By Aditi Saraswat
May 21, 2026
Paneer pasanda feels indulgent enough to satisfy a restaurant-like craving, yet feels comforting enough for a relaxed midweek dinner. The creamy gravy and stuffed paneer make for a rich dinner without feeling too heavy.
250 grams paneer 2 tbsp grated paneer 2 tbsp chopped cashews 1 tbsp raisins 2 tbsp cornflour ½ tsp red chilli powder Salt to taste Oil for shallow frying For The Gravy 2 onions, chopped 2 tomatoes, chopped 10 cashews 1 tsp ginger-garlic paste ½ tsp turmeric powder 1 tsp coriander powder ½ tsp garam masala ½ cup milk or fresh cream 1 tbsp butter 1 tsp kasuri methi Fresh coriander for garnish
In a bowl, mix some grated paneer, chopped cashews, raisins and a little salt until the filling feels a bit creamy, nutty and also balanced.
Cut the thick paneer slices like sandwich pockets and fill them with the prepared stuffing mixture. Do not break the paneer pieces completely apart.
Dust the stuffed paneer pieces lightly with cornflour, then shallow-fry on both sides until golden.
In a pan, cook the onions, tomatoes, and cashews until soft, then blend to make a smooth paste. Cook the prepared paste with ginger-garlic paste, butter and dry spices.
Now, pour milk or cream slowly into the gravy while mixing constantly, then add a bit of kasuri methi to get a silky restaurant-style texture.
Lastly, place the fried stuffed paneer in the warm gravy and let it simmer, then serve with roti or naan for a satisfying meal.