Paneer Pasanda

Creamy Paneer Pasanda made with crispy paneer triangles stuffed with nuts and raisins, smothered in a silky tomato-cashew gravy with warm spices.

this Recipe

You know those meals that stick with you—not just because they tasted amazing but because they felt like a whole experience? Paneer Pasanda did that for me.

The first time I made it was for a special dinner. I was so determined to recreate that luxurious, restaurant-style magic I’d tasted once during a fancy dinner out. The kind where you close your eyes for a second after the first bite because it’s that good. I won’t lie—my first attempt was a mess. The gravy was too runny, the paneer stuffing kept falling out, and I may have overdone it with the raisins. But the second attempt? Oh, it hit differently. Creamy, rich, just the right balance of sweet and spice.

And honestly? It became a staple. Perfect for those “I need to impress someone” dinners or just a cozy night in with something extra. Let me show you how to make it so you can have that “close your eyes and savor” moment too.

Why You’ll Love This Paneer Pasanda Recipe?

Let’s break it down—because this dish? It deserves the hype.

• Crispy + Creamy: Fried paneer triangles with a crunchy crust, melting into the creamiest, most luxurious tomato-cashew gravy? Yes, please.
• Stuffed Goodness: The paneer isn’t just fried—it’s stuffed with a mix of mint, raisins, cashews, and spices for that sweet-salty crunch in every bite.
• Restaurant-Worthy Yet Simple: It tastes fancy but is surprisingly simple once you get the hang of the steps.
• Comforting + Elegant: This dish feels indulgent but still hits that comforting, homemade spot.

Ingredient Notes:

You know me—I love talking ingredients because they’re the heartbeat of any good dish. Here’s why these matter:

• Paneer: Fresh, firm paneer makes all the difference. If it feels too hard, try soaking it in warm water for 10 minutes—it’s a game changer.
• Cashews + Raisins: The secret heroes of the stuffing. Cashews bring that buttery crunch, while raisins give a subtle sweetness that balances the spices.
• Tomatoes: Juicy, ripe tomatoes are essential for the base. No shortcuts here—fresh tomatoes keep it vibrant and tangy.
• Whole Spices: Nutmeg, mace, cinnamon… these warm spices are the magic behind that rich, complex flavor. Don’t skip them!
• Cornflour Slurry: Think of this like your “glue.” It seals the paneer sandwiches and helps you get that perfect golden crust.

Pro Tip: If your paneer sandwiches keep falling apart while frying, make sure you gently press the slices together. Too much pressure? The stuffing spills. Too little? They split while frying. It’s all about the balance—like life, right?

How To Make Paneer Pasanda?

Step 1: Tomato-Cashew Paste Magic

Start by tossing tomatoes, cashews, mace, nutmeg, and those lovely whole spices into a pot. Add some water and simmer it all together until the tomatoes soften. The kitchen will start smelling amazing—just wait. Once cooled, blend everything into a smooth paste. This? It’s the heart of your gravy.

Step 2: The Paneer Sandwich Party

Now, the fun part! Mix grated paneer, cashews, raisins, mint, and spices for the stuffing. Slice paneer into triangles, then carefully make a horizontal cut through each one (think pita pocket vibes but with paneer). Stuff them gently—don’t go overboard or they’ll burst while frying.

Dip each triangle into a cornflour slurry (it’s like the dish’s security guard) and shallow fry until they’re beautifully golden. You could eat them as is… but the gravy is calling.

Step 3: The Gravy That Steals the Show

Heat butter and oil (because, let’s be honest, both taste better together). Fry cumin seeds, a bay leaf, and cinnamon stick until they sizzle. Add ginger paste and ground spices, and let them bloom—your whole kitchen should smell like a five-star restaurant right now.

Pour in the tomato-cashew paste and brown onion paste. Simmer it down until the oil starts peeking through the edges. Add cream, sugar, and a splash of water to get the consistency just right.

Now, gently place those crispy paneer sandwiches into the gravy. Let them soak up all that goodness for a minute or two, and boom—you’ve just made Paneer Pasanda.

Storage Options:

Honestly, it tastes best fresh. But if you must store it, pop leftovers into an airtight container in the fridge for up to two days. When reheating, add a splash of cream or water to loosen the gravy.

Freezer Tip: Wouldn’t recommend freezing—paneer can get weirdly chewy when thawed, and no one wants that.

Variations and Substitutions:

• Vegan Swap: Use firm tofu instead of paneer and coconut cream instead of dairy. Still so rich and flavorful.
• Nut-Free: Skip cashews and raisins. Try sunflower seeds in the gravy for a similar creaminess.
• Spicy Kick: Add more green chilies or a pinch of red chili flakes to crank up the heat.

What to Serve with Paneer Pasanda?

• Naan or Paratha: Perfect for scooping up that velvety gravy.
• Steamed Basmati Rice: Simple but so comforting.
• Cucumber Raita: Balances the richness perfectly.

