Paneer Kali Mirch Pasanda

Ingredients

• 1 tbsp Oil
• 1 tbsp Ghee
• ¼ inch Cinnamon stick
• 2 Black cardamom, black elaichi
• 2 Green cardamom
• 2 Cloves
• ½ inch Ginger, roughly slice
• 3 Garlic cloves, roughly crushed
• 4 medium size White onion, cut into half
• 2 Bay leaf
• 2 Green chillies, broken into half
• 10-12 Cashewnut
• ½ cup Curd, beaten, curd (yogurt)
• ½ cup Water
• Salt to taste
• 200 g Paneer, cut into square slab, Paneer
• Salt to taste
• 4-5 Cashewnut, chopped
• 1 tbsp Raisins, chopped
• ½ tbsp Mint leaves, chopped, pudina ke patta
• 3 green chillies, less spicy, chopped
• 1 inch Ginger, chopped
• 1 tbsp Coriander leaves, chopped
• 100 g Paneer, grated, cheese
• Salt to taste
• 1 tsp Degi red chilli powder, Degi Lal Mirch Powder
• ¼ cup Refined flour
• 1 tbsp Cornstarch
• Salt to taste
• ½ tsp Vinegar
• ¼ cup Water
• 2 tbsp Ghee
• 2 Green cardamom
• 1 Green chilli
• Prepared Gravy
• ¼ cup Water
• Cornstarch (for coating)
• Oil for frying
• Green cardamom powder
• fresh mint sprig
• Chili oil

Steps

1. In a shallow pan, add oil, ghee once it gets hot, add cinnamon stick, black cardamom, green cardamom, cloves and saute for a while.
2. Once the spices turn fragrant, add ginger, garlic and saute them well.
3. Add bay leaf and saute it well, add white onions and saute them nicely.
4. Add green chili and saute once again properly.
5. Once onions turn light pinkish in color, add cashew nuts and saute them nicely.
6. Now, add curd and mix it well, add little water into it and mix everything well.
7. Once, cashews are cooked well, switch off the flame and rest for a while.
8. Once it’s cool down, remove all whole spices, transfer the mixture into a grinder jar and make a smooth paste of it.
9. Strain the gravy and keep it aside for further use.
10. Cut the paneer into square slab and sprinkle some salt marinate and keep it aside for further use.
11. In a bowl, add paneer trimmings, cashew nuts, raisins, mint leaves, green chili, ginger, coriander leaves, salt to taste and degi red chili powder, and mix it well.
12. Keep it aside for further use.
13. In a bowl, add refined flour, cornstarch, salt to taste, vinegar, water and mix well.
14. Make a semi thick slurry and keep it aside for further use.
15. Take a kadai heat oil on moderate heat.
16. Place the stuffing into the first part of the paneer slice, cover it with the other part of the paneer slice and make paneer sandwiches.
17. First coat it with dry cornstarch and then deep into the slurry and place into the hot oil and fry on medium flame for a while.
18. Remove into an absorbent paper and keep it aside for further use.
19. In a shallow pan, add ghee, once it gets hot, add green cardamom, green chili and saute for a while.
20. Add prepared gravy and cooked well. Add little water and give it a nice boil.
21. Once gravy gets cooked properly, seasoned with salt.
22. Serve into the serving plate, place the prepared pasanda.
23. Garnish it with mint sprig, chili oil and sprinkle some cardamom powder and serve hot with paratha.