Paneer Pasanda (Restaurant Style Recipe)

Scaled for 4 portions · 42 steps

250 gpaneer ((Indian cottage cheese) - one block or square)2–2.5 tbspgrated paneer (- can substitute grated cheddar cheese or processed cheese instead of paneer)1 tbspraisins (- chopped)6–8cashews (- finely chopped or 2 tablespoons finely chopped cashews)1or 2 green chilies (chopped, or about 1 teaspoon chopped green chilies)1 tbspcoriander leaves (- chopped, (cilantro))0.5 tbspmint leaves (- chopped)0.25 tspred chili powder (or cayenner)0.5 tspcumin powder ((ground cumin))0.25 tspsalt (or add as required)4 tbspoil (or add as needed, for frying)0.5 cupcornstarch (- called cornflour in India)4 tbspwater2 tbspoil4–5 tbspwater (to blend the sautéed onions. add more water if needed.)10–12cashews (- halved or roughly chopped)½inch cinnamon2green cardamoms2single thin strands of mace1 cupwater (- for cooking tomatoes)1–1.5 tbspoil (or the fried oil in which the paneer triangles were fried)0.5 tspcaraway seeds ((shahi jeera) - substitute cumin (jeera) if shahi jeera is not available)1tej patta ((indian bay leaf))0.25 tspturmeric powder ((ground turmeric))0.5 tspkashmiri chilli powder (or cayenne pepper)0.5 tspcoriander powder ((ground coriander))0.25 tspgaram masala0.25–0.5 tspsugar (or as per taste)1 tspdry fenugreek leaves ((kasuri methi), crushed)1 cupwater2 tbspcoriander leave ((cilantro) - chopped, for garnish)—salt (as required)—2 onions (medium to large - 150 grams or 1 cup heaped chopped onions)—3 tomatoes (medium to large - 250 grams or 1.75 cups roughly chopped tomatoes)—2 cloves—½ inch ginger + 3 to 4 garlic (- crushed to a paste in mortar-pestle or 1 to 1.5 teaspoon ginger garlic paste (adrak lahsun ka paste))—2 tablespoon light cream (or low-fat cream with 25% to 35% fat)

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