Paneer Dilkhush - By Chef Gajraj Singh Shekhawat

Nutritional Value (per 100g serving):

• Proteins: 18.85 gms

• Fat: 14.7 gms

• Carbohydrates: 12.4 gms

• Calcium: 476 Micrograms

• Saturated fat: 8851 Micrograms

• Phosphorus: 330 Micrograms

Ingredients:

1. Paneer - 500 gm

2. Butter - 200 gm

3. Cream - 100 gm

4. Mawa - 100 gm

5. Cashews - 50 gm

6. Raisins - 50 gm

7. Kasoori Methi - 1 tbsp

8. Green Cardamom - 10 gm

9. Red Chilli Powder - 20 gms

10. Salt - To Taste

11. Refined Oil - 100 ml

12. Onion - 2 pc

13. Tomato - 4 pc

14. Green Chilli - 1 pc

15. Ginger Garlic - 75 gm

16. Sugar - 1 tbsp

17. Saffron - A pinch

18. Kewra Essence - Few drops

Method:

1. Cut the paneer into heart shapes and scoop out the center.

2. Prepare the stuffing by mixing a small quantity of paneer, mawa, sugar, saffron, and kewra essence.

3. Stuff the prepared stuffing into the scooped paneer pieces.

4. For the gravy, heat oil in a pan, add cardamom and cloves, then add chopped ginger, garlic, sliced onion, chopped green chilli, and a few cashew nuts. Cook for a while, then add red chilli powder and salt. Cook for 2 minutes, then add roughly chopped tomatoes.

5. Cook until the tomatoes are done. Let it cool, then grind it into a paste.

6. Heat oil or ghee in a pan, add bay leaves and cinnamon stick. Add the ground mixture and cook until oil separates.

7. Add cream to the gravy to adjust consistency.

8. Arrange the paneer pieces on a plate or bowl, pour the gravy over them, and garnish with grated paneer and green coriander.

9. Serve with chapati or pulao.    

How to Make Stuffing for Paneer:

1. Grate the scooped paneer, then add mawa and mix well.

2. Add crushed dry fruits, saffron strands, sugar, and cardamom powder. Mix well.

3. Finally, add a few drops of kewra essence. The stuffing for the paneer is ready.