Paneer Pasanda

  • Servings : 6
  • Prep Time : 15m
  • Cook Time : 35m
  • Ready In : 50m

Paneer Pasanda is slightly uncommon paneer dish which can be considered “shahi” or exotic given it’s light coloured gravy with a bit of sweetness coming from cream, cashew and paneer. Paneer Pasanda is a mughlai cuisine with a unique taste of paneer with spices sandwiched between it. The Paneer Pasanda Recipe is not a very easy one and needs a bit of time and patience. But the preparation is simply drool-worthy and will be enjoyed by everyone (specially vegetarian members). Paneer Pasanda as a side dish goes very well with Pulao.

Ingredients to prepare Paneer Pasanda


  • 350gm paneer
  • 2-3 chopped green chili
  • salt to taste
  • 1 tablespoon chopped coriander leaves
  • 4 tablespoon of crushed paneer
  • 2 tablespoon of little crushed cashew nuts and rasin
  • 4 tablespoon of cornflour
  • 2 tablespoon of maida
  • 6 tablespoon of vegetable oil
  • 2 cardamon
  • 4 cloves
  • 1 stick of cinnamon
  • 2 medium size chopped onion
  • 1 teaspoon of ginger-garlic paste
  • 1 tablespoon of crushed cashew nuts
  • 1 tablespoon of coriander powder
  • 2 chopped tomato
  • 1 tablespoon red chili powder

How to make Paneer Pasanda


Step 1

Take 350gm paneer cut it into triangle pieces, it must be little thick in order to cut later for stuffing spices.

Step 2

In a bowl put 2-3 chopped green chili, salt to taste, 1 tablespoon chopped coriander leaves, 4 tablespoon of crushed paneer, 2 tablespoon of little crushed cashew nuts and rasin. Mix well and keep aside.

Step 3

Take the triangle pieces of paneer and cut from the middle carefully.

Step 4

Put the stuffing (step 2) in the middle of the paneer (step 3). Fill 1/2 teaspoon of stuffing in each paneer pieces.

Step 5

In another bowl put 4 tablespoon of cornflour, 2 tablespoon of maida and little by little water to make not so thick batter.

Step 6

Take a non-stick frying pan heat 4 tablespoon of vegetable oil. Dip the paneer pieces into the batter and put it into the oil and fry till they become little golden brown in color.

Step 7

In the same frying pan and in the same oil, put 2 cardamon, 4 cloves, 1 sick of cinamon and fry for 1 min. Now put 2 medium size chopped onion, 1 teaspoon of ginger-garlic paste and fry till it becomes little brown in color.

Step 8

Then Put 1 tablespoon of crushed cashew nuts, 1 tablespoon of coriander powder, 2 chopped tomato, salt to taste, 1 tablespoon chili powder and add little water. Fry till it is fully cooked and oil separates from masala.

Step 9

Put all the ingredients ( step 8 ) into the blender and grind till it become smooth paste.

Step 10

Now put 2 tablespoon of vegetable oil and heat for 2 mins. Then put the content from step 9 into the pan and cook till oil separates from mmasala.

Step 11

Put 1 cup of water and bring it boil for 2 mins. Now put the fried paneer pieces (step 6) into the pan and cook for 2 mins.

Step 12

Garnish with chopped coriander leaves

Step 13

Paneer Pasanda is ready to serve hot with Pulao or Paratha.

Tips: Keep the paneer pieces gravy separate as the paneer pieces tend to absorb all the gravy if kept together.

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