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paneer pasanda recipe | restaurant style paneer pasanda recipe

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paneer pasanda recipe with step by step photos – restaurant style paneer pasanda recipe. a rich and delicious recipe of shallow fried stuffed paneer sandwiches in a smooth, creamy onion-tomato based gravy.

from a long time making paneer pasanda was on my list. i was just not making it as the recipe has an extensive preparation. but finally made it and took pics also.

so paneer pasanda is not for your everyday cooking. yes it does take quite an amount of time, if you are making this dish all alone. if you have a help at home then the time is considerably reduced. so i suggest to make paneer pasanda for special occasions or when you have guests at your home or for festive occasions.

stuffed paneer sandwiches are made and this take half of the time. for a quicker version, you can simply fry the paneer slices in oil instead of stuffing and frying them. the gravy is a modification of makhani gravy with the addition of fried onion paste. putting together the gravy is easy like paneer butter masala. you can also use ready store brought fried onions to make the onion paste. however, the taste and flavors with fresh ingredients are always better.

the recipe is a restaurant style version of paneer pasanda. for a more of the restaurant style flavors, you can do the dhungar or smoking method as shown in this dal makhani or palak paneer post. do the dhungar method once the whole dish is ready.

serve paneer pasanda with naan, rotis, tandoori roti or parathas or roomali roti. this creamy rich gravy paneer dish also goes well with jeera rice or veg pulao.

few more popular paneer curry recipes on blog are:

paneer pasanda recipe below:

4.83 from 29 votes
restaurant style paneer pasanda recipe
prep time
1 hr 30 mins
cook time
20 mins
total time
1 hr 50 mins
 
