Shahi Paneer Pasanda Restaurant Style | Best Paneer Pasanda Fry With Gravy Recipe 


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Difference between paneer Pasanda and paneer Butter masala.
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Paneer Pasanda is a type of Cottage cheese a.k.a Paneer fried sandwich stuffed with sweet sour and spicy filling and served with a smooth silky semi-thick gravy that is poured upon it before serving.Its a restaurant style luscious and rich recipe made with Indian cottage cheese.

Origin and history of paneer Pasanda and what is it made of.

Paneer Pasanda is originally a North Indian recipe with its root history stated to be from Mughal kitchen. Lots of people doubt what is the difference between Paneer Pasanda and Paneer makhani when the ingredients in both recipes are almost the same. The main difference between these two famous paneer dishes lies in the making of gravy. Where as in Paneer makhani Onion and Tomato are boiled and then made into gravy on the other hand for Paneer Pasanda Onion and Tomato along with other ingredients and spices are first fried and then made into a paste.

Difference between paneer Pasanda and paneer Butter masala.

The process of making Paneer butter masala is also quite different from Paneer Pasanda, where all the spices, then Onion and Tomato are roasted in butter twice. 

Paneer Pasanda can also be made without the use of Onion and Garlic and still it will taste awesome because of the richness of Cashew and cream gravy of Paneer pasanda. Its best to use full cream Paneer or Homemade Paneer for the recipe.

Some Paneer recipes that you can try are Paneer Tikka Masala on the stove, Paneer kofta, Paneer Ghotala, Khoya paneer, Paneer Butter Masala, Chilli Paneer, Paneer Jalebi, and more.

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Video Recipe Shahi Paneer Pasanda Restaurant Style

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Shahi Paneer Pasanda Restaurant Style Recipe 

Restaurant style best paneer pasanda

Shahi Paneer Pasanda Restaurant Style | RestStyle Best Paneer Pasanda Recipe 

Paneer Sandwich Gravy
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine Indian
Servings 4
Calories 295 kcal



  • 300 gm Cottage cheese / Paneer
  • 50 gm Cottage cheese / Paneer
  • 10 Cashews / Kaju
  • 10 Almonds / Badam
  • 10 Raisin / Kishmish
  • 2 tbsp fresh Coriander / Hara dhaniya
  • 3 Garlic cloves / Lasan
  • 1/2 inch Ginger / Adrakh
  • 2-3 Chillies / Mirch
  • As per taste Salt / Namak
  • 1/4 tsp Black salt / Kala namak
  • 1/4 tsp Pepper / Kali mirch
  • 1/4 tsp green cardamom powder / Hari elaechi
  • 1/2 tsp Mango powder / Aamchur
  • 1/4 tsp Mint powder / Pudina
  • Oil to fry


  • 2 tbsp Corn flour
  • 1 tbsp Refined flour / Maida
  • 1/4 tsp Pepper / Kali mirch
  • 1/4 tsp Salt / Namak


  • 4 Garlic Cloves / Lasan
  • 1 inch Cinnamon / Dalchini
  • 2 Bayleaves / Tej patta
  • 2 Black Cardamom / Badi elaechi
  • 3 Cloves / Loung
  • 1 tsp Cumin / Zeera
  • 1 tbsp Oil / Tel
  • 1 tbsp Butter / Makhan
  • 3 Onions / Pyaz
  • 1/2 inch Ginger / Adrakh
  • 2-3 Chillies / Mirch
  • 10 Cashews / Kaju
  • As per taste Salt / Namak
  • 1/4 tsp green cardamom powder / Hari elaechi
  • 1/4 tsp Pepper / Kali mirch
  • 2 Tomatoes / Tamatar
  • 1/4 tsp Caraway seeds / Shahi zeera
  • 1/4 tsp Turmeric./ Haldi
  • 1/2 tsp Kashmiri chilli powder
  • 2-3 Mace strands / Javitri
  • 1 pinch Nutmeg powder / Jaiphal
  • 1 tsp Dry Fenugreek leaves / Kasoori methi
  • 1/2 tsp Garam masala
  • 1/2 cup Curd / Dahi
  • 3 tbsp fresh cream / Malai


  • Slice Paneer in two inch wide square and less than half inch thick slices.
  • For the stuffing crumble paneer and to it add Cashews and Almonds coarsely crushed along with Raisins.
  • Also we are going to add a green chutney made from fresh Coriander leaves, Garlic Cloves, Chillies, Ginger, Salt, Pepper, Black salt, green cardamom, Mango powder and Mint.
  • Well mix all ingredients to make the stuffing.
  • Place the stuffing over the Paneer slice and close it with another slice of Paneer.
  • Make a slurry with Corn flour and Maida and close the open ends of this Paneer sandwich.
  • Then fry them in hot Oil over medium till golden.Strain out
  • Heat Oil and Butter together and then over a low heat add whole spices- Cumin, Cloves, Bayleaves, Black cardamom, Cinnamon, Garlic.
  • Let spices crackle on low few seconds then add roughly chopped Onions, Ginger piece, Chillies, Cashews, Salt, green Cardamom and Pepper.
  • Sauté Onions till translucent and then add roughly chopped Tomatoes, Shahi zeera, Turmeric, Kashmiri chilli powder, Mace, Nutmeg powder, Fenugreek leaves and Garam masala.
  • Sauté till Tomatoes turn soft and pulpy.Cool and grind into a paste.
  • Cook masala paste on low just for a minute or two and then add Curd to it.
  • Keep on stirring and when Curd comes to a boil add 2 cups of Water.
  • When the gravy comes to boil switch off the stove.
  • Add fresh cream and mix.Paneer Pasanda gravy is ready.
  • Pour and spread made gravy in a deep plate. Cut fried Paneer sandwiches in triangles.
  • Place the triangles on the gravy and pour more hot gravy over the triangle pieces.
  • Garnish with some fresh Coriander leaves.
  • Serve with Paratha, Naan or even Biryani.

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