Restaurant style paneer pasanda | Paneer pasanda recipes | How to make paneer pasanda

Restaurant-style paneer pasanda aka paneer pasanda recipes is a lip-smacking, rich, creamy, flavoured and slightly sweet Indian paneer curry recipe which is crazily popular in the subcontinents of India. In this preparation, paneer pieces are stuffed with filling prepared with chopped dry fruits, mawa and crumble paneer, seasoning and then sealed with corn flour slurry, then fried till light golden colour. Then the stuffed paneer slices are dunked in buttery smooth gravy prepared with onion-tomato-cashew nut with some herbs and minimal spices. This inimitable delight is mostly accompanied by butter naan, kulcha or rice items like pulao, jeera rice, plain basmati rice etc. Learn to cook restaurant-style paneer pasanda at home following a few simple steps.

About the recipe
Health Benefits of Paneer
Tips and Suggestions
Frequently Asked Questions
How to make Paneer Pasanda (step wise photos)
Recipe Card

Here PANEER refers to Indian cottage cheese and PASANDA is a Hindi/Urdu word which means favourite. Pasanda recipes are inspired by Mughlai cuisine. It is basically prepared with the leg of lamb or goat. Paneer pasanda recipe is one of the vegetarian variations of the pasanda recipe.

Paneer pasanda recipe is a spectacular paneer curry where tender paneer chunks are slit and stuffed with crumbled paneer, mawa, nuts and then sealed properly so that the stuffing won’t come out. Then the paneer pieces are fried and then simmered in buttery smooth, slightly tangy and sweet gravy prepared with onion-tomato-cashew nut with some herbs and spices.

In this preparation, first, the onion, ginger-garlic, tomatoes, cashew nuts are cooked with whole spices and then blended to a smooth paste for the gravy. In most restaurants, the masala paste is strained for a smooth velvety texture.

Paneer pasanda ki recipe is a rich, creamy and luscious paneer curry but nobody eats this delight on a regular day. This special recipe is always reserved for special occasions. Preparing paneer pasanda is a bit lengthy process as compared to other paneer recipes because of the extra task of stuffing the paneer slices with the filling. But it’s completely worth spending time preparing this indulgent curry. Somehow, if you are in a hurry then you can skip the stuffing part of the paneer and enjoy the simple paneer pasanda gravy.

• Though both the preparations are like each other but are not the same. There is a slight difference in both the recipes.
• In paneer pasanda paneer slices are stuffed with a filling prepared with crumbled paneer, chopped nuts, ginger paste, coriander leaves and some seasoning and then the paneer slices are dipped in slurry and deep fried before adding into the gravy. On the other hand, only paneer cubes are added to paneer butter masala. No stuffing is required.
• The amount of butter or clarified butter added to paneer pasanda is much less than paneer butter masala.

• It is vegetarian and gluten-free.
• It is a vegetarian dish which is perfect to trigger the taste buds of both vegetarian and non-vegetarian people.
• It is known for its inimitable taste, unique texture and flavour. The mildly spicy gravy with a mildly sweet & tangy taste has won the hearts of millions all around the world.
• This paneer gravy recipe is kid-friendly.
• It is one of the most versatile dishes which can be accompanied by any rice items or flatbreads.
• It is prepared using limited ingredients which are easily available in any store.
• Nowadays paneer pasanda has become a part of any celebration. Any marriage, anniversary or birthday party is incomplete without this iconic dish. Even it has occupied a place in the menu cards of many Indian restaurants.

Restaurant-style paneer pasanda is one of my favourite paneer curries which I can’t stop myself from devouring till my stomach is tightly packed. In fact, I never met any person in my entire life who does not like this paneer recipe. It is one of our family favourites and we ordered it multiple times when we visited any north Indian restaurants.

One day, I decided to prepare this decadent curry at home and to surprise my family. After preparing it at home, I realized that if you cook it properly, it tastes much better than restaurant-bought ones. Secondly, though it sounds complicated, but the level of difficulty in preparing the paneer pasanada recipe is moderate and it is prepared using minimal ingredients within an hour. In fact, it could be a perfect dish for special occasions like birthday parties, anniversaries, get-togethers etc.

