Paneer Kali Mirch Pasanda

Preparation time : 10 minutes 
Cooking time : 30 minutes

Ingredients

• For Gravy
  1. 1 tbsp Oil
  2. 1 tbsp Ghee
  3. ¼ inch Cinnamon stick
  4. 2 Black cardamom
  5. 2 Green cardamom
  6. 2 Cloves
  7. ½ inch Ginger
  8. 3 Garlic cloves
  9. 4 medium size White onion
  10. 2 Bay leaf
  11. 2 Green chillies
  12. 10-12 Cashewnut
  13. ½ cup Curd
  14. Salt to taste
• For Marination
  1. 200 gms Paneer
  2. Salt to taste
• For Stuffing
  1. 4-5 Cashewnut
  2. 1 tbsp Raisins
  3. ½ tbsp Mint leaves
  4. 3 Green chillies
  5. 1 inch Ginger
  6. 1 tbsp Coriander leaves
  7. 100 gms Paneer
  8. Salt to taste
  9. 1 tsp Red chilli powder
• For Slurry
  1. ¼ cup Refined flour
  2. 1 tbsp Cornstarch
  3. Salt to taste
  4. ½ tsp Vinegar
  5. ¼ cup Water
• For Tempering
  1. 2 tbsp Ghee
  2. 2 Green cardamom
  3. 1 Green chilli
• For Frying
  1. Cornstarch
  2. Oil
  3. Green cardamom powder
• For Garnish
  1. Black pepper whole
  2. fresh Mint sprig
  3. Chilli oil

Process

1. For Gravy
   1. In a shallow pan, add oil, ghee once it gets hot.
   2. Add cinnamon stick, black cardamom, green cardamom, cloves and saute for a while.
   3. Take ½ inch Ginger and roughly slice it.
   4. Take 3 Garlic cloves and roughly crushed it.
   5. Once the spices turn fragrant, add ginger, garlic and saute them well.
   6. Add bay leaf and saute it well.
   7. Take 4 medium size White onion and cut into half.
   8. Add white onions and saute them nicely.
   9. Take 2 Green chillies and break into half.
   10. Add green chili and saute once again properly.
   11. Once onions turn light pinkish in color.
   12. Add cashew nuts and saute them nicely.
   13. Take ½ cup Curd and beat it properly.
   14. Now, add curd and mix it well.
   15. Add little water into it and mix everything well.
   16. Once, cashews are cooked well.
   17. The gravy should be of paste consistency.
   18. Switch off the flame and rest for a while.
   19. Once the gravy cool down, remove all whole spices.
   20. Transfer the mixture into a grinder jar and make a smooth paste of it.
2. For Marination
   1. Cut the paneer into square slab and sprinkle some salt marinate.
   2. Keep it aside for further use.
3. For Stuffing
   1. Take 4-5 Cashewnut and chop coarsely.
   2. Take 1 tbsp Raisins and chop it finely.
   3. Take ½ tbsp Mint leaves and chop it finely.
   4. Take 3 Green chillies and chop it finely.
   5. Take 1 inch Ginger and chop it finely.
   6. Take 1 tbsp Coriander leaves and chop them.
   7. Grate 100 gms Paneer and the trimmings.
   8. In a bowl, add paneer trimmings, cashew nuts, raisins, mint leaves, green chili, ginger, coriander leaves, salt to taste and red chili powder.
   9. Mix it well.
   10. Keep it aside for further use.
4. For Fried Pasanda
   1. In a bowl, add refined flour, cornstarch, salt to taste, vinegar, water and mix well.
   2. Make a semi thick slurry and keep it aside for further use.
   3. Take a kadai heat oil on moderate heat.
   4. Place the stuffing into the first part of the paneer slice, cover it with the other part of the paneer slice and make paneer sandwiches.
   5. First coat it with dry cornstarch and then deep into the slurry and place into the hot oil and fry on medium flame for a while.
   6. Remove into an absorbent paper.
   7. Keep it aside for further use.
5. For Tempering
   1. In a shallow pan, add ghee, once it gets hot, add green cardamom, green chili and saute for a while.
   2. Add prepared gravy and cooked well.
   3. Add little water and give it a nice boil.
   4. Once gravy gets cooked properly, seasoned with salt.
   5. Serve into the serving plate.
   6. Place the prepared pasanda.
   7. Take the whole pepper and coarsely crush it.
   8. Garnish it with crushed pepper , mint sprig, chili oil and sprinkle some cardamom powder.
   9. Serve hot with paratha.