Hyderabadi Paneer Pasanda
Shallow-fried paneer sandwiches filled with a rich nut and spice mixture, simmered in a creamy, aromatic Hyderabadi-style gravy. A truly royal vegetarian centerpiece for any special occasion.
For 4 servings
6 steps. 35 minutes total.
- 1
Step 1
- a.Preparation and Soaking
- b.In a small bowl, soak 1/4 cup cashews and 1 tbsp poppy seeds in hot water for at least 20 minutes. This will help in making a smooth gravy paste.
- c.In another bowl, prepare the stuffing by mixing 2 tbsp chopped cashews, 2 tbsp chopped almonds, raisins, green chili, grated ginger, 1 tbsp coriander leaves, and 0.25 tsp salt. Set aside.
- 2
Step 2
- a.Prepare and Stuff the Paneer
- b.Cut the paneer block into 8 large triangles, about 1/2 inch thick.
- c.Using a sharp knife, carefully slit each triangle from the thickest side to create a pocket. Be careful not to cut all the way through.
- d.Gently fill each paneer pocket with the prepared nut and spice stuffing.
- 3
Step 3
- a.Fry the Stuffed Paneer
- b.In a shallow bowl, whisk the cornflour and 4 tbsp of water to make a thin, lump-free slurry.
- c.Heat 1/4 cup of oil in a non-stick pan over medium heat.
- d.Carefully dip each stuffed paneer triangle into the slurry, ensuring a light, even coating.
- e.Place the coated paneer in the hot oil and shallow fry for 2-3 minutes per side, until it turns a crisp, light golden brown. Remove and set on a plate lined with a paper towel.
- 4
Step 4
- a.Make the Gravy Paste
- b.Drain the soaked cashews and poppy seeds.
- c.In a blender, combine the drained cashews, poppy seeds, and chopped tomatoes.
- d.Blend to a very smooth, fine paste. Add a splash of water if necessary to facilitate grinding.
- 5
Step 5
- a.Cook the Gravy
- b.Heat 2 tbsp oil and 1 tbsp ghee in a heavy-bottomed pan or kadai over medium heat.
- c.Add the whole spices: bay leaf, cinnamon stick, green cardamoms, and cloves. Sauté for 30-40 seconds until they release their aroma.
- d.Add the ginger-garlic paste and cook for 1 minute until the raw smell is gone.
- e.Stir in the crushed fried onions (birista) and cook for another minute.
- f.Add the spice powders: turmeric, red chili powder, and coriander powder. Sauté for 30 seconds on low heat.
- g.Pour in the prepared tomato-cashew paste. Cook for 6-8 minutes, stirring frequently, until the paste thickens and you see oil separating from the sides.
- 6
Step 6
- a.Finish the Gravy and Serve
- b.Reduce the heat to the lowest setting. Slowly pour in the whisked yogurt while stirring continuously to prevent curdling. Cook for 2-3 minutes.
- c.Add 1.5 cups of water and 1 tsp of salt. Mix well and bring to a gentle boil. Cover and simmer for 5 minutes for the flavors to meld.
- d.Stir in the fresh cream, crushed kasuri methi, and garam masala. Cook for one more minute.
- e.Gently slide the fried paneer pasanda triangles into the gravy. Simmer for only 1-2 minutes. Do not overcook, as the paneer can become tough.
- f.Garnish with fresh coriander leaves and serve hot with naan, roti, or jeera rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a block of firm, fresh paneer. Soft or crumbly paneer will break while making pockets.
- 2Be very gentle when slitting and stuffing the paneer to avoid breaking it.
- 3Always add whisked yogurt on low heat while stirring constantly to prevent the gravy from splitting.
- 4For a richer flavor, you can use store-bought or homemade birista (fried onions).
- 5Do not boil the paneer in the gravy for too long as it can become hard and rubbery.
- 6The gravy can be made ahead of time. Add the fried paneer just before serving to keep it crisp.
Adapt it for your goals.
Stuffing Variation
You can vary the stuffing by adding grated khoya (milk solids), pistachios, or a pinch of saffron for a more decadent flavor.
Vegan VersionVegan Version
Replace paneer with firm tofu, use a plant-based yogurt and cream (like cashew cream), and use oil instead of ghee.
Gravy VariationGravy Variation
For a different flavor profile, you can use a blend of melon seeds (magaz) and almonds instead of cashews and poppy seeds in the gravy paste.
Healthier OptionHealthier Option
Instead of shallow frying, you can air-fry or bake the stuffed paneer triangles until golden brown to reduce the oil content.
Why this is on our healthy list.
Rich in Protein
Paneer is an excellent source of high-quality protein, which is essential for muscle repair, growth, and overall body function.
Supports Bone Health
As a dairy product, paneer is a good source of calcium and phosphorus, two minerals that are crucial for maintaining strong and healthy bones and teeth.
Source of Healthy Fats
The inclusion of nuts like cashews and almonds provides monounsaturated and polyunsaturated fats, which are beneficial for heart health and brain function.
Frequently asked questions
One serving of Hyderabadi Paneer Pasanda contains approximately 450-550 calories, depending on the amount of oil, cream, and nuts used. This is an estimate and can vary.