A luxurious North Indian curry where stuffed paneer triangles are shallow-fried and simmered in a rich, creamy tomato and cashew gravy. Perfect for special occasions, this dish is a true restaurant-style treat.
A fragrant, mild Kashmiri rice dish where tender mutton and long-grain basmati rice are cooked in a flavorful stock infused with whole spices like fennel and ginger. A true delicacy from the Kashmir valley.
Creamy Paneer Pasanda with aromatic Veg Yakhni Pulao – a soul-satisfying, flavorful meal!
This awadhi dish is perfect for lunch. With 1290.9099999999999 calories and 66.4g of protein per serving, it's a nutritious choice for your meal plan.
39gfat
4 tbsp Oil (for shallow frying)
2 pc Onion (medium, roughly chopped)
3 pc Tomato (medium, roughly chopped)
6 clove Garlic
1 tbsp Ghee
1 pc Bay Leaf
1 inch Cinnamon Stick
3 pc Green Cardamom
4 pc Clove
0.5 tsp Turmeric Powder
1.5 tsp Kashmiri Red Chili Powder
2 tsp Coriander Powder
0.25 cup Curd (whisked until smooth)
3 tbsp Fresh Cream
0.75 tsp Garam Masala
1 tsp Kasuri Methi (crushed between palms)
0.5 tsp Sugar
Instructions
1
Prepare the Paneer and Stuffing
Cut the 400g paneer block into 8 thick triangles. Carefully make a slit in the center of each triangle to form a pocket, ensuring you don't cut all the way through.
In a mixing bowl, combine the 50g crumbled paneer, 2 tbsp chopped cashews, raisins, green chili, 0.5 inch grated ginger, 1 tbsp coriander leaves, and 0.25 tsp salt. Mix well.
Gently stuff this filling into the paneer pockets. Do not overstuff.
2
Coat and Shallow-Fry the Paneer
In a small bowl, whisk together the corn starch and 3 tbsp water to create a thin, lump-free slurry.
Carefully dip each stuffed paneer triangle into the slurry, letting any excess drip off. This light coating helps seal the filling.
Heat 4 tbsp of oil in a wide, non-stick pan over medium heat. Once hot, gently place the coated paneer triangles in the pan.
Shallow-fry for 2-3 minutes per side, until they are crisp and golden brown. Remove and place them on a plate lined with a paper towel to absorb excess oil. Set aside.
3
Make the Gravy Base Paste
In a separate pan, heat 2 tbsp of oil. Add the chopped onions, tomatoes, garlic cloves, 1-inch ginger, and the soaked cashews (drain the water first).
Sauté on medium heat for 10-12 minutes until the onions become translucent and the tomatoes turn soft and pulpy.
Turn off the heat and allow the mixture to cool down completely. This is crucial for a smooth blend.
Transfer the cooled mixture to a high-speed blender and grind to a very smooth, fine paste. Add a few tablespoons of water if needed to facilitate blending.
4
Cook the Gravy
In the same pan (or a clean one), heat 1 tbsp of ghee. Add the bay leaf, cinnamon stick, green cardamoms, and cloves. Sauté for 30-40 seconds until they become fragrant.
Pour the blended onion-tomato paste into the pan. Cook on medium-low heat, stirring frequently, for about 8-10 minutes. The paste will thicken and you'll see oil separating from the sides.
Add the turmeric powder, Kashmiri red chili powder, and coriander powder. Sauté for another 1-2 minutes until the raw aroma of the spices is gone.
5
Finish the Curry
Reduce the heat to the lowest setting. Add the well-whisked curd and stir continuously for 2 minutes to prevent it from curdling.
Pour in 1.5 cups of water, add 1 tsp salt and sugar. Mix well and bring the gravy to a gentle simmer.
Cover and cook for 5-7 minutes, allowing the gravy to thicken slightly.
Stir in the fresh cream until well combined.
Gently slide the fried paneer triangles into the gravy. Add the crushed kasuri methi and garam masala.
Stir very gently to coat the paneer. Simmer for just 2 more minutes. Avoid overcooking as it can make the paneer tough.
