Paneer Pasanda

How to Prepare

1. Prepare the paneer by cutting it into triangular pieces. Make a slit in each piece to create a pocket for stuffing.
2. In a bowl, mix crumbled paneer, chopped cashews, raisins, green chilies, and coriander leaves for the stuffing. Add salt and mix well.
3. Stuff the mixture into the paneer pockets and set aside.
4. Heat oil in a pan and shallow fry the stuffed paneer pieces until golden brown on both sides. Remove and set aside.
5. In the same pan, add cumin seeds and let them splutter. Then add the onion paste and sauté until golden brown.
6. Add ginger-garlic paste and cook for 2 minutes until the raw smell disappears.
7. Add tomato puree, turmeric powder, red chili powder, coriander powder, and garam masala. Cook until the masala releases oil.
8. Add cashew paste and cook for another 5 minutes, stirring continuously.
9. Pour in 4 cups of water to adjust the gravy consistency. Add salt and sugar, and let it simmer for 10 minutes.
10. Add fresh cream and mix well. Then gently place the fried paneer pieces into the gravy.
11. Simmer for 5 minutes, allowing the paneer to absorb the flavors. Garnish with coriander leaves and serve hot with naan or rice.