Paneer Pasanda

Ingredients:

For the stuffed paneer slices:

• 250g paneer, cut into large slices
• 1/4 cup grated paneer
• 2 tablespoons finely chopped mixed nuts (such as cashews, almonds, and pistachios)
• 1 tablespoon chopped fresh coriander leaves
• 1/2 teaspoon Indian Chaska Paneer Butter Masala
• Salt to taste

For the gravy:

• 2 tablespoons oil or ghee
• 1 onion, finely chopped
• 2 tomatoes, pureed
• 1 tablespoon ginger-garlic paste
• 1 teaspoon Indian Chaska Paneer Butter Masala
• 1/2 teaspoon Kashmiri red chili powder
• 1/2 teaspoon ground coriander
• 1/4 teaspoon turmeric powder
• 1/4 teaspoon garam masala
• 1/2 cup heavy cream
• Salt to taste
• Fresh coriander leaves for garnish

Serving Size: 4

Instructions:

1. In a bowl, mix together the grated paneer, finely chopped mixed nuts, chopped fresh coriander leaves, Indian Chaska Paneer Butter Masala, and salt. This will be the stuffing for the paneer slices.
2. Take each paneer slice and make a slit in the middle, creating a pocket for the stuffing.
3. Stuff each paneer slice with the prepared mixture and press gently to seal the edges.
4. Heat oil or ghee in a pan over medium heat. Add the stuffed paneer slices and cook until they are golden brown on both sides. Remove them from the pan and set aside.
5. In the same pan, add finely chopped onions and sauté until they turn translucent.
6. Add ginger-garlic paste to the pan and cook for another minute until the raw smell disappears.
7. Pour in the pureed tomatoes and cook until the mixture thickens and the oil starts to separate from the sides.
8. Add Indian Chaska Paneer Butter Masala, Kashmiri red chili powder, ground coriander, turmeric powder, and garam masala to the pan. Stir well to combine the spices with the tomato mixture.
9. Pour in the heavy cream and stir until everything is well incorporated. Let the mixture simmer for 2-3 minutes.
10. Gently place the cooked stuffed paneer slices into the gravy and simmer for another 5-7 minutes, allowing the flavors to meld together.
11. Season with salt to taste.
12. Garnish with fresh coriander leaves before serving.
13. Serve hot with naan, roti, or rice.

Enjoy the delicious and indulgent Paneer Pasanda made with Indian Chaska Paneer Butter Masala!