The first time I ordered paneer pasanda at a restaurant, I thought it was just fancy paneer butter masala. Then I cut into a triangle and a sweet, spicy filling showed up. That is the whole point. Pasanda means favorite. The kitchen treats the paneer like a small sandwich, not a cube.
This Paneer Pasanda is that restaurant plate at home: stuffed paneer triangles, a light cornstarch or besan (gram flour) crust, and a smooth fried-onion tomato-cashew gravy. It is a weekend curry. It is not Tuesday dal. I make the gravy first (or the day before), fry the sandwiches last, and only set them in the sauce at the table so they stay crisp.
The first time I tried to split thin supermarket paneer like a hamburger bun, three triangles snapped in my hands. A thicker block and a slower knife fixed it. Let’s make it together.
What is paneer pasanda?
Meat pasanda started as thin, favored cuts in Mughal cooking. Restaurant kitchens turned the idea vegetarian: two thin slices of paneer, a nut and herb filling, a quick fry, then a creamy gravy. You still taste onion, tomato, cashew, and kasuri methi (dried fenugreek leaves). The difference is the bite. Cubes disappear. These sandwiches stay distinct.
It is North Indian, mildly sweet, and built for naan. If you already make shahi paneer or makhani, you have most of the pantry. The extra work is the stuffing and the fry. Paneer also brings a solid hit of vegetarian protein, so one rich plate actually fills you up.
This gravy uses onion and garlic. A hing-only version can taste good. It is a different dish, not true pasanda.
Paneer pasanda vs makhani vs shahi paneer
- Paneer butter masala / makhani: cubes in a tomato-cashew-butter gravy. Faster. No stuffing.
- Shahi paneer: cubes in a paler, nuttier gravy. Weeknight. No crust.
- Paneer korma: cubes in a cashew-onion Mughlai gravy. Same family, different plate.
- Kadai paneer: cubes with peppers in a masala gravy. No sandwiches.
- Paneer pasanda: stuffed, fried sandwiches in a fried-onion tomato-cashew gravy. You assemble, then you sauce.
Use this when you want restaurant night and you have an hour. Use a cube curry when dinner needs to start in one pan.
Why you’ll love this
- The filling (cashew, raisin, mint, chili) is what makes it pasanda, not another orange gravy
- Fried-onion paste gives a sweet, rounded gravy that is not makhani
- Gravy can sit in the fridge; sandwiches take 15 minutes the day you serve
- Air-fryer option if you do not want a pan of oil
- Gluten-free if you use cornstarch or besan and skip the bread crumbs
- Mild enough for kids if you skip the green chili in the filling
Ingredients that actually matter
Use a thick paneer block, about 250 to 300 g. Thin slabs still taste fine. They just break when you split them. If your block is thin, use the slit-pocket method in the notes instead of two separate triangles.
Fry the onions only to light gold. Dark brown onions turn the gravy bitter. I learned that the hard way on a weeknight test when I walked away from the pan.
Soak or simmer the cashews with the tomatoes so the blender goes completely smooth. Gritty cashew is the fastest way this gravy tastes unfinished. Almonds work if you are off cashews. The color stays a little paler.
The crust can be cornstarch or besan. Cornstarch stays pale and light. Besan fries up a little yellower and tastes nuttier. Two slices of white bread, blitzed to crumbs, are optional: press them on after the slurry if you want a thicker restaurant crunch.
Cream is a finish, not the base. Two tablespoons is enough. Skip it if you need to, and the fried-onion paste still carries the sauce.
Perfect for
- A guest dinner with naan or instant pot jeera rice
- Diwali or a weekend when you want one showpiece curry
- Using a whole paneer block instead of cubing it
- A thali with one rich gravy and one lighter dal
How I sequence it so the sandwiches stay crisp
Make both pastes and simmer the gravy first. Keep it thick enough to coat a spoon. If it is pourable like soup, the sandwiches sink and go soft in a minute.
Stuff and fry (or air-fry) last. Stir the slurry before every sandwich. Cornstarch and besan both settle in about 30 seconds, and the watery top will not seal the filling edge.
