Paneer Pasanda Recipe
Paneer Pasanda is a royal North Indian dish made with stuffed paneer slices cooked in a creamy, spiced gravy. Perfect for festive meals and special occasions.
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Main Course
Cuisine North Indian
Servings 4
Calories 350 kcal
Frying pan
Blender
Knife and cutting board
For the Paneer:
- 200 gm paneer (sliced into thick pieces)
- 2 tbsp oil for frying
For Stuffing:
- 2 tbsp crushed cashews and almonds
- 1 tsp grated paneer
- 1/4 tsp cardamom powder
- Salt to taste
For Gravy:
- 2 onions (chopped)
- 3 tomatoes (pureed)
- 1 tbsp ginger-garlic paste
- 1 tsp cumin seeds
- 1/2 tsp turmeric powder
- 1 tsp garam masala
- 1/2 tsp red chili powder
- 1/4 cup fresh cream
- Salt to taste
Prepare the Stuffed Paneer:
Mix crushed nuts, grated paneer, cardamom powder, and salt to make the stuffing.
Cut each paneer slice halfway to create a pocket and fill it with the prepared stuffing.
Make the Gravy:
In the same pan, add cumin seeds and sauté until fragrant.
Add onions and sauté until golden brown.
Stir in ginger-garlic paste and cook for 1 minute.
Add tomato puree, turmeric, chili powder, and salt. Cook until the oil separates.
Simmer the Paneer in Gravy:
Garnish and Serve:
Garnish with chopped coriander leaves.
Serve hot with naan, paratha, or basmati rice.
- Variation: Add raisins to the stuffing for a sweeter taste.
- Storage: Store leftovers in the refrigerator for up to 2 days.
- Serving Tip: Pair with garlic naan or jeera rice for the best experience.