Paneer Pasanda is a rich and indulgent Indian curry featuring soft paneer stuffed with a nutty, sweet, and herby filling, served in a luxurious tomato- and nut-based gravy flavored with aromatic spices.
Why You’ll Love This Recipe
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Perfect for special occasions or festive dinners.
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Combines a delicious stuffed paneer element with creamy gravy.
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Balanced flavors of sweet, savory, and spicy.
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Vegetarian-friendly main dish.
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Can be made ahead for convenience.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the paneer
250 g paneer, cut into squares and slit in the middle
For the stuffing
2 tbsp grated paneer
3 tbsp finely chopped cashew nuts
1 tbsp chopped raisins or sultanas
1 tbsp finely chopped coriander
Pinch of salt
For the gravy
1 large onion, chopped
1 cup ripe tomatoes, chopped
2 tbsp chopped green chillies
2 tbsp chopped ginger
5 cloves garlic
2 tbsp cashew nuts
1 tbsp white poppy seeds (khus-khus)
5 tbsp oil (divided)
1 bay leaf
1 black cardamom
4 green cardamoms
½ inch cinnamon stick
3 cloves
1 tsp kasoori methi
¼ tsp garam masala
½ tsp turmeric powder
1 tsp red chilli powder
1 tbsp ground cumin and coriander
3 tbsp cream (optional)
Salt to taste
1 tsp sugar
For garnish
Fresh coriander leaves
Drizzle of cream
directions
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Cut the paneer into equal squares and make a slit in the middle without cutting through.
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Mix grated paneer, cashews, raisins, coriander, and salt in a bowl. Fill each paneer piece with the stuffing and set aside.
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Heat a little oil in a non-stick pan, shallow fry the stuffed paneer until light golden, and set aside.
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For the gravy, heat 2 tbsp oil in a pan, add bay leaf, black cardamom, green cardamoms, cinnamon, and cloves. Let them crackle.
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Add onion and sauté until light pink. Add garlic, ginger, and chillies, cooking until soft.
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Add tomatoes, cashews, and poppy seeds. Stir in red chilli powder, turmeric, garam masala, cumin-coriander powder, and salt.
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Cook for a few minutes, add 1 cup water, bring to a boil, and simmer for 5 minutes.
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Turn off the heat, cool the mixture, and blend into a smooth paste.
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Heat the remaining oil, strain the gravy into the pan, and bring to a gentle simmer.
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Add kasoori methi, sugar, and cream. Simmer for 2–3 minutes.
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Pour the gravy into a serving dish, arrange stuffed paneer on top, garnish with coriander and cream, and serve hot.
Servings and timing
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Servings: 6
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Prep time: 20 minutes
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Cook time: 20 minutes
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Total time: 40 minutes
Variations
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Add crushed pistachios to the stuffing for extra flavor.
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Replace paneer with tofu for a vegan version (and use plant-based cream).
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Make a spicier gravy by adding extra green chillies.
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Skip the raisins for a purely savory taste.
storage/reheating
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Store in an airtight container in the fridge for up to 3 days.
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Reheat gently on the stove, adding a splash of water or cream to loosen the gravy.
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Avoid freezing as paneer texture may change.
FAQs
Can I make the stuffing ahead of time?
Yes, prepare the stuffing and refrigerate for up to 2 days.
Do I need to shallow fry the paneer?
It enhances flavor, but you can skip it for a lighter version.
Can I use store-bought paneer?
Yes, but soak it in warm water for 10 minutes before use to soften.
Is the cream necessary?
No, it’s optional, but it adds richness.
Can I make this dish without poppy seeds?
Yes, you can skip them or replace with extra cashews.
How can I make the gravy thicker?
Simmer longer or reduce water quantity.
What can I serve with Paneer Pasanda?
It pairs well with naan, roti, or jeera rice.
Can I add vegetables to this curry?
Yes, add blanched peas, carrots, or capsicum for extra texture.
Can I make it less spicy?
Reduce green chillies and red chilli powder to taste.
What’s the best way to reheat?
Reheat on low heat in a covered pan, stirring occasionally.
Conclusion
Paneer Pasanda is a show-stopping Indian curry that combines stuffed paneer with a silky, flavorful gravy. Perfect for celebrations or special dinners, this recipe offers a balance of textures and flavors that’s sure to impress.
Print
Paneer Pasanda
- Total Time: 40 minutes
- Yield: 6 servings
Description
Paneer Pasanda is a luxurious Indian curry made with paneer stuffed with a nutty, herby filling and served in a creamy tomato-cashew gravy. Perfect for festive occasions and special dinners.
Ingredients
For the Paneer:
250 g paneer, cut into squares and slit in the middle
For the Stuffing:
2 tbsp grated paneer
3 tbsp finely chopped cashews
1 tbsp chopped raisins or sultanas
1 tbsp finely chopped coriander
Pinch of salt
For the Gravy:
1 large onion, chopped
1 cup ripe tomatoes, chopped
2 tbsp chopped green chillies
2 tbsp chopped ginger
5 garlic cloves
2 tbsp cashews
1 tbsp white poppy seeds
5 tbsp oil (divided)
1 bay leaf
1 black cardamom
4 green cardamoms
½ inch cinnamon stick
3 cloves
1 tsp kasoori methi
¼ tsp garam masala
½ tsp turmeric powder
1 tsp red chilli powder
1 tbsp ground cumin & coriander
3 tbsp cream (optional)
Salt to taste
1 tsp sugar
For Garnish:
Fresh coriander leaves
Drizzle of cream
Instructions
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Prepare stuffing: Mix grated paneer, cashews, raisins, coriander, and salt.
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Slit paneer pieces, fill with stuffing, and set aside.
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Heat oil, shallow fry stuffed paneer until light golden; set aside.
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For gravy, heat 2 tbsp oil; add bay leaf, cardamoms, cinnamon, and cloves.
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Add onion, sauté until pink; stir in garlic, ginger, and chillies.
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Add tomatoes, cashews, poppy seeds, and spices; cook 5 min with 1 cup water.
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Cool, blend into a smooth paste, and strain back into the pan with remaining oil.
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Add kasoori methi, sugar, and cream; simmer 2–3 minutes.
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Arrange stuffed paneer over gravy, garnish, and serve hot.
Notes
- Use tofu for a vegan option.
- Skip raisins for a savory-only taste.
- Soak store-bought paneer in warm water to soften.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
