Paneer Pasanda

Paneer Pasanda Recipe

Paneer Pasanda is written for real home kitchens with Garam Masala, Green Chillies, Coriander Leaves, and Red Chilli Powder. Follow the steps in order, keep the timing practical and adjust seasoning at the end for a balanced result.

Use this mughlai recipe when you want a clear ingredient list, practical method and serving ideas that feel natural for lunch.

What makes this recipe work

• Useful for mughlai cooking and lunch, with clear steps that stay practical in a real kitchen.
• Tagged for Veg, Mughlai, North Indian, lunch, dinner and high protein, calcium rich, energy rich so discovery, search and meal planning can all use the recipe correctly.
• Useful for mughlai cooking and lunch, with clear steps that stay practical in a real kitchen.
• Total time now reflects practical active cooking time. Overnight soaking, long chilling, freezing, fermentation or marination can be done ahead and is mentioned in the method, but it is not counted as the visible recipe time.

Cooking notes

For recipes that use chickpeas, rajma, dal, rice, chhena, curd, kulfi mix or marinated chicken, plan the passive prep separately when needed. Soaking beans overnight, chilling shrikhand, freezing kulfi or marinating tandoori items improves texture, but the recipe timer should show the time a user actually spends preparing and cooking. This keeps the page honest and prevents a simple paneer pasanda from looking like a 9 hour recipe.

Serving ideas

Use this mughlai recipe when you want a clear ingredient list, practical method and serving ideas that feel natural for lunch.