Shahi Saffron Paneer Pasanda Royale
A luxurious North Indian restaurant-style Paneer Pasanda featuring golden paneer pockets stuffed with a rich dry fruit filling and simmered in a velvety tomato-cashew gravy infused with saffron, cream, and aromatic spices. Perfect for festive dinners or when you want to impress guests with an elegant vegetarian centerpiece.
Shahi Saffron Paneer Pasanda Royale
shopping_basketIngredients
- Paneer500g, cut into 8 thick rectangular slices
- Cashews1/2 cup, soaked in warm water
- Almonds2 tbsp, finely chopped
- Golden Raisins2 tbsp, finely chopped
- Green Cardamom Powder1/4 tsp
- Tomatoes3 large, roughly chopped
- Onion1 medium, finely chopped
- Ginger Garlic Paste1 tbsp
- Fresh Cream1/2 cup
- Butter2 tbsp
- Vegetable Oil2 tbsp
- Turmeric Powder1/2 tsp
- Kashmiri Red Chili Powder1 tsp
- Coriander Powder1 tsp
- Garam Masala1 tsp
- Kasuri Methi1 tsp, crushed
- SaffronA pinch soaked in 1 tbsp warm milk
- Sugar1/2 tsp
- Saltto taste
- Fresh Cilantro2 tbsp, chopped
Nutrition Per Serving
Calories
598
Protein
22g
Fat
43g
Carbs
28g
restaurantInstructions
Prepare the Stuffing
Blend half of the soaked cashews into a smooth paste. In a small bowl combine the cashew paste, chopped almonds, raisins, a pinch of cardamom powder, and a tiny pinch of salt. Mix until it forms a thick, spreadable filling. This sweet and nutty stuffing balances the richness of the gravy beautifully.
Finely chop the nuts so the stuffing stays neatly inside the paneer while cooking.
Stuff the Paneer
Carefully slice each paneer rectangle horizontally to create a pocket without cutting all the way through. Spread about one tablespoon of filling inside each piece and gently press it closed. Handle the paneer carefully to prevent cracking.
Lightly Sear the Paneer
Heat one tablespoon of oil over medium heat. Gently sear each stuffed paneer piece for about one minute per side until lightly golden. Remove and place on a plate lined with paper towels.
Avoid overcooking the paneer or it may become chewy. A light golden crust is all you need.
Prepare the Gravy Base
In the same pan, add the butter and remaining oil. Sauté the onions over medium heat for about 6 to 8 minutes until they become soft and lightly golden. Add the ginger garlic paste and cook for another minute until fragrant. Stir in the chopped tomatoes and cook for 8 to 10 minutes until they completely soften and begin releasing oil around the edges.
Blend the Sauce
Allow the tomato mixture to cool slightly. Blend it together with the remaining soaked cashews until completely smooth. For an ultra-silky restaurant-style gravy, strain the blended mixture through a fine mesh sieve before returning it to the pan.
Straining the gravy removes tomato skins and creates an exceptionally smooth finish.
Build the Curry
Return the smooth gravy to the pan over medium-low heat. Add turmeric, Kashmiri chili powder, coriander powder, sugar, and salt. Simmer for 8 minutes, stirring frequently, until the gravy thickens slightly and develops a rich color.
Finish the Sauce
Reduce the heat to low and stir in the fresh cream, crushed kasuri methi, garam masala, and saffron milk. Simmer gently for another 3 to 4 minutes without allowing the sauce to boil vigorously. Taste and adjust seasoning if necessary.
Adding the cream over low heat prevents it from separating and keeps the sauce silky.
Simmer the Stuffed Paneer
Carefully arrange the stuffed paneer pieces into the hot gravy. Spoon the sauce gently over each piece and simmer on very low heat for 5 to 6 minutes. Avoid stirring vigorously, as the stuffed paneer is delicate and may break apart.
Garnish and Serve
Transfer the Paneer Pasanda to a serving dish. Garnish with chopped cilantro, a drizzle of cream, a few chopped pistachios or almonds if desired, and an extra pinch of crushed kasuri methi. Serve immediately with butter naan, garlic naan, laccha paratha, or fragrant basmati rice.
Let the curry rest for 5 minutes before serving. This allows the paneer to absorb more of the rich saffron-infused gravy and enhances the overall flavor.
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