Paneer Pasanda

Slice the paneer into rectangular pieces about 2 inches long and 1 inch wide. Gently make a pocket in each piece by slicing horizontally without cutting through.

Grind the cashew nuts and green chilies together to a smooth paste using a little milk. Add cornflour to this mixture and mix well to form the stuffing.

Stuff each paneer slice with the cashew-green chili paste and set aside.

Heat 2 tablespoons of oil and 1 tablespoon of ghee in a non-stick pan over medium heat. Lightly fry the stuffed paneer pieces until golden on both sides. Remove and keep aside.

In the same pan, add the remaining oil. Sauté the sliced onions on medium heat until golden and translucent, about 8 minutes.

Add ginger and garlic paste to the onions and sauté for 2 more minutes until fragrant.

Pour in the tomato puree and cook for 5-7 minutes, stirring occasionally, until the oil begins to separate from the masala.

Add turmeric powder, red chili powder, salt, and kasuri methi. Mix well and cook for another 2 minutes.

Slowly add the milk to the pan while stirring to create a smooth gravy. Simmer on low heat for 5 minutes.

Add the lightly fried paneer pasanda pieces into the gravy. Cover and simmer for 7-10 minutes on low heat to let the flavors meld.

Stir in the fresh cream and garam masala, cook for another 2 minutes without boiling.

Garnish with chopped coriander leaves and serve hot.