Paneer Pasanda |

A Royal Delight for Your Taste Buds!

Are you looking to create a show-stopping vegetarian dish that will impress your family and friends? Look no further than Paneer Pasanda! This exquisite Indian curry features luscious paneer sandwiches stuffed with a rich mixture of nuts and dried fruits, all bathed in a creamy, subtly spiced gravy. It's a dish that tastes as luxurious as it sounds, perfect for special occasions or when you simply want to treat yourself.

Forget takeout – with this detailed guide from Tasty Recipe Guide, you'll be making restaurant-quality Paneer Pasanda right in your own kitchen.

Let's get started!

What is Paneer Pasanda?

"Pasanda" literally means "favorite" or "beloved," and once you taste this dish, you'll understand why it earned its name! It's a classic Mughlai dish, known for its rich flavors and intricate preparation. Instead of simple paneer cubes, slices of paneer are carefully cut, stuffed, and then lightly fried before being simmered in a creamy tomato-cashew gravy.

Why You Will Love This Paneer Pasanda Recipe

Rich, creamy, and delicious
Perfect for parties and festive meals
Uses simple ingredients
Ready in less than 40 minutes
Pure vegetarian and kid-friendly

Ingredients You'll Need

Here’s everything you’ll need to create this masterpiece:

For the Paneer Sandwiches:

250g Paneer (cottage cheese), cut into thin, rectangular slices
2 tbsp Grated Paneer (from the main block)
1 tbsp Cashews, finely chopped
1 tbsp Almonds, finely chopped
1 tbsp Raisins, chopped
1/2 tsp Green chili, finely chopped (optional)
1/4 tsp Ginger, grated
Salt to taste
2 tbsp Cornflour (cornstarch) + water for slurry
Oil for shallow frying

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For the Gravy:

2 tbsp Ghee or Oil
1 large Onion, finely chopped or pureed
1 tsp Ginger-Garlic paste
2 medium Tomatoes, pureed
1/4 cup Cashews, soaked in warm water for 15-20 minutes
1/4 cup Melon seeds (magaz), soaked (optional, for thicker gravy)
1/2 cup Curd (yogurt), whisked
1/2 tsp Turmeric powder
1 tsp Red chili powder (adjust to your spice preference)
1 tsp Coriander powder
1/2 tsp Garam masala
1/4 tsp Cardamom powder (optional, for aroma)
1 tsp Sugar (to balance flavors)
Salt to taste
1/2 cup Fresh Cream
Fresh Coriander leaves, chopped, for garnish
Water as needed

Step-by-Step Guide to Making Paneer Pasanda

Follow these simple steps to create a dish that will tantalize your taste buds!

Step 1: Prepare the Paneer Slices

Take your block of paneer and carefully slice it into thin, rectangular pieces. Each piece should be about 2-3 inches long and fairly thin. Then, take each slice and make a pocket in it by slicing it almost through the middle, leaving one side attached. This will form the "sandwich" for your stuffing. Keep a few pieces aside to grate for the stuffing.

Step 2: Make the Stuffing

In a bowl, combine the grated paneer, finely chopped cashews, almonds, raisins, green chili (if using), grated ginger, and a pinch of salt. Mix everything well to form a cohesive stuffing.

Step 3: Stuff the Paneer

Carefully fill each paneer pocket with the prepared stuffing. Don't overfill, as it might spill out during frying. Gently press the paneer slices together to seal the stuffing inside.

Step 4: Prepare for Frying

In a small bowl, mix cornflour with a little water to make a thin slurry. Dip each stuffed paneer slice into this cornflour slurry, ensuring it's lightly coated. This helps in holding the stuffing together and gives a nice crust.

Step 5: Shallow Fry the Paneer

Heat oil in a pan for shallow frying. Once hot, carefully place the coated paneer sandwiches in the pan. Fry them on medium heat until they turn light golden brown on both sides. Remove and set aside on a paper towel to drain excess oil.

Step 6: Prepare the Gravy Base - Cashew Paste

While the paneer is resting, it's time to prepare the base for your creamy gravy. Drain the soaked cashews (and melon seeds, if using). Blend them in a mixer grinder with a little water until you get a very smooth paste. This paste is key to achieving the signature rich and thick texture of the Pasanda gravy.

Step 7: Sauté the Aromatics

Heat ghee or oil in a large pan or kadai over medium heat. Add the finely chopped or pureed onions and sauté them until they turn light golden brown. This step is important for developing a deep flavor. Then, add the ginger-garlic paste and cook for another minute until its raw smell disappears.

Step 8: Add Tomatoes and Spices

Once the ginger-garlic paste is fragrant, add the tomato puree to the pan. Cook this mixture for about 5-7 minutes, stirring occasionally, until the tomatoes are well-cooked and the oil starts to separate from the sides. Now, it's time to add your dry spices: turmeric powder, red chili powder, and coriander powder. Sauté for another minute until the spices are aromatic.

