Paneer pasanda is a rich North Indian curry in which stuffed or folded paneer is simmered in a smooth onion, nut and yoghurt gravy. It is a special-occasion dish that rewards gentle cooking.
Ingredients
- 250 g paneer, sliced
- 2 onions, 1 tablespoon ginger-garlic paste
- 2 tablespoons cashews, soaked
- 1/2 cup yoghurt, whisked
- Cumin, coriander powder, garam masala and chilli
- 1/2 cup water, oil and salt
Method
- Blend soaked cashews with a splash of water.
- Brown paneer lightly and set aside.
- Cook onions until golden, add ginger-garlic and spices.
- Lower the heat, stir in yoghurt gradually, then add cashew paste and water.
- Simmer until glossy, return paneer and finish with garam masala.
Keep the heat low after adding yoghurt to prevent splitting. Serve with naan or rice.