paneer pasanda recipe - shallow fried paneer sandwiches in a smooth, creamy rich onion-tomato gravy.
course: main course
cuisine: north indian, punjabi
servings: 4 to 5
author: dassana
ingredients (1 cup = 250 ml)
for paneer sandwiches:
  • 250 grams paneer (cottage cheese)
  • 2 to 2.5 tablespoon crumbled or grated paneer, can substitute grated cheese instead of paneer
  • 1 tablespoon raisins (kishmish) - chopped
  • 6 to 8 cashews (kaju) - finely chopped or 2 tablespoon finely chopped cashews
  • 1 or 2 green chilies, chopped, Or about 1 teaspoon chopped green chilies (hari mirch)
  • 1 tablespoon chopped coriander leaves (dhania patta)
  • ½ tablespoon chopped mint leaves (pudina patta)
  • ¼ teaspoon red chili powder (lal mirch powder)
  • ½ teaspoon cumin powder (jeera powder)
  • ¼ teaspoon salt or add as required
  • 4 tablespoon oil for frying
for corn starch paste:
  • ½ cup corn starch
  • 4 tablespoon water
onion paste:
  • 2 medium to large onions or 150 grams onions or 1 cup heaped chopped onions
  • 2 tablespoon oil
  • 4 to 5 tablespoon water to grind the fried onions. add more if required
tomato paste:
  • 3 medium to large tomatoes or 250 grams tomatoes or 1.75 cups roughly chopped tomatoes
  • 10 to 12 cashews (kaju) - halved or roughly chopped
  • ½ inch cinnamon (dalchini)
  • 2 green cardamoms (chotti elachi)
  • 2 single thin strands of mace (javitri)
  • 2 cloves (lavang)
  • 1 cup water for cooking tomatoes
for making paneer pasanda gravy:
  • 1 to 1.5 tablespoon of the fried oil or fresh oil
  • ½ teaspoon caraway seeds (shahjeera) - substitute cumin (jeera) if shahjeera is not there
  • 1 tej patta (indian bay leaf)
  • ½ inch ginger + 3 to 4 garlic - crushed to a paste in mortar-pestle or 1 to 1.5 teaspoon ginger garlic paste (adrak lahsun ka paste)
  • ¼ teaspoon turmeric powder (haldi)
  • ½ teaspoon kashmiri red chili powder or deghi mirch
  • ½ teaspoon coriander powder (dhania powder)
  • ¼ teaspoon garam masala
  • ¼ to ½ teaspoon sugar or as per taste
  • 1 teaspoon kasuri methi (dry fenugreek leaves) - crushed
  • 1 cup water
  • 2 tablespoon low fat cream, 25% to 35% fat
  • 2 tablespoon chopped coriander leaves for garnish (dhania patta)
  • salt as required
how to make recipe
making tomato paste for paneer pasanda gravy:
  1. in a frying pan or kadai take 1.75 cups roughly chopped tomatoes, 10 to 12 cashews, halved or roughly chopped, 1/2 inch cinnamon, 2 green cardamoms, 2 single thin strands of mace, 2 cloves and 1 cup water.
  2. on a low to medium flame, stir and simmer this mixture till the tomatoes soften.
  3. when the tomatoes soften, switch off the flame. some stock will be left in the pan and we will use it while grinding the tomatoes. let this mixture become warm or cool down completely before you grind.
  4. add the cooked tomatoes-cashews-spices mixture along with the stock. no need to add any extra water while grinding.
  5. grind to a smooth paste. there should be no cashew chunks or pieces in the paste. keep this paste aside.
making onion paste for paneer pasanda gravy:
  1. meanwhile, heat 2 tbsp oil in a pan and add 1 cup heaped chopped onions.
  2. stir and saute the onions on a low flame. add a pinch of salt for the onions to brown faster.
  3. once the onions turn to light golden, switch off the flame. let the onions cool.
  4. now in a grinder jar, take the fried onions. add 4 to 5 tbsp water.
  5. then grind the fried onions to a smooth paste. keep this paste aside.
assembling, stuffing and frying paneer sandwiches:
  1. in a bowl or plate, take 2 to 2.5 tbsp crumbled or grated paneer (can substitute grated cheese instead of paneer), 1 tbsp raisins, chopped, 6 to 8 cashews, finely chopped or 2 tbsp finely chopped cashews, 1 or 2 green chilies, chopped, about 1 tsp chopped green chilies, 1 tbsp chopped coriander leaves and 1/2 tbsp chopped mint leaves.
  2. now add 1/4 tsp red chili powder, 1/2 tsp cumin powder and 1/4 tsp salt or add as required.
  3. mix everything and keep aside.
  4. slice the paneer in triangles. now slice each triangle into two halves gently.
  5. slice all triangles this way.
  6. now place some of the stuffing on the paneer triangle.
  7. cover it with its top slice gently. don't press. one paneer sandwich is ready.
  8. make all paneer sandwiches stuffed with the filling this way.
  9. in a bowl, make a paste of 1/2 cup corn starch with 4 tbsp water.
  10. dip the paneer sandwich slice in the batter.
  11. turn over and coat from all sides. you can also use a spoon or small tongs to coat the slices.
  12. place the paneer slices in a medium hot oil for shallow frying.
  13. dip eacn triangle this way and then place more paneer triangles in the hot oil. do stir the corn starch paste before you coat the paneer triangles with it as the corn starch settles down.
  14. when the base is golden, turn over and continue to shallow fry. you can also deep fry these paneer triangles.
  15. now drain the fried paneer sandwiches on paper towels. keep aside.
making paneer pasanda gravy:
  1. in the same pan, in which we cooked the tomatoes, add oil. add 1 tej patta and 1/2 tsp shahjeera. saute till the shahjeera crackles. substitute cumin/jeera if shahjeera is not there.
  2. add 1 to 1.5 tsp ginger garlic paste.
  3. stir and saute till raw aroma of ginger-garlic goes away.
  4. now add the tomato-cashew-spice paste. stir and saute for 3 to 4 minutes on a low to medium flame.
  5. stir and then add the fried onion paste. stir very well and saute for 3 to 4 minutes.
  6. add 1/4 tsp turmeric powder, 1/2 tsp coriander powder and 1/2 tsp kashmiri red chili powder or deghi mirch. stir very well.
  7. then add 1 cup water.
  8. stir again very well.

  9. simmer paneer pasanda gravy on a low flame.

  10. if the gravy splutters a lot, then cover the pan with a lid.
  11. simmer or saute the paneer pasanda gravy till you see some oil specks on the top. the gravy will also thicken. about 4 to 5 minutes on a low to medium flame.

  12. then add salt as required.
  13. add 1/4 to 1/2 tsp sugar as required.
  14. stir and then add 1/4 tsp garam masala, 1 tsp kasuri methi, crushed and 2 tbsp low fat cream.
  15. stir till the cream is mixed evenly with the rest of the paneer pasanda gravy.

  16. now you can place the paneer triangles or pasanda in the gravy. or else you can place them in a serving tray or plate and pour the gravy from top as shown in the final pics below.

  17. coat the paneer pasanda in the gravy.
  18. serve paneer pasanda hot garnished with some coriander leaves. best accompaniments with paneer pasanda are naan, tandoori roti, chapati, lachcha paratha, malabar paratha and jeera rice or veg pulao.

recipe notes
  • skip cream if you do not have it.
  • for a vegan option substitute paneer with tofu and skip the cream. you can also use coconut cream instead.


lets start step by step paneer pasanda recipe

gravy preparations:

1. in a frying pan or kadai take 1.75 cups roughly chopped tomatoes, 10 to 12 cashews, halved or roughly chopped, ½ inch cinnamon, 2 green cardamoms, 2 single thin strands of mace (optional), 2 cloves and 1 cup water.

