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

How to Make Bemisaal Paneer

• Cut paneer into rectangles of two by two inches with one-fourth inch thickness.
• For the stuffing, mix paneer, carrot, cabbage and green capsicums with half tsp red chilli powder and salt.
• 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.
• To make the batter, mix corn flour, green chilli, two tbsps coriander leaves and salt and add sufficient water to make a thick batter.
• Heat sufficient oil in a wok, dip the prepared paneer pieces in the batter and deep fry till golden brown.
• Drain on absorbent paper and set aside.
• Grind ginger and garlic to a fine paste.
• Heat two tbsps oil in a pan.
• Add bay leaves, green cardamoms, black cardamom, cinnamon, mace and cloves.
• When they splutter, add the reserved stuffing mixture and cook on high heat.
• Add hung yogurt, ginger-garlic paste and mix well.
• Add turmeric powder, remaining red chilli powder, coriander powder and continue cooking on high heat for a couple of minutes till oil separates.
• Add tomato puree and mix well.
• Add water, salt, garam masala powder and kasoori methi. Stir to mix well.
• 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.
• Recipe Courtesy: Mareena's Recipe Collections