Paneer Pasanda Recipe: A Royal Delight for Your Taste Buds

paneer pasanda recipe

There aren’t many meals in the realm of culinary wonders that can sum up an entire civilization in a single bite. One such dish is Paneer Pasanda, a gem from the vault of North Indian cuisine. Imagine tender paneer pieces drenched in a sumptuous sauce that is a symphony of flavors. It is more than simply a dish; it’s a sensory adventure that transports you to a world of culinary bliss. Come along on a trip with us as we discover the secrets of this regal treat and teach you how to make it at home.

The regal beginnings

The sumptuous legacy of the Mughal Empire is linked with Paneer Pasanda’s past. Indian cuisine bears a definite imprint of the Mughals, who were renowned for their love of art, architecture, and eating. By fusing the warmth of Indian spices with the richness of Mughlai flavors, Paneer Pasanda pays homage to this culinary tradition. The word “pasanda,” which is how the dish is spelled in Urdu, means “favorite”; this is an appropriate name for a dish that has gained popularity on dinner tables all over the subcontinent.

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Paneer: The Show-Stealer

Paneer, a versatile dairy delicacy with a unique position in Indian kitchens, is the centerpiece of Paneer Pasanda. The mild, creamy flavor of paneer serves as a foundation for the symphony of flavors in paneer pasanda. The delicate flavor of paneer, which is made with only the freshest milk and is painstakingly cooked, complements the dish’s powerful spices and complicated sauces. This harmony is what distinguishes Paneer Pasanda as a genuine masterpiece.

A Dance of Flavours and Textures

Paneer Pasanda’s enchantment is found in the skillful blending of textures and the dish’s flavor. The dish’s versatility results from how the recipe is executed at each phase. The earthiness of paneer is combined with the nutty crunch of chopped cashews and the delicate sweetness of raisins. These components are encased in a silky tomato-cashew sauce, and the dish is elevated to a symphony of flavors by the fragrant overtones of garam masala and dried fenugreek leaves.

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Paneer Pasanda recipe


  • 250g of paneer, thinly sliced
  • 1 cup Yogurt
  • 1 teaspoon of red pepper flakes
  • 1 teaspoon of turmeric powder
  • 1 teaspoon Garam masala
  • Salt (as desired)
  • 2 teaspoons of ghee or oil
  • 1 big onion, diced finely
  • 1 tablespoon of ginger paste
  • 1 tablespoon of garlic paste
  • 1-2 lengthwise sliced green chilies
  • 50 ml of cashew paste
  • 1/2 cup of tomato puree
  • 50 ml of thick cream
  • 1 teaspoon of kasuri methi, or dried fenugreek leaves to garnish or fresh cilantro leaves
paneer pasanda at home

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The Filling

  • 1/2 cup paneer crumbles
  • 2 tablespoons of nuts, chopped (pistachios, almonds, cashews)
  • 10 raisins, 1 tablespoon
  • Garam masala, half a teaspoon
  • Salt (as desired)
  • Sliced up fresh cilantro leaves


  • Combine the crumbled paneer, chopped almonds, raisins, garam masala, salt, and cilantro for the filling. Place aside.
  • Take each paneer slice and generously sprinkle the filling on one side. To make a paneer “sandwich,” press another slice of paneer on top. Do this for each slice.
  • Mix the yogurt, red chili powder, turmeric powder, garam masala, and salt in another bowl. Apply this mixture to the paneer sandwiches, leaving them to marinade for about 30 minutes.
  • In a pan, heat ghee or oil for a few minutes. Sandwiches made with marinated paneer should be shallow fried until both sides are golden brown and slightly crunchy. Take out and place aside.
  • Add chopped onions and cook them there until they become translucent. Add the minced ginger, garlic, and green chilies. For a few more minutes, sauté.
  • Add tomato puree and cashew paste. Cook the mixture until the masala’s oil begins to separate from it.
  • To get a rich, creamy sauce, turn the heat down and slowly pour in the heavy cream while swirling constantly to get such desired consistency.
  • Sprinkle in the mixture after crushing the dried fenugreek leaves between your palms to unleash their aroma.
  • Slide the fried paneer sandwiches in slowly, allowing them to sink into the rich sauce. Let them cook for a few minutes so they can take up the flavors.
  • Turn off the heat once the paneer sandwiches have been thoroughly covered and the sauce has become consistent.
  • Cilantro leaves for the garnish.

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paneer pasanda recipe

Enjoying the Flavours

As you take your first taste of Paneer Pasanda, prepare for an unforgettable sensory adventure. Similar to a well-written symphony, the flavor layers flow together harmoniously. A song that dances on your taste receptors is created when the nutty undertones of the cashews combine with the acidic, creamy tanginess of the yogurt marinade. When thick paneer is paired with flavourful spices, it brings back memories of regal feasts from long ago.

A Global Favourite

Paneer Pasanda is well-liked outside of the Indian subcontinent in a time when culinary innovation knows no bounds. Concerning its rising popularity across cultural boundaries, it has become a popular dish in home kitchens and fine dining restaurants around the globe. Paneer Pasanda has become a global favorite, and the credit for this goes to everyone’s love for paneer and the dish’s superb flavor combination, giving food lovers from different parts of the world and the world a taste of India’s rich culinary heritage.

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Paneer Pasanda is more than just a dish; it’s an investigation of tastes, a tour through time, and a celebration of Indian cuisine’s craftsmanship. This regal treat, which originates in the splendor of Mughal kitchens, has developed into a culinary masterpiece that never ceases to awe taste buds and hearts. You join a centuries-old tradition as you indulge in the pleasing harmony of textures and the subtle ballet of flavors. So embrace the culture, enjoy the music, and let each mouth-watering morsel of Paneer Pasanda whisk you away to a world of luxury. You’ll be grateful for this wonderful gastronomic experience from your taste buds.

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