2. on a low to medium flame, stir and simmer this mixture till the tomatoes soften.

3. when the tomatoes soften, switch off the flame. some stock will be left in the pan and we will use it while grinding the tomatoes. let this mixture become warm or cool down completely before you grind.

4. meanwhile, heat 2 tbsp oil in a pan and add 1 cup heaped chopped onions.

5. stir and saute the onions on a low flame. add a pinch of salt for the onions to brown faster.

6. once the onions turn to light golden, switch off the flame. let the onions cool. don’t brown the onions too much as then the gravy might become bitter.

7. now in a grinder jar, take the fried onions. add 4 to 5 tbsp water.

8. then grind the fried onions to a smooth paste. keep this paste aside.

9. in the same grinder, add the cooked tomatoes-cashews-spices mixture along with the stock. no need to add any extra water while grinding.

10. grind to a smooth paste. there should be no cashew chunks or pieces in the paste. keep this paste aside.

paneer stuffing preparations:

11. in a bowl or plate, take 2 to 2.5 tbsp finely crumbled or grated paneer (you can substitute grated cheese instead of paneer), 1 tbsp raisins (chopped), 6 to 8 cashews (finely chopped) or 2 tbsp finely chopped cashews, 1 or 2 green chilies (chopped) or about 1 tsp chopped green chilies, 1 tbsp chopped coriander leaves and ½ tbsp chopped mint leaves.

12. now add ¼ tsp red chili powder, ½ tsp cumin powder and ¼ tsp salt or add as required.

13. mix everything and keep aside. check the taste and add more of the spices and salt if required. you can make this stuffing more spicy if you want, by increasing the amount of green chilies or red chili powder. if you want to have a tangy taste in the stuffing add a few drops of lemon juice or amchur powder/dry mango powder.

14. i used homemade paneer for the pasanda. i sliced the paneer as shown in the pic below to get triangles. use your own mathematics while slicing paneer in triangles. you can also slice them in squares or rectangles. for more neat looking shapes, use a cookie cutter.

15. separate them carefully. add the crumbles and bits you get when slicing paneer, to the stuffing.

16. now slice each triangle into two halves gently.

17. slice all triangles this way.

18. now place some of the stuffing on the paneer triangle.

19. cover it with its top triangular slice gently. don’t press. one paneer sandwich is ready.

20. make all paneer sandwiches stuffed with the filling this way.

21. in a bowl, make a paste of ½ cup corn starch (known as corn flour in india) with 4 tbsp water. for a healthier version, i suggest to use yellow colored maize flour (makki ka atta) or gram flour (besan). though note that the sandwiches will be yellow colored and the taste will be different. you might have to adjust the quantity of water if using these flours. make a medium consistency paste with them.

22. dip the paneer sandwich slice in the batter.

23. turn over and coat from all sides. you can also use a spoon or small tongs to coat the slices. if you cannot turn the paneer sandwich in the batter, then with a spoon, pour the batter from the sides on the paneer sandwich and see that the batter coats the sandwich from all over.

24. place the paneer slices in a medium hot oil (4 tbsp oil) for shallow frying.

25. repeating the above steps nos 22 and 23, place more paneer triangles in the hot oil. do stir the corn starch paste before you coat the paneer triangles, as the corn starch settles down.

26. when the base gets some golden specks or edges, then turn over and continue to shallow fry. you can also deep fry these paneer triangles.

27. i fried from all sides so that the corn starch gets cooked. meaning i had to make the paneer triangles stand with a spatula for frying from all sides. if you don’t want to do this, then just add some more oil while frying.

28. now drain the fried paneer sandwiches on kitchen paper towels. keep aside.

making paneer pasanda gravy:

29. in the same pan, in which we cooked the tomatoes, add 1 to 1.5 tbsp fresh oil or the same oil in which the paneer sandwiches were fried. add 1 tej patta and ½ tsp shahjeera (caraway seeds). saute till the shahjeera crackles. substitute cumin/jeera if shahjeera is not there.

30. add 1 to 1.5 tsp ginger garlic paste.

31. stir and saute till raw aroma of ginger-garlic goes away.

32. now add the tomato-cashew-spice paste. saute for 3 to 4 minutes on a low to medium flame.

33. stir and then add the fried onion paste.

