Paneer Pasanda Recipe Restaurant Style

Paneer Pasanda is a beloved vegetarian dish from North Indian cuisine. It features pillowy soft paneer (Indian cottage cheese) pockets filled with a fragrant nut and spice mixture, then shallow-fried and dunked in a luxuriously creamy tomato gravy. The gravy boasts a vibrant orange hue and a complex flavor profile, thanks to a blend of aromatic spices like cardamom, cloves, and bay leaves. Unlike its close cousin, Paneer Makhani, Paneer Pasanda has a distinct tanginess and a subtle sweetness that makes it truly unique.
This recipe allows you to recreate the magic of restaurant-style Paneer Pasanda in the comfort of your own home. With simple ingredients and easy-to-follow instructions, you can prepare this crowd-pleasing dish in under an hour. Serve it alongside fluffy basmati rice, naan, or roti for a complete and satisfying meal.

Ingredients

• For the Paneer Filling:
• 250 gms paneer (Indian cottage cheese), grated
• 1 tbsp chopped raisins
• 1 tbsp chopped cashews
• 1-2 chopped green chilies
• 1 tbsp chopped coriander leaves
• ½ tbsp chopped mint leaves
• ¼ tsp red chili powder
• ½ tsp cumin powder
• Salt to taste
• For the Paneer Coating:
• 2 eggs, beaten
• Breadcrumbs, as needed
• For the Gravy:
• 2 tbsp oil
• 1 bay leaf
• 2 cloves
• 1 black cardamom
• 1 inch cinnamon stick
• 1 tsp cumin seeds
• 1 onion, finely chopped
• 2 large tomatoes, grated
• ½ tsp ginger-garlic paste
• 1 tsp coriander powder
• ½ tsp turmeric powder
• ¼ tsp red chili powder
• 1 tsp garam masala
• Sugar to taste
• Salt to taste
• 1 cup water
• ½ cup fresh cream (optional)
• Chopped coriander leaves, for garnish

Directions

1. Prepare the Paneer Filling: In a bowl, combine grated paneer, raisins, cashews, green chilies, coriander leaves, mint leaves, red chili powder, cumin powder, and salt. Mix well to combine.
2. Assemble the Paneer Pockets: Cut the paneer block into thin slices. Spread a spoonful of the filling on one side of each paneer slice. Carefully fold the other side over to form a pocket. Seal the edges by gently pressing them together.
3. Coat the Paneer Pockets: Dip each prepared paneer pocket in the beaten egg, followed by a coating of breadcrumbs.
4. Shallow Fry the Paneer Pockets: Heat oil in a pan over medium heat. Once hot, carefully add the paneer pockets and shallow fry them until golden brown and crispy on both sides. Drain on paper towels.
5. Prepare the Gravy: Heat oil in a pan or pot over medium heat. Add the bay leaf, cloves, black cardamom, and cinnamon stick. Let them splutter for a few seconds. Add cumin seeds and let them crackle.
6. Add the chopped onions and cook until softened and translucent. Add the ginger-garlic paste and cook for another minute.
7. Stir in the grated tomatoes and cook until the mixture thickens and releases oil.
8. Add coriander powder, turmeric powder, red chili powder, and garam masala. Season with salt and sugar to taste. Cook for another minute, stirring constantly.
9. Add water and bring to a simmer. Reduce heat and let the gravy simmer for 10-15 minutes, or until slightly thickened.
10. (Optional) Stir in fresh cream for an extra creamy texture.
11. Assemble the Dish: Add the fried paneer pockets to the prepared gravy. Gently simmer for a couple of minutes to allow the flavors to meld.
12. Garnish with chopped coriander leaves and serve hot with basmati rice, naan, or roti.