Stuffed Paneer Masala

Cut the paneer into 1 cm thickness slices of the block’s thickness and height (about 1½ inches by 3 inches).

To prepare the stuffing, mix the ingredients well with salt to taste. Smear the stuffing on one side of half the paneer slices.

Cover the stuffed side with another paneer piece like a sandwich. Press slightly so that the stuffing sticks to the paneer – but gently so that the paneer does not crumble.

In a plate, make a thin paste with the corn flour – just thick enough ot coat the paneer but not show like a thick layer.Dip the paneer sandwiches in the corn flour solution and coat on all four sides.

In a large heavy-bottomed vessel, stir-fry the paneer sandwiches in one tablespoon of cooking oil on low heat.Carefully turn them after about a minute or so when they start turning brown on one side. Keep doing this till they are brown

In the meanwhile, roughly chop the onion, ginger, and chillies. Grind the chopped veggies into a fine paste. You may add a little water while grinding, if required.

In the same large heavy-bottomed vessel, add the remaining oil and heat. When the oil is hot, temper with mustard seeds

When they start popping, add the bay leaves and black cardamom seeds. Stir for a minute so they release their flavors.

Now, add the ground paste and fry well till oil leaves the sides and the paste is well cooked. Stir at regular intervals to ensure that the paste doesn’t stick to the vessel.Once the onion paste is well cooked, mix in the tomato puree.

Then, add the turmeric powder, red chilly powder, cumin powder, cardamom powder, garam masala powder, salt, and sugar. Also, pour about 1 cup of water to make a thick gravy consistency.At this stage, you can add the milk

Gently place the paneer sandwiches into the gravy without breaking themAllow to cook on low heat for about 5 minutes so that the flavors of the gravy enter the paneer.

Turn off the heat and serve. Enjoy with any chapatti,rice as per your choice