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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.
For 4 servings
Prepare the Paneer and Stuffing
Coat and Shallow-Fry the Paneer
Make the Gravy Base Paste
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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.
This north_indian recipe takes 70 minutes to prepare and yields 4 servings. At 539.43 calories per serving with 22.25g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Gravy
Finish the Curry
Garnish and Serve
Replace paneer with firm tofu, use plant-based yogurt and cashew cream instead of dairy curd and cream, and use only oil instead of ghee.
For the gravy, replace cashews with an equal amount of soaked melon seeds (magaz) or poppy seeds (khus khus). For the filling, use crumbled paneer with seeds like sunflower or pumpkin seeds instead of cashews.
Instead of shallow-frying, lightly brush the stuffed paneer with oil and bake in an oven at 200°C (400°F) for 10-15 minutes or until golden. You can also air-fry them.
For an even more luxurious gravy, add 1 tablespoon of milk powder or khoya (milk solids) along with the powdered spices.
Paneer is an excellent source of high-quality protein, which is essential for muscle repair, growth, and overall body function.
Both paneer and curd contribute a significant amount of calcium, which is vital for maintaining strong bones and teeth.
Cashews are a source of monounsaturated fats, which are beneficial for heart health and can help in managing cholesterol levels.
Tomatoes are rich in lycopene, and spices like turmeric and ginger contain powerful antioxidants that help combat oxidative stress in the body.
Paneer Pasanda is an indulgent and rich dish, typically reserved for special occasions. While paneer is a great source of protein and calcium, the dish is high in calories and fat due to the use of cream, cashews, and fried paneer. It can be enjoyed as part of a balanced diet in moderation.
A single serving of Paneer Pasanda can have approximately 450-550 calories, depending on the specific ingredients and amounts of oil, ghee, and cream used.
Yes, you can make a vegan version. Use firm tofu instead of paneer, replace dairy curd and cream with plant-based yogurt and cashew cream, and use oil instead of ghee.
To prevent curdling, ensure the curd is at room temperature and whisked until completely smooth. Always lower the heat to the minimum before adding it, and stir continuously for a couple of minutes after adding it to the gravy.
Absolutely. The gravy can be prepared 1-2 days in advance and stored in an airtight container in the refrigerator. When ready to serve, simply reheat the gravy and add the freshly fried paneer triangles.
This can happen if the paneer is not fresh or firm enough, or if the slit is too deep. Use a fresh block of paneer and make a shallow pocket. Be very gentle during the stuffing and frying process.