Frequently Asked Questions:

Can I make Paneer Pasanda ahead of time?

Totally! Prep the gravy and paneer sandwiches separately. Combine them just before serving for maximum freshness.

Can I lighten it up?

Sure! Try air-frying the paneer instead of shallow frying and swap the cream for Greek yogurt.

Why isn’t my gravy smooth?

It’s probably the blending—make sure that tomato-cashew mix is fully puréed. Straining it works too if you want that ultra-smooth finish.

So, what do you think? Ready to give this Paneer Pasanda a try? It’s seriously one of those dishes that makes you feel fancy even when you’re just in your cozy PJs. If you make it, let me know how it turns out—I’d love to hear! Happy cooking!

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Paneer Pasanda

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

This Paneer Pasanda features crisp, golden paneer triangles stuffed with nuts and raisins, simmered in a rich tomato-cashew gravy infused with aromatic spices. Perfect for a restaurant-style meal at home.

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5 Servings

Ingredients

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For the Stuffed Paneer Sandwich:

• 250 g paneer cut into triangles
• 1 tbs khoya optional
• 3 tbs paneer grated
• 1 tbs coriander leaves finely chopped
• ¾ tsp green chilies crushed
• 2 tsp mint leaves finely chopped
• 1 tbs raisins
• ¾ tbs cashew nuts chopped
• Salt to taste
• ½ cup corn flour mixed with ¼ cup water for slurry
• Oil for shallow frying

For the Tomato-Cashew Paste:

• 4 medium tomatoes cubed
• 10 cashew nuts
• ½ blade of mace javitri
• A pinch of grated nutmeg jaiphal
• 1- inch cinnamon stick
• 3 green cardamom pods
• 3 cloves
• 4-5 black peppercorns
• ¾ cup water

For the Paneer Pasanda Gravy:

• Prepared tomato-cashew paste
• 1 tsp ginger paste
• ⅓ cup brown onion paste
• 1 tsp Kashmiri red chili powder
• ½ tsp turmeric powder
• 1 tsp coriander powder
• ¾ tsp cumin powder
• 1 tsp dried fenugreek leaves kasuri methi
• ¾ tsp garam masala powder
• ¼ cup cream
• 1 tsp sugar
• Salt to taste

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Instructions

 

To Prepare the Tomato-Cashew Paste:

1. In a heavy-bottomed pot, combine tomatoes, cashews, mace, nutmeg, cinnamon stick, cardamom, cloves, and peppercorns.
2. Add ¾ cup water and bring the mixture to a boil. Cover and let it cook until the tomatoes are fully softened.
3. Remove from heat and allow the mixture to cool completely.
4. Transfer the cooled ingredients to a blender and blend until completely smooth. Set aside.

To Prepare the Stuffed Paneer Sandwich:

1. In a bowl, combine grated paneer, khoya (if using), coriander leaves, mint leaves, raisins, cashew nuts, crushed green chilies, and salt. Mix well to form a stuffing.
2. Slice each paneer triangle horizontally to create a pocket for stuffing.
3. Carefully fill the paneer pockets with the prepared stuffing. Avoid overfilling to prevent splitting during frying.
4. Dip each stuffed paneer triangle in the cornflour slurry, ensuring an even coating.
5. Heat oil in a pan for shallow frying. Fry the paneer sandwiches on both sides until they turn golden brown. Remove and place them on a kitchen towel to absorb excess oil.

To Prepare the Paneer Pasanda Gravy:

1. Heat a combination of butter and oil in a large pan over medium heat.
2. Add cumin seeds, bay leaf, and cinnamon stick. Sauté until aromatic and the cumin seeds begin to crackle.
3. Stir in the ginger paste and fry for a few seconds.
4. Add the dried fenugreek leaves (kasuri methi), turmeric powder, red chili powder, coriander powder, and cumin powder. Cook for another minute, stirring occasionally.
5. Sprinkle a tablespoon of water if the spices begin to stick to the pan.
6. Add the brown onion paste and cook for a minute, stirring frequently.
7. Incorporate the tomato-cashew paste, mixing well. Cook the gravy for 4-5 minutes, covered, until the oil begins to separate from the masala.
8. Pour in water to adjust the consistency and bring the mixture to a gentle boil.
9. Stir in garam masala powder, cream, sugar, and salt. Simmer for another minute.
10. Gently place the fried paneer sandwiches into the gravy, coating them thoroughly without breaking.
11. Serve the Paneer Pasanda hot, garnished with fresh coriander leaves and a drizzle of cream if desired.

Notes

To make this Paneer Pasanda gluten-free, replace the corn flour slurry with a mixture of rice flour or arrowroot powder blended with water. Ensure all packaged spices and cream used are certified gluten-free. This simple swap keeps the dish just as creamy and delicious without compromising on texture or flavor.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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