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.

Paneer Patiala

Servings - 2 - 3

INGREDIENTS
Oil - 20 milliliters
Cumin - 1/2 teaspoon
Garlic - 1 1/2 tablespoons
Green chili - 1 teaspoon
Salt - 1/2 teaspoon
Red chili - 1/4 teaspoon
Turmeric - 1/4 teaspoon
Garam masala - 1/2 teaspoon
Dry fenugreek leaves - 1 tablespoon
Grated paneer - 250 grams
Papad
Water - for brushing
Oil - for frying
Oil - 30 milliliters
Dry red chili - 3
Cumin - 1 teaspoon
Bay leaf - 2
Black cardamom - 2 pods
Star anise - 1
Green cardamom - 4 pods
Mace - 1
Onions - 280 grams
Salt - 1 teaspoon
Ginger garlic paste - 2 1/2 tablespoons
Tomato puree - 150 grams
Curd - 135 grams
Red chili - 1 teaspoon
Turmeric - 1 teaspoon
Crushed fennel seeds - 1 tablespoon
Cashew powder - 30 grams
Melon seeds powder - 25 grams
Milk - 150 milliliters
Water - 400 milliliters
Garam masala - 1 teaspoon
Coriander powder - 2 teaspoons
Dry fenugreek leaves - 2 tablespoons
Fresh cream - 75 grams
Coriander - 2 tablespoons
Melon seeds - for garnishing