📝 About This Recipe
Paneer Pasanda is the crown jewel of North Indian vegetarian cuisine, featuring delicate 'sandwiches' of paneer stuffed with a rich medley of nuts and dried fruits. These golden-fried parcels are bathed in a luxurious, creamy onion-tomato gravy that balances regal spices with a hint of tanginess. It is a dish born from the royal kitchens of the Mughal Empire, designed to impress even the most discerning palates with its complex textures and aromatic depth.
🥗 Ingredients
For the Paneer Sandwiches
- 500 grams Paneer (fresh and firm, cut into 2-inch triangles or squares)
- 2 tablespoons Cashews and Almonds (finely chopped)
- 1 tablespoon Raisins (finely chopped)
- 1-2 Green Chilies (finely minced)
- 1 tablespoon Fresh Cilantro (finely chopped)
- 3 tablespoons Cornstarch (mixed with a little water to make a thick paste)
For the Gravy Base
- 2 large Onions (sliced and boiled in 1 cup water until soft)
- 10-12 pieces Cashews (soaked in warm water)
- 1 tablespoon Ginger-Garlic Paste (freshly ground)
- 1/2 cup Tomato Puree (fresh or canned)
Spices and Aromatics
- 3 tablespoons Ghee (for a rich, authentic flavor)
- 1 teaspoon Whole Spices (1 bay leaf, 2 green cardamoms, 1-inch cinnamon stick)
- 1 teaspoon Kashmiri Red Chili Powder (for vibrant color without excessive heat)
- 1/4 teaspoon Turmeric Powder
- 1/2 teaspoon Garam Masala (high quality)
- 1 teaspoon Kasuri Methi (dried fenugreek leaves, crushed)
- 1/4 cup Heavy Cream (to finish the sauce)
👨🍳 Instructions
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1
Prepare the stuffing by mixing the chopped cashews, almonds, raisins, minced chilies, cilantro, and a pinch of salt in a small bowl. Add a tablespoon of crumbled paneer to help the mixture bind together.
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2
Cut the paneer block into 1/2-inch thick slices. Then, cut those slices into triangles or squares. Carefully slit each piece through the middle to create a pocket, ensuring you don't cut all the way through.
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3
Stuff a small amount of the nut mixture into each paneer pocket. Press gently to seal. Dip the edges of the stuffed paneer into the cornstarch paste to prevent the stuffing from falling out.
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4
Heat oil in a pan and shallow fry the paneer sandwiches over medium heat until they are golden brown on both sides. Drain on paper towels and set aside.
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5
To make the gravy paste, blend the boiled onions and soaked cashews into a very smooth, fine puree using a blender. Add a splash of water if needed.
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6
Heat ghee in a heavy-bottomed pan. Add the bay leaf, cardamoms, and cinnamon stick. Let them sizzle for 30 seconds until fragrant.
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7
Add the ginger-garlic paste and sauté for 1 minute until the raw aroma disappears. Pour in the onion-cashew puree and cook on medium-low heat for 5-7 minutes until the ghee begins to separate from the sides.
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8
Stir in the tomato puree, red chili powder, and turmeric. Cook for another 5 minutes until the masala thickens and darkens slightly.
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9
Add 1 cup of warm water to the pan to reach your desired consistency. Season with salt and bring to a gentle simmer.
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10
Stir in the garam masala and crushed kasuri methi. Lower the heat and swirl in the heavy cream, stirring constantly to create a silky texture.
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11
Just before serving, gently place the fried paneer sandwiches into the simmering gravy. Let them soak for 2 minutes to absorb the flavors, but do not overcook as they may break.
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12
Garnish with a drizzle of cream and fresh cilantro. Serve immediately while hot and fragrant.
💡 Chef's Tips
Always use fresh, soft paneer; if the paneer is too hard, soak the block in warm water for 15 minutes before cutting. Boiling the onions before pureeing is the secret to a professional-grade white/yellow gravy that lacks the raw, pungent onion taste. Ensure the cornstarch paste is thick; if it's too watery, it won't seal the paneer 'sandwiches' effectively during frying. If you want a smoother restaurant-style texture, pass the onion-cashew puree through a fine-mesh sieve before cooking. Be gentle when flipping the paneer in the pan; use a wide spatula to keep the delicate layers intact.
🍽️ Serving Suggestions
Pair this rich curry with buttery Garlic Naan or Laccha Paratha to scoop up the velvety gravy. Serve alongside aromatic Jeera Rice (Cumin Rice) for a gluten-free accompaniment. A side of chilled Cucumber Raita helps balance the warmth of the Mughlai spices. Offer a fresh onion salad (Lachha Pyaaz) with lemon wedges and green chilies on the side. For a drink, a sweet Mango Lassi or a salty Masala Chaas provides a refreshing contrast to the creamy dish.