The best part of preparing this scrumptious dish at home is that you will have full control to make it less rich and healthier. There is no doubt in it that paneer pasanda is a rich dish and everyone normally eats it on special occasions or events. But you can manipulate the amount of butter and cashew nuts according to your choice without compromising its taste.

Restaurant-style paneer pasanda is a simple and delectable Indian paneer recipe. Though it looks exactly like the restaurant-bought ones, the way of cooking it is not so complicated. Honestly, it is a full-proof recipe, and nothing can go wrong with it. It requires all the common ingredients which are regularly used in Indian cuisine and easily available in any Indian grocery.

Paneer: The primary ingredient which provides taste, texture and flavour to the dish. In this recipe, both crumbled and paneer cubes are used. Crumbled paneer is used as filling of the paneer cubes.

For the filling of paneer pasanda: I have used crumbled paneer, mawa, chopped cashew, almonds, raisins, chopped or grated ginger, coriander leaves, cardamom powder, garam masala powder, salt to prepare the filling.

Corn flour: Corn flour slurry is used to seal the filling of each paneer slice.

Cashew: I have used cashews in the recipe. It provides richness, and creaminess to the dish and enhances the taste as well.

Onion and ginger-garlic: These are the most common ingredients used to prepare any Indian curry. It gives taste, texture and flavour to the curry.

Tomato: The addition of tomatoes adds a slight tanginess and enhances the taste of the dish.

Green chilli: The addition of green chilli adds a slightly heaty taste and refreshing flavour to the dish.

Coriander leaves: The addition of coriander leaves gives a nice refreshing flavour to the dish.

Whole spices: I have used cloves, cardamoms, cinnamon sticks and bay leaf for the tempering of the dish.

Kasuri methi: Dried fenugreek leaves aka kasuri methi are used at the final stage of cooking the curry. It is very important to flavour up the dish.

Ground spices for the gravy: Other than whole spices, I have used ground spices turmeric powder, red chilli powder, cumin powder, coriander powder, and garam masala powder for the recipe. All the spices help to develop a nice flavour and taste for the dish.

Salt: The most important ingredient which adds saltiness to the dish.

Sugar: Normally, a little bit of sugar is added to tomato-based gravy to balance the tangy taste.

Ghee and oil: They are used to cook the masala and to cook the gravy. I have used ghee and olive oil to cook the recipe. But you can use any edible oil instead of it. Even you can use only ghee or only oil to cook the dish.

Water: Water is added for the gravy and to adjust the consistency of the gravy.

Paneer pasanda with step-by-step photos and instructions have been provided in the ‘Instructions’ section of the recipe. I have included all the tips and tricks below to make the recipe easier for you. If you follow the recipe step by step, then you will surely get the perfect restaurant-style paneer pasanda. Before directly jumping into the recipe, let me share a few interesting facts about the recipe and the primary ingredient Paneer.

• Cottage cheese is very rich in Protein.
• It is high in Calcium which helps to strengthen our teeth and bones.
• It helps to control sugar levels for diabetic patients.
• The nutrients present in it help to improve digestion.
• It contains a good amount of folate which is an important component for red cell production.

• Fry the onions and ginger garlic properly before adding tomato chunks or else it won’t taste good.
• You can reduce the number of cashew nuts by adding some char magaz with it.
• Always sieve the masala paste after grinding to get a smooth velvety restaurant-like gravy texture.
• You can replace ghee with other cooking oil. But ghee enhances the taste, texture and flavour of the dish. So try to use it.
• Don’t skip Kasuri methi (dried fenugreek leaves) from the curry. It will give the exact restaurant-like flavour to the dish.
• You can adjust the amount of red chilli powder and green chilli according to your own taste.
• The addition of sugar helps to balance the tangy taste of the gravy. Try not to skip it.

Homemade paneer works best for the recipe because it’s soft and fresh. But readymade paneer can also be used for paneer pasanda. But check the manufactured date of the paneer and make sure it’s fresh.

It is not necessary to fry the paneer. But yes, for paneer pasanda we have to fry the paneer slices because, in this recipe, paneer slices are stuffed and then dipped in corn flour slurry and then deep fried properly so the filling does not come out.