34. stir very well and saute for 3 to 4 minutes on a low to medium flame.

35. add ¼ tsp turmeric powder, ½ tsp coriander powder and ½ tsp kashmiri red chili powder or deghi mirch. stir very well.

36. then add 1 cup water.

37. stir again very well.

38. simmer paneer pasanda gravy on a low flame. if the gravy splutters a lot, then cover the pan with a lid.

39. simmer or saute the paneer pasanda gravy till you see some oil specks on the top. the gravy will also thicken. about 4 to 5 minutes on a low to medium flame. then add salt as required.

40. add ¼ to ½ tsp sugar or as required.

41. stir and then add ¼ tsp garam masala, 1 tsp kasuri methi (dry fenugreek leaves), crushed and 2 tbsp low fat cream (i used amul cream). if you don’t have cream then skip adding. the gravy will still taste good.

42. stir till the cream is mixed evenly with the rest of the gravy. switch off the flame. check the taste and add more of the salt or sugar if required as per your taste.

43. now you can place the paneer triangles or pasanda in the gravy. or else you can place them in a serving tray or plate and pour the gravy from top as shown in the final pics.

44. coat the paneer pasanda in the gravy.

serve paneer pasanda hot garnished with some coriander leaves. best accompaniments with paneer pasanda are naan, tandoori roti, chapati, paratha, jeera rice or veg pulao.




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This post was last modified on May 11, 2018, 1:43 pm

    Categories Curry RecipesDinner RecipesKids RecipesNorth Indian RecipesPaneer RecipesPopular Indian RecipesPunjabi Recipes

View Comments (116)

  • What an amazing recipe Dassana and your typical descriptive way of explaining. hats off !

  • Hi Dassana, awesome recipe
    I tried it today for lunch and it was super hit
    Filling is delicious and gravy is just restaurant style

    My friend she just loved it and me too

    Thank you for this lovely perfect recipe

  • Hi Dassana, Made this over the weekend, replacing paneer with tofu and omitting the cream. Basically made it vegan. It came out absolutely restaurant style. All in the family loved it, especially my 8 year old son. I wouldn't have tried it, if not for the detailed step by step pictures which makes the recipes less intimidating... :-)do keep up the good work.

    • hi priya, thanks for the positive review and also for sharing the vegan version. i will mention in the notes section the vegan options.

  • hi dasanna, amazing paneer dish. Step by step is far too explicit that even a first time time learner can follow. I made it as a snack along with potato toasted with salt and pepper and a south sweet dish. Hitttttt it was. Thank you once again and may you give more and more to the society. God bless you. DK

    • Welcome Durgak ji. glad to know this. thanks for sharing positive feedback and for your prayers.

  • Thank you so much for sharing this recipe. Pictures itself are a virtual treat :D Today i tried this recipe and it came out par excellent :)
    You've been an inspiration to me whenever i feel off from culinary.. one of your best post ever (best in what i had tried from this blog) keep the good work going :)

    • thanks a lot aishwarya. readers like you are an inspiration to me when i feel off :-) we all have some days like this. don't we.

  • Thanks a lot for sharing these recepies. Very simple and easy ways r used to cook delicious food.

  • Thx Amit fir sharing this master piece! I luv cooking n trying new recipes . It turned out to b delicious n my family njoyed n relished it very much. Keep posting new ones :)

  • Awesome recipe dear!!it came out very nice...whenever i want to try something new,i check you post...thanks..
    And please keep posting new recipes..
    One request-if you can help in flavoured yogurt,as its summer and my kid loves that.

    Thank you

  • Hi all your recipes are simply great and I try a lot of them.
    I wanted to request you if you could tell me what should be the best substitute for onions in any gravy.
    I shall highly appreciate your help.
    Thanks

    • welcome kosha. usually asafoetida/hing is used as a substitute for both onion and garlic. depending upon the recipe you can add from a pinch to 1/4 tsp hing.

  • I simply love you dassana! You have such awesome recipes. I don't even need to try each recipe to know it's going to turn out great.
    I tried paneer pasanda a month ago during a visit to India and loved it, great to know it's easy to make at home too.

    • thanks a lot jia. hugs :-) most indian recipes are not difficult to make at home. they are pretty easy :-)

  • I have tried this receipe... Trust me it taste awsum.... My husband was so happy eating it.. Thank u so much for bring such a wonderful guide.

    • thanks rubina. peanuts can be added but the taste will change. i suggest adding almonds instead of cashews.

  • Hey a great fan of ur's:)
    Love to read them...
    I am itself a cooking passionate cook but nt gt chance to show my talent ....but feel very gd to see urs recipes nd people appreciating for them.

