Ingredients:

• 500 g – Cottage cheese (paneer)
• For the stuffing:
• 100 g – Cottage cheese (paneer), grated
• 2 -medium carrots, grated
• 1/2 -medium cabbage, shredded
• 2 -medium green capsicums, chopped
• salt to taste
• 1.5 tsp – Red Chilli powder
• 1/2 cup- Corn flour/ Corn starch
• 1- green chilli, chopped
• 4 tbsp – fresh coriander leaves, chopped
• 2 tbsp – oil to deep fry
• For the gravy:
• 1.5 inch piece- ginger, chopped
• 10 cloves- Garlic
• 2 -bay leaves
• 2- green Cardamoms
• 1- black Cardamom
• 1 inch – stick Cinnamon
• 2 blades- Mace
• 4 -cloves
• 2 cups – Yogurt/curd, drained
• 1 tsp – Turmeric powder
• 1 tsp – Red Chilli powder
• 1 tbsp – coriander powder
• 1 cup – Tomato puree
• salt to taste
• 1 tsp – Garam Masala powder
• 1 tbsp – Dry Fenugreek leaves (kasuri methi)
• 2 tbsp – fresh coriander leaves, chopped
• 1/2 cup – fresh Cream

Method:

1. Cut paneer into rectangles of two by two inches with one-fourth inch thickness.
2. For the stuffing, mix paneer, carrot, cabbage and green capsicums with half tsp red chilli powder and salt.
3. Spread the stuffing on half of the paneer pieces, keeping aside some of the stuffing to be used in the gravy. Cover each piece with the remaining pieces.
4. To make the batter, mix corn flour, green chilli, two tbsps coriander leaves and salt and add sufficient water to make a thick batter.
5. Heat sufficient oil in a wok, dip the prepared paneer pieces in the batter and deep fry till golden brown.
6. Drain on absorbent paper and set aside.
7. Grind ginger and garlic to a fine paste.
8. Heat two tbsps oil in a pan.
9. Add bay leaves, green cardamoms, black cardamom, cinnamon, mace and cloves.
10. When they splutter, add the reserved stuffing mixture and cook on high heat.
11. Add hung yogurt, ginger-garlic paste and mix well.
12. Add turmeric powder, remaining red chilli powder, coriander powder and continue cooking on high heat for a couple of minutes till oil separates.
13. Add tomato puree and mix well.
14. Add water, salt, garam masala powder and kasoori methi. Stir to mix well.
15. Add fried paneer pieces and remaining coriander leaves and cook for two to three minutes. Add fresh cream and cook covered for two minutes. Serve hot.
16. Recipe Courtesy: Mareena’s Recipe Collections