Paneer Pasanda
Recipe type: meals, vegetarian, gravies
RecipeCuisine: Indian Cuisine, North Indian Cuisine
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
Paneer Pasanda is great as a side dish, meal, lunch box Or a kids meal. It’s yummy, delectable, delicious and tastes great with naan, roti Or rice.
recipeIngredient (used american measuring cup, 1 cup = 250 ml)
  • !For Brown Paste:
  • ½ tbsp oil
  • 2 onion julienne
  • 1 bay leaf
  • 1.5 tbsp melon seed (magaz)
  • 3 green cardamom (choti elaichi)
  • 1 black cardamon (badi elaichi)
  • 2 tbsp broken cashewnuts (kaju tukda)
  • 1 tbsp water
  • For Red Paste:
  • 4 medium sized tomatoes
  • 1 inch ginger
  • 5 to 6 garlic cloves
For Curry:
  • 1 tbsp oil + 1 tbsp oil for shallow frying paneer
  • 1 tbsp caraway seed
  • 1 t/s cumin seed
  • 250 gms cottage cheese (paneer)
  • ½ t/s turmeric (haldi)
  • 1 tbsp garam masala powder
  • 1 tbsp kashmiri red chili powder
  • 1 tbsp fennel seed powder (saunf powder)
  • 100 gms curd mixed with 1 tbsp water
  • 1 cup water
  • 1 tbsp fresh cream
  • salt as per taste
  • 1 t/s sugar ( I used organic sugar)
  • fresh mint leaves Or coriander leaves for garnishing.
  • dried fenugreek leaves (kasuri methi)
How to make the recipe?
  1. Take oil in a frying pan place on medium heat. Once oil is hot saute onion until light brown in color.
  2. Once onion is light brown add rest of ingredients stated above for white paste. Saute until onion color changes to dark brown but not black ;) Grind into a smooth paste add water if required.
  3. Combine tomatoes, ginger and garlic. Grind separately until they all blend well.
  4. Take paneer cut into squares Or cubes. Add oil to a pan and shallow fry the paneer until golden brown.
  5. Now take another wok Or vessel place on medium heat. Once oil is hot add caraway seed , cumin seed and sugar.
  6. Once they crackle add the onion paste. Keep stirring and cook until oil leaves from edges. If the mixture is getting dry add little water.
  7. Add half of red chili powder, turmeric, garam masala powder and fennel seed powder.
  8. It' s time to add tomato paste. Cook for 5 to 7 mins more.
  9. The gravy should be thick so add water only if required. However if you like thin consistency add water as per your preference.
  10. Switch off the gas and add curd mixed with water + cream. Combine all nicely.
  11. Switch on the gas on low heat. Cook on low heat for 2 mins add shallow fried paneer.
  12. Garnish with mint Or coriander leaves. Sprinkle kasuri methi rest of chili powder over the gravy.
  13. Serve hot with naan, kulchas, parathas, pooris Or rice.
Recipe by Flavors of Mumbai at