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    North Indian Cuisine
    Stuffed Paneer
    Restaurant-Style Dish
    Intermediate
    For 6 people

    Paneer Pasinda: Paneer Pockets Simmered in Curd Gravy

     

    Paneer Pasinda is an elegant stuffed paneer dish from Mughlai cuisine. Thick paneer slices are slit and stuffed with a nutty spiced filling, fried golden, then simmered in a smooth, mildly spiced curd-based gravy. The result is tender paneer pockets that absorb the rich gravy, yielding a sumptuous vegetarian main course. With a few expert techniques, you can recreate this restaurant favourite at home.

     

    • Paneer (cut into 8 thick triangular slices, 50 g each with 2-inch sides) For Paneer Slices and Filling:

      400 g

    • Paneer trimmings (reserved from slicing, crumbled)

      40 g

    • Cashews (finely chopped)

      20 g

    • Raisins

      15 g

    • Pistachios (finely chopped)

      15 g

    • Almonds (finely chopped)

      10 g

    • Sunrise Shahi Garam Masala

      1/2 tsp

    • Sunrise Lal Mirch Powder

      1/4 tsp

    • Kesar (saffron strands)

      8-10

    • Salt

      1/4 tsp, adjust to taste

    • Sugar

      1/2 tsp, adjust to taste

    • Maida (all-purpose flour)

      Water

    • 2 tbsp

      10-15

    • Cooking oil ( For Gravy)

      2 tbsp

    • Unsalted butter

      1 tbsp

    • Tej patta (Indian bay leaf)

      1

    • Dalchini (cinnamon stick)

      1-inch piece

    • Jaiphal (nutmeg)

      1/4 tsp, grated

    • Laung (cloves)

      4-5

    • Hari elaichi (green cardamom)

      2, crushed

    • Dahi (thick curd)

      250 mL

    • Cashews

      15, soaked and ground to paste

    • Hari mirch (green chillies)

      2, roughly chopped

    • Adrak (ginger)

      1/2-inch piece, roughly chopped

    • Sunrise Kashmiri Mirch Powder

      1 tsp

    • Sunrise Haldi Powder

      1/4 tsp

    • Sunrise Shahi Garam Masala

      1/2 tsp

    • Sunrise Jeera powder

      1/2 tsp

    • Salt

      3/4 tsp, adjust to taste

    • Sugar

      1 tsp, adjust to taste

    • Fresh cream

      2 tbsp

    • Sunrise Kasuri Methi

      1 tsp, crushed

    • Paneer (grated, for garnish)

      2 tbsp

    • Fresh cream (for garnish)

      1 tbsp

    Sunrise tip: For the smoothest gravy, blend the curd with the ground cashew paste until no lumps remain before adding it to the pan.

     

    Steps

    Step 1: Prepare the paneer slices

    • Time: 15 minutes

    • Cut the paneer block into thick triangular slices with 2-inch sides. Make a deep slit on one side of each slice, creating a pocket. Reserve the trimmed bits for the filling.

       

    Step 2: Make the filling

    • Time: 5 minutes

    • In a bowl, mix the crumbled paneer trimmings with the chopped nuts, raisins, Sunrise Shahi Garam Masala, Sunrise Lal Mirch Powder, kesar, salt and sugar. Knead well to make a uniform filling.

       

    Step 3: Stuff the paneer

    • Time: 10 minutes

    • Carefully fill the pocket of each paneer slice with the prepared filling. Avoid overstuffing. Prepare a thick slurry with the maida and water. Apply a bit of the slurry to seal the pocket openings.

       

    Step 4: Fry the paneer

    • Time: 10 minutes

    • Heat 2 tbsp oil with 1/2 tbsp butter in a pan. Place the stuffed paneer triangles and fry on medium heat until golden on both sides. Remove and set aside.

       

    Step 5: Prepare the gravy base

    • Time: 10 minutes

    • In the same pan, heat the remaining 1/2 tbsp butter. Add the whole spices and fry until fragrant. Make the curd gravy base by blending together the curd, cashews, green chillies, and ginger. Pour this smooth paste into the pan.

    Step 6: Finish the gravy

    • Time: 10 minutes

    • Add 1/4 cup water, Sunrise Kashmiri Mirch Powder, Sunrise Haldi Powder, Sunrise Shahi Garam Masala, Sunrise Jeera Powder, salt and sugar to the pan. Bring to a boil. Add the fried paneer along with 2 tbsp fresh cream and crushed Sunrise Kasuri Methi. Simmer for 4-5 minutes, turning the paneer pieces occasionally.

       

    Step 7: Garnish and serve

    • Time: 5 minutes

    • Once the gravy thickens slightly, turn off the heat. Transfer to a serving dish. Garnish with grated paneer and a swirl of fresh cream. Serve hot with naan or jeera rice.

       

    Goes Best With

    • Side Dish: Jeera rice, naan