Paneer Pasanda

INGREDIENTS

• 250 to 300gms paneer, cubed into 5x5cms 
• 1 tablespoon butter 

For the stuffing: 

• ¾ cup crushed paneer 
• 2 tablespoons chilli-coriander-mint paste 
• 3 tablespoons coarsely crushed dry fruits (cashews, raisins and almonds) 
• 1 tablespoon sugar 
• Salt to taste 

For the gravy: 

• 1 onion, chopped 
• ½ inch ginger, finely chopped 
• 3 to 4 garlic cloves, finely chopped 
• 1 tomato, chopped 
• 6 to 7 cashew nuts 
• 1 bay leaf 
• 1 cinnamon stick 
• 1 teaspoon black pepper 
• 4 cloves 
• 1 green cardamom 
• 1 tablespoon Kashmiri red chilli powder 
• ½ teaspoon turmeric powder 
• 1 tablespoon coriander powder 
• ½ tablespoon kitchen king masala 
• Salt to taste 
• 1 tablespoon cream 
•  1 teaspoon kasuri methi 
• 1 teaspoon chopped coriander leaves 
• 1 tablespoon oil 
• 2 tablespoons butter 

METHOD

• For the gravy, in a kadhai, add the oil and some butter. Add all the whole spices followed by the chopped onion. Sauté well. Then add the ginger and garlic followed by the tomatoes and cashew nuts. 
• After 5 minutes, add all the powdered spices, salt and some water. Let it cook for another 3 to 4 minutes. 
• Once it is well cooked, turn the heat off. Cool it and then blend it to form a smooth gravy. 
• Mix all the stuffing ingredients in a bowl. Traditionally, the stuffing is on the sweeter side. 
• Take a slice of paneer and spread the stuffing over it in an even layer, place another slice of paneer on top and press gently. Repeat for all the paneer slices. 
• On a tawa, add some butter and sauté the paneer sandwiches carefully on both sides. Set them aside. 
• In the same kadhai, add 1 teaspoon butter and cook the blended gravy for 2 to 3 minutes. Adjust the spices if necessary. 
• Add 1 tablespoon cream and mix well. 
• Now add some kasuri methi and chopped coriander and turn the heat off. 
• Just before serving, add the sandwiched paneer to the gravy and serve hot.