Sometimes, frozen paneer or readymade paneer is hard in texture. Dip them in hot water for half an hour so that the paneer can soak in water and become soft.

If there is too much moisture in homemade paneer then sometimes paneer may break during the time of cooking.

Yes, paneer pasanda is slightly sweet and tangy in taste. The addition of onion and a little bit of sugar makes the curry slightly sweet.

Paneer pasanda can be prepared without cashew paste. Instead of cashews, you can use almonds.

Poppy seeds and melon seeds can be the best replacement for nuts for the recipe. If you are allergic to nuts then you can soak poppy seeds and melon seeds for some time, grind them to a smooth paste and use it for the recipe.

Honey gets toxic when it is cooked. After finishing cooking when the paneer pasanda will be warm, at that stage, you can add honey to it.

You can use butter instead of ghee aka clarified butter or you can use any other flavourless edible oil for the recipe.

You can use vegan butter for the recipe and instead of paneer, you can use firm and fresh tofu.

Paneer pasanda is a rich and high-calorie recipe. A generous amount of butter and cashew paste is added to the recipe. So no one eats it on a regular basis. People prefer to eat this dish only on special occasions

To prepare paneer pasanda, first, wash and cut all the vegetables and make them ready for use.

Trim the sides of the paneer and reserve it for preparing the filling. Cut the paneer into bigger square pieces. Slit each paneer piece from the middle as shown in the picture but keep them intact from one side. Don’t cut them into two pieces.

For the filling of the paneer crumble the reserved trimmed paneer slices. Add mawa, chopped cashew, almonds, raisins, chopped or grated ginger, coriander leaves, cardamom powder, garam masala powder, salt and mix all the ingredients nicely.

Now open the slit of each paneer piece and add some filling to it. Repeat the same process for all the paneer pieces.

Now take a bowl and add some corn flour and water into it. Mix the content and make a slurry. Dip each paneer piece into the slurry and seal them.

For double sealing take some corn flour in a dry plate or bowl and dip the sides of the paneer slices into it. Repeat the same process to make the paneer pieces ready to fry.

Now put a pan on flame and allow it to become completely dry. Add enough oil to the pan to fry the paneer pieces. Once the oil is hot, turn the flame low and add the paneer pieces to the pan. Fry them evenly from both sides over low to medium-low flame till light golden colour. Strain the excess oil and transfer the paneer pieces into a tissue-lined plate.

Now it’s time to prepare the gravy. First of all, put a pan on flame and allow it to become completely dry. Add ghee into the pan and allow it to melt. Then add the whole spices- bay leaf, cinnamon stick, cardamoms and cloves for tempering. Cook the whole spices for 30 seconds on medium flame.

Now, add onion slices to the pan and cook it over medium flame for 4-5 minutes. Stir it at regular intervals. Then add roughly chopped ginger, garlic green chillies and fry them for another 3-4 minutes until the raw smell goes away.

Add the cashew nuts and cook them over low flame for 1-2 minutes. Then add the tomato pieces into the pan and mix it well.

Add salt, turmeric powder, red chilli powder into the pan and mix it well. Cover the pan and cook it over low flame for 4-5 minutes until the tomatoes get mushy. Stir it in between.

Then add some water to the pan and give a nice stir. Cover the pan and cook it over low flame for 10 minutes. Now turn off the flame and allow the mixture to cool down completely to room temperature.

Discard the bay leaf, cinnamon stick and other whole spices as much as possible. Then transfer the mixture to the jar of a grinder and close the lid. Grind it till smooth. Keep it aside.

Now put a pan on flame and allow it to become completely dry. Add oil to the pan and wait until it’s hot. Once the oil is hot, add green chillies and ginger juliennes to the pan. Then for extra smooth restaurant-like gravy, sieve the masala into the pan. Add some water into the jar of the grinder and sieve it too for zero wastage.

Add cumin powder, coriander powder, and garam masala powder, one by one into the pan and mix it well. Cook it over low flame for a couple of minutes until the raw smell of the gravy goes away.

Then add salt, sugar into the pan and mix it well. Cook it over medium flame until the gravy starts simmering.

