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.