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Paneer Pasanda Recipe

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
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine North Indian
Servings 4
Calories 350 kcal

Equipment

  • Frying pan
  • Blender
  • Knife and cutting board

Ingredients
  

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

Instructions
 

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.

Fry the Paneer:

  • Heat oil in a pan over medium heat.
  • Fry the stuffed paneer pieces until golden brown on both sides. Remove and set aside.

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.

Blend the Gravy:

  • Let the mixture cool, then blend it into a smooth puree.

Simmer the Paneer in Gravy:

  • Return the gravy to the pan and add the fried paneer slices.
  • Simmer for 10 minutes on low heat.

Finish with Cream:

  • Stir in fresh cream and garam masala. Simmer for 2 more minutes.

Garnish and Serve:

  • Garnish with chopped coriander leaves.
  • Serve hot with naan, paratha, or basmati rice.

Notes

  • 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.
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