grams paneer 2-tbsp. cream
tbsp. corn flour salt
For the Filling:
2-tbsp. cashew-nut pieces 1-cup coriander leaves
4 green chilies
Grind all to paste.
For the Gravy:
1-tbsp. cashew-nut pieces 1tbsp paprika
1-cup plain yogurt 3 tomatoes
1-tsp. cumin seeds1 almond 1/2-cup water
paneer into slices. Mix corn-flour and water to form a batter.
filling paste, spread on a paneer slice and cover with another
slice. Prepare all the slices in the same way. Dip these slices in
the corn flour batter and fry them.
Roast cumin seeds. Grind with cashew-nut pieces and paprika. Boil
water and keep tomatoes for 2-minute and remove the skin and make
pulp. Mix plain yogurt, water and tomato pulp with the cashew-nut
mixture. Melt butter or ghee in a pot and saut� the tomato pulp
mixture. After 5 minutes add red gravy, fried paneer and salt. Mix
well. Boil for 2 minutes and remove. While serving add the cream.
Serve with naan or parathas.