6
Garnish and Serve
Turn off the heat. Garnish with 2 tbsp of fresh chopped coriander leaves.
Let it rest for 5 minutes before serving hot with naan, roti, or jeera rice.
4
Serving size: 1 serving
751cal
44gprotein
94gcarbs
21gfat
Ingredients
500 g Mutton (bone-in, cut into 2-inch pieces)
400 g Basmati Rice (approx. 2 cups)
45 g Ghee (approx. 3 tbsp)
120 g Curd (approx. 1/2 cup, whisked until smooth)
150 g Onion (1 large, thinly sliced)
1200 ml Water (5 cups, for the yakhni)
15 g Fennel Seeds (2 tbsp, for spice potli)
5 g Coriander Seeds (1 tbsp, for spice potli)
5 g Ginger Powder (1 tsp)
2 pcs Bay Leaf (for spice potli)
2 pcs Black Cardamom (for spice potli)
4 pcs Green Cardamom (for spice potli)
1 pcs Cinnamon Stick (2-inch piece, for spice potli)
5 pcs Cloves (for spice potli)
2 g Black Peppercorns (1 tsp, for spice potli)
5 g Shahi Jeera (1 tsp)
2 pcs Green Chili (slit lengthwise)
10 g Salt (2 tsp, or to taste)
25 g Fried Onions (for garnish)
5 g Mint Leaves (chopped, for garnish)
Instructions
1
Prepare Rice and Mutton
Rinse the basmati rice under cool water until the water runs clear. Soak the rice in ample water for 30 minutes.
Thoroughly wash the mutton pieces and set them aside.
2
Make the Yakhni (Mutton Stock)
Place all the whole spices (fennel seeds, coriander seeds, bay leaves, black & green cardamoms, cinnamon, cloves, peppercorns) onto a piece of muslin cloth and tie it tightly to create a spice potli (bag).
In a pressure cooker, combine the mutton pieces, 1200 ml (5 cups) of water, 1.5 tsp of the salt, ginger powder, and the spice potli.
Secure the lid and cook on medium-high heat for 5-6 whistles, or for about 20-25 minutes, until the mutton is tender.
Allow the pressure to release naturally before opening the cooker.
3
Strain the Stock and Prepare for Pulao
Carefully remove the cooked mutton pieces from the cooker and set them aside.
Strain the stock (yakhni) through a fine-mesh sieve into a large bowl. Squeeze the spice potli firmly to extract all the aromatic juices before discarding it.
You should have approximately 960 ml (4 cups) of yakhni. If you have less, top it up with hot water to reach the required amount.
4
Cook the Pulao Base
Heat ghee in a heavy-bottomed pot or handi over medium heat. Add the shahi jeera and let it sizzle for 30 seconds.
Add the thinly sliced onions and sauté for 6-8 minutes until they turn a light golden brown.
Add the cooked mutton pieces and sauté for another 2-3 minutes to lightly brown them.
Reduce the heat to low. Add the whisked curd and stir continuously for 1-2 minutes to prevent it from splitting.
Drain the soaked rice completely and gently add it to the pot along with the slit green chilies. Mix very gently for one minute, being careful not to break the rice grains.
5
Dum Cook the Pulao
Pour the hot yakhni (960 ml / 4 cups) over the rice and mutton mixture. Add the remaining 0.5 tsp of salt, or adjust to your taste.
Gently stir once to combine everything. Increase the heat and bring the liquid to a rolling boil.
Once boiling, immediately reduce the heat to the lowest possible setting. Cover the pot with a tight-fitting lid and let it cook undisturbed for 15-20 minutes. This 'dum' or steaming process is crucial for fluffy rice.
6
Rest and Serve
Turn off the heat and let the pulao rest, still covered, for at least 10 minutes. This allows the grains to firm up and absorb any remaining moisture.
Open the lid and gently fluff the rice with a fork to separate the grains.
Garnish with fried onions (birista) and fresh mint leaves. Serve hot with a side of cucumber raita.
