PANEER PASANDA

NEEDED

paneer - 250 gms

cashewnut / kaju - 1 tbsp

kismis - 1 tbsp

salt

corn starch 

oil - for frying

FOR GRAVY

1 tbsp oil, clove - 2 , dalchini / pattai- small 

onion 2

tomato 2 

red chilly powder 

ginger - small piece 

garlic - 4 flakes

haldi 

dhaniya powder

green chilly - chopped - 1 tsp

salt

fresh cream - 1/4  cup 

1/4 tsp sugar

corriander   - for garnishing

TO GRIND FOR GREEN CHUTNEY 

green chilly , corriander , 1/2 tsp jeera , salt , water as req

 grind this to a smooth paste , remove and squeeze lemon . mix well and keep aside.

METHOD

• heat enough oil in a pan .
• cut the paneer to squares , carefully slit horizandally also .
• mash the remaining paneer left out.
• add little salt , kaju, kismis , and green chutney . mix well .
• now take the paneer squares. keep this mashed paneer puran in between the slit paneer square .
• then cut the stuffed paneer square , u will get 2 triangles ,  do the same with the remaining paneer .
• in a bowl combine corn starch , little water , pinch salt , to a batter.
• dip the paneer triangle in the batter and deep fry in oil .

• In a pan boil water , add the onion , tomato , close the lid and cook till soft .
• remove drain the water ( can use this water in gravy ), allow it to cool.
• peel the tomato skin .
• then grind this tomato , onion , ginger and garlic.
• in a pan add 1 tbsp oil and add cloves , dalchini. 
• add the onion tomato paste.
• add salt , haldi , chilly powder, dhaniya powder, sugar .
• cook till oil seperates , add the water as required. 
• add fresh cream add mix well cook for 2 min .
• add the fried paneer , mix well .
• remove and garnish with corriander. 

note

u can make it thick or  loose it with little water to have  gravy .