🧀 Paneer Pasanda Recipe | Restaurant-Style Rich & Creamy Indian Curry

Paneer Pasanda is a restaurant-style paneer curry known for its rich, creamy texture and royal flavors. Originating from North Indian Mughlai cuisine, this dish combines paneer slices stuffed with a flavorful filling and cooked in a silky, aromatic curry sauce. Perfect for special occasions, dinner parties, or festive celebrations, this vegetarian delight is both indulgent and satisfying.

This recipe covers two styles — the traditional stovetop method and a quick Instant Pot version — so you can enjoy this royal curry no matter how much time you have.

🛒 Ingredients for Paneer Pasanda Recipe

🌱 For the Paneer Filling:

• Paneer – 250 g, cut into thick slices

• Cashews – 8–10, chopped

• Raisins – 1 tbsp

• Fresh coriander leaves – 1 tbsp, chopped

• Green chili – 1, finely chopped

• Salt – a pinch

🍛 For the Gravy:

• Oil or ghee – 3 tbsp

• Onion – 2 medium, sliced

• Tomato – 3 medium, chopped (or 1½ cups tomato puree)

• Ginger – 1 inch, chopped

• Garlic – 4 cloves

• Green chilies – 2, slit

• Cashews – 10–12 (for paste)

• Cumin seeds – 1 tsp

• Turmeric powder – ½ tsp

• Red chili powder – 1 tsp (adjust to taste)

• Coriander powder – 2 tsp

• Garam masala – ½ tsp

• Kasuri methi – 1 tsp, crushed

• Salt – to taste

• Fresh cream – ¼ cup

• Water – 1 to 1½ cups

👨‍🍳 Step-by-Step Method

Step 1 – Prepare the Paneer Filling

1. In a small bowl, mix chopped cashews, raisins, green chili, coriander leaves, and a pinch of salt.

2. Slice the paneer into thick squares. Make a slit in the middle of each piece to create a pocket.

3. Stuff each paneer slice with the prepared filling and keep aside.

Step 2 – Make the Gravy Base

Stovetop Method

1. Heat oil or ghee in a pan, add cumin seeds, and let them splutter.

2. Add sliced onions and sauté until golden brown.

3. Add ginger, garlic, and green chilies. Sauté for 1 minute.

4. Add chopped tomatoes, turmeric, chili powder, coriander powder, and salt. Cook until tomatoes soften.

5. Add cashews and cook for 2–3 minutes.

6. Cool the mixture and blend to a smooth paste.

Instant Pot Method

1. Set Instant Pot to Sauté mode and heat oil.

2. Follow the same steps as above until the blending stage.

3. Use Pressure Cook mode for 3 minutes after adding tomatoes and spices for faster cooking, then blend.

Step 3 – Finish the Curry

1. Return the blended gravy to the pan or Instant Pot. Add 1 cup water to adjust consistency.

2. Stir in garam masala and crushed kasuri methi. Simmer for 5 minutes.

3. Add the stuffed paneer pieces and cook on low heat for 3–4 minutes so they absorb the flavors.

4. Stir in fresh cream, mix gently, and turn off the heat.

🍽️ Best Occasions to Serve Paneer Pasanda

• Festive Celebrations – Diwali, Holi, Eid

• Special Family Dinners – Birthdays, anniversaries

• Dinner Parties – Impress guests with this royal curry

• Restaurant-Style Weekend Treats – When you crave indulgence at home

• Vegetarian Feasts – A star dish on a North Indian thali

🍛 Serving Suggestions

• Serve hot with butter naan, lachha paratha, or jeera rice.

• Add a side of boondi raita or onion salad for balance.

• Garnish with fresh coriander and a drizzle of cream for a restaurant finish.

🧮 Nutrition Facts (Approx. per serving – 1 cup)

💡 Tip: For a lighter version, reduce cream and ghee, and use low-fat paneer.

🌟 Pro Tips for the Best Paneer Pasanda

• Use fresh, soft paneer for a melt-in-mouth texture.

• Fry the paneer lightly before adding to the gravy for extra flavor.

• Make the gravy a day ahead — it tastes even better as the flavors deepen.

• Adjust spice levels depending on your preference.

❓ FAQs – Paneer Pasanda Recipe

Q. Can I freeze paneer pasanda?
Yes, store the gravy without paneer in the freezer for up to 2 months. Add fresh paneer before serving.

Q. How to prevent paneer from becoming rubbery?
Avoid overcooking. Add paneer towards the end and simmer briefly.

Q. Can I make this without cashews?
Yes, substitute with blanched almonds or sunflower seeds for creaminess.

📝 Interesting Facts

This Paneer Pasanda Recipe is a royal Mughlai curry that turns any meal into a feast. The combination of stuffed paneer, rich creamy gravy, and aromatic spices makes it one of the best paneer curries you can make at home.

Whether you prepare it on the stovetop for traditional depth or in the Instant Pot for convenience, the result will always be restaurant-style deliciousness. Perfect for special occasions, festive meals, or indulgent weekends, this dish is sure to impress every guest at your table.