Kitchen Recipe Collection
Indian Paneer Pasanda
An exquisite dinner party dish of paneer sandwiches stuffed with nuts and khoya, shallow fried, and served in a luscious, creamy onion-tomato gravy.
- Prep
- 40 min
- Cook
- 50 min
- Total
- 90 min
- Servings
- 4
- Difficulty
- hard
- Cuisine
- indian
Ingredients
Scaled for 4 servings
- paneer block
- khoya (milk solids)
- cashews and raisins
- green chilies and ginger
- cornflour
- onion-tomato puree
- cream
- butter
- garam masala
- kashmiri chili powder
Equipment
- Frying pan
- Pan for gravy
- Blender
Instructions
- 1
Cut Paneer Sandwiches
Take a large, solid block of paneer. Cut it into large, thick triangles. Then slice each triangle horizontally to create a pocket or 'sandwich'.
- 2
Prepare Stuffing
In a bowl, mix grated khoya (or grated paneer), finely chopped cashews, raisins, ginger, green chilies, coriander, and a pinch of salt.
- 3
Stuff the Paneer
Carefully stuff a spoonful of the mixture into the center of each paneer sandwich, pressing the edges lightly.
- 4
Make the Batter
Make a thin, smooth batter using cornflour, water, and a pinch of salt.
- 5
Shallow Fry
Dip each stuffed paneer piece into the cornflour batter to seal the edges, then shallow fry in hot oil until golden and crispy. Set aside.
- 6
Prepare Gravy Base
Boil onions, tomatoes, cashews, and whole spices. Cool and blend into a perfectly smooth puree.
- 7
Heat Butter
In a separate pan, heat butter and a little oil. Add ginger-garlic paste and sauté for a minute.
- 8
Cook the Gravy
Pour the strained puree into the pan. Add Kashmiri chili powder, coriander powder, and turmeric. Cook until the butter separates.
- 9
Season and Simmer
Add salt and a little sugar to balance the flavors. Add water to adjust the consistency and simmer for 5 minutes.
- 10
Add Aromatics
Crush some kasuri methi (dry fenugreek) and sprinkle garam masala over the simmering gravy.
- 11
Finish with Cream
Turn off the heat and swirl in heavy cream for a rich, silky finish.
- 12
Assemble to Serve
Do not boil the paneer in the gravy. Place the stuffed, fried paneer triangles on a serving platter and pour the hot gravy generously over them.
Cooking Tips
- The paneer must be extremely fresh and firm. If it is crumbly, you will not be able to slice it into pockets.
- Straining the gravy through a sieve is essential for the smooth, luxurious texture that defines this dish.
Variations
- Aloo Pasanda: Scoop out the centers of large boiled potato halves and stuff them with the same mixture.
Chef's Notes & Storage
- The word 'Pasanda' translates to 'Favorite', historically referring to the prime, favorite cuts of meat used for the Emperors.
Nutrition Estimate
540 calories · 18g protein · 22g carbs · 42g fat · 3g fiber per serving
