Creamy Paneer Delight
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February 18, 2021
An aromatic vegetarian dish made with a Paneer (Indian Cheese) Sandwich stuffed with cilantro chutney, nuts, and raisins; in a rich, creamy, tomato gravy. Best with naan or roti. Everyone will love you for this delicious recipe.
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Ingredients
Adjust Servings
| 375 gm Paneer (Indian Cheese) | |
| Oil | |
| 1/2 cup homemade or store-bought cilantro chutney | |
| 1/2 cup chopped cashew nuts & almonds | |
| 1/4 cup chopped raisins | |
| A pinch of cardamom powder | |
| 2 tbsp corn starch | |
| 1 tbsp flour | |
| Water as needed | |
| 2 cups rolled oats |
For the gravy
| 4 tbsp unsalted butter | |
| 2 tsp ginger/garlic paste | |
| 2 tsp Tandoori masala (Kissan) | |
| 1/2 cup Passata or crushed tomatoes | |
| 1/4 cup whisked yogurt | |
| Salt to taste | |
| 1 tsp red chili powder | |
| Pinch of sugar | |
| 6 tbsp cashew nuts – soak in water and make a paste | |
| 2 tsp crushed fenugreek leaves | |
| 1/2 cup fresh cream | |
| 1/4 cup chopped cilantro |
Directions
1.
Cut paneer into equal square slabs.
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2.
Mix all the filling ingredients and keep aside.
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3.
Combine slurry ingredients and make a semi-thick slurry.
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4.
Apply a thin layer of filling on the paneer slice and close with another slice like a sandwich.
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5.
Dip the sandwich in the slurry and coat with oats.
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6.
Shallow fry each sandwich, cut into triangles and set aside.
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7.
For the gravy
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8.
Melt butter in a pan, add g/g paste, tandoori masala, and fry for 5 minutes.
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9.
Add tomatoes, yogurt, salt, chili powder, sugar, cashew paste, and cook on low heat for 15 mins.
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10.
Add 1 tsp fenugreek leaves and fresh cream, stir and cook for 1-2 minutes and finish with cilantro.
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11.
To serve pour the gravy into a dish, and place the paneer triangles on it.
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12.
Garnish with some fresh cream and fenugreek leaves to enhance its elegance.
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13.
To serve
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14.
Serve hot with roti or naan.
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Notes
Remember to serve it with Love!
