Paneer Pasanda

Ingredients

• 500 gpaneer (cottage cheese), cut into 2.5 cm-thick slices
• 1 handfulcoriander and mint leaves
• 2.5 cm pieceginger, roughly chopped
• 1 large or 2–3 small clovesgarlic
• 1small green chilli
• ½ teaspoonblack salt
• 1 teaspoonlemon juice
• ½ teaspooncumin seeds
• as requiredwater
• 50 gpaneer trimmings
• 1 tablespooncashew nuts, chopped
• 1 tablespoonalmonds, chopped
• 1 tablespoonraisins
• ¼ teaspoonsugar
• to tastesalt
• ¼ teaspoonground cardamom
• ½ teaspoonchaat masala
• ¼ teaspoonground black pepper
• 2–3 tablespoonsgreen chutney
• 2 + 2 tablespoonscornflour
• as requiredwater
• 1 tablespoonoil or ghee
• 2bay leaves
• 4–5cloves
• 1black cardamom
• 2green cardamom pods
• 1 stick, about 2.5 cmcinnamon
• 3.8 cm pieceginger, roughly chopped
• 2 mediumonions, roughly chopped
• 65 gcashew nuts
• 4–5 clovesgarlic
• ¼ teaspoonsalt
• as requiredwater
• as requiredoil for shallow-frying
• 2 tablespoonsoil or ghee
• 2 tablespoonsbutter
• 1green chilli, finely chopped
• 1 teaspoongarlic, finely chopped or minced
• 1 teaspoonginger, finely chopped or minced
• the prepared quantityonion and cashew paste
• 1½ teaspoons, or as neededred chilli powder
• 1 teaspooncoriander and cumin powder
• ½ teaspoonturmeric powder
• to tastesalt
• 120 mlnatural yoghurt, at room temperature and whisked smooth
• ½ teaspoonsugar
• 80 mldouble cream
• 1 teaspoongaram masala
• 1 teaspoondried fenugreek leaves (kasuri methi)
• as requiredwater
• to tastedouble cream, for garnish
• 2–3 tablespoonsfresh coriander leaves, chopped

Instructions

1. 1

   Blend the chutney

   Put the green chilli, ginger, garlic, mint and coriander leaves, lemon juice, black salt, cumin seeds and 2–3 tablespoons of water in a blender. Blend to a thick, fine paste, using only enough water to get it moving, then set aside.

2. 2

   Slice the paneer

   Trim the paneer and cut it into thin rectangles or squares, about 0.5 cm thick or less. Alternatively, make a slit in thicker slices while keeping one edge intact. Keep the trimmings for the filling.

3. 3

   Mix the filling

   Crumble or grate the paneer trimmings in a pan. Add 2–3 teaspoons of green chutney, salt, chaat masala, sugar, black pepper and cardamom, then mix until combined.

4. 4

   Assemble the sandwiches

   Spread filling over one paneer slice and cover with another. Mix 2 tablespoons of cornflour with water to make a smooth, fairly thick slurry, and spread the remaining dry cornflour on a plate. Coat the sandwich edges with slurry, then press them into the dry cornflour to seal. Repeat for all the sandwiches and leave them for 10 minutes.

5. 5

   Fry the paneer

   Heat oil in a pan over medium heat. Shallow-fry or deep-fry the sandwiches until lightly golden underneath, turn them, and fry until lightly golden on the other sides; do not over-fry. Drain on a kitchen-paper-lined plate and cool slightly. Fry the remaining sandwiches, leave the fried pieces to rest for about 5 minutes, then cut them diagonally on a board.

6. 6

   Blend the onion paste

   Heat 2 tablespoons of oil or ghee in a saucepan. Add the bay leaves, green cardamom, cinnamon, black cardamom and cloves, and sauté briefly until aromatic. Add the onion, ginger and garlic and cook for 2 minutes over medium heat. Add the cashews and salt, then sauté for 1 minute and continue cooking until the ingredients are slightly golden. Pour in 2 cups of water, cover and cook for 7–8 minutes, until the onions are soft and the water has reduced. Turn off the heat and leave to cool for 10–15 minutes. Remove the bay leaves and black cardamom, then blend the mixture to a smooth puree, adding a little water if needed.

7. 7

   Cook the gravy

   Heat the oil or ghee and butter in a heavy-based pan over medium heat. Add the chopped green chilli, garlic and ginger, and cook for about 1 minute. Stir in the onion-cashew puree and ½ cup of water; cook for 2–3 minutes, stirring continuously. Add the coriander-cumin powder, red chilli powder and turmeric, and cook for 5–6 minutes, until the puree thickens and oil begins to show at the edges. Turn off the heat and mix in the yoghurt. Return the pan to low heat and add water to adjust the consistency. Add salt and cook for 5–6 minutes, then stir in the cream and cook for 2–3 minutes. Finish with the kasuri methi, garam masala and sugar, and cook for 2 more minutes.

