Paneer Pasanda
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Paneer Pasanda is a rich and luxurious Mughlai-style paneer curry known for its creamy gravy and stuffed paneer pieces. In this classic paneer pasanda recipe, paneer slices are often filled with a flavorful mixture of nuts and spices before being cooked in a smooth cashew and cream based gravy. The dish has a mildly sweet and aromatic flavor that makes it a favorite in many restaurant-style paneer recipes. Many home cooks search for an easy paneer pasanda recipe to recreate this royal North Indian paneer curry at home. The silky gravy and soft paneer create a truly indulgent dish. Served with butter naan, tandoori roti, or jeera rice, paneer pasanda is perfect for festive meals and special occasions.
Ingredients
Cooking Instructions
Tips & Secrets
- The secret to perfect Pasanda is the cornflour coating; it prevents the stuffing from falling out during the frying process.
- Use fresh, malai paneer for this dish; older paneer is too brittle and will break when you try to slice and stuff it.
- Always add the paneer sandwiches to the gravy at the very last moment to maintain their crisp exterior and soft interior.
- For a truly royal touch, add a few drops of kewra water or a pinch of crushed saffron to the gravy before serving.
Nutritional Information(Per 1 serving)
380 kcal
12g
30g
16g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.