Paneer Pasanda
A luxurious North Indian curry where stuffed paneer triangles are shallow-fried and simmered in a rich, creamy tomato and cashew gravy. Perfect for special occasions, this dish is a true restaurant-style treat.
For 4 servings
6 steps. 40 minutes total.
- 1
Step 1
- a.Prepare the Paneer and Stuffing
- b.Cut the 400g paneer block into 8 thick triangles. Carefully make a slit in the center of each triangle to form a pocket, ensuring you don't cut all the way through.
- c.In a mixing bowl, combine the 50g crumbled paneer, 2 tbsp chopped cashews, raisins, green chili, 0.5 inch grated ginger, 1 tbsp coriander leaves, and 0.25 tsp salt. Mix well.
- d.Gently stuff this filling into the paneer pockets. Do not overstuff.
- 2
Step 2
- a.Coat and Shallow-Fry the Paneer
- b.In a small bowl, whisk together the corn starch and 3 tbsp water to create a thin, lump-free slurry.
- c.Carefully dip each stuffed paneer triangle into the slurry, letting any excess drip off. This light coating helps seal the filling.
- d.Heat 4 tbsp of oil in a wide, non-stick pan over medium heat. Once hot, gently place the coated paneer triangles in the pan.
- e.Shallow-fry for 2-3 minutes per side, until they are crisp and golden brown. Remove and place them on a plate lined with a paper towel to absorb excess oil. Set aside.
- 3
Step 3
- a.Make the Gravy Base Paste
- b.In a separate pan, heat 2 tbsp of oil. Add the chopped onions, tomatoes, garlic cloves, 1-inch ginger, and the soaked cashews (drain the water first).
- c.Sauté on medium heat for 10-12 minutes until the onions become translucent and the tomatoes turn soft and pulpy.
- d.Turn off the heat and allow the mixture to cool down completely. This is crucial for a smooth blend.
- e.Transfer the cooled mixture to a high-speed blender and grind to a very smooth, fine paste. Add a few tablespoons of water if needed to facilitate blending.
- 4
Step 4
- a.Cook the Gravy
- b.In the same pan (or a clean one), heat 1 tbsp of ghee. Add the bay leaf, cinnamon stick, green cardamoms, and cloves. Sauté for 30-40 seconds until they become fragrant.
- c.Pour the blended onion-tomato paste into the pan. Cook on medium-low heat, stirring frequently, for about 8-10 minutes. The paste will thicken and you'll see oil separating from the sides.
- d.Add the turmeric powder, Kashmiri red chili powder, and coriander powder. Sauté for another 1-2 minutes until the raw aroma of the spices is gone.
- 5
Step 5
- a.Finish the Curry
- b.Reduce the heat to the lowest setting. Add the well-whisked curd and stir continuously for 2 minutes to prevent it from curdling.
- c.Pour in 1.5 cups of water, add 1 tsp salt and sugar. Mix well and bring the gravy to a gentle simmer.
- d.Cover and cook for 5-7 minutes, allowing the gravy to thicken slightly.
- e.Stir in the fresh cream until well combined.
- f.Gently slide the fried paneer triangles into the gravy. Add the crushed kasuri methi and garam masala.
- g.Stir very gently to coat the paneer. Simmer for just 2 more minutes. Avoid overcooking as it can make the paneer tough.
- 6
Step 6
- a.Garnish and Serve
- b.Turn off the heat. Garnish with 2 tbsp of fresh chopped coriander leaves.
- c.Let it rest for 5 minutes before serving 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 fresh, firm block of paneer. It's easier to cut and stuff without crumbling.
- 2Soaking cashews in hot water for 15-20 minutes ensures a smoother, creamier gravy paste.
- 3Always add whisked yogurt on the lowest heat while stirring constantly to prevent it from curdling.
- 4For a richer flavor, you can use a mix of oil and ghee for cooking the gravy.
- 5Add the fried paneer to the gravy just before serving to maintain its crisp-on-the-outside, soft-on-the-inside texture.
- 6Do not over-stuff the paneer pockets, as the filling might spill out during frying.
Adapt it for your goals.
Vegan
Replace paneer with firm tofu, use plant-based yogurt and cashew cream instead of dairy curd and cream, and use only oil instead of ghee.
Nut FreeNut-Free
For the gravy, replace cashews with an equal amount of soaked melon seeds (magaz) or poppy seeds (khus khus). For the filling, use crumbled paneer with seeds like sunflower or pumpkin seeds instead of cashews.
Healthier VersionHealthier Version
Instead of shallow-frying, lightly brush the stuffed paneer with oil and bake in an oven at 200°C (400°F) for 10-15 minutes or until golden. You can also air-fry them.
Richer GravyRicher Gravy
For an even more luxurious gravy, add 1 tablespoon of milk powder or khoya (milk solids) along with the powdered spices.
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.
Good Source of Calcium
Both paneer and curd contribute a significant amount of calcium, which is vital for maintaining strong bones and teeth.
Provides Healthy Fats
Cashews are a source of monounsaturated fats, which are beneficial for heart health and can help in managing cholesterol levels.
Rich in Antioxidants
Tomatoes are rich in lycopene, and spices like turmeric and ginger contain powerful antioxidants that help combat oxidative stress in the body.
Frequently asked questions
Paneer Pasanda is an indulgent and rich dish, typically reserved for special occasions. While paneer is a great source of protein and calcium, the dish is high in calories and fat due to the use of cream, cashews, and fried paneer. It can be enjoyed as part of a balanced diet in moderation.