Vegetable Stuffed Paneer in Saffron Gravy

Dissolve the saffron in a cup of warm milk and leave it to infuse.

For making the Paneer sandwiches first cut the Paneer into even numbered 4-5 cm square slices.

Mix the ingredients for the filling: peas, grated carrots, raisins, 1/2 tsp Garam Masala Powder, salt and pepper as per taste. Mix well.

Now put 1 tsp of this mix on one square of Paneer and cover with another square. Press slightly and arrange on a plate.

Mix the flour with 2-3 tbsp water to make a thin batter. Heat oil. When its sufficiently hot, dip each Paneer sandwich into the flour to coat and deep fry till golden brown and crisp. Keep aside.

For the Gravy: Heat 2 tbsp of the same oil in another pan and add onions. Saute for a minute and add ginger. Fry for 2 minutes more on medium heat.

Keep aside to cool. When at room temperature, blend to a fine paste with the chopped tomatoes and Garlic (if using).

Pour back into the same pan (do not add oil if its non stick) and fry till the oil in the paste separates. Add salt, pepper and Garam Masala and mix well. Now take off the heat and leave to cool for a bit.

Now add the milk and put back on the lowest heat on the stove. Remember, now the gravy has to be heated for only 1 minute and that too on the lowest heat, otherwise the milk will curdle. After a minute take off the heat and leave to cool.

Cut the Paneer sandwiches into half, diagonally and arrange on a serving plate. Pour 2-3 tbsp gravy over, drizzle 2 tsp of beaten cream on top(optional) and serve immediately with rice or any Indian bread of your choice.