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Paneer Pasanda: A Royal Treat Fit for a Maharaja!

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Chef Curry Do’pyaza

Paneer Pasanda: A Royal Treat Fit for a Maharaja!

Namaste and Adaab Doston! Chef Curry Do’pyaza here, back with another delectable dish to tickle your taste buds. How are you all doing? I hope everyone is doing great and enjoying the beautiful weather. Today, we’re diving into the creamy, dreamy world of Paneer Pasanda – a dish so rich and flavorful, it’s practically a celebration in every bite!

Paneer Pasanda is a dish close to many hearts, especially in North India. You’ll often find it gracing the tables during Diwali, Holi, weddings, and other festive occasions. It’s a dish that says “Welcome, celebrate, and enjoy!” It’s also a popular choice during Navratri when many people observe vegetarian fasts.

A Little Trip Down Memory Lane

The history of Paneer Pasanda is a bit hazy, like the steam rising from a hot bowl of dal. But, it’s believed to have originated in the royal kitchens of the Mughal era. “Pasanda” means “favorite,” and this dish was undoubtedly a favorite of the emperors. It’s a testament to the rich culinary heritage of India, blending creamy textures and aromatic spices into a symphony of flavors.

Let’s Get Cooking!

  • Preparation Time: 25 minutes
  • Cooking Time: 35 minutes

What You’ll Need (The Ingredients)

  • 250 grams Paneer (Indian Cottage Cheese), cut into triangular pieces
  • 2 tablespoons Besan (Gram Flour)
  • 1/4 teaspoon Lal Mirch Powder (Red Chili Powder)
  • Salt to taste
  • Oil for shallow frying
  • For the Stuffing:
    • 2 tablespoons Khoya (Dried Evaporated Milk Solids), grated
    • 1 tablespoon Kaju (Cashews), chopped
    • 1 tablespoon Kishmish (Raisins), chopped
    • 1/4 teaspoon Elaichi Powder (Cardamom Powder)
  • For the Gravy:
    • 2 tablespoons Oil or Ghee (Clarified Butter)
    • 1 Tej Patta (Bay Leaf)
    • 1 inch Dalchini (Cinnamon Stick)
    • 2-3 Laung (Cloves)
    • 1 medium Pyaz (Onion), finely chopped
    • 1 tablespoon Adrak-Lahsun Paste (Ginger-Garlic Paste)
    • 2 medium Tamatar (Tomatoes), pureed
    • 1/2 teaspoon Haldi Powder (Turmeric Powder)
    • 1 teaspoon Dhania Powder (Coriander Powder)
    • 1/2 teaspoon Lal Mirch Powder (Red Chili Powder)
    • 1/4 teaspoon Garam Masala
    • 1/2 cup fresh Cream
    • 2 tablespoons chopped Hara Dhania (Fresh Coriander Leaves)
    • Salt to taste

The Step-by-Step Magic

  1. Stuffing Time: In a small bowl, mix together the khoya, cashews, raisins, and cardamom powder. This will be our sweet and nutty surprise inside the paneer.
  2. Paneer Prep: Gently slice each paneer piece horizontally, creating a pocket. Stuff each pocket with the khoya mixture. Be generous, but don’t overstuff!
  3. Besan Coating: In another bowl, mix besan, red chili powder, and salt. Dip each stuffed paneer piece in this mixture, ensuring it’s evenly coated. This gives the paneer a lovely golden crust when fried.
  4. Shallow Fry: Heat oil in a pan over medium heat. Carefully place the paneer pieces in the hot oil and shallow fry until golden brown on both sides. Drain on a paper towel to remove excess oil.
  5. Gravy Time! Heat oil or ghee in a pan. Add bay leaf, cinnamon stick, and cloves. Let them sizzle for a few seconds to release their aromatic oils.
  6. Onion Bhuna: Add the chopped onion and sauté until golden brown. This is a crucial step for a flavorful gravy.
  7. Ginger-Garlic Zing: Add ginger-garlic paste and sauté for another minute until the raw smell disappears.
  8. Tomato Tango: Pour in the tomato puree and cook until the oil starts to separate from the mixture. This usually takes about 5-7 minutes.
  9. Spice Symphony: Add turmeric powder, coriander powder, and red chili powder. Sauté for a minute, stirring continuously to prevent burning.
  10. Creamy Dream: Stir in the fresh cream and garam masala. Simmer for 2-3 minutes.
  11. Paneer Plunge: Gently add the fried paneer pieces to the gravy. Simmer for another 5 minutes, allowing the paneer to soak up all the delicious flavors.
  12. Garnish and Serve: Garnish with fresh coriander leaves and serve hot!

Chef’s Secret Tips for a Stellar Pasanda

  • Fresh Paneer is Key: Use the freshest paneer you can find for the best texture and taste.
  • Don’t Overcook the Paneer: Overcooked paneer becomes rubbery. Just a quick shallow fry is all it needs.
  • Creamy Goodness: Don’t skimp on the cream! It’s what makes the gravy so rich and decadent.
  • Spice it Up (or Down): Adjust the amount of red chili powder to suit your spice preference.

Cooking it Your Way

  • Gas Stove/Induction: The recipe is perfect for both gas and induction cooktops. Just adjust the heat accordingly.
  • Pressure Cooker: While not traditionally made in a pressure cooker, you can speed up the gravy-making process by pressure cooking the onion-tomato mixture for one whistle. Release the pressure immediately before proceeding with the recipe.
  • Slow Cooker/Crockpot: For a hands-off approach, you can prepare the gravy in a slow cooker. Sauté the onions and ginger-garlic paste separately, then add all the gravy ingredients to the slow cooker and cook on low for 4-6 hours. Add the paneer during the last 30 minutes.

Nutritional Information (Approximate, per serving)

  • Calories: 350-400
  • Protein: 20g
  • Fat: 25g
  • Carbohydrates: 15g

Serving Suggestions

Paneer Pasanda is best enjoyed hot with:

  • Naan (Indian flatbread)
  • Roti (Indian flatbread)
  • Jeera Rice (Cumin Rice)
  • Plain Rice

Time to Get Cooking!

So there you have it, folks! A simple yet elegant recipe for Paneer Pasanda that’s sure to impress. I encourage you to try this recipe at home. Gather your ingredients, put on some music, and enjoy the process of creating something delicious. And most importantly, share your culinary creation with your friends and family. Food is, after all, best enjoyed when shared with loved ones.

Happy Cooking!
Chef Curry Do’pyaza.