Paneer Pasanda

Method

1. 1

   Combine the mint and coriander in a mixer grinder until it is ground, with 2 tbsp of water.

   Mint LeavesCoriander LeavesWater

2. 2

   Combine this paste with the grated khoya, cashew nuts, raisins, chopped green chilies. Season with salt, cumin powder, and chaat masala.

   Green ChilliChaat Masala PowderSaltKhovaCashew (half)Raisins

3. 3

   Cut the paneer into thick slices and stuff the khoya mixture in the middle.

   Paneer

4. 4

   For the besan batter: Combine the besan, salt, chili powder, and turmeric powder with ¼ cup of water, or a little more as needed to make a thick batter.

   Besan FlourRed Chilli PowderTurmeric PowderSaltWater

5. 5

   Dip this stuffed paneer in the besan batter carefully and deep fry until golden in hot oil. Cut this paneer into triangles and set aside.

   Sunflower Oil

6. 6

   For the gravy, add cardamom in hot oil, saute for a minute and then brown the onions and add the ginger garlic paste and saute until the raw flavour goes, about 2 mins.

   Sunflower OilGreen CardamomOnionGinger Garlic Paste

7. 7

   Add the chopped tomatoes and cashew nuts. Saute until soft, about 5 mins. Add the chilli powder and garam masala, season with salt and sugar.

   TomatoCashew (full)Kashmiri Red Chilli PowderGaram Masala PowderSaltSugar

8. 8

   Pour 1.5 cups of water and let it simmer for 10 mins.

   Water

9. 9

   Cool the mixture and blend in a mixer grinder and strain the gravy.

10. 10

    Heat a tbsp of ghee and add cumin seeds, once aromatic, add ¼ tsp of chilli powder and then add the gravy. Add ½ cup of water, mix well and simmer for 5 mins.

    GheeCuminKashmiri Red Chilli PowderWater

11. 11

    Finish with Kasuri methi and fresh cream. Serve the gravy in a utensil, place the fried paneer and garnish with cream and chopped coriander leaves.

    Kasuri MethiFresh CreamCoriander LeavesFresh Cream