Baked Paneer Pasanda in Smooth Cashew Gravy
A wholesome Indian recipe crafted for health-conscious eating: nutritious, delicious, and easy to make at home.
Paneer pasanda is stuffed, coated and usually fried. We keep the sweet-spiced filling, skip the deep fry, bake the sandwiches until golden, then finish in a silky onion-tomato cashew gravy.
Ingredients
How to Make It
Mix filling: grated paneer, raisins, cashews, herbs, chilli, salt and a pinch of spice.
Sandwich filling between paneer slices; secure with a toothpick if needed. Brush oil; bake at 200°C until lightly golden.
Simmer tomato, cashews and whole spices in water; blend smooth with stock.
Cook onion in a little oil; add tomato-cashew paste and simmer thick. Season.
Add baked sandwiches for 2–3 minutes. Remove toothpicks; serve.
Nutrition per serving
* Approximate values per serving
Health Benefits
Baking the stuffed paneer removes a large oil load while keeping protein high — useful for recovery dinners with one roti and salad.
Pro Tips
- →Slice paneer evenly so sandwiches don’t crack.
- →Add pasanda pieces only at the end.
- →Blend gravy until completely smooth.
Variations
- 1Air-fry sandwiches at 180°C for 10–12 minutes.
- 2Swap raisins for finely chopped dates.
Frequently Asked Questions
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