Paneer Pasanda is a rich and flavorful North Indian delicacy, ideal for celebrations or when you want to serve something extra special to your family and guests. In this recipe, slices of paneer are stuffed, sandwiched, dipped in a light batter, and shallow-fried to golden perfection before being added to a rich, creamy onion-tomato gravy. It’s a dish that truly shines on celebratory tables.
Admittedly, preparing Paneer Pasanda from scratch takes some time and effort. But don’t let that discourage you! With a little planning and by multitasking smartly, the whole dish can come together in about an hour, from prep to plating. I’ve included step-by-step guidance and tips to help streamline the process and make it more manageable, even for home cooks.
This version closely mirrors the restaurant-style Paneer Pasanda you might have enjoyed on special outings. I’ve put in a bit more time to make it extra rich and flavorful—and even whipped up some garlic naan on the side to complete the meal.
Normally, I don’t opt for such elaborate dishes on regular weekdays. But when I’m in the mood to cook something grand (usually on weekends!), I enjoy putting together more involved recipes like this one. It takes some effort and patience, but the delicious outcome makes it all worthwhile.
If you love spending time in the kitchen, definitely give this dish a try. However, if you’re short on time or prefer a simpler approach, here’s a quick tip: skip the stuffing and just shallow-fry paneer cubes. Then add them directly to the prepared gravy. This shortcut can save you 15–20 minutes without compromising on flavor.
Ingredients For Paneer Pasanda:
- ¼ cup Red Onion, sliced thinly: Use fresh red onions for their mild sweetness and color which balances the acidity of tomatoes.
- 2 cups Tomatoes (about 3 small), roughly chopped: Choose ripe tomatoes for a naturally rich and tangy base. Rough chopping is fine as they will be blended later.
- ½ cup Water: Helps soften the onions and tomatoes while cooking and aids in blending the mixture to a smooth paste.
Ingredients for Brown Onion Spice Paste:
- 1 tablespoon Oil: A neutral oil like sunflower or vegetable oil works best for sautéing spices and onions.
- 2 Green Cardamoms (Hari Elaichi): Adds subtle sweetness and aroma to the masala paste.
- ¼ inch Cinnamon Stick (Dalchini): Provides a warm and slightly woody flavor to enhance the gravy depth.
- 3 Black Peppercorns: Infuses a mild heat that blends beautifully with the rest of the spices.
- ½ inch piece of Fresh Ginger, chopped: Provides a sharp, warming flavor that complements and cuts through the dish’s richness.
- 2 Garlic Cloves, chopped: Imparts a deep, savory flavor that enriches the overall taste of the masala.
- 1 Medium Red Onion (around ¾ cup), chopped: Sautéed till golden to give the paste a deep flavor and color.
- Salt, to taste: Season as needed to balance the flavor of the onion paste.
- ⅓ cup Water (for grinding): Used to blend the sautéed mixture into a smooth, lump-free paste.
Ingredients for Paneer Sandwich Filling:
- 200 grams Paneer (around 7 oz), cut into triangles: Use fresh paneer, cut each slice into thin triangles to make stuffed sandwiches.
- 2–3 tablespoons Grated Paneer: Used for the stuffing—gives a creamy bite inside the sandwich.
- 1 tablespoon Finely Chopped Cashew Nuts: 1 Brings a slight crunch and elevates the richness of the stuffing.
- Salt, to taste: Light seasoning to enhance the flavor of the stuffing.
- 1 Green Chili, finely chopped: Brings a gentle heat—adjust the quantity to suit your spice level.
- 1 tablespoon Fresh Coriander Leaves, chopped: Adds a burst of freshness and color to the stuffing.
- ¼ teaspoon Garam Masala: Lends a warm, aromatic note that ties all the stuffing ingredients together.
- 2 tablespoons Oil (for shallow frying): For cooking the paneer sandwiches until crisp and golden on both sides.
Ingredients for Coating Batter:
- ⅓ cup Corn Flour (Cornstarch): Forms a light, crisp coating around the paneer sandwiches when shallow fried.
- A Pinch of Salt: Enhances the flavor of the coating.
- ¼ cup Water: Helps form a smooth, lump-free batter for dipping the paneer pieces.
Ingredients for Rich Pasanda Gravy:
- 2 tablespoons Oil: Helps in frying the spices and cooking the pureed mixtures to create a flavorful, rich foundation for the gravy.
- 2 teaspoons Red Chili Powder: Adds vibrant color and moderate heat—adjust to preference.
- 1 teaspoon Coriander Powder: Gives a subtle, earthy flavor and balances the tang of the tomatoes.
- Salt, to taste: Adjust as needed once the gravy simmers and thickens.
- 1 cup Water: Helps achieve the desired consistency of the gravy.
- ½ teaspoon Garam Masala: Stirred in at the end to enhance the dish with a finishing touch of fragrance and depth.
- 1 teaspoon Kasuri Methi (Dried Fenugreek Leaves): Gently rub between your palms before adding to unlock its strong, earthy fragrance.
- 3 tablespoons Fresh Cream, Malai, or Heavy Whipping Cream: Gently rub between your palms before adding to unlock its strong, earthy fragrance.
