Paneer Makhani Pasanda


150 gms paneer
12-14 chopped cashew nut (kaju)s
12-14 chopped raisins (kishmish)
1 inch ginger (adrak)
2 nos. chopped green chillies
1/4 cup corn flour
1 tblsp chopped green coriander leaves (dhania patta)
1/4 cup white flour
salt (namak) to taste

for makhani gravy:
250 gms Tomato (Tamatar)es
1 bay leaf (tej patta)
1 tblsp ginger (adrak) paste
1 tblsp garlic (lasan) paste
4-5 whole dry red chilli (lal mirch)es
5 gms mixed whole garam masala
1/2 tsp red chilli (lal mirch) powder
1/2 tsp garam masala powder
1 tsp kasuri methi
1/4 cup cream (malai)
2 tblsp butter
1 tblsp sugar (cheeni)
salt (namak) to taste

How to make Paneer Makhani Pasanda:
  • Cut the paneer into 1 inch thin slices and stuff the chopped cashew nuts, raisins, green chillies and ginger in between two slices.
  • Now make a batter of coating consistency, by mixing corn flour, white flour and lemon yellow color.
  • Dip the stuffed paneer in the batter and deep fry it in oil. Keep it aside.
  • Now boil the raw tomatoes, whole dry red chillies, garam masala, bay leaf, ginger paste and the garlic paste till the tomatoes are mashed.
  • Strain the tomato mixture well and boil the strained tomato puree and cook it by adding red chilli powder, kasuri methi, salt and sugar.
  • Add cream and butter once it starts thickening and mix it well. Check the seasoning.
  • Garnish with cream, butter and green coriander leaves and serve hot.