This North Indian recipe accompanies breads and rice well.
A wholesome dish, here stuffed paneer is soaked in a gravy of onion and cashew nuts.
Paneer Pasanda
Ingredients
Paneer, square pieces sliced into two 100 gms
For stuffing
Cashew nut, broken 5 gm
Mint sauce 5 ml
Khoya (available in market) 5 gm
Oil for frying
For batter
Besan – 100 gms
Salt to taste
Coriander powder a pinch
Turmeric powder a pinch
For yellow gravy
Onion 100 gms
Cashew nut 25 gms
Garlic ginger paste 5 gms
Oil 2 tbsp
Cream 2 tsp
Coriander leaves a handful
Sugar a pinch
Method
For the stuffing
Mix cashew nut, mint sauce and khoya. Stuff it between two slabs of paneer.
For the batter
Make a batter of besan, turmeric, coriander powder and salt.
Dip paneer in the batter and deep fry in oil. Cut it into four pieces and set aside.
To make yellow gravy
Blend onion, cashew nut and ginger garlic paste. Pour oil in a pan. When it becomes hot, add the gravy to it and season. Add coriander powder, turmeric powder, cream, sugar and coriander leaves.
Now pour the yellow gravy over the paneer pieces and serve.
