Foodie Indian

Ingredients:

For the paneer filling:

• 200 grams paneer (Indian cottage cheese), cut into thick slices or cubes
• 2 tablespoons oil
• 1/2 teaspoon cumin seeds
• 1 medium-sized onion, finely chopped
• 1 green chili, finely chopped
• 1/2 teaspoon ginger paste
• 1/2 teaspoon garlic paste
• 2 tablespoons cashew nuts, soaked in water for 15 minutes
• 2 tablespoons fresh cream
• 1/2 teaspoon garam masala
• 1/2 teaspoon red chili powder
• Salt to taste
• Fresh coriander leaves for garnish

For the gravy:

• 2 tablespoons oil or ghee (clarified butter)
• 1 teaspoon cumin seeds
• 1 large onion, finely chopped
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 2 medium-sized tomatoes, pureed
• 1/2 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1/2 teaspoon red chili powder
• 1/2 teaspoon garam masala
• 1/4 cup fresh cream
• Salt to taste
• Water as needed

Instructions:

1. Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
2. Add finely chopped onions and green chili to the pan. Sauté until the onions turn golden brown.
3. Add ginger paste and garlic paste. Cook for a minute until the raw smell disappears.
4. Drain the soaked cashew nuts and add them to the pan. Stir and cook for a couple of minutes.
5. Turn off the heat and let the mixture cool. Then, blend it into a smooth paste using a blender or food processor.
6. In the same pan, heat oil or ghee over medium heat. Add cumin seeds and let them splutter.
7. Add finely chopped onions and sauté until they turn translucent.
8. Add ginger paste and garlic paste. Cook for a minute.
9. Add tomato puree and cook until the oil separates from the mixture.
10. Add turmeric powder, coriander powder, red chili powder, garam masala, and salt. Mix well.
11. Pour water as needed to adjust the consistency of the gravy. Allow it to simmer for a few minutes.
12. Add fresh cream and mix well. Cook for another minute.
13. Take a slice or cube of paneer and stuff it with the prepared cashew paste. Repeat the process for all the paneer pieces.
14. Heat oil in a separate pan and gently fry the stuffed paneer pieces until golden brown on both sides. Set aside.
15. Place the fried paneer pieces in the gravy. Cover and simmer for a few minutes to allow the flavors to meld together.
16. Garnish with fresh coriander leaves.
17. Serve the delicious Paneer Pasanda with naan, roti, or rice.

Enjoy the rich and flavorful Paneer Pasanda!