Step-by-Step Instructions For Paneer Pasanda:
1) Begin by preparing the onion-tomato base. In a saucepan, add sliced red onions and roughly chopped tomatoes along with ½ cup of water.
2) Place the pan over medium heat and bring it to a gentle boil. Let it simmer until both onions and tomatoes turn soft and mushy—this usually takes around 8–10 minutes.
3) While that simmers, start making the brown onion spice mixture. Heat 1 tablespoon oil in a separate pan. Once warm, add whole spices—green cardamoms, a small cinnamon stick, cloves, and peppercorns. Sauté until they release their aroma.
4) Now stir in the chopped garlic and ginger. Cook them for about a minute to mellow the raw smell and bring out their flavors.
5) Add the roughly chopped onions to the pan. Sprinkle a small amount of salt to speed up the softening process and draw out moisture from the onions.
6) Mix well and continue to sauté.
7) Sauté the onions until they become soft, develop a golden hue, and start to caramelize gently. Turn off the heat and allow this mixture to cool down slightly before blending.
8) By this time, the onion-tomato mix should be cooked through. Switch off the heat and allow the mixture to cool slightly before transferring it to a blender.
9) As the mixtures cool, get started on the paneer sandwiches. Set aside a small piece for grating, and slice the remaining paneer into thin, uniform triangles. Make sure you have an even number of pieces to form sandwiches.
10) Place the grated paneer into a small mixing bowl.
11) Add in finely chopped cashews, green chilies, fresh coriander leaves, a pinch of salt, and a touch of garam masala for flavor.
12) Mix everything thoroughly to form the stuffing.
13) Place a small amount of the filling onto one paneer triangle, then gently press another slice on top to create a sandwich.
14) Repeat the same for all slices. Keep the prepared sandwiches covered to prevent them from drying out while you continue with the next steps.
15) Once the brown onion mixture has cooled, transfer it to a grinder along with ⅓ cup of water.
16) Blend into a smooth, fine paste without any chunks.
17) In the same pan used for sautéing the onions, heat 2 tablespoons oil. Add the prepared brown onion paste.
18) Sauté the paste over medium heat, stirring often, until it thickens and deepens in color. This step enhances the flavor base.
19)Meanwhile, transfer the softened onion-tomato mixture to a blender and blend until smooth. If there’s excess water, strain a little out.
20) Blend the softened tomatoes and onions into a silky, smooth mixture without any lumps.
21) After the brown onion paste has reduced and developed a deeper color, it’s ready for the next step.
22) Pour the blended tomato-onion puree into the pan with the cooked onion paste.
23) Stir and cook. The mixture will likely splutter—cover the pan partially and cook until it calms down.
24) After it stops splattering, uncover and continue cooking until the mixture thickens. Oil will begin to release from the sides. Stir occasionally to prevent sticking.
25) Now add salt as needed, along with red chili powder and coriander powder.
26) Mix well and let it cook for a minute so the spices blend in.
27) Add water to achieve the desired gravy consistency.
28) Mix thoroughly and let the gravy simmer for 5 to 6 minutes on low-medium heat.
29) Add garam masala and crushed kasuri methi.
30) Stir everything well to combine.
31) Pour in fresh cream or malai to add richness to the curry.
32) Mix and let it simmer for a minute before turning off the heat. Cover and set aside.
Frying the Paneer Sandwiches
33) To make the batter, combine corn flour with a small pinch of salt in a mixing bowl.
34) Gradually pour in water while whisking to form a thick, smooth batter suitable for coating.
35) Warm oil in a frying pan over medium heat. When ready, dip a paneer sandwich into the batter, ensuring it’s evenly coated and the filling remains secure.
36) Gently place the coated sandwich into the hot oil. Fry until the bottom side is light golden brown.
37) Flip and fry the other side. For even cooking, carefully fry the sides of the triangle too. Use two spoons to hold and balance if needed.
38) When the paneer turns golden and crisp, lift it out of the oil and place it on a plate lined with paper towels to absorb excess oil.
39) As you near the end of frying, bring the prepared gravy back to a boil on low heat. Once bubbling, gently add the fried paneer sandwiches.
40) Mix carefully to coat the sandwiches in the rich gravy. Serve hot with naan, paratha, or jeera rice. Your royal-style Paneer Pasanda is ready to enjoy!
Serving suggestion For Paneer Pasanda:
Paneer Pasanda goes wonderfully with Indian breads such as naan, tandoori roti, or fluffy parathas, making each bite rich and satisfying. These breads help scoop up the rich, creamy gravy and complement the stuffed paneer slices perfectly. To complete the meal in a traditional way, pair it with a fresh salad of finely sliced onions, cucumbers, and tomatoes, along with lemon wedges for a zesty touch. You can also sprinkle a pinch of chaat masala over the salad to elevate the flavor.
To complete the meal, consider adding a light rice dish like jeera rice or saffron pulao. And don’t forget a glass of chilled lassi or a refreshing mint cooler—ideal accompaniments to balance the richness of this festive dish. Whether you’re serving it at a family get-together or a special dinner, Paneer Pasanda is sure to impress everyone at the table.
