Can I make Paneer Pasanda ahead of time?

Yes. Make the gravy and fry the stuffed paneer ahead, but combine them shortly before serving so the paneer stays soft and the pockets hold.

How do I keep the stuffed paneer from breaking?

Use thick slices, make shallow pockets instead of cutting all the way through, and handle the pieces gently while frying and simmering.

Can I skip the raisins in the stuffing?

Yes. They add a classic sweet contrast, but you can leave them out if you prefer a fully savory filling.

What should the gravy consistency be like?

It should be smooth, medium-thick, and coat the paneer without being stodgy. Add a little warm water if it becomes too dense.

Home / Recipes / north_indian / Paneer Pasanda

north_indianMediumvegetariangluten free

Paneer Pasanda

RATING

4.6/5(205)

TASTE SCORE

9/10

Rich paneer sandwiches stuffed with a lightly spiced filling, pan-fried until golden and simmered in a smooth onion-tomato gravy. This restaurant-style North Indian curry feels special but is easy to pull together at home.

PREP

25m

COOK

30m

SERVES

1 KATORI

471 cal

SERVINGS

METHOD · 8 STEPS

prep · ~10 min
Prepare the paneer and stuffing.
1.Mix crumbled paneer, chopped raisins, 1 chopped green chili, 1 pinch red chili powder, 1 pinch garam masala, and a small pinch of the salt.
2.Fill the paneer pockets with the stuffing, pressing gently so the filling stays in place.
3.Dust the stuffed paneer lightly with cornflour on all sides.
TIPHandle the paneer gently so the slices do not crack while stuffing.
fry · ~5 min
Pan-fry the stuffed paneer.
Heat 1 tbsp oil in a wide pan over medium heat. Pan-fry the stuffed paneer on both sides until light golden, 1 to 2 minutes per side. Remove carefully and set aside.
TIPKeep the heat moderate so the paneer warms through without turning rubbery.
saute · ~15 min
Cook the base for the gravy.
1.Heat the remaining 2 tbsp oil in a pan.
2.Add cumin seeds, green cardamom, cloves, and bay leaf; cook until fragrant, about 30 seconds.
3.Add sliced onions and cook until soft and lightly golden, 6 to 7 minutes.
4.Add ginger, garlic, and the remaining green chili; sauté 1 minute.
5.Add chopped tomatoes and cook until soft and pulpy, 5 to 6 minutes.
mix · ~5 min
Blend the gravy base.
Cool the onion-tomato mixture slightly. Remove the bay leaf, then blend the mixture with soaked cashews and milk to a smooth paste.
TIPA smooth paste gives the curry its classic rich, restaurant-style finish.
saute · ~7 min
Cook the gravy.
1.Return the blended paste to the pan over low-medium heat.
2.Add turmeric powder, 0.5 tsp red chili powder, coriander powder, the remaining salt, and sugar.
3.Cook for 3 to 4 minutes, stirring often, until the gravy thickens slightly.
4.Lower the heat and stir in the whisked yogurt slowly so it stays smooth.
TIPKeep the heat low when adding yogurt to prevent curdling.
simmer · ~7 min
Simmer the curry and finish it.
Add water and bring the gravy to a gentle simmer for 4 to 5 minutes. Stir in kasuri methi and 1 pinch garam masala, then slide in the fried paneer pieces and simmer gently for 2 minutes.
garnish
Garnish with cilantro.
serve
Serve hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Use firm, chilled paneer for slicing; softer paneer cracks more easily when you make pockets.
2
Dust only a thin layer of cornflour on the stuffed paneer, or the coating can turn pasty in the gravy.
3
Pan-fry just until pale golden; over-frying makes the paneer chewy once it simmers in the sauce.
4
Cool the onion-tomato base slightly before blending with cashews and milk to get a smoother, safer puree.
5
Whisk the yogurt well and add it on low heat, stirring continuously so the gravy stays silky instead of splitting.
6
Add the fried paneer at the very end and simmer briefly so the stuffed pieces hold their shape.
7
The gravy thickens as it stands, so loosen leftovers with a splash of warm milk or water when reheating.