Step 9: Incorporate Cashew Paste and Yogurt

Reduce the heat to low. Stir in the smooth cashew paste you prepared earlier. Mix it thoroughly with the tomato-spice base. Immediately after, add the whisked curd (yogurt) gradually, stirring continuously to prevent it from curdling. Cook for another 3-5 minutes, allowing the gravy to thicken and the flavors to meld beautifully. You might need to add a splash of water if the gravy becomes too thick.

Step 10: Finish the Gravy and Add Paneer

Now, add garam masala, cardamom powder (if using), sugar, and salt to taste. Stir well. Pour in about 1/2 to 1 cup of water, depending on your desired gravy consistency, and bring it to a gentle simmer. Cook for a few more minutes, allowing the gravy to reach your preferred thickness. Finally, gently slide the shallow-fried stuffed paneer pieces into the simmering gravy.

Step 11: Simmer and Add Cream

Let the paneer gently simmer in the gravy for about 5-7 minutes. This allows the paneer to absorb the wonderful flavors of the gravy and become tender. Just before serving, stir in the fresh cream. Mix gently and cook for only about a minute; avoid boiling the gravy after adding cream to prevent it from splitting.

Step 12: Garnish and Serve

Turn off the heat. Garnish your beautiful Paneer Pasanda generously with freshly chopped coriander leaves. You can also add a swirl of fresh cream or a sprinkle of chopped nuts for an extra flourish. Your royal Paneer Pasanda is now ready to be served!

Serving Suggestions for Paneer Pasanda

This rich, creamy curry deserves equally regal accompaniments!

Bread: Serve it piping hot with Butter Naan, Garlic Naan, or Lachha Paratha to scoop up every last drop of the luxurious gravy.
Rice: It pairs beautifully with plain Basmati Rice or fragrant Jeera Rice (Cumin Rice).
Sides: A simple onion salad, a few lemon wedges, and some pickle are the perfect complements to balance the richness of the Pasanda.

Tips for a Perfect Paneer Pasanda

Soft Paneer is Key: Use fresh, soft paneer. If your store-bought paneer is hard, soak it in hot water for 10-15 minutes before slicing—it will become wonderfully tender.
Smooth Gravy Secret: To get that signature restaurant-style smooth gravy, always use pureed onions and tomatoes, and ensure your cashew paste is blended completely smooth. You can also pass the gravy through a fine sieve after Step 9, but this is optional.
Avoid Over-Frying: Do not fry the stuffed paneer for too long or it will become tough. A light golden color is all you need.
Curd (Yogurt) Tip: Make sure the heat is low and you stir constantly while adding the yogurt to the gravy. If the yogurt is too cold, let it sit out for 10 minutes before using.

Frequently Asked Questions

1. Can I skip frying the paneer?

Answers- Yes, but it may affect the texture. If skipping, coat the stuffed paneer with cornflour/flour and shallow-fry on a non-stick pan until lightly sealed.

2. How can I make the gravy vegan?

Answers- Substitute paneer with firm tofu. Replace fresh cream with cashew cream or coconut cream, and swap curd (yogurt) with a plant-based yogurt alternative.

3. Can I make this ahead of time?

Answers- Yes! Prepare the gravy entirely and store it. Shallow-fry and stuff the paneer separately. Combine the two about 15 minutes before you are ready to serve.

4. Can I make Paneer Pasanda without frying?

Answers- Yes! You can air-fry or bake the paneer triangles for a healthier version.

5. What can I use instead of cashews?

Answers- You may use almonds or melon seeds (magaz) for the gravy.

6. Can homemade paneer be used?

Answers- Absolutely! Fresh paneer makes the dish softer and tastier.

7. How long can Paneer Pasanda be stored?

Answers- Store the gravy and paneer separately. Use within 2 days when refrigerated.

8. How to make it spicier?

Answers- Add more red chilli powder or green chillies to suit your taste.

We hope you enjoy making this spectacular Paneer Pasanda! It truly is a celebration dish that brings joy to any dinner table. Don't forget to share your photos with us!

Happy Cooking!

Your Turn to Cook!

We truly believe this homemade Paneer Pasanda will become a new favorite in your kitchen. There’s nothing quite like slicing into that tender, stuffed paneer, dripping with rich, creamy gravy.

If you try this recipe, please let us know how it turned out!

Did you serve it with naan or rice?

Leave a comment below and share your experience—we love hearing your cooking stories!

Happy Cooking from Tasty Recipe Guide!

Paneer Pasanda Recipe | How to Make Restaurant-Style Stuffed Paneer Curry