How long does Paneer Pasanda take?

50 minutes from start to finish. That is 20 minutes of preparation and 30 minutes of cooking.

How many people does Paneer Pasanda serve?

3. The ingredient quantities on this page rescale if you are cooking for a different number.

Is Paneer Pasanda vegetarian?

Yes. No meat, no fish and no egg.

Is Paneer Pasanda spicy?

It is mild: 1 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.

What do I need to make Paneer Pasanda?

250 grams Paneer, 3 tbsp Khova, 1 tbsp Cashew (half), 1 tbsp Raisins, 2 tbsp Fresh Cream, ¼ cup Mint Leaves, and a few more listed on this page.

Do I need a pressure cooker for Paneer Pasanda?

No, it is cooked in an open pot.

How many calories are in Paneer Pasanda?

About 732 a serving. The full nutrition table is on this page, per serving and for the whole batch.

Paneer PasandaCook

Paneer Pasanda

Name: Paneer Pasanda
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 3 servings
Cuisine: Indian, North India
Ingredients: ¼ cup Mint Leaves; ¼ cup Coriander Leaves; 2 tbsp Water; 3 tbsp Khova; 1 tbsp Cashew (half), Finely Chopped; 1 tbsp Raisins, Roughly Chopped; 1 Green Chilli, Finely Chopped; ¼ tsp Salt; ¼ tsp Chaat Masala Powder; 250 grams Paneer; ½ cup Besan Flour; ¼ tsp Salt; ½ tsp Red Chilli Powder; ¼ tsp Turmeric Powder; ¼ cup Water; For Frying Oil; 3 tbsp Oil; 2 Green Cardamom; 2 Onion, Finely Chopped; 1 tbsp Ginger Garlic Paste; 3 Tomato; 10 Cashew (full); ½ tsp Kashmiri Red Chilli Powder; ½ tsp Garam Masala Powder; 1 tsp Salt; 1 tsp Sugar; 1½ cup Water; 1 tbsp Ghee; ½ tsp Cumin; ¼ tsp Kashmiri Red Chilli Powder

50 min
mild
Serves 3

Prep 20 min · Cook 30 min

Start cooking

11 steps, each one filmed. A short video for every step, so your hands never have to leave the pan.

Shop

Also known as Stuffed Paneer Gravy · Veg · Curries & Gravies

Curries & Gravies

Paneer pasanda: paneer stuffed with khova, cashews and mint, fried in besan batter and set on a cashew tomato gravy. Mild, serves 2, 50 minutes, with video.

Good for: Party

Ingredients

30 items

3 people

Mint Leaves¼ cup
Coriander Leaves¼ cup
Water2 tbsp
Khova3 tbsp
Cashew (half), Finely Chopped1 tbsp
Raisins, Roughly Chopped1 tbsp
Green Chilli, Finely Chopped1
Salt1½ tsp
Chaat Masala Powder¼ tsp
Paneer250 grams
Besan Flour½ cup
Red Chilli Powder½ tsp
Turmeric Powder¼ tsp
Water2¼ cup
OilFor Frying
Oil3 tbsp
Green Cardamom2
Onion, Finely Chopped2
Ginger Garlic Paste1 tbsp
Tomato3
Cashew (full)10
Kashmiri Red Chilli Powder¾ tsp
Garam Masala Powder½ tsp
Sugar1 tsp
Ghee1 tbsp
Cumin½ tsp
Kasuri Methi, Crushed1 tbsp
Fresh Cream2 tbsp
Fresh CreamFor Garnish
Coriander LeavesFor Garnish

Contains: milk, cashew or other tree nuts, wheat.

Nutrition

Per 1 person, and for all 3 people. Worked out from the ingredients, so treat it as a close guide.

Nutrient	Per 1 person	All 3 people
Energy	732kcal	2196kcal
Protein	26g	79g
Carbohydrate	38g	113g
Fat	54g	162g
Fibre	6.5g	20g
Sugar	16g	48g

Cookd masalas for paneer

Method

1
Combine the mint and coriander in a mixer grinder until it is ground, with 2 tbsp of water.
Mint LeavesCoriander LeavesWater
2
Combine this paste with the grated khoya, cashew nuts, raisins, chopped green chilies. Season with salt, cumin powder, and chaat masala.
KhovaCashew (half)RaisinsGreen ChilliSaltChaat Masala Powder
3
Cut the paneer into thick slices and stuff the khoya mixture in the middle.
Paneer
4
For the besan batter: Combine the besan, salt, chili powder, and turmeric powder with ¼ cup of water, or a little more as needed to make a thick batter.
Besan FlourSaltRed Chilli PowderTurmeric PowderWater
5
Dip this stuffed paneer in the besan batter carefully and deep fry until golden in hot oil. Cut this paneer into triangles and set aside.
Oil
6
For the gravy, add cardamom in hot oil, saute for a minute and then brown the onions and add the ginger garlic paste and saute until the raw flavour goes, about 2 mins.
OilGreen CardamomOnionGinger Garlic Paste
7
Add the chopped tomatoes and cashew nuts. Saute until soft, about 5 mins. Add the chilli powder and garam masala, season with salt and sugar.
TomatoCashew (full)Kashmiri Red Chilli PowderGaram Masala PowderSaltSugar
8
Pour 1.5 cups of water and let it simmer for 10 mins.
Water
9
Cool the mixture and blend in a mixer grinder and strain the gravy.
10
Heat a tbsp of ghee and add cumin seeds, once aromatic, add ¼ tsp of chilli powder and then add the gravy. Add ½ cup of water, mix well and simmer for 5 mins.
GheeCuminKashmiri Red Chilli PowderWater
11
Finish with Kasuri methi and fresh cream. Serve the gravy in a utensil, place the fried paneer and garnish with cream and chopped coriander leaves.
Kasuri MethiFresh CreamFresh CreamCoriander Leaves

Before you start

How long does Paneer Pasanda take?: 50 minutes from start to finish. That is 20 minutes of preparation and 30 minutes of cooking.
How many people does Paneer Pasanda serve?: 3. The ingredient quantities on this page rescale if you are cooking for a different number.
Is Paneer Pasanda vegetarian?: Yes. No meat, no fish and no egg.
Is Paneer Pasanda spicy?: It is mild: 1 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
What do I need to make Paneer Pasanda?: 250 grams Paneer, 3 tbsp Khova, 1 tbsp Cashew (half), 1 tbsp Raisins, 2 tbsp Fresh Cream, ¼ cup Mint Leaves, and a few more listed on this page.
Do I need a pressure cooker for Paneer Pasanda?: No, it is cooked in an open pot.
How many calories are in Paneer Pasanda?: About 732 a serving. The full nutrition table is on this page, per serving and for the whole batch.