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Paneer pasanda features stuffed paneer slices in an almond-cream gravy with delicate spicing. This elegant, high protein vegetarian dish is perfect for dinner parties and special family occasions.
Cut the paneer into thick slices, then carefully slit each slice to create a pocket for stuffing. Set aside.
Grind almonds with milk to a smooth paste. Mix in raisins and cilantro to create the stuffing. Season lightly with salt.
Stuff each paneer slice with the almond-cilantro mixture; gently press edges to seal. If needed, use a little water to help seal.
Heat 2 tbsp vegetable oil in a wide skillet over medium heat. Pan-fry the stuffed paneer slices for 1–2 minutes per side until lightly golden. Remove and drain on paper towels.
In the same skillet, add finely chopped onion and sauté over medium-low heat until translucent. Stir in ginger garlic paste and green chili; cook until fragrant.
Add cumin, coriander, garam masala, red chili powder, and a pinch of salt. Sauté briefly to bloom the spices without burning them.
Pour in the almond paste and stir constantly, maintaining medium-low heat, for 2–3 minutes to prevent sticking.
Add heavy cream and stir until the gravy comes together; thin with additional milk if needed for a silky consistency. Add sugar and adjust salt to taste.
Gently nestle the stuffed paneer into the simmering gravy. Cover, reduce heat to low, and cook for 5–6 minutes until heated through without letting the gravy split.
Garnish with extra cilantro just before serving. Serve hot with rice or naan.
