30min 2 ppl
Paneer Pasanda
45 minutes
2 people
Medium
45 min · 10 steps
Medium: 31–60 min or 7–12 steps
510 kcalper person
Protein 22g
Carbs 18g
Fats 42g
About this dish
Golden-fried paneer simmered in a luxurious, pale almond and cream sauce, gently sweetened with sultanas and fragrant with cardamom. Richer and more decadent than a standard korma.
Allergy Info
Dairy, Tree Nuts
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Onionlarge, finely diced0.5
- Garlic Clovesminced2
- Fresh Gingerfinely grated10 g
- Fresh Corianderto serve
Dairy & Eggs
- Paneercut into 3cm cubes225 g
- Ghee1 tbsp
- Double Cream100 ml
Tins & Jars
- Full-Fat Coconut Milk75 ml
Dried Goods
- Ground Almonds30 g
- Sultanas1 tbsp
- Sugar0.5 tsp
- Flaked Almondstoastedto serve
Spices & Seasonings
- Green Cardamom Podslightly crushed3
- Cloves1
- Cinnamon Stick0.5
- Ground Cumin0.5 tsp
- Ground Coriander0.5 tsp
- Garam Masala0.25 tsp
- White Pepper0.25 tsp
- Saltto taste
Oils & Condiments
- Vegetable Oil0.5 tbsp
Utensils
- Large non-stick frying pan
- Large saucepan
- Small bowl
- Chef's knife
- Cutting board
- Fine grater
- Wooden spoon
- Measuring spoons
Method
1
Cut the paneer into 3cm cubes. Finely dice the onion, mince the garlic, and finely grate the ginger. Lightly crush the cardamom pods.
Approx. 8 minutes
2
Mix the ground almonds with 50ml cold water to form a smooth paste. Set aside.
Approx. 2 minutes
3
Heat the vegetable oil in a large non-stick frying pan over high heat. Add the paneer cubes in a single layer and fry for 6–8 minutes, turning every 2 minutes, until golden on all sides. Transfer to a plate.
Approx. 8 minutes
4
Melt the ghee in a large pan over medium-low heat. Add the diced onion, cardamom pods, cloves, and cinnamon stick. Cook for 12 minutes, stirring, until very soft and pale golden. Do not let the onion brown.
Approx. 12 minutes
5
Add the garlic and ginger. Cook for 2 minutes, stirring constantly, until fragrant.
Approx. 2 minutes
6
Add the ground cumin, ground coriander, garam masala, and white pepper. Stir for 1 minute.
Approx. 1 minutes
7
Pour in the almond paste and coconut milk. Simmer for 8 minutes until the sauce thickens.
Approx. 8 minutes
8
Stir in the double cream, sultanas, and sugar. Season with salt to taste.
Approx. 2 minutes
9
Add the fried paneer to the sauce. Simmer gently for 5 minutes until heated through.
Approx. 5 minutes
10
Remove the whole spices (cardamom pods, cloves, cinnamon stick). Serve garnished with toasted flaked almonds and fresh coriander.
Approx. 2 minutes
