{"id":4799,"date":"2022-07-29T13:48:51","date_gmt":"2022-07-29T05:48:51","guid":{"rendered":"https:\/\/www.alienrecipes.com\/?p=4799"},"modified":"2022-12-22T15:05:05","modified_gmt":"2022-12-22T07:05:05","slug":"paneer-pasanda-vs-paneer-butter-masala-9-things-you-need-to-know","status":"publish","type":"post","link":"https:\/\/www.alienrecipes.com\/paneer-pasanda-vs-paneer-butter-masala-9-things-you-need-to-know\/","title":{"rendered":"Paneer Pasanda vs Paneer Butter Masala: 9 Things You Need to Know"},"content":{"rendered":"\n

Rich and creamy, paneer butter masala is often the cure to all our cheese cravings. However, paneer pasanda is even more extravagant (if you can believe it!), with shallow-fried stuffed paneer triangles doused in a creamy, tangy sauce. But, how do paneer pasanda vs paneer butter masala compare? Come find out as we delve deep into how these cheesy Indian curries fare against each other.<\/p>\n\n\n\n

#1 Paneer Pasanda and Paneer Butter Masala Use Similar Ingredients<\/strong><\/h2>\n\n\n\n

One look at the gravies of paneer butter masala and paneer pasanda will have you figure out one thing: they use similar ingredients. These regular curries on every Indian restaurant menu are orange-red in color, thanks to tomato puree, turmeric powder, and red chili powder in the sauce. <\/p>\n\n\n\n

When you look at the ingredient list for both these recipes, you will find several other common names like onions, cashew nuts, bay leaf, fresh cream, coriander powder, fenugreek leaves (Kasuri methi), and garam masala powder. <\/p>\n\n\n\n

Moreover, both gravies are blended for a smooth texture, making them look almost identical, except for using paneer cubes<\/a> and fried paneer triangles. The sauces are creamy and tangy since tomatoes and heavy cream feature in both the recipes. Taste-wise, paneer pasanda vs paneer butter masala are both mild.<\/p>\n\n\n\n

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If you are someone who likes spicier gravies, check out this article on paneer butter masala vs paneer tikka masala<\/a>.<\/p>\n\n\n\n

However, a few subtle changes in how these dishes are cooked change the flavor profile a little, which we discuss later in the article.<\/p>\n\n\n\n

#2 Paneer Pasanda Has a Longer Preparation Time<\/strong><\/h2>\n\n\n\n

While paneer pasanda is delicious (who doesn’t love cheese on cheese on cheese?), it can be pretty time-consuming to make. <\/p>\n\n\n\n

When preparing paneer pasanda vs paneer butter masala, you must prepare and fry the paneer triangles. Whereas, in a butter masala, simply folding paneer cubes will do the job. <\/p>\n\n\n\n

To make the paneer triangles for the paneer pasanda recipe, you first cut the paneer into triangles. Then stuff it with a filling of grated paneer, khoya<\/a> (homemade mawa), chopped green chilies, chopped coriander, raisins, chopped cashews, and mint leaves. Adjust salt in the filling as per taste; you can also add chili powder to make the filling spicier.<\/p>\n\n\n\n

Once the filling is made, it is spread between two paneer triangles and coated in a corn starch slurry. Finally, the cheesy triangles are shallow fried and kept aside to be added to the gravy later. You can find the complete recipe here. <\/p>\n\n\n