Paneer Pasanda

Pasanda is a meat dish popular throughout South Asia and India. It is typically made with fried and marinated muttonand spices. Paneer pasanda is a vegetarian alternative to a traditional pasanda. It’s essentially cheese covered in gravy. This dish is guaranteed to leave you satiated and in need of a nap, so be careful driving home after sitting down to a plate of delectable paneer pasanda. We recommend some tea after having this meal to help with digestion. Packing this for your lunch or your kid’s lunch? Make sure you pack them in an insulated lunch kit or in your kid’s lunch box.

Health Benefits

Most people are rightfully skeptical about the health benefits of any cheese-based dish. After all, too much consumption of cheese can have a negative impact on your health. But cheese, especially paneer, is not without certain benefits. It’s a great source of calcium and protein, two substances vital to the body. Protein is the building block of all cells in the body, and calcium helps improve bone and teeth health. Paneer also possesses linoleic acid, a fatty acid that increases the functionality of the body’s fat burning processes.

Ingredients

kg paneer – cut into broad slices: 1/2

tbsp chickpea flour: 2

cup clarified butter: 1/4

tsp cumin seeds: 1

tbsp finely chopped ginger: 1

cup hung yoghurt: 1

tsp turmeric: 1/4

tsp coriander powder: 2

salt to taste

tsp chilli powder: 1/2

tsp garam masala: 1/4

green chilies—slit: 2-3

cup water: 1 1/2

tbsp coriander leaves – chopped: 1

tbsp malai: 2

How To Make Paneer Pasanda

1.  Heat the clarified butter in a pan and fry the pieces of paneer.
2. Lift them out and set aside.
3. In the same pan, splutter cumin seeds and add the ginger.
4. When the ginger turns a light brown, add chickpea flour and sauté.
5. Add yoghurt, turmeric, coriander powder, salt, chilli powder, and garam masala and continue stirring over medium heat till the fat separates.
6. Add green chiliesand continue to sauté a little.
7. Add the water, bring to a boil, and simmer for 3 to 4 minutes.
8. Add fried paneer, simmer for about 2 more minutes and garnished with chopped coriander leaves and cream.

Trivia

Pananda was originally served in the court of the Mughal emperors.