Paneer Pakizah is a Mughlai recipe. It is rich loaded with cashew nut paste and khoya.
Paneer (cottage cheese) 400 gms
Cashew nut paste (kaju paste) 2 tbsp
Tomatoes puree 4 tbsp
Khoya 1 tbsp
Pineapples, sliced and chopped
Corn flour 3 tbsp
Ginger garlic paste 2 tsp
Red chilli powder (lal mirch powder) 50 gm
Coriander leaves (dhania leaves) 1 small bunch
Oil for cooking
Salt to taste
Cut the paneer into triangles. In a bowl mix khoya, coriander leaves (dhania leaves), chopped pineapple and salt and mix. Place this mix over the paneer triangle and cover it with another paneer piece. Prepare such triangles as desired.
Make a smooth batter by mixing, corn flour with water. Dip the prepared paneer triangles in the batter and fry in medium hot oil. Remove and place it in absorbent paper. In another pan heat some oil and add the ginger garlic paste. Stir for 2 minutes and add the Tomatoes puree followed by the cashew nut paste (kaju paste). Add red chilli powder (lal mirch powder) and salt. Bring the gravy to boil, reduce the flame and let it simmer for few more minutes. Finally add the prepared paneer triangles and garnish with coriander leaves (dhania leaves) and grated khoya.