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Paneer pasanda is a rich and super luxurious Indian curry. Paneer triangles are stuffed with a rich mixture of khoa, paneer, dry fruits, and shallow fried. These shallow-fried paneer sandwiches are coated with the most delicious and silky gravy. This recipe is divine and suitable for any special occasion to wow your guests.




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Paneer Pasanda
Ingredients
For Making Paneer Traingles
- 10 Big /Medium Big Triangles of Paneer
- ½ Cup Grated Paneer
- ½ Cup Grated Khoya
- ¼ Cup Cashew & Resin
- 1 Big Green Chili ,Chopped.
- ½ Tsp Grated Ginger
- 1 Pinch Salt
- ½ Cup Corn Flour
- ¼ Cup Water(add 1 tsp if needed more)
- Oil for shallow /deep frying.
For Making Creamy Curry
- 1 Medium Onion Chopped
- 1 Medium Tomato Chopped
- Tbsp Ginger Garlic Paste
- 2 Small Bay Leaves
- ½ Tsp Cumin Seeds
- 1 Tsp Kashmiri Red Chili powder
- 1 Tsp Garam Masala Powder
- ¼ Cup Cashew Nuts Paste(soak ¼ cups of cashew in hot water for 30 minutes or more and make a fine paste.
- 3 Tbsp Ghee/oil for cooking.
- 1 Tsp Coriander Powder
- ½ Tsp Turmeric Powder
- 1 Tsp Sugar /Brown sugar/Honey
- 1 Tsp Crushed Kasoori Methi/dried fenugreek leaves crushed
- Salt to taste
- ¼ Cup Heavy Cream/Fresh cream.
- 1 Tbsp Fresh chopped Cilantro.
- 2 Cups Water
Instructions
How to stuff paneer triangles
- Mix everything with hands to make a smooth mixture.( other then corn starch ,water and oil)
- Take two triangles .Place the mixture on top of one and cover it with the other triangle just like the sandwich.
- Heat oil in a pan .
- Mix corn starch with water to make a lump- free batter.
- Dip stuffed paneer triagles into the batter carefully.Use a spoon to pour some on the top.Remove the excess batter by shaking just a little.
- Shallow fry them carefully. Oil can splutter.
Notes
- I prefer not to fry deep . In my opinion shallow frying keeps paneer soft .
- Turn them over very carefully.
- Do it in a wide pan.
- Be careful while frying .Oil will splutter.
How to cook curry?
- Take a pan.Add one tbsp oil.
- Saute onion and tomato till they look almost cooked.
- Remove from the stove and make a smooth puree/paste of it.
- Take a clean pan again or you can use the same pan.
- Add oil to it .Heat and add cumin seeds and bay leaf.
- Now add ginger garlic paste and saute till the raw smell is gone.
- Add tomato onion paste,coriander powder,turmeric powder, salt and red chili powder.
- Saute on low to medium flame for two to three minutes. Add cashew paste and garam masala powder to the pan.
- Saute for one minute and add two cups of water to it.Mix everything and let it cook on slow flame till the oil floates or the curry is cooked.
- Taste the curry if needed to add salt add now.
- Place curry in the serving bowl and arrange the paneer triangles on top of it.
- Garnish with cilantro(optional)and serve.
- Enjoy.
Tried this recipe?Let us know how it was!
Hello! I tried this recipe. It turned out really good. Do you think , you missed mentioning the garlic ginger paste in the method. It’s mentioned in the ingredients list though.
Hey, Nupur thank u so much for pointing the mistake. Sorry for the delayed response, I was on a long vacation. Will edit the recipe tonight.
I am glad that it worked out well for you.
really appreciate it.