How to make Authentic Paneer Pasanda at home?

17 Dec How to make Authentic Paneer Pasanda at home?

Last Updated on December 17, 2025 by blessmyfoodbypayal

How to make Authentic Paneer Pasanda at home with step wise pictorial and video method.

“Pasanda” is the urdu word for “favourite” and when it is written in reference to Paneer, it means “Favourite Paneer” recipe.

This Mughlai dish is originally made with non veg but paneer is used in making the vegetarian version of the recipe.

Crumbled paneer, roasted nuts and spices are used to make paneer sandwiches, which are later fried and added to a rich and luxurious gravy made of spices cashews, onion and tomatoes.

Undoubtedly there are various paneer recipe which are royal and luxurious but paneer pasanda stands out for being different on one pretext primarily. This recipe doesn’t use paneer pieces but a soft paneer sandwiches stuffed with royal nuts and spices. 

Soft paneer outside and mildly sweet and spices filling inside when together meets just melt into the mouth, and just by mere imagination, one can salivate.

It is pertinent to mention here that for making the gravy of this recipe, you need to use less spices, especially the whole one. The purpose is that gravy shouldn’t overpower, rather compliment the paneer sandwiches.

Paneer Pasanda is a kind of dish you can make ahead of time and only assemble at the time of serving. Just prepare and fry the paneer sandwiches and also cook the gravy and keep the both separately until needs to be served. Isn’t that so convenient?

It is something you can best serve on special occasions or festivals or make it a part of weekend plan or whenever you are craving for indulgent meal. 

No doubt you can eat it with rice and roti as well, but it tastes great when served with naan or paratha.

This is such a delicious that once tried, you are not going to wait for any special occasion to cook it again. So go ahead because this is the right time to enjoy this grateful recipe.

STEP WISE PICTORIAL RECIPE OF HOW TO MAKE AUTHENTIC PANEER PASANDA AT HOME

MAKING OF PANEER SANDWICHES 

Heat oil in a pan and add cashews and almonds. Saute till slightly brown. Take them out. Add raisins in the same pan and saute till they puff up. Take them too out.

Now thinly chop all the 3 roasted nuts and keep aside.

Take paneer and cut into pieces (any shape you like – square, rectangular, square, heart or any) in even number in reasonable size.

After cutting paneer, there will be leftover edges of paneer. Take that panner in a bowl. Add cardamom powder, onion barista, green chutney (or paste of coriander, mint & green chilies) and those chopped nuts. Give them a good mash.

Now apply some mashed paneer masala on a paneer slice and place another slice of panner on other side like a sandwich.

Dip each paneer sandwich in a thin slurry made with combining corn flour and water. 

Shallow fry these paneer pieces from both sides till brown. Take them off the oil.

MAKING OF GRAVY BASE 

Take all the ingredients in a pan mentioned in the list of ingredients under the head “FOR MAKING GRAVY BASE” in the recipe card below. Put a lid and boil for 15-20 minutes.

Off the heat and when they cool completely, grind into a fine puree. Sieve the puree for a fine texture and keep aside.

MAKING OF TEMPERING 

We are using the same pan and leftover oil in which paneer was fried and add turmeric powder, kashmiri red chilli powder and coriander powder. Cook for 4-5 seconds.

Add the gravy base and also add garam masala, sugar, salt and boil until slightly thick.

Lastly add kasuri methi and mix and gravy for paneer pasanda is ready.

FOR SERVING 

Arrange paneer pieces in a serving dish. Drop the gravy around the paneer.

Top with fresh cream and coriander leaves. Enjoy.

HOW TO MAKE AUTHENTIC PANEER PASANDA AT HOME – RECIPE CARD

How to make Authentic Paneer Pasanda at home

blessmyfoodbypayal

This recipe shows how to make Authentic Paneer Pasanda at home with soft stuffed paneer, rich Mughlai gravy, and royal flavours.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Course Main Course

Cuisine North Indian

Servings 5

Ingredients

  

1 Cup = 250 ml

FOR MAKING PANEER SANDWICHES

• 400 gram Paneer
• 1/4 cup Cashews
• 1/4 cup raisins
• 1/4 cup almonds
• 1/4 tsp cardamom powder
• 1 tbsp onion barista/brown onion
• 1 tbsp green chutney (or paste of coriander, mint & green chilies)
• 1 tbsp oil
• 1/4 cup cornflour
• Water as required
• Oil for frying

FOR GRAVY BASE

• 2 onion (roughly chopped)
• 4-5 Tomatoes (roughly chopped)
• 1 tbsp cashews
• 1 tsp cumin seeds
• 1 bay leaf
• 1 black cardamom
• 3 green cardamoms
• Small piece of ginger
• 4-5 garlic cloves
• 1 tbsp coriander stems
• 3 green chilies
• Salt to taste
• 2 cup water

FOR TEMPERING

• 2 tbsp oil (or 1 tbsp oil + 1 tbsp butter)
• 1 tsp Kashmiri Red chilli powder
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp garam masala
• Salt to taste
• 1/2 tsp sugar
• 1 tsp kasuri methi

FOR GARNISH

• Coriander leaves
• Fresh cream

Instructions

 

MAKING OF PANEER SANDWICHES

• Heat oil in a pan and add cashews and almonds. Saute till slightly brown.
• Take them out.
• Add raisins in the same pan and saute till they puff up.
• Take them too out.
• Now thinly chop all the 3 roasted nuts and keep aside.
• Take paneer and cut into pieces (any shape you like - square, rectangular, square, heart or any) in even number in reasonable size.
• After cutting paneer, there will be leftover edges of paneer. Take that panner in a bowl.
• Add cardamom powder, onion barista, green chutney (or paste of coriander, mint & green chilies) and those chopped nuts.
• Give them a good mash.
• Now apply some mashed paneer masala on a paneer slice and place another slice of panner on other side like a sandwich.
• Dip each paneer sandwich in a thin slurry made with combining corn flour and water. 
• Shallow fry these paneer pieces from both sides till brown. Take them off the oil.

MAKING OF GRAVY BASE

• Take all the ingredients in a pan mentioned in the list of ingredients under the head "FOR MAKING GRAVY BASE" above.
• Put a lid and boil for 15-20 minutes.
• Off the heat and when they cool completely, grind into a fine puree.
• Sieve the puree for a fine texture and keep aside.

MAKING OF TEMPERING

• We are using the same pan and leftover oil in which paneer was fried and add turmeric powder, kashmiri red chilli powder and coriander powder. Cook for 4-5 seconds.
• Add the gravy base and also add garam masala, sugar, salt and boil until slightly thick.
• Lastly add kasuri methi and mix and gravy for paneer pasanda is ready.

FOR SERVING

• Arrange paneer pieces in a serving dish.
• Drop the gravy around the paneer.
• Top with fresh cream and coriander leaves. Enjoy.

Keyword authentic paneer pasanda recipe, paneer pasanda recipe