Turn the flame low and add kasuri methi aka dried fenugreek leaves and chopped coriander leaves into the pan and mix it well. Now turn off the flame.

Put the paneer pieces on a serving plate and pour the hot gravy on it. Don’t simmer the paneer pieces into the gravy or else the stuffing may come out. Sprinkle some chopped coriander leaves for garnishing.

Many Indian paneer curry recipes have already been shared in my previous post. You can check a few of them like

Paneer butter masala
Paneer makhani recipe
Achari paneer
Paneer methi malai recipe
Karahi Paneer
Shahi Paneer Recipe Mughlai Style

..And Many more…

1 cup = 250ml

• 50 grams Paneer, crumbled or grated
• 50 grams Mawa aka Milk solids
• 1 tablespoon chopped Cashew nuts
• 1 tablespoon chopped Almonds
• 10-12 Raisins
• ½ teaspoon grated or finely chopped Ginger
• 1 tablespoon chopped Coriander leaves
• ¼ teaspoon Cardamom powder (Elaichi powder)
• ½ teaspoon Garam masala powder
• Salt to taste

• 400 grams Paneer aka cottage Cheese
• ⅓ cup Corn flour for slurry
• ¼ cup Water
• 2 tablespoons Corn flour for coating

• 2 Onions, roughly chopped
• 3 large Garlic cloves, roughly chopped
• 1 inch Ginger, roughly chopped
• 3 Tomatoes, medium sliced
• 1 green Chilli
• 10-12 Cashew nuts
• 1 Bay leaf aka Tejpatta
• 2 inches Cinnamon stick aka Dalchini, broken
• 3 Cloves aka Laung
• 3 Cardamoms aka Elaichi
• ½ teaspoon Turmeric powder
• 1 teaspoon Red chilli powder
• Salt to taste
• 1 tablespoon Ghee aka clarified butter
• 1 cup Water

• 2 teaspoon Oil
• 1 inch Ginger, cut into juliennes
• 2 tablespoons Coriander leaves, finely chopped
• 1-2 green Chilles, slit
• ½ teaspoon Cumin powder
• ½ teaspoon Coriander powder
• ¾ teaspoon Garam masala powder
• ½ tablespoon Kasuri methi aka dried fenugreek leaves
• 1 teaspoon Sugar
• Salt to taste
• ¾ cup Water for gravy

