Paneer Pasanda is a popular and delicious Indian curry dish made with paneer (cottage cheese) and a rich, creamy sauce that is infused with a variety of spices.

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Ingredients
➜ 500 grams paneer
For filling
➜ 50 grams, paneer scrapes
➜ 1 tbsp cashew nuts, chopped
➜ 1 tbsp almonds, chopped
➜ 1 tbsp raisins
➜ 1/4 tbsp sugar
➜ Salt
➜ 1/4 tsp cardamom powder
➜ 1/2 tsp chaat masala powder
➜ 1/4 tsp black pepper powder
➜ 2-3 tbsp green chutney
For cornstarch coating
➜ 2 +2 tbsp cornstarch
➜ Water as required
For onion cashew paste
➜ 1 tbsp oil or ghee
➜ 2 bay leaves
➜ 4-5 cloves
➜ 1 black cardamom
➜ 2 green cardamom pods
➜ 1-inch cinnamon stick
➜ 1.5-inch ginger, roughly chopped
➜ 2 medium-sized onions, roughly chopped
➜ 1/2 cup cashew nuts
➜ 4-5 garlic cloves
➜ 1/4 tsp salt
➜ Water as required
For frying
➜ Oil
For gravy:
➜ 2 tbsp oil /ghee
➜ 2 tbsp butter
➜ 1 green chili, finely chopped
➜ 1 tsp garlic cloves, finely chopped or minced
➜ 1 tsp ginger, finely chopped or minced
➜ Onion cashew paste
➜ 1.5 teaspoons red chili powder, or as needed
➜ 1 tsp coriander-cumin powder
➜ 1/2 tsp turmeric powder
➜ Salt, to taste
➜ 1/2 cup yogurt at room temperature, whisked until smooth
➜ 1/2 tsp sugar
➜ 1/3 cup fresh cream
➜ 1 tsp garam masala powder
➜ 1 tsp Kasuri methi
➜ Water, as required
For garnish
➜ Fresh cream
➜ 2-3 tbsp fresh cilantro (coriander leaves) chopped

Cut the paneer
1. Trim the sides of the paneer, and cut it into thin rectangles or square slices, about 0.5 cm or less. Alternatively, make a slit in thicker slices keeping the end intact. Reserve trimmings for filling
Make Filling
Add the paneer trimmings to a pan, and crumble them using your hands. You can also grate paneer pieces. Add 2-3 teaspoons of green chutney, salt, chat masala powder, sugar, ground black pepper, and cardamom. Mix well until everything is well combined.
Assemble paneer sandwiches
1. Spread the filling on a paneer slice and top it with another slice to make a sandwich. Make a cornstarch slurry by mixing 2 tablespoons of cornstarch, and water until you get a smooth and semi-thick slurry. Add dry cornstarch to a plate.
2. Coat the sides of the paneer sandwich with cornstarch slurry and then seal the sides with dry cornstarch. Repeat until all the sandwich edges are coated. Keep them aside for 10 minutes.
Shallow fry paneer
1. Heat oil in a pan over medium heat. Once hot, add the paneer sandwiches and shallow or deep-fry them in hot oil until they turn slightly golden from the bottom. Flip the sandwiches and fry them until they are lightly golden from all sides. Do not over-fry them. Remove the fried paneer sandwiches from the oil, and transfer them to a kitchen tissue-lined plate to cool slightly. Fry all the paneer sandwiches. Once the fried pieces are rested for about five minutes, transfer them to a wooden board and slice them diagonally.
Make onion cashew puree
1. To a saucepan, add 2 tablespoons of ghee or oil. Then add whole spices; bay leaves, green cardamoms, cinnamon stick, black cardamom, and cloves. Sauté for a few seconds or till they turn aromatic. Then add chopped onion, ginger, and garlic cloves. Sauté for 2 minutes on medium heat. Add cashew, and saute for 1 minute. Salt and mix well. Sauté until everything is slightly golden. Then add 2 cups of water and cover the pan. Let it cook for 7-8 minutes or until the onions are soft and the water is reduced. Switch off the flame and set it aside for about 10-15 minutes or until cooled. Discard the bay leaves and black cardamom. dd the cooled onion-cashew mixture to a blender jar and blend it to make a smooth-fine puree.
Make sauce
1. Heat add oil/ghee + butter in a pan over. Once hot, add chopped green chilies, chopped garlic, and chopped ginger. Mix & cook for about 1 minute. Next, add onion cashew puree along with 1/2 cup of water and cook it for about 2-3 minutes.
2. Then add cumin , red chili, and turmeric powder, and mix. Let the onion puree cook with spices for 5-6 minutes. Add salt, and water to adjust the consistency. Mix & once the sauce is thick, turn off the heat and add yogurt to the sauce. Turn the heat to low and add water to adjust the consistency.
3. Cook the mixture for 5-6 minutes. Add cream and cook. Add kasuri methi, garam masala powder, sugar, and mix.
4. Transfer the sauce to a serving dish. Drizzle with cream. Top with paneer, serve it hot with paratha.
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