8. 8

   Garnish and serve

   Pour the sauce into a serving dish and drizzle with cream and sprinkle with chopped coriander. Arrange the paneer triangles on top, spoon over a little more gravy, and finish with another drizzle of cream and coriander. Serve hot with paratha, roti, naan or another flatbread.

What is Paneer Pasanda?

Paneer Pasanda is an Indian curry in which paneer is filled, fried and served with a rich sauce. The name is associated with a favourite or specially chosen dish, and versions commonly pair paneer with a creamy, spiced gravy.

This version uses paneer trimmings in a chutney-seasoned filling, then makes its sauce from cooked onions and cashews. The layered preparation gives the dish both a substantial centre and a smooth curry to spoon over it.

Nutrition and macros by portion

The nutrition label shows one serving as written: 301 calories, 0g protein, 0g carbs, 0g fat.

The paneer, cashews, butter, oil and cream provide much of the dish's fat, while paneer and nuts also contribute protein. The paneer, onions and any flatbread served alongside supply most of the carbohydrates. Pair a serving with vegetables and a moderate portion of flatbread for a more balanced plate.

Building flavour in the chutney

Green chutney: Blend the herbs, chilli, ginger, garlic, lemon and seasonings into a thick paste. Add water sparingly so the filling stays firm and the chutney does not run out of the paneer sandwiches.

Filling: Paneer offcuts make good use of the trimmings from shaping the slices. Chaat masala, cardamom, pepper, nuts and raisins give the mixture a savoury-sweet, aromatic character.

Sealing the paneer sandwiches

Cornflour slurry: The wet coating helps bind the edges, while the dry cornflour reinforces the seal. Make the slurry smooth and semi-thick so it clings to the sides rather than running off.

Resting: Leave the coated sandwiches for 10 minutes before frying. This gives the coating time to set around the filling.

Frying to a light golden finish

Oil temperature: Heat the oil over medium heat and wait until it is hot before adding the paneer. The recipe calls for a light golden colour, not a deep or crunchy crust.

Doneness: Turn the sandwiches carefully and remove them once they are lightly golden on all sides. Let them rest for about 5 minutes before slicing diagonally so the filling has a chance to settle.

Making the onion-cashew base

Whole spices: Briefly sauté the bay leaves, cardamoms, cinnamon and cloves until aromatic, then add the onion, ginger and garlic. This short start flavours the cooking base without needing to grind the whole spices.

Pureeing: Cook the onions and cashews until soft, then cool the mixture before blending it smooth. Remove the bay leaves and black cardamom first, and add water only as needed to help the blender.

Keeping the gravy smooth

Spice stage: Give the onion-cashew puree 5–6 minutes with the powdered spices, stirring as it thickens. The recipe's cue is oil appearing at the edges of the thickened mixture.

Yoghurt: Take the pan off the heat before mixing in the room-temperature, whisked yoghurt, then return it to low heat. Add water gradually to set the sauce's consistency, and avoid a hard boil after the yoghurt goes in.

Serving Paneer Pasanda

Plating: Spoon the gravy into a serving dish and arrange the paneer triangles over it, finishing with more sauce, cream and coriander. This keeps the fried paneer visible while letting the curry coat each portion.

Pairing: Serve it hot with paratha, roti or naan to scoop up the creamy sauce. A simple vegetable side can add freshness and contrast to the rich curry.

Recipe notes & tips

• Keep the green chutney thick so it does not loosen the filling.
• Reserve the paneer trimmings when shaping the slices; they form the sandwich filling.
• Seal every edge with both slurry and dry cornflour before resting the sandwiches.
• Fry over medium heat and stop when the paneer is lightly golden.
• Cool the onion-cashew mixture before blending it smooth.
• Whisk the yoghurt before adding it, and stir it in off the heat.

Variations

• Adjust the chilli: Use less green chilli or red chilli powder for a milder sauce.
• Swap the garnish: Finish with extra coriander instead of cream.
• Change the nuts: Use only cashews or only almonds in the filling.
• Make it vegan: Use vegan paneer, yoghurt, butter and cream as suitable replacements.
• Serve with rice: Offer plain rice alongside the curry instead of flatbread.

Common mistakes to avoid

• Watery chutney: Add water a little at a time so the filling remains easy to spread.
• Loose sandwich edges: Coat the sides with slurry, press them into dry cornflour and rest for 10 minutes.
• Over-frying the paneer: Remove it once lightly golden so it does not become too firm.
• Blending the base while hot: Let the onion-cashew mixture cool for 10–15 minutes first.
• Adding yoghurt over high heat: Take the pan off the heat to mix it in, then return to low.
• Over-thick gravy: Add water gradually after the yoghurt to reach a spoonable consistency.

How to store

For the best texture, store the fried paneer and gravy separately in airtight containers in the fridge and use within 2 days. Reheat the gravy gently on the hob, adding a splash of water if needed, and warm the paneer briefly before serving. Avoid boiling the yoghurt-based sauce hard.

Frequently asked questions