Paneer Pasanda with Taftan

Instructions

1. 1

   Prepare the Paneer and Stuffing

   • Cut the 400g paneer block into 8 thick triangles. Carefully make a slit in the center of each triangle to form a pocket, ensuring you don't cut all the way through.
   • In a mixing bowl, combine the 50g crumbled paneer, 2 tbsp chopped cashews, raisins, green chili, 0.5 inch grated ginger, 1 tbsp coriander leaves, and 0.25 tsp salt. Mix well.
   • Gently stuff this filling into the paneer pockets. Do not overstuff.
2. 2

   Coat and Shallow-Fry the Paneer

   • In a small bowl, whisk together the corn starch and 3 tbsp water to create a thin, lump-free slurry.
   • Carefully dip each stuffed paneer triangle into the slurry, letting any excess drip off. This light coating helps seal the filling.
   • Heat 4 tbsp of oil in a wide, non-stick pan over medium heat. Once hot, gently place the coated paneer triangles in the pan.
   • Shallow-fry for 2-3 minutes per side, until they are crisp and golden brown. Remove and place them on a plate lined with a paper towel to absorb excess oil. Set aside.
3. 3

   Make the Gravy Base Paste

   • In a separate pan, heat 2 tbsp of oil. Add the chopped onions, tomatoes, garlic cloves, 1-inch ginger, and the soaked cashews (drain the water first).
   • Sauté on medium heat for 10-12 minutes until the onions become translucent and the tomatoes turn soft and pulpy.
   • Turn off the heat and allow the mixture to cool down completely. This is crucial for a smooth blend.
   • Transfer the cooled mixture to a high-speed blender and grind to a very smooth, fine paste. Add a few tablespoons of water if needed to facilitate blending.
4. 4

   Cook the Gravy

   • In the same pan (or a clean one), heat 1 tbsp of ghee. Add the bay leaf, cinnamon stick, green cardamoms, and cloves. Sauté for 30-40 seconds until they become fragrant.
   • Pour the blended onion-tomato paste into the pan. Cook on medium-low heat, stirring frequently, for about 8-10 minutes. The paste will thicken and you'll see oil separating from the sides.
   • Add the turmeric powder, Kashmiri red chili powder, and coriander powder. Sauté for another 1-2 minutes until the raw aroma of the spices is gone.
5. 5

   Finish the Curry

   • Reduce the heat to the lowest setting. Add the well-whisked curd and stir continuously for 2 minutes to prevent it from curdling.
   • Pour in 1.5 cups of water, add 1 tsp salt and sugar. Mix well and bring the gravy to a gentle simmer.
   • Cover and cook for 5-7 minutes, allowing the gravy to thicken slightly.
   • Stir in the fresh cream until well combined.
   • Gently slide the fried paneer triangles into the gravy. Add the crushed kasuri methi and garam masala.
   • Stir very gently to coat the paneer. Simmer for just 2 more minutes. Avoid overcooking as it can make the paneer tough.
6. 6

   Garnish and Serve

   • Turn off the heat. Garnish with 2 tbsp of fresh chopped coriander leaves.
   • Let it rest for 5 minutes before serving hot with naan, roti, or jeera rice.