Paneer Pasntha

Ingredients :

• Paneer - 1/2 kg
• Tomatoes - 3 to 4 [ blanch and make it puree ]
• *Onion - 5 to 6     
• Salt - as required
• Turmeric powder - 1/2 tsp
• Red chili powder - 1 1/2 tsp
• Roasted jeera powder - 1/2 tsp
• Ginger garlic paste - 1/2 tsp
• Mint leaves - 10
• Bay leaves - 2
• Shai jeera  - 1 tsp
• Sugar - 1/2 tsp
• Fresh cream - 1/2 cup
• Kasuri methi leaves - 1/4 tsp
• Oil - enough for frying
• Fresh coriander leaves - little 

*Peel and slice, fry till it changes into brown colour and grind in mixer. Then keep aside.


For stuffing :

• Crushed paneer - 1/4 cup
• Plain kova - 20 gms
• Chopped cashew nuts - 1 tsp
• Kismis (Resins) - 1/2 tsp
• Green chilies - 1 [ finely chopped ]
• Red chili powder - 1/2 tsp
• Jeera powder- 1/2 tsp
• Chopped mint leaves - 1/2 tsp  

Mix all together and keep aside


For batter :

Take one bowl, add 4 tsp of cornflour,  1 tsp of maida, a pinch salt along with required water and make a batter.


For making stuffed paneer :

Cut the paneer into square slices, then spread the stuff [ which you prepared ] in each paneer and dip into the maida batter and deep fry in hot oil till it changes into golden brown colour and keep aside.


For gravy :

Take one kadai & add oil. When the oil becomes hot, add shai jeera, tej patha, ginger garlic paste, mix well. Add turmeric, red chili powder and fry for 3 seconds. When the raw smell goes, add the tomato purie, kasoori methi leaves and onion paste. Check the salt. When the gravy becomes thick, add fresh cream along with sugar. Cut the fried paneer into two [ each piece ] and add to the gravy. Allow to boil for 5 minutes in low flame. Remove from the gas and garnish with chopped coriander leaves and fresh cream. Serve with nan, roti and parathas. Enjoy your tasty restaurant style sabhji.