Paneer Parcha
Servings - 2 - 3
INGREDIENTS

Cashews - 45 grams
Dry red chili - 5 - 6
Warm water - 120 milliliters
Butter - 1 tablespoon
Ginger - 1 teaspoon
Green chili - 1 teaspoon
Cashews - 1 tablespoon
Raisins - 1 tablespoon
Carrot - 50 grams
Green beans - 20 grams
Green peas - 30 grams
Sweet corns - 30 grams
Bell pepper - 35 grams
Grated paneer - 35 grams
Water - 50 milliliters
Red chili - 1/2 teaspoon
Salt - 1/2 teaspoon
Sugar - 1 teaspoon
Kitchen king masala - 1/2 teaspoon
Pomegranate powder - 1/2 teaspoon
Coriander - 1 tablespoon
Paneer - 200 grams
Butter - 2 teaspoons
Coriander - 1 tablespoon
Chilli flakes - 1/2 teaspoon
Oil - 2 tablespoons
Onions - 145 grams
Yogurt - 100 grams
Butter - 2 tablespoons
Cloves - 4 pods
Black cardamom - 2 pods
Star anise - 1
Fennel seeds - 1 teaspoon
Turmeric - 1/4 teaspoon
Paprika - 1/2 teaspoon
Coriander - 1 teaspoon
Tomato puree - 345 grams
Salt - 1 teaspoon
Water - 400 milliliters
Butter - 1 tablespoon
Sugar - 1 teaspoon
Fresh cream - 80 grams
Dry fenugreek leaves - 1 teaspoon
Coriander - for garnishing
PREPARATION
1. In a bowl, add 45 grams cashews, 5 - 6 dry red chili , 120 milliliters warm water and soak for 20 - 25 minutes.
2. Transfer this into a blender and blend well.
3. Heat 1 tablespoon butter in a pan, add 1 teaspoon ginger, 1 teaspoon green chili and stir well.
4. Then, add 1 tablespoons cashews, 1 tablespoon raisins and mix it well.
5. Now, add 50 grams carrot, 20 grams green beans, 30 grams green peas, 30 grams sweet corns, 35 grams bell pepper and mix it well.
6. Cook for 5 - 7 minutes on medium heat.
7. Add 35 grams grated paneer and mix it well.
8. Add 50 milliliters water and mix it again.
9. Cover it with lid and cook for about 8 - 10 minutes on medium heat.
10. Open the lid and give it a nice stir.
11. Mash the mixture with the help of a food masher.
12. Then, add 1/2 teaspoon red chili, 1/2 teaspoon salt, 1 teaspoon sugar, 1/2 teaspoon kitchen king masala, 1/2 teaspoon pomegranate powder and mix it well.
13. Add 1 tablespoon coriander and mix it again.
14. Cook for 3 - 5 minutes on medium heat.
15. Remove it from heat and keep aside.
16. Take 200 grams paneer slices and cut it from the center.
17. Add the prepared mixture on it and cover it with another slice of paneer.
18. Heat 2 teaspoons butter in a grill pan, add 1 tablespoon coriander, 1/2 teaspoon chilli flakes and spread it with the help of a brush.
19. Place the stuffed paneer slices on it.
20. Garnish with chilli flakes and coriander.
21. Cook until it turns golden brown in color from both sides.
22. Remove it from heat and keep aside.
23. Heat 2 tablespoons oil in a pan, add 145 grams onions and fry till translucent or until it turns golden brown in color.
24. Transfer this into a blender, add 100 grams yogurt and blend it into a smooth paste.
25. Heat 2 tablespoons butter in a skillet, add 4 pods cloves, 2 pods black cardamom, 1 star anise, 1 teaspoon fennel seeds and stir well.
26. Then, add the blended onion paste and stir well.
27. Add 1/4 teaspoon turmeric, 1/2 teaspoon paprika, 1 teaspoon coriander powder and mix it well.
28. Now, add 345 grams tomato puree and mix it well.
29. Cover it with lid and cook for about 8 - 10 minutes on medium heat.
30. Open the lid and give it a nice stir.
31. Add 1 teaspoon salt, blended cashews paste and mix it well.
32. Cook for 3 - 5 minutes on medium heat.
33. Then, add 400 milliliters water and mix it well.
34. Bring it to a boil.
35. Remove it from heat and strain the mixture into a bowl.
36. Heat 1 tablespoon butter in a skillet, add 1 teaspoon sugar and stir well.
37. Now, add the strained gravy and stir well.
38. Add 80 grams fresh cream and mix it well.
39. Bring it to a boil.
40. Add 1 teaspoon dry fenugreek leaves and mix it well.
41. Cook for 3 - 5 minutes on medium heat.
42. Add the prepared gravy on serving plate.
43. Place the prepared paneer slices on it.
44. Garnish with coriander.
45. Serve hot.
