- Cottage Cheese 200 grams
- Cashewnuts 1 tablespoon
- Raisins 1 tablespoon
- Oil to deep fry
- Green chutney 2 tablespoons
- Salt to taste
- Cornflour/ corn starch 4-5 tablespoons
- For gravy
- Oil 2-3 tablespoons
- Bay leaves 2
- Cinnamon 2 inch sticks
- Green cardamoms 5-6
- Cloves 4
- Onions boiled and ground 2-3 medium
- Ginger-garlic paste 2 teaspoons
- Tomato puree 1/2 cup
- Red chilli powder 1 teaspoon
- Coriander powder 1 1/2
- Turmeric powder 1/2 teaspoon
- Green chillies 1 teaspoon
- Salt to taste
- Cream 1/2 cup
- Green cardamom powder a pinch
Heat sufficient oil in a kadai. Cut the paneer into 4 thin slices and mash the remaining.
Finely chop cashewnuts and add to mashed paneer along with raisins. Add green chutney and Tata Salt Lite and mix well.
Spread this mixture on 2 paneer slices and cover them with remaining two slices. Cut into small triangles. Mix cornflour in ½ cup water to make a thick batter.
Dip the paneer triangles in the batter and deep fry till lightly golden. Drain on absorbent paper.
To make the gravy, heat oil in a nonstick handi. Add bay leaves, cinnamon, green cardamoms and cloves and sauté. Add the onion paste and sauté. Add ginger-garlic paste and sauté for 2-3 minutes.
Add tomato purée and mix well. Sauté for 1-2 minutes. Add red chilli powder, coriander powder, turmeric powder, green chillies and Tata Salt Lite and mix well. Sauté for 2-3 minutes.
