Water
- 1/2 cup Coconut Cream
- 1 tbsp Coriander dhania, finely chopped; reserve some for garnish
- 1 tsp Fenugreek Leaves kasuri methi
Instructions
Prepare the Paneer
- Cut the paneer into rectangular pieces. In a small bowl, gently mix the paneer with salt and red chili powder. Set aside.
Sauté the Paneer
- Heat oil in a pan over medium heat. Add the paneer pieces and sauté until lightly browned on both sides. Remove from the pan and set aside. Cut the paneer diagonally into smaller pieces.
Make the Sauce
- In the same pan, add vegetable oil. Once hot, add cumin seeds and let them splutter. Add ginger paste and sauté for 30 seconds. Stir in coriander powder and red chili powder. Sauté for another minute.
- Add tomato puree and sauté until the mixture turns slightly brown. Add water and bring to a simmer. Close the lid and cook for 5 minutes, allowing the flavors to meld.
- Open the lid, stir in coconut cream, fenugreek leaves and fresh coriander leaves. Gently stir in the sautéed paneer pieces, ensuring they are evenly coated in the sauce.
- Simmer for another 2-3 minutes, allowing the sauce to thicken slightly. Garnish with fresh cilantro and serve hot with rice or naan bread.
Recipe Notes
Expert Tips for the Best Paneer Pasanda
- For extra flavor, marinate the paneer for at least 30 minutes before cooking.
- Adjust the amount of red chili powder to your preferred level of spiciness.
- If the sauce is too thick, add a little more water to reach your desired consistency.
- For a richer flavor, use full-fat coconut milk instead of coconut cream.
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Recipe Nutrition
Calories: 278kcalCarbohydrates: 3gProtein: 6gFat: 27gSaturated Fat: 4gPolyunsaturated Fat: 6.9gMonounsaturated Fat: 13.8gSodium: 1710mgFiber: 1gSugar: 3g
Geeta Biswas
Articles: 919
6 Comments
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Absolutely delicious! Can’t wait to try it.
Such an enticing dish! Thanks for the recipe.
Such a great recipe! Can’t wait to try it.
This looks divine! Can’t wait to make it.
Looks so good! Can’t wait to try it.
Adding coconut cream would definitely give an edge but how to make coconut cream? Can you share the recipe for making coconut cream?