Paneer slices stuffed with green chutney, mashed paneer and nuts mixture, cooked in a lip-smacking onion-tomato gravy.

PANEER PASANDA

Ingredients

200 gms paneer , cut into 2 inch cubes and slit without cutting through
½ cup grated cottage cheese
1 tbsp cashewnuts, chopped
1 tbsp raisins, chopped
2 tbsps green chutney
Salt to taste
½ cup cornflour slurry
Oil to deep fry
For the gravy
2-3 tbsps oil
2 bay leaves
2 inch cinnamon sticks
5-6 green cardamoms
4 cloves
2-3 medium onions, boiled in water and ground
2 tsps ginger-garlic paste
½ cup tomato purée
1 tsp red chilli powder
1½ tsps coriander powder
½ tsp turmeric powder
1 tsp finely chopped green chillies
Salt to taste
½ cup cream
A pinch of green cardamom powder
Coriander sprig for garnish

Method

1. Heat sufficient oil in a kadai.
2. Mix grated cottage cheese, cashewnuts, raisins, green chutney in a bowl. Stuff the stuffing in slit cottage cheese cubes.
3. Dip the paneer pieces in the slurry and deep fry till lightly golden. Drain on absorbent paper.
4. To make the gravy, heat oil in a nonstick handi. Add bay leaves, cinnamon, green cardamoms and cloves and sauté. Add the onion paste and sauté. Add ginger-garlic paste and sauté for 2-3 minutes
5. Add tomato purée and mix well. Sauté for 1-2 minutes. Add red chilli powder, coriander powder, turmeric powder, green chillies and salt and mix well. Sauté for 2-3 minutes.
6. Add ½ cup water and mix well. Cover and cook for 4-5 minutes.
7. Add cream and mix well. Add a pinch of cardamom powder and mix well.
8. Arrange the fried paneer pieces in a serving bowl, pour the gravy over.
9. Serve hot garnished with coriander sprig.

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