Paneer Pasanda (Paneer Curry)

Paneer Pasanda (Paneer Curry)

Paneer Pasanda

Paneer Pasanda is a delicacy consisting of stuffed paneer with rich creamy gravy. Paneer Pasanda is a delicious and perfect dish for formal get-togethers or when you simply want to indulge yourself. This is the ultimate Paneer dish.
5 from 5 votes
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Course Main Course
Cuisine Indian
Servings 4 people


For Pasanda

  • 8 oz Paneer 9 thin slices of paneer, they are about 1x3 inch of slices, I am using store bought paneer
  • 2 Tbsp fresh shredded coconut I am using frozen shredded coconut
  • 1/4 tsp salt
  • 1 Tbsp cilantro finely chopped, hara dhania
  • 2 tsp green chili finely chopped, adjust to taste

For Batter

  • 1/4 cup corn starch or arrowroot power
  • 3 Tbsp water
  • 3 Tbsp oil to shallow fry

For Gravy

  • 2 cups chopped tomatoes about 3 medium size tomatoes
  • 1 Tbsp ginger chopped
  • 1 Tbsp coriander powder dhania
  • 1 Tbsp oil
  • 1/2 tsp cumin seeds jeera
  • 1/8 tsp asafetida hing
  • 1/4 tsp turmeric haldi
  • 1 tsp red chili powder adjust to taste
  • 1/4 cup cashew powder
  • 1 tsp salt
  • 1/4 cup heavy cream or cream
  • 1/4 tsp garam masala
  • 2 Tbsp cilantro chopped, hara dhania


  • Mash one of the paneer piece, and mix it well with coconut, salt, cilantro, and green chili.
  • Spread this mixture on 4 paneer slices and cover them with remaining 4 slices. Cut them inti two, and press it lightly. Set aside.
  • Mix corn starch in 2-3 tablespoons of water to make a thick batter.
  • Heat the flat frying pan with about 3 tablespoons of oil over medium heat. When oil is moderately hot dip the stuffed paneer pieces one at a time, gently dip in the batter and put in the frying pan, leaving some space in between. Shallow fried the paneer until they are light golden brown, from both sides.
  • Take them out over paper towel, to drain the extra oil. Set aside.

Making Gravy

  • Blend tomatoes, ginger, coriander powder to fine paste, and strain the tomato mix. Set aside.
  • Heat the oil in a sauce pan on medium heat. When the oil is moderately hot add cumin seeds. (Cumin seeds should crack right of way). Lower the heat too low, add asafetida, turmeric, chili powder and cashew powder stir for a minute.
  • Add tomato paste cook for 3-4 minutes stirring till tomato start leaving the side of the pan. Add salt and cream and about half cup of water. Cook for 2-3 minutes. Add cilantro and garam masala stir and turn off the heat. Gravy should be pouring consistency.
  • Pour the gravy over Paneer Pasanda.


Paneer Pasanda is delicious. For my upcoming holiday dinner I will be serving Paneer Pasanda with Punjabi Chole, Jeera Aloo, Boondi Ka Raita, Cumin Rice and Naan.
The one good thing with this dish you can prepare this in pieces and assemble when ready to serve.
Tried this recipe?Let us know how it was!

Paneer Pasanda Recipe: How to make Paneer Pasanda

Paneer Pasanda, a gourmet delight, features sumptuously stuffed paneer immersed in a luscious creamy gravy. Ideal for formal gatherings or when you crave indulgence, Paneer Pasanda stands as the ultimate paneer dish. Elevate your party with this delectable and easy-to-make vegetable curry, making it a perfect addition to your repertoire of party recipes.

Prepare the Paneer Filling: Mash one piece of paneer cheese and combine it thoroughly with desiccated coconut, salt, chopped cilantro, and chopped green chili. Spread this mixture evenly over four paneer slices. Carefully top these slices with the remaining four paneer slices to create a sandwich. Cut each sandwich in half and gently press down to secure the filling.

Create the Coating: In a separate bowl, whisk cornstarch with 2-3 tablespoons of water until a thick batter forms.

Shallow Fry the Paneer: Heat approximately 3 tablespoons of oil in a flat pan over medium heat. Once the oil reaches moderate heat, carefully dip each stuffed paneer piece into the cornstarch batter. Gently transfer the coated paneer to the pan, ensuring enough space between them. Shallow fry the paneer until they turn a light golden brown on both sides. Drain any excess oil by placing the fried paneer on a paper towel-lined plate.

Make the Gravy: Blend chopped tomatoes, ginger, and coriander powder into a smooth paste. Strain the tomato mixture and set it aside.

Cook the Aromatics: Heat oil in a saucepan over medium heat. Once moderately hot, add cumin seeds and wait for them to crackle. Reduce heat to low and add asafetida, turmeric powder, chili powder, and cashew powder. Sauté the spices for one minute.

Simmer the Tomato Base: Introduce the strained tomato paste and cook for 3-4 minutes, stirring constantly until the tomato mixture separates from the sides of the pan. Season with salt and cream, then add approximately half a cup of water. Allow the gravy to simmer for 2-3 minutes.

Finalize the Gravy: Stir in chopped cilantro and garam masala before turning off the heat. The finished gravy should have a pouring consistency.

Assemble the Dish: Pour the prepared gravy over the fried paneer pieces.

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31 thoughts on “Paneer Pasanda (Paneer Curry)

  1. This looks delicious! I will make this tonight for dinner.

    Do you have a cookbook I can buy? I have tried a lot of your recipes and they are all so delicious!!! You are a wonderful cook and a wonderful teacher.

  2. Hi munjala, you are the best cook with out onion and garlic,we don’t eat onion and garlic, u made my life so easy thank you for ur delicious recipes!Hare krisna.

  3. Hi Manjula

    I tried this recipe today for my family and they ABSOLUTELY LOVED IT!!!!
    Thankyou so much for a wonderful recipe. ????
    God Bless You


  4. Manjula, you are the best cook I know… I love to try your recipes. I have done so for years and everyone enjoys them…thank you so much for sharing. Your smiles bless me when I am cooking.

  5. Dear Manjula,
    This recipe sounds heavenly. However, my wife suffers from lactose intolerance. So, I was wondering if the gravy could be used in another dish, one that does not have paneer as its center piece. (The little bit of cream in the gravy recipe is not enough to trigger a response in my wife). Would you happen to have any suggestions?
    Best wishes,
    Lee Allen

  6. Manjula madam, your recipes are awesome. I tried naan,paneer bruschetta, pizza. They came out really well. Will try this paneer pasanda soon. THANK YOU Very much for your recipes.

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