PANEER PASANDA

INGREDIENTS

150 gm Paneer

For Stuffing

10-12 Cashewnut  Pieces                       1 tbsp Cornflour

12-15 Raisins                                        1 tbsp Flour (Maida)

1 ½ tsp Coconut Powder                        1 Pinch Yellow Colour

1 tbsp Curd

For Gravy

2 Tomatoes(Med Size)                            2 Cloves

2 White Coriander Seeds                         2-3 Black Pepper

To taste Salt                                          1 tsp Ginger Paste

2 tbsp Fresh Cream                                2 Red Chilly Seeds (Roasted)

1 Cup Milk                                             1/4 Stick Cinnamon

5-6 tbsp Oil                                            1 Onion (Med Size)

2 tsp Sugar                                             2 tsp Kasturi Methi

Coriander Leaves

Preparation

• Cut the Cashew nuts and Raisins into small pieces.
• Grate the coconut or buy grated one. 
• Chop the tomatoes.

Cornflour Paste: Mix cornflour, flour and yellow colour with water and prepare the paste.

Cashew nut Paste: Mix cashewnuts, raisins, coconut powder and curd. 

Dry Masala: Crush cloves, cinnamon, coriander seeds into fine powder.

METHOD

Paneer Sandwitches 
Cut paneer into long rectangle slices. Cut the paneer slice into two pieces so as to make a sandwitch. 

Now fill the cashew paste between paneer slices. Make all the sandwitches. Dip the sandwitch in cornflour  paste and deep fry it till it turns golden brown.

Gravy
Heat some oil in a pan. Add dry masala powder and ginger paste. Put tomato into it. Fry all the spices and tomato. Switch off the flame. Add 1 cup water. Let it cool down and then grind the mixture in a blender.

Now heat oil in a pan and add chopped onion, sugar, kasturi methi and salt. Cook it for 5-7 minutes. Then add milk diluted with 1 cup water and 2 tbsp cream. Cook it till the gravy boils. Add paneer sandwitches in the gravy. Cook it for 5 minutes. Switch off the flame.

Garnish: Coriander Leaves and Fresh Cream on top.