By Akshara
August 21, 2026
Paneer pasanda is often seen as restaurant food that is too complex to attempt on a weeknight, but making it at home is actually very straightforward once you break down the steps. The dish features shallow-fried paneer sandwiches stuffed with a spiced khoya and nut mixture, simmered in a velvety tomato and onion gravy. It is rich, aromatic, and deeply satisfying when served with hot naans or jeera rice.
250 grams paneer, cut into triangles  50 grams grated khoya or paneer mixed with chopped cashews and raisins for the stuffing  3 medium onions, roughly chopped  3 ripe tomatoes, chopped  1 tablespoon ginger-garlic paste  10 cashew nuts soaked in warm water  1/2 cup heavy cream  1 teaspoon cumin seeds  1 teaspoon garam masala  1/2 teaspoon turmeric powder  1 tablespoon butter or oil  Salt to taste
Slice the paneer triangles halfway through to create a pocket, stuff them gently with the nut and khoya mixture, then shallow fry them lightly in a pan until golden and set aside.
Sauté the chopped onions, tomatoes, ginger-garlic paste, and soaked cashews in a pan until soft, then blend them into a smooth paste.
Heat butter in the same pan, add cumin seeds, pour in the blended onion-tomato puree, and cook until the oil starts to separate from the masala.
Stir in the heavy cream, garam masala, and a splash of water to adjust the gravy consistency, then gently drop in the stuffed paneer triangles and simmer for five minutes before serving.