Ingredients
- 2 tablespoons ghee
- 1 12 ounce block Paneer sliced in half lengthwise
Sauce
- ½ cup thawed onion masala 2 cubes
- ¼ cup plain whole milk yogurt
- ¼ cup water
- ¼ cup heavy cream
- 1 tablespoon cashew flour*
- 1 big pinch saffron
- 1 tablespoon crushed Kasoori methi
- ½ teaspoon black pepper
- ½ teaspoon coriander powder
- ½ teaspoon garam masala
- ½ teaspoon paprika
- ½ teaspoon roasted cumin powder
- ½ teaspoon salt
- ½ teaspoon turmeric
- ¼ teaspoon cardamom powder
- ⅛ teaspoon cayenne
Filling
- 2 tablespoons heavy cream
- 2 tablespoons dry milk powder
- 2 tablespoons raw green pistachios chopped
- 1 tablespoon almond flour
- 1 tablespoon cashew flour*
- 1 tablespoon golden raisins chopped
- chopped pistachios, saffron, heavy cream, cilantro garnish
Instructions
- Cut paneer in half lengthwise.
- Heat a nonstick pan (I like the Always Pan) over medium to medium-high heat (all stoves are different), wait for a minute for the pan to get hot, then add ghee and once it melts, add the paneer and fry for 1-2 minutes, then flip over and fry for another 1-2 minutes, or or until mostly golden brown. Take the paneer out and set it aside on a plate for now.
- Combine the filling ingredients in a bowl and mix well. Put the filling in between the two slices of fried paneer.
- Add the sauce ingredients to the pan and mix well, bring to a simmer and then cook for 1-2 minutes or until slightly thickened.
- Pour the sauce overtop and garnish with a heavy cream drizzle, cilantro, and chopped pistachio. Slice and serve!
Notes
- *To make cashew flour, I suggest grinding raw cashews.
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