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!

Indulge in Culinary Bliss of making Paneer Pasanda Restaurant Style 

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.

1. Unveiling the Artistry of a Scrumptious Paneer Pasanda Recipe:

Embark on a culinary odyssey as we reveal the intricacies of our exquisite Paneer Pasanda Recipe, a symphony of flavors meticulously curated to elevate your dining experience. Begin the gastronomic journey by delicately mashing one luscious piece of paneer, intricately blending it with coconut, a pinch of salt, the freshness of cilantro, and a subtle kick from green chili. 

The marriage of these ingredients unfolds as this fragrant mixture is lavishly spread between four slices of paneer, seamlessly sandwiching them with the remaining four slices to create captivating stuffed paneer parcels. Execute a precise cut, ensuring a visual and textural masterpiece, setting the stage for the unparalleled delight that is Paneer Pasanda.

  1. Elevating the Culinary Craft through Expert Shallow Frying:

Ascend to culinary excellence by mastering the art of shallow frying in our Paneer Pasanda journey. Forge a harmonious batter by expertly blending corn starch with a splash of water, ensuring a velvety texture that complements the richness of the dish. A flat frying pan is the canvas for your culinary artistry; let approximately three tablespoons of oil shimmer over medium heat. 

Immerse each stuffed paneer delicacy into the batter, strategically placing them in the pan with precision. Witness the transformation as the paneer evolves into a radiant golden brown, achieving the quintessential crispiness that defines a perfect Paneer Pasanda. Tenderly rest them on a paper towel, allowing the excess oil to gracefully depart, ensuring a texture that harmonizes flawlessly with the flavorsome stuffing.

  1. Masterfully Crafting the Essence of Paneer Pasanda Curry: 

Now, dive deeper into culinary mastery as we unravel the secrets behind crafting the heart of Paneer Pasanda – its curry. In a blending symphony, tomatoes, ginger, and coriander powder unite to form a fine paste, which is then meticulously strained to achieve a lusciously smooth consistency. Heat oil in a saucepan, orchestrating a symphony of flavors as cumin seeds crackle to life. Lower the tempo and introduce a melody of asafetida, turmeric, chili powder, and cashew powder, stirring for a minute to create an aromatic crescendo. 

Add the tomato paste, allowing it to dance and evolve until it gracefully departs from the sides of the pan, indicating a harmonious blend of flavors. Season the curry with a dash of salt, a touch of cream, and a gentle stream of water, attaining a luxurious pouring consistency that enrobes each paneer piece. Infuse the curry with the vibrant notes of cilantro and garam masala, bringing forth a restaurant-style finesse to your homemade Paneer Pasanda.

  1. Presenting an Unforgettable Gastronomic Experience: Paneer Pasanda Restaurant Style: 

As the culinary masterpiece unfolds, gracefully pour the rich and flavorful curry over the radiant golden-brown Paneer Pasanda, transforming it into an unparalleled delight. Revel in the symphony of flavors, textures, and spices that transcend the ordinary, defining the essence of Paneer Pasanda Restaurant Style.

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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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