Paneer recipe: Weekend means mind to eat something special and delicious. In such a situation, if you are not able to make a plan to go out, then there is no need to take tension. We have brought a great recipe for you – Cheese pasandaIt is a royal style, a dish prepared in creamy gravy, which is made on special occasions. Its taste is so wonderful that once you eat, I will feel like making it again and again.

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Material (Paneer recipe)

• Paneer – 300 grams
• Onion – 2 (chopped)
• Cream (Cream) – Half a cup
• Corn Floor – 2 tablespoons
• Cumin Powder – 1 tsp
• Coriander powder – 2 tsp
• Red chili powder – 1 tsp
• Turmeric – 1 tsp
• Ginger (grated) – 1 tsp
• Green chili (chopped) – 2
• Cinnamon – 1 inch piece
• Tomato Puree – 1 Cup
• Tejpatta – 2
• Clove – 4
• Green Cardamom-3-4
• Garlic – 5 buds
• Cashew – 2 tablespoons (crushed)
• Coriander leaf paste – 2 tablespoons
• Oil – as needed
• Salt – as per taste

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Method (Paneer recipe)

1. Start by preparing the spice – Boil onion, garlic, bay leaf, cardamom, green chillies, cinnamon and cloves by adding some water. On the other hand, cut off the cheese.
2. Prepare cheese stuffing – Crush some pieces of cheese and add cashews and coriander paste to it. Now fill this stuffing between two paneer pieces and set it lightly.
3. Fry cheese – Make a corn floor solution and immerse the stuffed paneer in it and then fry lightly.
4. Make onion paste – Remove boiled spices and grind them.
5. Start making gravy – Heat oil in a pan, add bay leaves and cardamom to it. Then add onion paste and fry till it becomes golden.
6. Now add tomato puree and spices – Add tomato puree to the gravy, then add turmeric, chilli, coriander powder, cumin powder and salt.
7. Add some water and cook the gravy – When the oil starts separating, add 2 cups of water and let the gravy boil.
8. Now add cheese pieces – Add stuffed cheese in gravy and cook lightly.
9. Give the last touch with cream – Now add cream and cook for 2 minutes.

How to serve: Decorate the prepared paneer pasanda with cream, grated cheese and green coriander. Serve it with hot parathas, naan or cumin rice.

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