1. Trim the sides of the paneer and reserve it for preparing the filling. Cut the paneer into bigger square pieces. Slit each paneer piece from the middle as shown in the picture but keep them intact from one side. Don’t cut them into two pieces.
2. For the filling, crumble the reserved trimmed paneer slices.
3. Add 50 grams mawa, 1 tablespoon chopped cashew, 1 tablespoon almonds, 10-12 raisins, ½ teaspoon chopped or grated ginger, 1 tablespoon coriander leaves, ¼ teaspoon cardamom powder, ½ teaspoon garam masala powder, salt and mix all the ingredients nicely.
4. Now, open the slit of each paneer piece and add some filling to it. Repeat the same process for all the paneer pieces.
5. Now take a bowl and add ⅓ cup corn flour and ¼ cup water into it. Mix the content and make a slurry.
6. Dip each paneer piece into the slurry and seal them.
7. For double sealing, take 2 tablespoons of corn flour in a dry plate or bowl and dip the sides of the paneer slices into it. Repeat the same process to make the paneer pieces ready to fry.
8. Now put a pan on flame and allow it to become completely dry. Add enough oil to the pan to fry the paneer pieces.
9. Once the oil is hot, turn the flame low and add the paneer pieces to the pan. Fry them evenly from both sides over low to medium-low flame till light golden colour. It takes around 2 minutes to fry the paneer pieces from both sides.
10. Strain the excess oil and transfer the paneer pieces into a tissue-lined plate.
11. Now it’s time to prepare the gravy. First of all, put a pan on flame and allow it to become completely dry. Add 1 tablespoon of ghee to the pan and allow it to melt.
12. Add the whole spices- 1 bay leaf, 2 inches cinnamon stick, 3 cardamoms and 3 cloves for tempering. Cook the whole spices for 30 seconds on medium flame.
13. Add onion slices into the pan and cook it over medium flame for 4-5 minutes. Stir it at regular intervals.
14. Add roughly chopped ginger, garlic, 1-2 green chillies and fry them for another 3-4 minutes until the raw smell goes away.
15. Add 10-12 cashew nuts and cook them over low flame for 1-2 minutes.
16. Add the tomato pieces into the pan and mix it well.
17. Add salt, ½ teaspoon turmeric powder, 1 teaspoon red chilli powder into the pan and mix it well. Cover the pan and cook it over low flame for 4-5 minutes until the tomatoes get mushy. Stir it in between.
18. Add 1 cup water to the pan and give a nice stir. Cover the pan and cook it over low flame for 10-15 minutes.
19. Now turn off the flame and allow the mixture to cool down completely to room temperature.
20. Discard the bay leaf, cinnamon stick and other whole spices as much as possible and then transfer the mixture to the jar of a grinder and close the lid. Grind it till smooth. Keep it aside.
21. Now put a pan on flame and allow it to become completely dry. Add 2 teaspoons oil to the pan and wait until it’s hot.
22. Once the oil is hot, add 1-2 slit green chillies and ginger juliennes into the pan.
23. For extra smooth restaurant-like gravy, sieve the masala paste (step 20) into the pan. Add ¾ water into the jar of the grinder and sieve it too for zero wastage.
24. Add ½ teaspoon cumin powder, ½ teaspoon coriander powder, and ¾ teaspoon garam masala powder, one by one into the pan and mix it well. Cook it over low flame for a couple of minutes until the raw smell of the gravy goes away.
25. Add salt, 1 teaspoon sugar into the pan and mix it well. Cook it over medium flame until the gravy starts simmering.
26. Turn the flame low and add ½ tablespoon kasuri methi aka dried fenugreek leaves and 1 tablespoon chopped coriander leaves into the pan and mix it well.
27. Now turn off the flame.
28. Put the paneer pieces on a serving plate and pour the hot gravy on it. Sprinkle some chopped coriander leaves for garnishing. Now your paneer pasanda is ready to serve. Note: Don’t simmer the paneer pieces into the gravy or else the stuffing may come out.

Transfer the paneer pasanda to a serving bowl. Serve hot or warm to enjoy its best taste. Pair up the succulent dish with your favourite rice item or flatbread and enjoy the Indian delicacy.

Restaurant style paneer pasanda | Paneer pasanda recipes | How to make paneer pasanda

Serves: 6 Prep Time: 15 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: NA calories NA fat

Rating: 5.0/5

( 1 voted )

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Ingredients

1 cup = 250ml

For the stuffing

• 50 grams Paneer, crumbled or grated
• 50 grams Mawa aka Milk solids
• 1 tablespoon chopped Cashew nuts
• 1 tablespoon chopped Almonds
• 10-12 Raisins
• ½ teaspoon grated or finely chopped Ginger
• 1 tablespoon chopped Coriander leaves
• ¼ teaspoon Cardamom powder (Elaichi powder)
• ½ teaspoon Garam masala powder
• Salt to taste

For the sealing the paneer pieces

• 400 grams Paneer aka cottage Cheese
• ⅓ cup Corn flour for slurry
• ¼ cup Water
• 2 tablespoons Corn flour for coating

For the masala paste

• 2 Onions, roughly chopped
• 3 large Garlic cloves, roughly chopped
• 1 inch Ginger, roughly chopped
• 3 Tomatoes, medium sliced
• 1 green Chilli
• 10-12 Cashew nuts
• 1 Bay leaf aka Tejpatta
• 2 inches Cinnamon stick aka Dalchini, broken
• 3 Cloves aka Laung
• 3 Cardamoms aka Elaichi
• ½ teaspoon Turmeric powder
• 1 teaspoon Red chilli powder
• Salt to taste
• 1 tablespoon Ghee aka clarified butter
• 1 cup Water

Other ingredients for paneer pasanda

• 2 teaspoon Oil
• 1 inch Ginger, cut into juliennes
• 2 tablespoons Coriander leaves, finely chopped
• 1-2 green Chilles, slit
• ½ teaspoon Cumin powder
• ½ teaspoon Coriander powder
• ¾ teaspoon Garam masala powder
• ½ tablespoon Kasuri methi aka dried fenugreek leaves
• 1 teaspoon Sugar
• Salt to taste
• ¾ cup Water for gravy

