By Aditi Saraswat
July 31, 2026
Skipping onion and garlic does not mean your meals have to feel dull and boring. This paneer pasanda, which is made without onion or garlic, feels rich and delectable in every bite. The creamy gravy and stuffed paneer make it perfect to have for festive meals and special occasions.
250 g paneer, cut into thick slices 2 tablespoons chopped cashews 2 tablespoons raisins 2 tablespoons grated paneer 2 tablespoons cornflour 2 tablespoons ghee 2 medium tomatoes, chopped ¼ cup fresh curd 10 cashews, soaked 1 teaspoon ginger, grated 1 green chilli ½ teaspoon cumin seeds ½ teaspoon turmeric powder 1 teaspoon coriander powder ½ teaspoon red chilli powder ½ teaspoon garam masala ½ teaspoon kasuri methi ½ cup fresh cream Salt, to taste Fresh coriander, for garnish Web Story Steps
In a bowl, mix grated paneer, chopped cashews and raisins. Slit the paneer from between, stuff this mixture in between and seal with cornflour paste.
In a pan, Heat oil and shallow-fry the stuffed paneer until it turns golden from both sides. Remove on tissue paper and keep aside.
In a blender, blend tomatoes, soaked cashews, curd, ginger and green chilli to make a smooth paste. Cook this with all the spices until the gravy turns thick and starts leaving the pan.
Mix in fresh cream and some crushed kasuri methi. Let the gravy simmer for two minutes and then gently place the prepared paneer in the gravy.
Garnish with fresh chopped coriander and serve hot with jeera rice, or phulka.