Paneer Pasanda

North Indians are big on eating paneer (cottage cheese) and we are no different. It is such a versatile and rich ingredient - can go well in appetizers, as fillings, or in Indian gravies. We tried a version for one of the weekend lunches - times when we have been craving to cook rich Indian gravies. This one is a delight!


For Gravy
1 onion - roughly chopped
4 large tomatoes - roughly chopped
3 cloves of garlic
1 piece of ginger
5-6 cashews
1 tsp sugar
1/2 tsp garam masala
a pinch of asafoetida
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1 tsp Kasuri Methi
1/2 cup milk/ cream

Dry Masala
2 cardamom
small piece of cinnamon
3-4 cloves
1/2 tsp cumin powder

for Stuffing
2 green chillies - finely chopped
Small pieces ginger  - finely chopped
Raisins  - roughly chopped
Cashews - roughly chopped
Grated paneer

2 tsp all purpose flour
1 tsp cornflour


1. Cut paneer in Triangle shape. Make a slit in its center without cutting it completely.

2. Fill the stuffing inside Paneer piece.

3. Make a thick paste of flour and cornflour. Add salt as per taste. Coat paneer in this paste and shallow fry in the pan.

For gravy

1. Add oil in a wok and saute dry masala in it. Then add onion and cook until golden brown.

2. Add tomatoes in it.Add turmeric powder and salt and let it cook for 4 - 5 mins on low.

3. Make a paste of cashews and add to gravy. Add all spices also.

4. Now grind this properly and sieve it to get a smooth paste.

5. Add milk and water in it to achieve desired consistency. Add sugar to adjust taste.

Add stuffed paneer to gravy and serve hot with butter naan!



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About the Authors

This blog is from the kitchen of Neha Gupta and Mridul Karkara. We go about our days pretending to be HR Managers and Business Consultants respectively, though in reality, just thinking about our next big meal! This food blog is a representation of our experiments in the kitchen and for the simple joy of cooking and sharing!

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