Name: Grilled Cheese Fingers with an Almond Cream Sauce (Paneer Pasanda)
Yield: Serves 4
Cuisine: India
Ingredients: 4 green or white cardamom pods; 1 cinnamon stick (3 inches long); 8 ounces Doodh paneer or Malai paneer, cut into pieces about 3 inches long, 1 inch wide, and 1 inch thick; 6 whole cloves; 2 tablespoons canola oil; Vegetable cooking spray; ½ cup finely chopped red onion; 1 can (13.5 ounces) unsweetened coconut milk; 1 teaspoon coarsely cracked black pepper; 1 teaspoon coarse kosher or sea salt; 10 to 12 medium-size to large fresh curry leaves; ¼ cup half-and-half; ¼ cup slivered blanched almonds, ground

Preparation info

Serves
4

Difficulty
Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

A Lucknowi specialty, pasandas usually involve tender slices of premier cuts of meat in a nutty, creamy sauce. This version appeals to vegetarians, incorporating coconut milk with a little half-and-half for a rich-tasting sauce fortified with almonds (vegans can use water instead of the half-and-half). The spices are delicate and aromatic, with black pepper providing just the right bit of heat to create a comfortable balance.