Paneer Dilpasand Ingredients:

Paneer 400 gms.

Chopped Cashew nuts 50 gms

Chopped Raisins 25 gms

Cornflour 1/2 cup

Bay leaf 1 No.

Whole Garam masala 1 tbsp.

 Chopped green chili 1 tbsp.

Garlic paste 1 tbsp.

Ginger paste 1 tbsp.

Red chili powder 1 tsp.

 Boiled Onion paste ½ cup

Cashewnut paste 2 tbsp.

Tomato puree 2 cups

Green cardamom powder 1 tsp.

Fresh cream ½ cup

 Sugar 1 tbsp.

Oil 2 tbsp.

Oil For deep frying

Salt As per taste

Paneer Dilpasand Preparation:

1. Cut Paneer into ¼ inch thick slices of 1½ inch by1½ inch size.

2. Mix chopped cashewnut, raisins, and 100 gms mashed paneer. Season with salt .Stuff this mixture between 2slices of paneer.

3. Prepare a thick cornflour batter and dip stuffed paneer pieces in the batter and then deep fry in moderate hot till crisp. Remove and keep aside.

4. Heat oil in a Kadhai. Add bayleaf and Whole Garam Masala. Add Boiled Onion Paste. Cook for 2 minutes.

5. Add chopped green chilies, Ginger Paste, Garlic Paste and red chili powder. Cook for a minute.

6. Add tomato puree and bring to boil. Add Cashewnut Paste dissolved in a little water. Cook for 5 minutes. Stir constantly. Add salt and green cardamom powder.

7. Add one cup water and sugar. Bring to boil. Finish with fresh cream and fried stuffed paneer pieces. Serve hot.