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4.67 from 3 votes

Paneer Pasanda Recipe

Paneer slices, delicately spiced and cooked in velvety and creamy gravy is the most yummiest Indian recipe.
Course Main Course
Cuisine Indian
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4 PEOPLE




  • 1/2 kg Paneer cut into triangles or slices
  • 1/4 teaspoon Homemade tandoori masala
  • 3-4 teaspoon Cream (enough to make a paste)
  • 1/2 tablespoon Powdered Cashews
  • 2 teaspoon Chopped Coriander leaves
  • 4-8 pieces of Kishmish (raisins)
  • 1 teaspoon Desiccated unsweetend Cococut
  • Salt to taste
  • Oil to Toast paneer pieces
  • 2 tablespoon Cornflour


  • 1 small Onion, sliced
  • 2 small Tomatoes
  • 1 small Green chili
  • 1 teaspoon Ginger paste
  • 1 teaspoon Garlic paste
  • 1.5 tablespoon Powdered Cashews
  • 1/4 cup Cream
  • 1 tablespoon Sugar
  • Salt to taste
  • 2 tablespoon Oil



  • Cut paneer in triangles or long pieces. You can choose to cut thin and small paneer slices.
  • Heat oil in a pan and slightly toast paneer slices. Set it aside.
  • In a bowl combine all the ingredients mentioned under paneer ingredients, except oil and cornflour. Add enough cream to make a thick mixture. Mixture should be thick and spreadable and not watery.
  • Apply mixture on paneer slices and place another slice over it making it look like a sandwich. Press them together.
  • Take cornflour in a bowl. Roll paneer pieces in cornflour, dust of the excess and toast them again in oil. Set them aside. Other way would be to make a paste of cornflour and water - dip paneer slices in it and shallow fry until light brown in color.


  • Assemble all the gravy ingredients.
  • Assemble all the spices.
  • Heat oil in a pan.
  • Add onions and..
  • Cook until caramelized. Allow them to cool down completely.
  • In a mixer add tomatoes, green chili..
  • And caramelized onions.
  • Grind it to a smooth paste.
  • Heat oil in a pan. Add bay leaves, black cardamom and cumin seeds. As they start to crackle add ginger-garlic paste. Saute for a minute on a medium flame. Pour in onion-tomato mixture.
  • Saute for 1-2 minutes and mix in all the spices one by one.
  • Mix and cook for another 3-4 minutes until the mixture is thoroughly cooked. How to tell? Mixture will be reduced to half and oil will start to appear on the edges of the mixture. Mix in salt and garam masala powder.
  • Add kasoori methi..
  • Pour enough water to make a thick gravy.
  • Cover and let it simmer for another 3-4 minutes. Adjust seasonings and add sugar and cream.
  • Lower the flame and start adding paneer pieces. Gently coat paneer pieces in gravy and take it off the flame.
  • Cover and let the paneer pieces soak in all the flavor.
  • Just before serving, warm up, add water if the gravy has become too thick, adjust seasonings.
  • Serve warm with tandoori roti or white jeera rice.