If you are a fan of rich, creamy, and restaurant-style paneer dishes, then Paneer Pasanda is a must-try! This luxurious North Indian dish features stuffed paneer slices cooked in a luscious, flavorful gravy. Often served in weddings and special occasions, Paneer Pasanda is a dish that truly lives up to its name—’Pasanda’ means ‘favorite,’ and this dish is undoubtedly a favorite among paneer lovers.
In this blog, we will explore everything about Paneer Pasanda, including its history, ingredients, step-by-step recipe, nutritional value, and tips to make it even more delicious. Let’s get started!
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Servings: 3-4
Outline of the Article
- Introduction to Paneer Pasanda
- What is Paneer Pasanda?
- Ingredients Required for Paneer Pasanda
- Step-by-Step Paneer Pasanda Recipe
- Preparation Time
- Cooking Time
- Step-by-Step Instructions
- Nutritional Value of Paneer Pasanda
- Tips for Making the Best Paneer Pasanda
- Variations of Paneer Pasanda
- Serving Suggestions
- Frequently Asked Questions (FAQs)
What is Paneer Pasanda?
Paneer Pasanda is a rich and creamy paneer dish made with deep-fried, stuffed paneer slices dunked in a delicious cashew-based gravy. The stuffing usually includes a mix of grated paneer, nuts, and aromatic spices. The dish has a slightly sweet, mildly spicy, and nutty flavor, making it a royal delicacy perfect for special occasions.
Unlike regular paneer curries, Paneer Pasanda stands out because of its unique preparation method and the delicious stuffing inside the paneer. It is a must-try if you love paneer-based dishes like Paneer Butter Masala, Shahi Paneer, or Malai Kofta.
Ingredients Required for Paneer Pasanda
For the Stuffed Paneer Slices:
- 200g paneer (cut into thick slices)
- 2 tbsp grated paneer
- 1 tbsp chopped nuts (cashews, almonds, pistachios)
- 1 tbsp raisins
- 1 tbsp chopped coriander leaves
- 1/4 tsp salt
- 1/4 tsp garam masala
- 2 tbsp cornflour (for coating)
- Oil for shallow frying
For the Gravy:
- 1 tbsp oil
- 1 tbsp butter or ghee
- 1 onion (finely chopped)
- 1 tomato (pureed)
- 10-12 cashews (soaked in warm water)
- 1 tsp ginger-garlic paste
- 1/2 tsp cumin seeds
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- 1/2 tsp coriander powder
- 1/2 tsp garam masala
- 1/2 cup fresh cream
- 1/2 cup milk
- 1 tbsp honey or sugar (optional)
- Salt to taste
Step by Step Paneer Pasanda Recipe
Step 1: Prepare the Paneer Stuffing
- In a bowl, mix grated paneer, chopped nuts, raisins, chopped coriander, salt, and garam masala.
- Take thick paneer slices and cut them into triangles or squares.
- Make a slit in each paneer slice to create a pocket.
- Stuff the prepared paneer filling inside the pockets.
- Seal the edges gently, and coat each piece with a thin layer of cornflour.
Step 2: Shallow Fry the Stuffed Paneer
- Heat oil in a pan and shallow fry the stuffed paneer slices until golden brown on both sides.
- Remove and keep them aside on a paper towel to absorb excess oil.
Step 3: Prepare the Gravy
- Blend soaked cashews with a little water to form a smooth paste.
- Heat oil and butter in a pan. Add cumin seeds and let them splutter.
- Add chopped onions and sauté until golden brown.
- Stir in ginger-garlic paste and cook for another minute.
- Add tomato puree and cook until the oil separates from the mixture.
- Mix in turmeric, red chili powder, coriander powder, and garam masala.
- Add cashew paste and mix well. Let it cook for 2 minutes.
- Pour in milk and cream, and stir well to form a smooth, rich gravy.
- Add salt and a little honey or sugar to balance the flavors.
Step 4: Assemble the Dish
- Gently place the fried stuffed paneer into the gravy and let it simmer for 2 minutes.
- Turn off the heat and garnish with fresh coriander and a drizzle of cream.
- Serve hot with naan, roti, or jeera rice.
Nutritional Value of Paneer Pasanda
Paneer Pasanda is a calorie-dense dish due to the presence of paneer, nuts, and cream. Below is an approximate nutritional breakdown per serving:
| Nutrient | Amount (Per Serving) |
|---|---|
| Calories | 350-400 kcal |
| Protein | 12g |
| Carbohydrates | 18g |
| Fats | 28g |
| Fiber | 2g |
Note: The values may vary based on portion size and ingredients used.
Tips for Making the Best Paneer Pasanda
- Use fresh and soft paneer for the best texture. Homemade paneer works great.
- Don’t overcook the paneer in the gravy; just let it simmer for a couple of minutes to avoid making it chewy.
- Adjust the spiciness and sweetness according to your preference.
- Cashew paste adds richness to the gravy, but you can also use almonds or melon seeds as an alternative.
- For a vegan version, replace paneer with tofu and use coconut milk instead of dairy cream.
Variations of Paneer Pasanda
- Mughlai Paneer Pasanda: A richer version with more nuts and saffron.
- Spicy Paneer Pasanda: Extra chilies and pepper for those who love heat.
- No-Onion No-Garlic Paneer Pasanda: A sattvic version made without onions and garlic.
- Dry Paneer Pasanda: Instead of gravy, make a semi-dry masala and serve with paratha.
Serving Suggestions
Paneer Pasanda pairs well with:
- Indian Breads: Butter naan, tandoori roti, lachha paratha.
- Rice Dishes: Jeera rice, pulao, or saffron rice.
- Accompaniments: A side of raita, pickles, and salad enhances the meal.
Frequently Asked Questions (FAQs)
1. Can I prepare Paneer Pasanda in advance?
Yes! You can make the gravy and fry the paneer a day before. Just reheat and assemble before serving.
2. Is Paneer Pasanda very spicy?
It has a mild, creamy flavor, but you can adjust the spice level as per taste.
3. Can I use store-bought paneer?
Yes, but make sure it is fresh and soft. Soaking it in warm water for 10 minutes helps.
4. Can I skip nuts in the stuffing?
Yes, you can replace them with crumbled paneer or finely chopped vegetables.
5. How to store leftover Paneer Pasanda?
Keep it in an airtight container in the fridge for up to 2 days. Reheat on low heat before serving.
Paneer Pasanda is a dish that is truly fit for royalty! If you love rich, creamy, and flavorful curries, this dish is a must-try.