Hyderabadi Paneer Pasanda

1. 1
   prep

   Soak the cashews and prep the paneer.

   1.Soak cashews in water for 30 minutes. Drain and set aside.

   2.Slice the paneer block into 8 thin, wide rectangles, about 1 cm thick.

   3.Pat the paneer slices dry with a clean kitchen towel.
2. 2
   mix · ~1 min

   Make the nutty khoya filling.

   1.Heat 1 tablespoon oil in a small pan over medium-low heat.

   2.Add the raisins and sauté for 30 seconds until they puff up.

   3.Mix the sautéed raisins into the grated khoya in a bowl.

   4.Add soaked cashews and mash everything together into a coarse, spreadable paste.

   TIPDon't skip toasting the raisins — it brings out their jammy sweetness.
3. 3
   assemble

   Stuff the paneer sandwiches.

   1.Spread a generous layer of the khoya-cashew filling on one paneer slice.

   2.Place a second paneer slice on top to form a sandwich. Press gently.

   3.Repeat to make 4 stuffed paneer sandwiches. Set aside on a plate.
4. 4
   fry · ~4 min

   Shallow-fry the stuffed paneer.

   1.Heat 3 tablespoons oil in a wide non-stick pan over medium heat.

   2.Carefully place the paneer sandwiches in the pan in a single layer.

   3.Fry until golden and lightly crisp, about 2 minutes per side.

   4.Remove gently and drain on paper towels. Keep aside.

   TIPHandle the stuffed paneer very gently while flipping so the filling doesn't ooze out.
5. 5
   temper · ~10 min

   Make the gravy base.

   1.In the same pan with the residual oil, add ghee over medium heat.

   2.Add sliced onions and sauté until deep golden brown, about 8-10 minutes.

   3.Add ginger-garlic paste and slit green chilies. Sauté until the raw smell fades.

   4.Stir in chopped tomatoes and cook until soft and pulpy, about 5 minutes.

   5.Turn off the heat and let the mixture cool slightly.

   TIPDeeply browned onions are the backbone of this gravy — don't rush this step.
6. 6
   mix · ~1 min

   Blend a smooth onion-tomato paste.

   1.Transfer the cooled onion-tomato mixture to a blender jar.

   2.Add poppy seeds and blend to a very smooth, fine paste.

   3.Add a splash of water only if needed to get the blades moving. Set aside.
7. 7
   saute · ~7 min

   Cook the masala gravy.

   1.Pour the blended paste back into the same pan and place over low heat.

   2.Add red chili powder, turmeric powder, coriander powder, garam masala, and salt.

   3.Cook, stirring constantly, until the paste thickens and releases a fragrant aroma, about 5-7 minutes.

   4.Slowly whisk in the yogurt, a little at a time, stirring continuously to prevent curdling.

   TIPKeep the heat low when adding yogurt and stir non-stop — high heat will split the gravy.
8. 8
   simmer · ~10 min

   Simmer the gravy and add paneer.

   1.Pour in 1 cup of water and bring the gravy to a gentle simmer.

   2.Cook uncovered, stirring occasionally, until the gravy is thick and creamy, about 8-10 minutes.

   3.Gently slide the fried paneer sandwiches into the simmering gravy.

   4.Spoon some gravy over the paneer and simmer for 3-4 minutes so the flavors meld.

   TIPDon't stir vigorously after adding the paneer sandwiches — you want them to stay intact.
9. 9
   garnish · ~5 min

   Finish and garnish.

   1.Turn off the heat. Drizzle the saffron-infused milk over the dish.

   2.Sprinkle with lemon juice and chopped coriander leaves.

   3.Let it rest for 5 minutes before serving.

   TIPThat five-minute rest allows the saffron aroma to bloom and the paneer to soak up the gravy.
10. 10
    serve

    Serve hot with naan or steamed rice.

    Serve the Hyderabadi Paneer Pasanda warm, scooped carefully to keep the stuffed sandwiches whole. It pairs beautifully with soft naan, laccha paratha, or fragrant basmati rice.

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