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Paneer dilpasand:


Paneer 400 gms.

Chopped Cashewnuts 50 gms

Chopped Raisins 25 gms

Cornflour cup

Bay leaf 1 No.

Whole Garam masala 1 tbsp.


Chopped green chili 1 tbsp.

Garlic paste 1 tbsp.

Ginger paste 1 tbsp.

Red chili powder 1 tsp.


Boiled Onion paste cup

Cashewnut paste 2 tbsp.

Tomato puree 2 cups

Green cardamom powder 1 tsp.

Fresh cream cup


Sugar 1 tbsp.

Oil 2 tbsp.

Oil For deep frying

Salt As per taste





1. Cut Paneer into inch thick slices of 1 inch by

1 inch size.

2. Mix chopped cashewnut, raisins, and 100 gms mashed

paneer. Season with salt .Stuff this mixture between 2

slices of paneer.

3. Prepare a thick cornflour batter and dip stuffed

paneer pieces in the batter and then deep fry in

moderate hot oil till crisp . Remove and keep aside.

4. Heat oil in a Kadhai. Add bayleaf and Whole Garam

Masala. Add Boiled Onion Paste. Cook for 2 minutes.

5. Add chopped green chilies, Ginger Paste, Garlic

Paste and red chili powder. Cook for a minute.

6. Add tomato puree and bring to boil. Add Cashewnut

Paste dissolved in a little water. Cook for 5 minutes.

Stir constantly. Add salt and green cardamom powder.

7. Add one cup water and sugar. Bring to boil. Finish

with fresh cream and fried stuffed paneer pieces.

Serve hot.

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