Paneer pasanda in gravy

Name: Paneer pasanda in gravy
Cuisine: American
Ingredients: 300 grams Paneer; 1 cup Almonds cashews and raisins for stuffing chopped; as needed Oil to saute; 2 Tomatoes big; 4 Big green chillies; 1 Onion big; 5 Garlic cloves; to taste Salt; to taste Red chilli powder; 5 Almonds; 1 tbsp Oil; 1 Bay leaf; 1 tsp Jeera; 1 pinch Hing; 1/2 tsp Degi mirch powder; 1/2 cup Fresh cream; 1/2 inch Cinnamon stick; 5 Cloves; 1 tsp Sugar; to taste Salt; 1 tsp Mustard seeds

Subhadra Arya ...@my_kitchentreasures @cookandshine2021

#mysterybox2

Subhadra Arya ...@my_kitchentreasures @cookandshine2021

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Ingredients

300 gramsPaneer
1 cupAlmonds cashews and raisins for stuffing chopped
as neededOil to saute
Gravy
2Tomatoes big
4Big green chillies
1Onion big
5Garlic cloves
to tasteSalt
to tasteRed chilli powder
5Almonds
Tempering
1 tbspOil
1Bay leaf
1 tspJeera
1 pinchHing
1/2 tspDegi mirch powder
1/2 cupFresh cream
1/2 inchCinnamon stick
5 Cloves
1 tspSugar
to tasteSalt
1 tspMustard seeds

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Steps

1

Cut the paneer into triangles. Make an incision like a packet. Stuff the dry fruits in it. Saute the paneer and keep aside.
2

In a pan add oil. Add chopped garlic. Add onions and cook. Add tomatoes and add salt. Add the chillies. Cook till the veggies are soft. Cool and blend in a blender adding some water. Sieve and keep aside.
3

Heat oil in a pan. Add bay leaf hing and mustard seeds. Add jeera cloves and cinnamon. Add the above prepared masala. Add turmeric powder and degi mirch powder. Add sugar. Cook till the water evaporates. Add milk and malai and keep stirring. Bring to a boil and simmer for a few minutes on slow flame. Add the paneer pieces. Serve.