Paneer Pasanda

• Cut the paneer into 1/2 inch thick and about 1 ¹/₂ * 1 ¹/₂ inch square. Cut these paneer pieces again diagonally into triangle shapes.
• Now you have paneer triangles and some small paneer pieces may be leftover from cutting. Keep these small pieces of paneer to use for stuffing.

Make stuffing

• Finely chop cashews, almonds and pistachios.
• To make the stuffing, take the leftover pieces in a bowl and mashed it. Add chopped cashews, almonds, pistachios, grated ginger, salt, raisins and coriander leaves and mix well.
• Stuffing is ready.

Make Sandwich

• Gradually add water to make a thick paste of arrarot or corn flour. Add a pinch of salt and mix well. Make sure there are no lumps in the paste.
• Cut the triangular pieces of paneer in such a way that the corner of the piece remains uncut and the rest is like 2 triangular slices. Now fill the stuffing completely and press it slightly.
• In this way make all the remaining paneer sandwiches.
• Heat a little ghee or oil to fry them. When the ghee gets hot enough. Coat well the stuffed paneer sandwiches in corn flour and place in hot ghee to fry gently. Fry them till they are light brown from the bottom, flip them to fry from the other side till light brown.
• Likewise fry all the paneer sandwiches. Set them aside for later use.

Make Gravy & Paneer Pasanda

• Cut green chillies, tomatoes and remaining stuffing into a grinder and grind them to make fine and smooth puree.
• Heat 2 tbsp ghee or oil in a pan. When the ghee gets hot, add cumin seeds, dry fenugreek leaves (kasoori methi), asafetida (hing), coriander powder, turmeric powder, red chilli powder and ginger paste and fry a little while stirring.
• Add tomato puree, mix well and fry on a medium flame while stirring continuously until ghee comes to the surface.
• Add fresh cream and mix well. Cook on medium heat and allow it to boil while stirring continuously. The boiling process will take about 2 - 3 minutes.
• Add 1 cup of water to it and mix well. Add garam masala, salt and coriander leaves and mix well. Let it boil again, stirring continuously.
• When the gravy boils, add the fried paneer sandwich and mix gently. Turn off the gas, cover the pan and let the paneer sandwich rest in the gravy for 2 minutes.
• After 2 minutes, pour the paneer pasanda into the serving bowl and garnish with coriander leaves.
• Paneer pasanda is ready. Enjoy delicious paneer pasanda with roti, aloo paratha, butter naan or plain rice or pulao at your lunch or dinner.