Paneer Pasanda
Stuffed paneer triangles shallow-fried and simmered in a rich, creamy tomato and cashew nut gravy.
Step-by-Step Instructions
Cut paneer into double-layer triangles; stuff middle with finely grated paneer and cashews, then dust with cornstarch.
Shallow-fry stuffed paneer triangles in 1 tbsp butter until golden on both sides; set aside.
Boil tomatoes, onion, and remaining cashews in water for 10 minutes; cool and blend to a smooth puree.
Melt remaining butter in a skillet, sauté ginger paste and garlic paste for 1 minute, then pour in the puree.
Simmer gravy with salt, garam masala, and heavy cream for 6 minutes, then pour warm over fried paneer pasanda.
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