Step 1

In a frying pan or kadai take 1.75 cups roughly chopped tomatoes, 10 to 12 cashews, halved or roughly chopped, 1/2 inch cinnamon, 2 green cardamoms, 2 single thin strands of mace, 2 cloves and 1 cup water.

Step 2

On a low to medium flame, stir and simmer this mixture till the tomatoes soften.

Step 3

When the tomatoes soften, switch off the flame. Some stock will be left in the pan and we will use it while grinding the tomatoes. Let this mixture become warm or cool down completely before you grind.

Step 4

Add the cooked tomatoes-cashews-spices mixture along with the stock. No need to add any extra water while grinding.

Step 5

Grind to a smooth paste. There should be no cashew chunks or pieces in the paste. Keep this paste aside.

Step 6

Meanwhile, heat 2 tbsp oil in a pan and add 1 cup heaped chopped onions.

Step 7

Stir and saute the onions on a low flame. Add a pinch of salt for the onions to brown faster.

Step 8

Once the onions turn to light golden, switch off the flame. Let the onions cool.

Step 9

Now in a grinder jar, take the fried onions. Add 4 to 5 tbsp water.

Step 10

Then grind the fried onions to a smooth paste. Keep this paste aside.

Step 11

In a bowl or plate, take 2 to 2.5 tbsp crumbled or grated paneer (can substitute grated cheese instead of paneer), 1 tbsp raisins, chopped, 6 to 8 cashews, finely chopped or 2 tbsp finely chopped cashews, 1 or 2 green chilies, chopped, about 1 tsp chopped green chilies, 1 tbsp chopped coriander leaves and 1/2 tbsp chopped mint leaves.

Step 12

Now add 1/4 tsp red chili powder, 1/2 tsp cumin powder and 1/4 tsp salt or add as required.

Step 13

Mix everything and keep aside.

Step 14

Slice the paneer in triangles. Now slice each triangle into two halves gently.

Step 15

Slice all triangles this way.

Step 16

Now place some of the stuffing on the paneer triangle.

Step 17

Cover it with its top slice gently. Don't press. One paneer sandwich is ready.

Step 18

Make all paneer sandwiches stuffed with the filling this way.

Step 19

In a bowl, make a paste of 1/2 cup corn starch with 4 tbsp water.

Step 20

Dip the paneer sandwich slice in the batter.

Step 21

Turn over and coat from all sides. You can also use a spoon or small tongs to coat the slices.

Step 22

Place the paneer slices in a medium hot oil for shallow frying.

Step 23

Dip eacn triangle this way and then place more paneer triangles in the hot oil. Do stir the corn starch paste before you coat the paneer triangles with it as the corn starch settles down.

Step 24

When the base is golden, turn over and continue to shallow fry. You can also deep fry these paneer triangles.

Step 25

Now drain the fried paneer sandwiches on paper towels. Keep aside.

Step 26

In the same pan, in which we cooked the tomatoes, add oil. Add 1 tej patta and 1/2 tsp shahjeera. Saute till the shahjeera crackles. Substitute cumin/jeera if shahjeera is not there.

Step 27

Add 1 to 1.5 tsp ginger garlic paste.

Step 28

Stir and saute till raw aroma of ginger-garlic goes away.

Step 29

Now add the tomato-cashew-spice paste. Stir and saute for 3 to 4 minutes on a low to medium flame.

Step 30

Stir and then add the fried onion paste. Stir very well and saute for 3 to 4 minutes.

Step 31

Add 1/4 tsp turmeric powder, 1/2 tsp coriander powder and 1/2 tsp kashmiri red chili powder or deghi mirch. Stir very well.

Step 32

Then add 1 cup water. Stir again very well.

Step 33

Simmer paneer pasanda gravy on a low flame.

Step 34

If the gravy splutters a lot, then cover the pan with a lid.

Step 35

Simmer or saute the paneer pasanda gravy till you see some oil specks on the top. The gravy will also thicken. About 4 to 5 minutes on a low to medium flame.

Step 36

Then add salt as required.

Step 37

Add 1/4 to 1/2 tsp sugar as required.

Step 38

Stir and then add 1/4 tsp garam masala, 1 tsp kasuri methi, crushed and 2 tbsp low fat cream.

Step 39

Stir till the cream is mixed evenly with the rest of the paneer pasanda gravy.

Step 40

Now you can place the paneer triangles or pasanda in the gravy. Or else you can place them in a serving tray or plate and pour the gravy from top as shown in the final pics below.

Step 41

Coat the paneer pasanda in the gravy.

Step 42

Serve paneer pasanda hot garnished with some coriander leaves. Best accompaniments with paneer pasanda are naan, tandoori roti, chapati, lachcha paratha, malabar paratha and jeera rice or veg pulao.