PREPARATION

1. In a mixing bowl, add 70 grams crumbled paneer, 1 tablespoon raisins, 2 tablespoons cashews, 1 teaspoon green chili, 1 tablespoon coriander, 1/2 tablespoon mint, 1/2 teaspoon red chili,

1/2 teaspoon cumin powder, 1/4 teaspoon salt and mix it well.

2. Take 250 grams paneer triangle slices.

3. Put the paneer mixture on the slice and cover it with another slice.

4. In a bow, add 35 grams corn flour, 125 milliliters water and mix it well to make a thick batter.

5. Dip the paneer slices in it and coat them well.

6. Heat some oil in a pan and shallow fry these till golden brown and crispy.

7. Drain it on an absorbent paper. Keep aside.

8. Heat 2 tablespoons oil in a heavy pot, add 200 grams onions and fry till translucent.

9. Transfer this into a blender and blend it into a paste. Keep aside.

10. Heat 1 tablespoon oil in a another heavy pot, add 1/2 inch cinnamon stick, 2 pods cardamom, 2 strand mace, 2 pods cloves and stir well.

11. Add 330 grams tomato and saute till it turns soft and pulpy.

12. Then, add 1 tablespoon cashew and mix it well.

13. Now, add 220 milliliters water and stir well.

14. Bring it to a boil.

15. Transfer this mixture into a blender and blend it into a smooth paste.

16. Keep aside.

17. Heat 1 tablespoon oil in a another heavy pot, add 1/2 teaspoon cumin, 1 bay leaf and stir well.

18. Add 1 teaspoon ginger garlic paste and saute for 2 - 3 minutes.

19. Then, add the blended onion mixture and stir well.

20. Cook for 3 - 5 minutes.

21. Now, add the blended tomato mixture and saute for 3 - 5 minutes.

22. Bring it to a boil.

23. Add 1/2 teaspoon turmeric and stir well.

24. Then, add 1/2 teaspoon paprika, 1/2 teaspoon coriander powder and mix it well.

25. Now, add 225 milliliters water and stir well.

26. Bring it to a boil.

27. Add 1 teaspoon salt, 1/2 teaspoon sugar, 1 teaspoon garam masala, 1 teaspoon dry fenugreek and mix it well.

28. Add 2 tablespoons fresh cream and mix it again.

29. Cook for 3 - 5 minutes.

30. Now, add the cooked paneer slices and mix it well.

31. Cook for another 3 - 5 minutes.

32. Garnish with coriander.

33. Serve hot with naan.