Test note: The first batch I coated from a settled batter leaked raisins into the oil. After I stirred the slurry each time and brushed the cut sides, the filling stayed in. Shallow-fry on medium heat until the crust is pale gold, about 2 minutes a side. Dark brown crust means the paneer inside is already turning chewy. Air fryer: 375°F / 190°C for 8 to 10 minutes, flip once, light oil spray.
Do not simmer the sandwiches in the gravy. Spoon gravy onto the plate, set the triangles on top, or nestle them in at the table. That is the restaurant trick that keeps the crust.
A teaspoon of coriander chutney in the filling is a good variation if you already have chutney in the fridge. I do not make it the default. The raisin-mint mix is the festive one I want on this plate.
Restaurant Style Paneer Pasanda
Equipment
- Blender
- Heavy-bottomed pan or kadhai
- Tongs or two spatulas
- Air fryer (optional)
Ingredients
For the tomato-cashew paste
- 3 tomatoes medium, roughly chopped, about 1 3/4 cups
- 10-12 cashews
- 1/2 inch cinnamon stick
- 2 green cardamom pods
- 2 cloves
- 2 mace strands thin, optional
- 1 cup water
For the fried onion paste
- 2 onions medium, chopped, about 1 heaping cup
- 2 tablespoons oil
- pinch salt
- 4-5 tablespoons water to blend
For the paneer sandwiches
- 250-300 g paneer 1 thick block
- 2-2 1/2 tablespoons paneer grated or crumbled, for the filling
- 1 tablespoon raisins chopped
- 2 tablespoons cashews finely chopped
- 1-2 green chilies finely chopped, about 1 teaspoon
- 1 tablespoon cilantro chopped
- 1/2 tablespoon mint leaves chopped
- 1/4 teaspoon red chili powder
- 1/2 teaspoon cumin powder
- 1/4 teaspoon salt or to taste
For the batter
- 1/2 cup cornstarch cornflour, or use 1/2 cup besan
- 4 tablespoons water
- 2 slices white bread processed to fine crumbs, optional extra coat
For frying
- 3-4 tablespoons oil for shallow-frying, or 1 teaspoon for air-frying
For the pasanda gravy
- 1-1 1/2 tablespoons oil use the frying oil if you have it
- 1 bay leaf
- 1/2 teaspoon shahi jeera caraway seeds, or cumin seeds
- 1-1 1/2 teaspoons ginger-garlic paste
- 1/4 teaspoon turmeric
- 1/2 teaspoon Kashmiri chilli powder
- 1/2 teaspoon coriander powder
- 1 cup water
- 1/4-1/2 teaspoon sugar or to taste
- 1/4 teaspoon garam masala
- 1 teaspoon kasuri methi crushed
- 2 tablespoons fresh cream
- salt to taste
To garnish
- 1 tablespoon cream
- fresh cilantro chopped
Instructions
Make the tomato-cashew paste
- Add tomatoes, cashews, cinnamon, cardamom, cloves, mace if using, and 1 cup water to a pan. Simmer on medium-low until the tomatoes are soft, 8 to 10 minutes. Cool 5 minutes. Some liquid will be left. Keep it.
- Blend the tomato mixture with its cooking liquid until completely smooth. No cashew grit. Set aside.
Make the fried onion paste
- Heat 2 tablespoons oil in the same pan. Add chopped onions and a pinch of salt. Cook on medium-low until light gold, 8 to 10 minutes. Do not let them go dark brown.
- Cool 5 minutes. Blend with 4 to 5 tablespoons water until smooth.
Make the filling and stuff
- Mix grated paneer, raisins, chopped cashews, green chili, cilantro, mint, red chili powder, cumin, and salt. Taste. The mix should be moist, not wet.
- Cut the paneer block into triangles, like slicing a small cake. Split each triangle horizontally into two thin slices. Work slowly. If a piece crumbles, add the bits to the filling.
- Spoon filling onto the bottom slice. Set the top slice on gently. Do not press hard. Repeat.
