Paneer Pasanda
Stuffed paneer sandwiches shallow fried and served in a mild, creamy onion-cashew gravy. A royal dish for festive tables and guests.
Paneer pasanda is a Mughlai-style dish where triangles of paneer are sandwiched with a spiced nut and raisin filling, lightly pan fried, and served in a smooth, mildly sweet gravy. It is a dish of contrasts: soft paneer, crunchy nuts, a silky sauce flavoured with cardamom and a touch of cream. It takes more effort than an everyday curry, which is why it is saved for celebrations and dinner parties. The stuffing can be made ahead, and the gravy is simple. Plate it just before serving so the paneer stays intact.
Method
- For the stuffing, mix the nuts, raisins, green chilli and salt with 1 tbsp crumbled paneer scraps. Slit each paneer triangle halfway and press in a little stuffing.
- Shallow fry the stuffed paneer in a little oil on medium heat for 1 minute each side until pale golden. Set aside.
- Boil onions and cashews with 1 cup water for 8 minutes; cool and grind to a smooth paste. Grind the chopped tomatoes separately.
- Heat oil and ghee, add bay leaf and cardamom. Add ginger-garlic paste and sauté for 1 minute.
- Add the onion-cashew paste and cook on low heat for 5 minutes. Add the tomato puree, chilli powder and coriander powder and cook until the oil starts to separate.
- Turn off the heat, wait a minute, and stir in the whisked curd. Return to low heat and cook for 3 minutes.
- Add 1 cup warm water, salt, sugar and garam masala and simmer for 8 minutes. Stir in the cream.
- Gently place the paneer in the gravy and warm it for 2 minutes, without stirring much.
Chef's tips
- Cut the paneer slabs thin and even so they hold the stuffing.
- Fry the paneer only briefly; over-frying makes it rubbery.
- Add the paneer to the gravy just before serving so it stays soft.
- Strain the gravy if you prefer a very smooth finish.
What to serve it with
Serve with butter naan, rumali roti or jeera rice, topped with a swirl of cream.
Storage
Best eaten fresh. If storing, refrigerate gravy and paneer separately for 1 day and combine when reheating.
Variations
- Skip frying; add the stuffed paneer straight to the gravy for a lighter dish.
- Make a pasanda gravy with only onion and cashew, no tomato, for a paler sauce.
- Stuff with grated paneer and coriander for a simpler filling.
Recipe by Chef Purna Shah. More videos on YouTube and Instagram.
Recipe questions
What does pasanda mean?
Pasanda refers to a favourite or choice cut. In Mughlai cooking it describes thin slices or stuffed pieces cooked in a rich, mild gravy; the paneer version follows the same idea.
How do I stop paneer from breaking?
Use a firm block, cut thick enough to slit, handle gently and keep the gravy at a simmer. Do not stir vigorously once the paneer is in.
Can I make the gravy ahead?
Yes. Prepare it up to the cream stage a day ahead and refrigerate. Reheat, add the cream and assemble with freshly fried paneer. Store the cream separately and add it fresh.
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