Bemisaal Paneer

•Cottage cheese (paneer)…………….. 500 gms

•Cottage cheese (paneer)……………... 100 gms

•Carrots……………………………….. 2 medium sized

•Cabbage……………………………… ½ medium sized

•Capsicums……………………………. 2 medium sized

Salt……………………………………. To taste

•Red chili powder…………………….. ½ tsp

•Batter

•Cornstarch……………………………... ½ cup

•Fresh coriander leaves…………………. ¼ medium bunch

•Salt………………………………………to taste

•Oil………………………………………. To deep fry

•Ginger……………………………………1 ½ inch piece

•Fresh coriander leaves…………………... a few sprigs

•Oil……………………………………….. 2 tbsp

•Bay leaves……………………………….. 2

•Green cardamoms………………………... 2

•Black cardamom…………………………. 1

•Cinnamon…………………………………1 inch stick

•Mace………………………………………2 blades

•Cloves…………………………………….. 4

•Yogurt (hung)…………………………..…2 cups

•Turmeric powder…… …………………. 1 tsp

•Red chili powder…………………………. 1 tsp

•Coriander powder…………………………. 1 tbsp

•Tomato puree………… …………………1 cup

•Salt…………………………………………to taste

•Garam masala powder……………………. 1 tsp

•Dried fenugreek leaves (kasoori methi)…... 1 tbsp

•Fresh cream………………………………... ½ cup

1.Cut paneer into rectangles of two by two inches with one-fourth inch thickness.

2.To prepare stuffing, grate paneer, peel, wash and grate carrot. Wash and shred cabbage. Wash, halve deseed and chop capsicums finely. Mix all these with red chili 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.For batter, remove stem, wash and chop green chili. Clean, wash and chop coriander leaves. Prepare a thick batter with cornstarch, chopped green chilli, chopped coriander leaves, salt and water as required.

5.Heat sufficient oil in a kadai, dip the prepared paneer pieces in the batter and deep fry till golden brown. Drain onto an absorbent paper and keep aside.

6.To make gravy, peel, wash and grind ginger to a fine paste. Clean, wash and chop coriander leaves. Heat 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.

7.Add hung yogurt, ginger paste and mix well. Add turmeric powder, red chili powder, coriander powder and continue cooking on high heat for a couple of minutes till oil separate.

8.Add tomato puree and mix well. Add water, garam masala powder and kasoori methi. Stir to mix well.

9.Add fried paneer pieces and chopped coriander leaves and cook for two to three minutes. Add fresh cream and cook covered for two minutes.

10.Serve hot.