Instructions

1. Trim the sides of the paneer and reserve it for preparing the filling. Cut the paneer into bigger square pieces. Slit each paneer piece from the middle as shown in the picture but keep them intact from one side. Don’t cut them into two pieces.
2. For the filling, crumble the reserved trimmed paneer slices.
3. Add 50 grams mawa, 1 tablespoon chopped cashew, 1 tablespoon almonds, 10-12 raisins, ½ teaspoon chopped or grated ginger, 1 tablespoon coriander leaves, ¼ teaspoon cardamom powder, ½ teaspoon garam masala powder, salt and mix all the ingredients nicely.
4. Now, open the slit of each paneer piece and add some filling to it. Repeat the same process for all the paneer pieces.
5. Now take a bowl and add ⅓ cup corn flour and ¼ cup water into it. Mix the content and make a slurry.
6. Dip each paneer piece into the slurry and seal them.
7. For double sealing, take 2 tablespoons of corn flour in a dry plate or bowl and dip the sides of the paneer slices into it. Repeat the same process to make the paneer pieces ready to fry.
8. Now put a pan on flame and allow it to become completely dry. Add enough oil to the pan to fry the paneer pieces.
9. Once the oil is hot, turn the flame low and add the paneer pieces to the pan. Fry them evenly from both sides over low to medium-low flame till light golden colour. It takes around 2 minutes to fry the paneer pieces from both sides.
10. Strain the excess oil and transfer the paneer pieces into a tissue-lined plate.
11. Now it’s time to prepare the gravy. First of all, put a pan on flame and allow it to become completely dry. Add 1 tablespoon of ghee to the pan and allow it to melt.
12. Add the whole spices- 1 bay leaf, 2 inches cinnamon stick, 3 cardamoms and 3 cloves for tempering. Cook the whole spices for 30 seconds on medium flame.
13. Add onion slices into the pan and cook it over medium flame for 4-5 minutes. Stir it at regular intervals.
14. Add roughly chopped ginger, garlic, 1-2 green chillies and fry them for another 3-4 minutes until the raw smell goes away.
15. Add 10-12 cashew nuts and cook them over low flame for 1-2 minutes.
16. Add the tomato pieces into the pan and mix it well.
17. Add salt, ½ teaspoon turmeric powder, 1 teaspoon red chilli powder into the pan and mix it well. Cover the pan and cook it over low flame for 4-5 minutes until the tomatoes get mushy. Stir it in between.
18. Add 1 cup water to the pan and give a nice stir. Cover the pan and cook it over low flame for 10-15 minutes.
19. Now turn off the flame and allow the mixture to cool down completely to room temperature.
20. Discard the bay leaf, cinnamon stick and other whole spices as much as possible and then transfer the mixture to the jar of a grinder and close the lid. Grind it till smooth. Keep it aside.
21. Now put a pan on flame and allow it to become completely dry. Add 2 teaspoons oil to the pan and wait until it’s hot.
22. Once the oil is hot, add 1-2 slit green chillies and ginger juliennes into the pan.
23. For extra smooth restaurant-like gravy, sieve the masala paste (step 20) into the pan. Add ¾ water into the jar of the grinder and sieve it too for zero wastage.
24. Add ½ teaspoon cumin powder, ½ teaspoon coriander powder, and ¾ teaspoon garam masala powder, one by one into the pan and mix it well. Cook it over low flame for a couple of minutes until the raw smell of the gravy goes away.
25. Add salt, 1 teaspoon sugar into the pan and mix it well. Cook it over medium flame until the gravy starts simmering.
26. Turn the flame low and add ½ tablespoon kasuri methi aka dried fenugreek leaves and 1 tablespoon chopped coriander leaves into the pan and mix it well.
27. Now turn off the flame.
28. Put the paneer pieces on a serving plate and pour the hot gravy on it. Sprinkle some chopped coriander leaves for garnishing. Now your paneer pasanda is ready to serve. Note: Don’t simmer the paneer pieces into the gravy or else the stuffing may come out.