Royal Stuffed Paneer Masala

Step 1: Prepare Fried Onions for Stuffing

In a pan, add oil and thinly sliced onions. Fry them on medium flame until they turn crispy golden brown. Be careful not to burn them, as they will taste bitter. Once done, remove and set aside.

Step 2: Make the Stuffing

In a bowl, combine grated boiled potatoes and grated mawa (khoya) in equal quantities. Add finely chopped dry fruits (raisins, almonds, pistachios, cashews). Season with salt, kasuri methi, and garam masala. Finally, add the crispy fried onions and mix everything thoroughly until smooth and well combined.

Step 3: Prepare Paneer Slices

Cut the paneer block into thick slices, approximately 1-inch thick. Then, carefully slice each thick piece horizontally to create two thinner 'sandwich' pieces. This will allow for stuffing.

Step 4: Stuff Paneer Sandwiches

Take a portion of the prepared stuffing and gently spread it between two paneer slices, forming a sandwich. Press lightly to secure the stuffing. Repeat for all paneer slices.

Step 5: Shallow Fry Paneer Sandwiches

Heat ghee in a pan. Place the stuffed paneer sandwiches in the pan and shallow fry them until they turn light golden brown and slightly firm on the outside, while remaining soft inside. Flip gently to cook both sides evenly. Remove and set aside.

Step 6: Prepare Gravy Base

In a separate kadhai (wok), heat oil/ghee. Add cumin seeds and whole spices (cinnamon, cloves, green cardamom, black cardamom, star anise, bay leaf). Once the cumin seeds crackle, add roughly chopped onions, cashews, and roughly chopped tomatoes. Cook until the onions and tomatoes soften.

Step 7: Add Masalas to Gravy Base

To the softening onion-tomato mixture, add coriander powder, cumin powder, turmeric powder, Kashmiri red chili powder, and salt. Mix well and cook, covered, until the tomatoes are completely soft and the mixture is well combined. Add a little water (about 1/2 cup) if needed to prevent burning.

Step 8: Grind Gravy Base

Allow the cooked gravy base to cool down completely. Once cooled, transfer it to a blender and grind to a smooth, creamy paste. Ensure there are no large chunks.

Step 9: Finish the Gravy

Heat 1 tablespoon of ghee/oil in the kadhai. Add Kashmiri red chili powder, coriander powder, and cumin powder to the hot oil for color and aroma. Immediately add the ground smooth gravy paste. Cook on medium heat, stirring continuously, until the gravy changes color and thickens, and the oil starts to separate from the sides.

Step 10: Adjust Gravy Flavor and Consistency

Add salt to taste and a pinch of sugar to balance the flavors. Incorporate hot water (about 1/2 cup) to achieve the desired gravy consistency (it should be thick). Stir in fresh cream and crushed kasuri methi. Mix well and let it simmer for 2-3 minutes.

Step 11: Assemble and Garnish

Pour the hot and rich gravy onto a serving dish. Carefully place the shallow-fried stuffed paneer sandwiches on top of the gravy. Garnish generously with grated paneer, chopped nuts (almonds, pistachios), and a sprinkle of fried onions. Serve immediately with naan, roti, or pulao.

• Fry onions slowly until crispy golden brown to avoid bitterness.

• Do not over-fry the paneer sandwiches; aim for a light golden crust.

• Do not add too much water when cooking the gravy base to maintain its richness.

• Always cool the cooked gravy base completely before grinding to prevent accidents.

• A pinch of sugar in the gravy helps balance the flavors without making it sweet.

• For best presentation, place the fried paneer sandwiches on top of the gravy just before serving, rather than mixing them in.

• Instead of shallow frying, you can grill the stuffed paneer sandwiches for a different texture.

• Adjust the quantity of dry fruits in the stuffing according to your preference.