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PREP TIME

1 hour 30 minutes

COOK TIME

30 minutes

TOTAL TIME

2 hours

Ingredients

For paneer sandwiches:

 

For cornstarch paste:


 For onion paste:

  • 2 Onions, sliced
  • 2 Tbsp. Oil
  • 4 to 5 Tbsp. Water


 For tomato-cashew paste:


 For gravy:

Method

  • In a kadai or frying pan, cook the tomatoes with cashews, cinnamon, cardamom, cloves, and water until the tomatoes soften. 
  • Once done, let it cool and then grind to a smooth paste.
  • Sauté the sliced onions in oil on low heat until they turn golden. 
  • After that, let it cool and grind with water to make a smooth paste.
  • Mix grated paneer, raisins, chopped cashews, green chillies, coriander leaves, mint leaves, chilli powder, cumin powder, and salt to prepare the stuffing.
  • Cut the paneer blocks into triangles and slice each triangle horizontally to form pockets.
  • Next up, fill each of the triangles with the prepared stuffing.
  • Prepare a smooth batter by mixing corn flour and water.
  • Then dip each stuffed paneer piece in the batter and shallow fry in oil until they turn golden. 
  • After that, when the frying is done, remove the triangles and keep them aside.
  • Now, take another pan and heat oil.
  • Add bay leaf and caraway seeds, ginger-garlic paste, and sauté until the raw aroma disappears.
  • Next, add tomato-cashew paste followed by the onion paste and cook for a few minutes.
  • Then add turmeric powder, chilli powder, and coriander powder. 
  • Mix well, add water, and let it simmer until the gravy thickens.
  • Once done, add sugar, garam masala, kasuri methi, and cream.
  • Mix gently and switch off the heat.
  • Serve the fried paneer sandwiches topped with the prepared gravy and garnish with coriander leaves.