Paneer Pasanda Recipe


200 gms Paneer Slices
100 Gms – Desi Ghee
1/8 Tsp Cumin seeds
1 Tsp – Ginger Garlic Paste
½ Tsp Degi Mirch
1/4 Tsp Turmeric powder
200 Gms – Tomato Puree
50 Gms – Cashew nuts
½ Tsp – Yellow Chilli Powder
1/8 Tsp – Green Cardamom Powder
½ Tsp – Garam Masala Powder
1 Tsp – Coriander Powder
Few Drops – Kewda Water
To Taste – Salt
1/4 Tsp Honey
Saffron-dissolved in milk
2 tbsp – Cream
1 Tbsp- Butter

Pasanda Stuffing
50 Gms – Paneer mashed
20 gms Khoya pindi, mashed
1 Tsp – Green Chilli, seedless, chopped
1/8 Tsp Yellow Chilli Powder
1/8 Tsp Green Cardamom powder
To Taste – Salt
1 Pinch Sugar
1/2 Tsp Cashewnuts, chopped
1 Tsp Raisins, chopped
1 Tsp Almond, chopped
1 Tsp Fresh coriander, chopped

½ Teaspoon Almond slivers
½ Teaspoon Cream
1 No Green chilli
Coriander Sprig
1 Tbsp Corn flour
3 Tbsp Refined Flour
1 Tsp Saffron dissolved in milk
¼ Teaspoon Salt
Water As required
Oil for Deep Frying


1. Cut cottage cheese in to 5 cm X 5 cm X 5mm thickness slices.
2. For stuffing mix together paneer, khoya, dry fruit chopped, fresh coriander chopped, green chilli , sugar ,salt and cardamom powder. Mix and stuff between the slices of paneer.
3. Make the batter of flour, corn flour with saffron, salt and water to a coating consistency.
4. Dip the stuffed Paneer slices in batter and fry on a slow fire without giving colour.
Heat desi ghee in a pan, add the black cumin seeds.
When it crackles add ginger garlic paste.
5. Cook for a minutes then add tomato puree, honey, yellow chilli powder, turmeric, degi mirch, coriander powder, salt and cook for another 3 to 4 minutes .
6. Add cashew nut paste and some water and cook for 7-8 minutes.
7. Add green cardamom powder, kewda, saffron and cook for another 3 min.
8. Then add garam masala,cream, butter add fried paneer in the gravy. Simmer for 2 minutes.
9. Serve hot garnished with almond flakes, cream, green chilli, ginger julienne and coriander sprig.


Please login to rate this recipe!


You have already rated this recipe!


Thanks for rating this recipe!