Paneer Pasanda

Ingredients 

• 200 grams cottage cheese (paneer) cut into 2 inch cubes and slit in the middle witho
• 200 grams cottage cheese (paneer) grated
• 1/4 cup cashewnuts, chopped
• 1 tablespoon raisins, chopped
• 1 tablespoon green chutney
• 1/2 cup cornflour slurry
• Oil to deep fry

Gravy

• 2 tablespoons oil
• 2 bay leaves
• 2 one-inch cinnamon sticks
• 4-5 green cardamoms
• 4-5 cloves
• 3 medium onions, pureed
• 1 tablespoon ginger-garlic paste
• 1/2 cup tomato puree
• 1 teaspoon red chilli powder
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 2 green chillies, chopped
• Salt to taste
• 1/4 cup fresh cream
• 1/4 teaspoon green cardamom powder
• Fresh coriander sprig to garnish

Method

1. Take grated cottage cheese in a bowl, add cashewnuts, raisins and green chutney and mix well. Stuff this mixture into the slits of the cottage cheese cubes.
2. Heat sufficient oil in a non-stick pan, dip the stuffed cottage cheese cubes in cornflour slurry, slide into hot oil and deep fry till light golden. Drain on absorbent paper.
3. To make the gravy, heat oil in a deep non-stick bottom pan, add bay leaves, cinnamon, green cardamoms and cloves and sauté till fragrant. Add onion puree and sauté for 2-3 minutes. Add ginger-garlic paste and sauté for 1-2 minutes
4. Add tomato purée, mix well and sauté for 1-2 minutes. Add red chilli powder, coriander powder, turmeric powder, green chillies and salt, mix well and sauté for 1-2 minutes.
5. Add 1 cup water and mix well. Cover and cook for 4-5 minutes.
6. Add cream and mix well. Add green cardamom powder and mix well.
7. Arrange the fried paneer pieces in a serving bowl, pour the gravy over. Garnish with fresh coriander sprig and serve hot.