Name: Paneer Parcha recipe by Rani Soni at BetterButter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: (Prep for Gravy) 1/3 cup Fried Onion/Birsta; 1/3 cup yogurt; 4 tbsp Cashewnuts; 10 whole Dried Red Chili; 3 Tomatoes; (Gravy Ingredients )2 tbsp oil; 5 Cloves; 1 black cardamom; 2 star anise; 1 tsp Fennel Seeds; 1 tsp Red Chili Kashmiri Powder; 1 tsp Coriander Powder; 1/4 tsp Turmeric; salt as per taste; Sugar 2 tspn; Butter2 tsp; Cream 3 tbsn; (For Parcha )1 tsp oil; Green Chili chopped 1; 1 /2 inch Ginger chopped; Cashewnuts chopped3 tbsp; 3 tbsp Raisins chopped; 1 small Carrot chopped4 /; 4 French Beans chopped; 20 grams Paneer crumbled; 3 tbsp Corn; Red chilli powder 1/2 tspn; Salt too taste; Sugar 1 tspn; kitchen king masala 3 tspn

Ingredients Serving: 4

(Prep for Gravy) 1/3 cup Fried Onion/Birsta
1/3 cup yogurt
4 tbsp Cashewnuts
10 whole Dried Red Chili
3 Tomatoes
(Gravy Ingredients )2 tbsp oil
5 Cloves
1 black cardamom
2 star anise
1 tsp Fennel Seeds
1 tsp Red Chili Kashmiri Powder
1 tsp Coriander Powder
1/4 tsp Turmeric
salt as per taste
Sugar 2 tspn
Butter2 tsp
Cream 3 tbsn
(For Parcha )1 tsp oil
Green Chili chopped 1
1 /2 inch Ginger chopped
Cashewnuts chopped3 tbsp
3 tbsp Raisins chopped
1 small Carrot chopped4 /
4 French Beans chopped
20 grams Paneer crumbled
3 tbsp Corn
Red chilli powder 1/2 tspn
Salt too taste
Sugar 1 tspn
kitchen king masala 3 tspn
Coriander leaves chopped 1 tspn
1 tbsp Anardana Powder
Paneer Slices 2
Butter 1 tbsp
Coriander Leaves chopped handfull
Chili Flakes 1/2 tspn
Mint leaves for garnish

Instructions

Blend the birista-yogurt into paste and keep aside. Similarly, chop & blend 3 tomatoes and keep aside.
Add cashews, red chili and 2 cups of water to a pan. Boil & simmer for 8-10 mins. Let cool, remove red chili stems, and blend to a smooth paste.
(for the Gravy) To a pan, add in 2-3 tbsp oil. Once hot - cloves, black cardamom, star anise, fennel seeds and kasoori methi.
Quickly add in the birista-yogurt paste, cook for 3-4 minutes. Add 1/2 tsp kashmiri red chili, 1 tsp coriander powder, 1/4 tsp turmeric. Mix and cook for 2 minutes,
Pour in the tomato paste, mix and add salt. Cover and cook for 5-6 minutes.
Add in the cashew-chili paste, stir and cook for another couple minutes. Add 2 cups water, and get to a boil. Turn off flame, strain the gravy.
In a pan, add in butter & sugar. Lightly caramelize, add the gravy and get to boil. Add 2-3 tbsp cream, mix, turn off the flame. Gravy Ready.
(For the Parcha) In a pan add in oil, green chili, ginger, cashews and raisins. Cook for a few seconds,.
Add in - carrot, french beans, paneer, corn and peas. Stir well, and cover to cook for 3-4 minutes.
Using a masher, mash these veggies well or pulse in a blender once. Add a splash of water to this, and mix well.
Season with - red chili, salt, sugar, kitchen king masala. Mix and cook for a minute, then add coriander and anardana, turn the flame off. Filling is ready
Take slices of paneer and fill this inside it. Now you may serve as it is or grill it..
Place them on a serving platter, pour the gravy on the sides and garnish with mint leaves..Serve Hot

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