STUFFED PANEER (Cottage Cheese)IN MOGHLAI GRAVY

Vegeterian delicasy of stuffed paneer in rich moghlai gravy.

Ingredients

400 grams paneer (Cottage Cheese)
4 large tomatoes
1 onion, chopped
¼ teaspoon turmeric powder
½ teaspoon chilli powder
2 pinches sugar
1 tablespoon kasoori methi (dried fenugreek leaves)
4 tablespoons oil
salt to taste

Pic Shown May not be actual one

For the stuffing
100 grams paneer
1 tablespoon crushed cashewnuts
1 tablespoon raisins
1 tablespoon chopped coriander
a pinch of sugar
salt to taste

To be ground into a ginger-garlic paste

For the garnish
A little fresh cream
Chopped coriander

Method

For the stuffing
1. Grate the paneer.
2. Add the remaining ingredients and mix well.

1. Put the tomatoes in hot water for 10 minutes. Take out the skin and grate them.
2. Cut the paneer into equal sized flat peices of approximately 25 mm. by 25 mm.
3. Sandwich the paneer slices with the stuffing.
4. Heat the oil in a tava and lightly fry the stuffed paneer slices on both sides. Remove the paneer.
5. In the same oil, fry the onion until golden. Add the garlic-ginger paste, turmeric and chilli powders and sugar and fry again for a while.
6. Add the tomatoes, kasuri methi and salt and fry again for a while.
7. Put the paneer pieces back in the gravy on the tava and fry again for a while.
8. Garnish with the cream and coriander.
9. Serve hot.