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Asparagus and Paneer Pasanda

5/5 from 3 Customers
£0.50
SKU
0-clv-asparagus-and-paneer-pasanda

Pasanda is a mild and slightly sweet curry made rich with the use of almonds blended into the sauce.

Pasanda is a mild and slightly sweet curry made rich with the use of almonds blended into the sauce.

Meaning ‘to like’ or ‘favourite’ in Hindi, this dish was originally cooked for the royal courts of the Moghul emperors.

Which Legend Book?: Curry Legend Veggie Table
Haldi Needed: 2.5
Methi Needed: 4
Page Number: 30
Goes great with...: $$Plain rice$$ (p166) and $$onion chutney$$ (p220)
Also works a treat with...: Boiled eggs and green beans
Serves: 4 with sides
Serves: 4 with sides
Heat Rating: 1/5
Prep time: 25 minutes
Cooking Time: 25 minutes
More Information
Description

Pasanda is a mild and slightly sweet curry made rich with the use of almonds blended into the sauce.

Meaning ‘to like’ or ‘favourite’ in Hindi, this dish was originally cooked for the royal courts of the Moghul emperors.

Shopping List
  • 226g paneer cheese - cut into bite-size pieces
  • 200g asparagus - halved
  • 1 medium onion - roughly chopped
  • 2 cloves of garlic - roughly chopped
  • Fresh ginger - roughly chopped to make 1 tbsp
  • 25g butter
  • 50g natural yogurt (full fat is best)
  • 50ml cream (any type is fine)
  • 2 tbsp sugar
  • 50g flaked almonds

Product Rating (3):

5/5

A really complex deeply flavoured but mild sauce surrounding paneer and asparagus which you don’t find in many curries. I omitted the sugar but it was still sweet enough with the yoghurt and cream. Absolutely beautiful!

Oooh lovely this looks like a perfect Pasanda, we wish we could try some!

5/5

We both said this was better than a take away. The blends really do give you that rich depth of flavour and authentic taste.

Who needs takeaways when homemade curries look this good - great job, Claire!

5/5

So tasty and easy to do! My brother said it was 'the best curry he's ever had'. I served it with the Theplas and a glass of dry Riesling

Wow, high praise indeed! It looks and sounds delicious, Emma - great job!

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