Paneer Pasanda Gravy Premix

Product details

Elevate your dining experience with our Homemade Jain Paneer Pasanda Gravy Premix, Rich, creamy, and indulgent, this premium gravy combines stuffed paneer triangles with a luxurious nut-based curry that feels straight out of a fine-dining restaurant.

Paneer Pasanda is known for its elegant presentation and rich flavours. Stuffed with a delicious filling of paneer, cream, and cashews, the golden paneer triangles are gently simmered in a velvety gravy infused with premium spices, milk powder, and authentic Jain seasonings.

Prepared without onion or garlic, this luxurious dish is perfect for festive celebrations, family gatherings, special guests, and occasions when only the finest meal will do.

Ingredients in This Pack

Cashew or Groundnut (as per Jain Duration Guidelines), Milk Powder, Sesame Seeds, Premium Mughlai Spice Blend, Authentic Jain Spices, Iodized Salt, Spices & Condiments, Natural Flavour.

What You'll Need

• 1 Pack Paneer Pasanda Gravy Premix (50g)
• 300g Paneer
• 2 tbsp Fresh Cream / Malai
• 100g Tomato Puree
• 75ml Milk
• 175ml Water
• 2 tbsp Ghee

For The Stuffing

• 50g Crumbled Paneer
• 1 tbsp Fresh Cream / Malai
• 1 tbsp Finely Chopped Cashews

How to Prepare

Step 1: Prepare the Pasanda

1. Cut paneer into thick triangles.
2. Make a slit in the centre to create pockets.
3. Mix crumbled paneer, cream, and chopped cashews.
4. Stuff the paneer pockets gently.
5. Heat 1 tbsp ghee and lightly roast the stuffed paneer triangles until golden.
6. Keep aside.

Step 2: Prepare the Gravy

1. Heat remaining ghee in a pan.
2. Add tomato puree and cook for 2–3 minutes.
3. Mix the premix with 100ml water and 75ml milk.
4. Add to the pan while stirring continuously.
5. Add remaining 75ml water.
6. Cook for 5–6 minutes until rich, creamy, and aromatic.

Step 3: Final Assembly

1. Gently place the roasted stuffed paneer triangles into the gravy.
2. Add 2 tbsp fresh cream or malai.
3. Simmer for 1–2 minutes.
4. Serve hot and enjoy.

Why You'll Love It

✔ Rich, Creamy & Luxurious Gravy
✔ Stuffed Paneer Restaurant Experience
✔ Authentic Jain Recipe
✔ No Onion & No Garlic
✔ Serves 3–4 People
✔ No Preservatives
✔ No Added Chemicals

Best Served With

• Butter Naan
• Garlic-Free Kulcha
• Laccha Paratha
• Tandoori Roti
• Jeera Rice
• Veg Pulao

Perfect For

• Festive Celebrations
• Family Functions
• Special Guests
• Anniversary Dinners
• Premium Jain Thalis
• Restaurant-Style Home Dining

Tithi Friendly Tip

For Tithi preparations, skip the tomato puree as suggested on the pack.

Storage Instructions

Store in a cool and dry place away from direct sunlight. Keep the pouch sealed after opening.

Net Weight

50g

Servings

Serves 3–4 People

Frequently Asked Questions (FAQs)

Is this Paneer Pasanda Premix Jain?

Yes. It is prepared according to Jain dietary principles and contains no onion, garlic, or root vegetables.

How many people does one pack serve?

One 50g pack serves approximately 3–4 people.

What is Paneer Pasanda?

Paneer Pasanda is a premium North Indian dish featuring stuffed paneer pockets cooked in a rich and creamy Mughlai-style gravy.

Do I need to prepare the stuffing separately?

Yes. The stuffing is prepared using crumbled paneer, cream, and finely chopped cashews as described in the preparation instructions.

Is this dish spicy?

No. Paneer Pasanda is known more for its creamy richness than heat, making it suitable for all age groups.

Does it contain preservatives?

No. The premix contains no preservatives or added chemicals.

Can I prepare it during Tithi?

Yes. Simply skip the tomato puree as recommended on the pack.

What makes this gravy rich and creamy?

The combination of milk, cream, milk powder, nuts, sesame seeds, and premium Mughlai spices creates its luxurious texture.

Is this suitable for festive occasions?

Absolutely. Paneer Pasanda is considered one of the most premium paneer dishes and is perfect for celebrations and entertaining guests.

How is Paneer Pasanda different from Paneer Lajwab?

Paneer Pasanda features stuffed paneer triangles in a Mughlai-style gravy, whereas Paneer Lajwab combines paneer with cashews and makhana in a rich royal curry.