Royal Paneer Pasanda | Creamy Stuffed Paneer Delight

Steps

1. 1
   Heat oil in a pan and lightly roast the whole spices until fragrant.
2. 2
   Add garlic and ginger, and roast until aromatic.
3. 3
   Add onion and sauté until softened.
4. 4
   Add tomatoes, cashews, melon seeds, and salt. Cook thoroughly with a little water, covered, until tomatoes are soft.
5. 5
   Remove the whole spices. Cool the mixture, then blend into a smooth paste. Strain through a sieve to achieve a silky texture.
6. 6
   In another pan, heat oil and butter, add cumin. Once fragrant, add onion and sauté until golden brown.
7. 7
   Reduce heat to low, add turmeric, red chili powder, cumin powder, and coriander powder, roasting gently.
8. 8
   Add bell pepper and sauté for about one minute.
9. 9
   Pour in the prepared gravy base and cook thoroughly until oil begins to separate. Add warm water, adjust salt, and let the sauce cook well.
10. 10
    Prepare the filling: mix grated paneer, green chili, ginger, chopped cashews, and fresh coriander in a bowl. Add some spices and salt, mixing well.
11. 11
    Gently slit the paneer slices in the middle and stuff the filling between them.
12. 12
    Heat ghee in a pan and shallow fry the stuffed paneer slices until golden brown on both sides.
13. 13
    Mix the remaining filling, dried fenugreek leaves, and cream into the gravy, stirring to enrich and increase creaminess.
14. 14
    Serve the roasted stuffed paneer in the delicious buttery gravy.