Paneer Pasanda Curry

• 

For pasanda curry, add some oil and butter into a pan, melt them on high heat, then add bay leaf, black cardamom, cinnamon, cardamom, cloves, and cumin and roast it for a while.
Add some roughly chopped onion, ginger, garlic, cashew, green chillies, and salt. Now roughly chop tomatoes and add them. Add some water when the tomatoes are cooked partially.
Now just boil it until the onions and tomatoes are completely cooked. Cool it completely and grind it well.

• 

In a pan, add some butter, chopped ginger, and green chillies, then cook for a while and add the ground paste after straining it. Give it a quick boil. Add some kasoori methi and cream.
For pasanda, cut the paneer into cuboids and slit them. Now sprinkle some salt on it so that the paneer will release its moisture and get soft. Keep them aside for 15 to 20 mins.
Now for the stuffing, in a bowl, mash some paneer and add chopped ginger, chillies, almonds, pistachios, cashew nuts, coriander leaves, cardamom powder, garam masala, salt to taste and mix it well.

• 

Now stuff the stuffing into the paneer and in a frying pan, drizzle some oil and grill the paneer from both sides.
In a bowl, serve the hot pasanda gravy then place the grilled paneer in it. Enjoy!