Fry or air-fry
- Stir cornstarch or besan with 4 tablespoons water into a medium slurry. Stir again right before each sandwich. The starch settles fast.
- Dip each sandwich so every side, including the filling edge, is coated. If using bread crumbs, press them on after the slurry.
- Shallow-fry in 3 to 4 tablespoons medium-hot oil, 2 minutes a side, until pale gold. Drain on a paper towel.
- Air fryer option: spray or brush lightly with oil. Air fry at 375°F / 190°C for 8 to 10 minutes, flipping once, until the crust is pale gold.
Finish the gravy
- Heat 1 to 1 1/2 tablespoons oil in the pan. Add bay leaf and shahi jeera. Let the seeds crackle.
- Add ginger-garlic paste. Stir 30 seconds until the raw smell goes.
- Add the tomato-cashew paste. Cook 3 to 4 minutes on medium-low.
- Add the fried onion paste. Cook 3 to 4 minutes more, stirring.
- Add turmeric, Kashmiri chilli, and coriander powder. Stir 30 seconds.
- Add 1 cup water. Simmer 4 to 5 minutes until you see oil specks and the gravy coats a spoon. Add salt and sugar.
- Stir in garam masala, crushed kasuri methi, and cream. Turn off the heat. Do not boil hard after the cream goes in.
Serve
- Spoon gravy onto a warm platter. Set the sandwiches on top, or nestle them in at the table. Coat gently. Do not simmer.
- Garnish with cream and cilantro. Serve hot with naan, tandoori roti, or jeera rice.
Notes
FAQs
Q1. What is the difference between paneer pasanda and paneer butter masala?
Paneer butter masala (and makhani) uses paneer cubes in a tomato-cashew-butter gravy. Paneer pasanda uses stuffed, fried paneer sandwiches and a gravy that includes fried onion paste. Same color family. Different texture, and a sweeter onion note.
Q2. Is paneer pasanda the same as shahi paneer?
No. Shahi paneer is cubes in a milder, nuttier gravy. Pasanda is the stuffed sandwich version. If you want cubes tonight, make paneer korma or kadai paneer. If you want the filling, make this.
Q3. How to make paneer pasanda without frying?
Yes. Air-fry at 375°F / 190°C for 8 to 10 minutes, or pan-sear in 1 teaspoon ghee until gold. You still want a light cornstarch or besan coat so the filling does not leak. Skipping the crust entirely works in a pinch. It will taste closer to stuffed paneer in gravy than restaurant pasanda.
Q4. Why did my stuffed paneer break or get hard?
Breaks usually mean the block was thin or you pressed the sandwich. Use a thicker block, or the hinged-slit method. Hard paneer means it fried too long or sat in a hard boil. Pale gold, then off the heat. Fresh paneer also stays softer than an old dry block. Soak dry paneer in warm water for 10 minutes, then pat dry before you slice.
Q5. Can I make the gravy ahead?
Yes. Make it through the simmer, cool, and refrigerate up to 2 days. Leave out kasuri methi, garam masala, and cream until you reheat. Warm, finish those three, then fry the sandwiches the day you serve. Do not freeze the battered sandwiches.
Q6. What can I use instead of cornstarch or cashews?
Besan, rice flour, or potato flour for the crust. Stir to a medium paste. Optional white-bread crumbs add crunch. Almonds for cashews in the gravy and the filling. The gravy will be a little less creamy if you skip nuts entirely. A spoon of melon seeds (magaz) can stand in.
Q7. How do I store leftovers?
Store in an airtight container in the refrigerator for up to 2 to 3 days. Keep sandwiches out of the gravy if you want any crust left. Reheat gravy on low. Warm the sandwiches separately, then assemble on the plate.
Serve it like this
I like paneer pasanda with plain butter naan or instant pot jeera rice, plus a cucumber raita so the plate is not only rich. Skip a heavy pulao. The sandwiches already do the special-occasion work. If you try it, tell me: did you shallow-fry or air-fry the sandwiches?
Made this? Share a photo and tag @petitepaprika on Instagram. I love seeing your kitchen creations!
