Paneer Parcha

Name: Paneer Parcha
Total time: 2700 s
Yield: 4 servings
Cuisine: Indian
Ingredients: For the gravy; 2 tablespoons yogurt; 2 tablespoons fried Onion; 6 cloves garlic; 3 Tomatoes medium; 4 tablespoons Cashewnuts; 6 whole Dry Red Chilies; 1 bay leaf; 2 Cloves; 1 black cardamom; 2 star anise; 1 teaspoon Fennel Seeds; 1 teaspoon kashmiri red chilli Powder; 1 teaspoon Coriander Powder; 1/2 teaspoon Turmeric; 1 teaspoon salt or as per the taste; 1 teaspoon Sugar; 2 tablespoons oil; 1 teaspoon kasuri methi; 1 tablespoon Butter(unsalted); 2 tablespoons Cream; (For the Parcha/filling); 200 grams fresh paneer (cottage cheese); 1/3 cup cashew nuts finely chopped; 2 tablespoons Raisins chopped; 1 onion finely chopped; 4 cloves garlic finely chopped; 1 Green Chilli chopped; 1 inch Ginger finely chopped; 1 small Carrot finely chopped

Sanchita Mittal @sm_thechef

Delhi

#Dussehra
Paneer Parcha, is a dish quite similar to paneer pasanda but different as the paneer sandwich is grilled and then topped up with gravy.
This paneer recipe is a marvelous creation with flavours and aroma, appealing and luscious texture
This restaurant style paneer recipe is just perfect one to serve with rotis, paranthas, naans, steamed rice, pulao as a complete meal.

Sanchita Mittal @sm_thechef

Saved

Ingredients

45 minutes

4 servings

For the gravy
2 tablespoonsyogurt
2 tablespoonsfried Onion
6 clovesgarlic
3Tomatoes medium
4 tablespoonsCashewnuts
6whole Dry Red Chilies
1bay leaf
2Cloves
1black cardamom
2star anise
1 teaspoonFennel Seeds
1 teaspoonkashmiri red chilli Powder
1 teaspoonCoriander Powder
1/2 teaspoonTurmeric
1 teaspoonsalt or as per the taste
1 teaspoonSugar
2 tablespoonsoil
1 teaspoonkasuri methi
1 tablespoonButter(unsalted)
2 tablespoonsCream
(For the Parcha/filling)
200 gramsfresh paneer (cottage cheese)
1/3 cupcashew nuts finely chopped
2 tablespoonsRaisins chopped
1onion finely chopped
4 clovesgarlic finely chopped
1Green Chilli chopped
1 inchGinger finely chopped
1small Carrot finely chopped
4French Beans finely chopped
50 gramsPaneer crumbled
1/2 cupCorn kernels
1/2 teaspoonRed chilli powder
1 teaspoondry mango Powder
1/2 teaspoonSalt or to taste
1 teaspoonoil
1/2 teaspoonSugar
2 teaspoonkitchen king masala
1 teaspoonCoriander leaves chopped
1 tablespoonbutter
2 teaspoonCoriander Leaves chopped
4Mint leaves for garnish

Saved

Steps

45 minutes

1

For the gravy
Blend the onion, garlic, cashews, red chilli into paste and keep aside.
2

Similarly, chop and blend tomatoes and keep aside.
3

Heat oil in a pan, add in bay leaf, cloves, black cardamom, star anise, fennel seeds and sauté for 10 seconds.
4

Add in the onion garlic and cashew paste, cook for 5 minutes on medium flame.
5

Now add the tomato paste, mix and add salt, kashmiri red chilli powder, coriander powder, turmeric powder.
6

Stir well and cook for 5 minutes until all the spices blend into one another.
7

Now Add 2 cups of water and bring to a boil, Switch off the flame and keep aside covered.
8

Heat a deep non-stick pan, add in butter & sugar and slightly caramelize
9

Add the prepared gravy and let it boil. Add cream and kasuri methi, mix well and switch off the flame. Gravy is finally ready.
10

For the parcha /filling
Heat a non-stick pan and add oil, onions, garlic, green chillies, ginger, cashews and raisins.
11

Cook for a few seconds and add chopped carrot, french beans, crumbled paneer, corn and stir well, and cook for 3-4 minutes covered
12

Now with the help of a masher, mash these vegetables well.
Add a tablespoon of water and mix well.
13

Season with red chilli powder, salt, sugar, coriander powder, dry mango powder and kitchen king masala.
14

Stir fry for 2 minutes the filling is ready
15

How to assemble -
Cut 200 grams paneer into big thick slices.
16

Take a slice of paneer and keep a tablespoon of the prepared filling on it.
17

Cover with another slice of paneer.
Now you may serve as it is or shallow fry the paneer sandwich
18

I have shallow fried it in 1/2 teaspoon of olive oil fir a few minutes on low flame.
19

Take them out and place them on a serving platter, pour the gravy on the sides and garnish with mint leaves.
20

Serve hot with naan, rotis, lachha paranthas, rice as a main course dish.
Enjoy endlessly.