In the world of Indian cuisine, Pasanda stands tall as a luxurious, creamy, and flavor-packed curry, traditionally made with tender lamb or chicken. But guess what? You don’t need meat to enjoy this royal delicacy! Today, we’re bringing you a vegetarian twist to the classic Lamb Pasanda – and it's just as rich, satisfying, and indulgent. ✨
This recipe swaps lamb for hearty vegetables or paneer, keeping all the signature spices and creamy textures intact. Whether you’re a vegetarian, trying Meatless Mondays, or simply exploring Indian cuisine, this Veg Pasanda will steal the show at your dinner table! 🍛💚
🧅 Ingredients for Veg Pasanda (Serves 4)
| Ingredient | Quantity | Purpose |
|---|---|---|
| Mixed vegetables or Paneer | 700g (approx. 1.5 lbs) | Main base (use cauliflower, potatoes, beans, or paneer cubes) |
| Vegetable oil | 2 tablespoons | For sautéing |
| Onion (finely chopped) | 1 large | Base flavor |
| Garlic (minced) | 3 cloves | Adds depth |
| Fresh ginger (grated) | 1-inch piece | Boosts warmth and flavor |
| Plain yogurt (whisked) | 3 tablespoons | Creaminess & tang |
| Ground almonds | 2 tablespoons | Rich, nutty body to the sauce |
| Turmeric powder | 1 teaspoon | Color & healing benefits 🌼 |
| Ground coriander | 1 teaspoon | Earthy flavor |
| Ground cumin | 1 teaspoon | Warmth & spice |
| Ground cinnamon | ½ teaspoon | Sweet warmth |
| Ground cardamom | ½ teaspoon | Aromatic boost |
| Coconut milk or heavy cream | 1 cup | Rich, creamy sauce 🥥 |
| Vegetable stock | 1 cup | Liquid base for curry |
| Tomato puree | 2 tablespoons | Adds tang & body |
| Garam masala | 2 teaspoons | Final spice touch 🌶️ |
| Salt and pepper | To taste | For seasoning |
| Sliced almonds & cilantro | For garnish | Texture and freshness 🌿 |
👩🍳 Directions: How to Make Creamy Veg Pasanda
🥄 Step 1: Prep the Veggies or Paneer
- If using vegetables, chop them into bite-sized pieces.
- Lightly steam or parboil the harder ones like potatoes and carrots to ensure even cooking later.
- If using paneer, cube and lightly sauté until golden. Set aside.
🍳 Step 2: Start the Flavor Base
- In a large saucepan or deep skillet, heat the vegetable oil over medium heat.
- Add chopped onions and cook until soft and golden.
- Stir in the minced garlic and grated ginger, cooking for another 1–2 minutes until fragrant.
🧂 Step 3: Spice it Up!
- Sprinkle in the turmeric, coriander, cumin, cinnamon, and cardamom.
- Stir well and cook for another minute to bloom the spices. Your kitchen should start smelling amazing right now! 😍
🥣 Step 4: Make It Creamy
- Reduce the heat to low and stir in the yogurt, ground almonds, and tomato puree.
- Mix gently to form a smooth paste – this is your luscious curry base.
🥕 Step 5: Add Vegetables or Paneer
- Gently add the veggies or paneer to the sauce.
- Pour in the vegetable stock, stir, and bring the mixture to a gentle simmer.
- Cover and cook on low heat for about 30–35 minutes, stirring occasionally. Let all those beautiful flavors blend.
🥥 Step 6: Final Touch of Cream
- Stir in the coconut milk or cream and the garam masala.
- Let it simmer for another 10 minutes, uncovered, so the sauce thickens and hugs every piece of veg or paneer.
🧂 Step 7: Season and Garnish
- Taste and season with salt and pepper.
- Top with sliced almonds for crunch and fresh cilantro for a burst of green freshness. 🌿
🍚 Serve With:
- Fluffy steamed basmati rice 🍚
- Warm, soft naan or roti 🫓
- Or even with jeera rice for a little more flavor!
🌟 Why You'll Love This Vegetarian Pasanda
✅ Meat-free but still hearty
✅ Loaded with aromatic spices and textures
✅ Creamy, indulgent, and comforting
✅ Great for festive meals, dinner parties, or a cozy weeknight treat
✅ Can be made vegan by using plant-based yogurt and coconut cream
🥦 Nutritional Highlight (Per Serving)
| Nutrient | Approximate Value |
|---|---|
| Calories | 350–400 kcal |
| Protein | 12–15g |
| Carbs | 22–28g |
| Fat | 20–25g |
| Fiber | 5–7g |
| Sugar | 5g (natural) |
Note: Values may vary depending on ingredients used, especially paneer vs. vegetables or cream vs. coconut milk.
💡 Tips for Perfect Veg Pasanda
- Avoid overcooking the yogurt – add it slowly on low heat to prevent curdling.
- To make it vegan – simply use dairy-free yogurt and full-fat coconut milk.
- Spice it up or down – adjust garam masala or add chili if you prefer heat.
- Let it rest – Like most Indian curries, this dish tastes even better the next day!
- Nut allergy? – Skip the ground almonds and use a tablespoon of cashew paste or sunflower seeds.
📌 Final Thoughts
Indian cuisine proves again that it doesn’t need meat to be majestic! This Vegetarian Pasanda is a rich, creamy, spice-filled adventure that delivers everything you'd expect from a restaurant-style curry – and more. 🌿💛
Whether you're a seasoned curry lover or just dipping your toes into Indian cooking, this dish is a must-try. So roll up those sleeves, get your apron on, and treat yourself to this royal vegetarian curry tonight! 👑🍲
❓ Frequently Asked Questions (FAQs)
1. Can I freeze Veg Pasanda?
Yes! Let the curry cool completely, then freeze in airtight containers. It lasts up to 2 months. Thaw overnight and reheat gently before serving.
2. Can I use tofu instead of paneer?
Absolutely! Firm tofu works well. Just pat dry and sauté before adding to the curry.
3. Is this recipe gluten-free?
Yes, all the ingredients listed are naturally gluten-free. Just make sure your stock and spices are labeled gluten-free too.
4. Can I make it without nuts?
Yes. Replace ground almonds with 1 tablespoon of sunflower seed paste or omit it entirely. The creaminess will slightly reduce but still taste great.
5. What vegetables work best for this curry?
Cauliflower, potatoes, carrots, green beans, and peas are great choices. Mix and match to suit your taste or season!
🫶 Try it once, and this Veg Pasanda will be on your repeat list. Let your taste buds enjoy the royalty they deserve! 🌟👑