Paneer Pasanda
Creamy, mildly spiced paneer curry with coconut and yogurt. A restaurant-quality dish that comes together in one pan in under 30 minutes.
- Total time
- 30 min
- Servings
- 4
- Calories
- 285
- Protein
- 16g
Ingredients
- 14 oz paneer, cubed
- 1 medium onion, diced
- ¾ cup yogurt (plain, full-fat)
- ¾ cup coconut milk
- 2 tbsp tomato paste
- 1.5 tsp garam masala
- 2 tbsp olive oil
Instructions
- 1
Heat oil in a large skillet over medium-high heat until it shimmers, ~1 minute.
- 2
Add diced onion and cook, stirring occasionally, until soft and golden, ~6 minutes.
- 3
Stir in tomato paste and garam masala until fragrant, ~30 seconds.
- 4
Whisk together yogurt and coconut milk in a small bowl until smooth.
- 5
Pour yogurt mixture into the skillet and stir to combine with the spiced onion base.
- 6
Add paneer cubes and gently stir to coat in sauce.
- 7
Simmer uncovered over low heat for 8–10 minutes, stirring gently once halfway through.
- 8
Season with salt and pepper to taste. Sauce should coat a spoon.
- 9
Serve over rice or with naan bread.
Tools you’ll need
- large skillet (10–12 inch)
- small mixing bowl
- whisk
- wooden spoon
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