Paneer Pasanda

North Indians are big on eating paneer (cottage cheese) and we are no different. It is such a versatile and rich ingredient - can go well in appetizers, as fillings, or in Indian gravies. We tried a version for one of the weekend lunches - times when we have been craving to cook rich Indian gravies. This one is a delight!

Ingredients

For Gravy
1 onion - roughly chopped
4 large tomatoes - roughly chopped
3 cloves of garlic
1 piece of ginger
5-6 cashews
1 tsp sugar
1/2 tsp garam masala
a pinch of asafoetida
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1 tsp Kasuri Methi
1/2 cup milk/ cream

Dry Masala
2 cardamom
small piece of cinnamon
3-4 cloves
1/2 tsp cumin powder

for Stuffing
2 green chillies - finely chopped
Small pieces ginger  - finely chopped
Raisins  - roughly chopped
Cashews - roughly chopped
Grated paneer
Salt

Coating
2 tsp all purpose flour
1 tsp cornflour
salt

Method

1. Cut paneer in Triangle shape. Make a slit in its center without cutting it completely.

2. Fill the stuffing inside Paneer piece.

3. Make a thick paste of flour and cornflour. Add salt as per taste. Coat paneer in this paste and shallow fry in the pan.

For gravy

1. Add oil in a wok and saute dry masala in it. Then add onion and cook until golden brown.

2. Add tomatoes in it.Add turmeric powder and salt and let it cook for 4 - 5 mins on low.

3. Make a paste of cashews and add to gravy. Add all spices also.

4. Now grind this properly and sieve it to get a smooth paste.

5. Add milk and water in it to achieve desired consistency. Add sugar to adjust taste.

Add stuffed paneer to gravy and serve hot with butter naan!