    • thanks rishia for your positive and kind words. nice to receive compliment from a passionate and excellent cook.

  • Dear dassana and amit,
    You guys rock...Your passion for cooking just seeps into each word you put on this website... Love each and every dish on your site... You have made cooking fun for me... And I actually enjoy eating what I cook... Thanks a lot.. keep up d good work

  • I have tried this recipe twice now and both the times people have their fingers licking! Thanks. It is so simple to follow and tastes so goood :)

  • Hiiiii....I always wanted to make this restaurant style food at home. I must say that with this recipe i could achieve it. I like the photos you put along with the . It helps in perfecting the recipe. Thank you... i got so many compliments. So much more to learn from you.....

  • At last,, my search ended for a perfect mughlai paneer dish. Just fantastic!! Cheers

  • Awesome recipe! I prepared Paneer pasanda on my husband's birthday and it came out to be finger-licking tasty. Thanks for such a superb recipe.

  • Sir, today I have tried this recipe, it was soooo tasty....thanks for detailed illustration with photos, it help a lot.

  • Hi Dassana,

    Love your recipes and the way you explain the entire process so minutely by pics is just awesome. My Hubby is a foodie, so your recipes always help me to keep trying with something new always. Thanks to you

    Great work :-)

  • Hi Dassana, I tried this recipe today and it was so delicious.You’ve been an inspiration to me whenever i feel off.one of your best post ever (best in what i had tried from this blog) keep up the good work. :)

  • Hi , today I tried this recipe and it was so delicious. You’veDassana been an inspiration to me whenever i feel off from culinary.. one of your best post ever (best in what i had tried from this blog) keep up the good work :)

  • Great recipe!
    Can you tell for how many servings we should use the quantities you stated above?

    Thanks!

  • Hi...I made ur paneer pasanda and it was super delicious...made it 2 times in just four days...thanks...happy me...

  • Wow ... Mouth watering... Can't resist... Will try this paneer pasanda this week end..!! Receipe presentation is excellent.. Keep up the good work..!! Good luck..!!!

  • Paneer pasanda recipe mai ab Tak3 bar bna choki ho or mere yha yai sabko bhut pasand ati h really..

  • superb mouth licking recipe. Wl try asap. I'm a gr8 fan n follower of ur site. Shahi paneer was a huge hit. Plzz can u post paneer roll recipe. My kids alwaz prefer roll.

  • Indian is one of my favorite cuisines but I find it hard to replicate at home. Thanks for the detailed pictures and instructions, maybe that will help me get on the right track!

  • Excellent recipe! tried today
    but after preparing recipe water seperates from gravy Do you know why this happens?

    • there is too much water in the gravy, thats why the water is separating. cook to a medium to slightly thick consistency and then there will be no water separation. thanks for the feedback.

    • i added some paneer pasandas in the gravy and three to four i had kept for taking the final pics. so that the pic looks good.

  • All the recipes on this website are damn good. Very beautifully explained and demonstrated. Superb!!! Cheers to Ms. Dassana for such an amazing job. I've tried a number of recipes from this site and todai i'll be trying this. Once again... Great job... Keep it up!!! :D

  • Is it possible to prepare fried paneer sandwiches in advance and freeze them 2-3 days in advance to shorten the cooking time later if planning for a party?

    • neera, since paneer is used which is a milk product and has as short shelf life, i would not adsive freezing for 2 to 3 days. moreover the texture of the corn starch coating will become dense and chewy if freezed. but you can make the onion paste and tomato-cashew paste and freeze them. so some of the work will be done. alternatively you can also make the gravy and freeze. but just don't add kasuri methi, garam masala and cream. on the day of cooking, then heat the gravy. if required you can add bit of water. allow it to come to a gentle simmer. then add kasuri methi, garam masala and cream.

    • mint gives do leave their slight aromatic hint in the masala. but you can skip if you do not prefer adding them.

  • I have followed to prepare this dish step by step except adding kishmish and sugar, it tastes good. Thank you Amit :)
    I never loved cooking before, because of you and this app, I have started trying new dishes and eventually developed the interest and love for cooking..

    • Welcome Shweta. Glad to know that recipes helped you in developing interest in cooking. Do try some more recipes.

  • I love your website. I have tried so many recipe and all came out really good. Whenever i look for a recipe i come to your page first.
    This one looks yummy, I am going to try this today.
    Can you please make some baked kofta recipes?? Or any other baked version of fried food.
    Thanks!

  • Tried this yesterday... It was really very tasty
    U explain each step by giving pictures... It's truly helpful..TYSM 😃

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