Indian Paneer Pasanda

Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

Rate This Recipe


  • 1.5 cups - paneer, crumbled
  • 4 tbsp - maida
  • 1/2 tsp - pepper
  • 1 - green chilli, chopped
  • salt as needed
  • bread crumbs (or 3 bread slices) as needed
  • oil as needed
  • For the gravy: 1.5 cups - onion, sliced
  • 8 - cashews
  • 1 tsp - ginger garlic paste
  • 1/2 cup - curd
  • 1/2 tsp - garam masala
  • 1 tsp - red chilli powder
  • salt as needed
  • 2 tbsp - oil
  • 1 sprig - coriander leaves

How to Make Indian Paneer Pasanda

  • Soften paneer cubes by immersing it in hot water for 10 minutes.
  • Drain completely and then grind in a mixer to make crumble.
  • In a bowl, mix paneer, pepper, chilli, salt and 2 tbsp maida. Make small cutlets.
  • Make a thick paste out of 2 tbsp maida and water and dip the cutlets in the maida.
  • Then coat it with bread crumbs and shallow fry to a golden brown.
  • For the gravy, fry ginger garlic paste, onion and cashew nuts until onions turn golden brown.
  • Cool and grind to a smooth paste with a little bit water.
  • Heat pan with oil and fry the ground paste for 3-4 minutes on medium flame.
  • Add garam masala and red chilli powder and fry until oil separates.
  • Add well beaten curd and mix well.
  • Cook until oil separates from the gravy.
  • Add another 3/4 cup of water and bring to boil.
  • Arrange the prepared cutlets in a bowl and pour the gravy over the cutlets.
  • Garnish well with chopped coriander leaves.
  • Recipe and Image courtesy: Rak`s Kitchen