Paneer Pasanda

Paneer Pasanda


    • 250 grams paneer
    • 2-tbsp. cream
    • 3 tbsp. corn flour
    • salt
    • oil for frying
    • red gravy

For the Filling:

    • 2-tbsp. cashew-nut pieces
    • 1-cup coriander leaves
    • 50 grams paneer
    • 4 green chilies
    • Grind all to paste.
    • salt

For the Gravy:

    • 1-tbsp. cashew-nut pieces
    • 1 tbsp paprika
    • 1-cup plain yogurt
    • 3 tomatoes
    • 1-tsp. cumin seeds1 almond
    • 1/2-cup water
    • 3 tbsp. ghee.


Cut paneer into slices. Mix corn-flour and water to form a batter.

Take filling paste, spread on a paneer slice and cover with another slice. Prepare all the slices in the same way. Dip these slices in the corn flour batter and fry them.

Roast cumin seeds. Grind with cashew-nut pieces and paprika. Boil water and keep tomatoes for 2-minute and remove the skin and make pulp. Mix plain yogurt, water and tomato pulp with the cashew-nut mixture. Melt butter or ghee in a pot and saut 1/2 the tomato pulp mixture. After 5 minutes add red gravy, fried paneer and salt. Mix well. Boil for 2 minutes and remove. While serving add the cream.

Serve with naan or parathas.