Paneer Parcha, a dish close to paneer pasanda though quite different. This restaurant style paneer recipe, is a perfect one to dish out to serve with rotis, parathas, naans, steamed rice, pulao, dhaba style tandoori rotis or basically any side dish. A mild flavored rich / shahi birista-cashew-yogurt based gravy along with a slice of paneer which has been sandwiched with veggies and grilled. Try it out now! Ingredients :Prep for Gravy / curry : 1/3 cup Birista/Fried Onion1/3 cup yogurt4 tbsp Cashewnuts10 whole Dried Red Chili3 TomatoesGravy Ingredients: 2 tbsp oil5 Cloves2 Black Cardamom1 Star Anise1 tsp Fennel Seeds1 tsp Kasoori methi1/2 tsp Kashmiri Red Chili Powder1 tsp Coriander Powder1/4 tsp Turmeric salt as per taste1 tbsp Butter2 tsp Sugar3 tbsp CreamFor Parcha: 1 tsp oil1 Green Chili chopped1/2 inch Ginger chopped3 tbsp Cashewnuts chopped3 tbsp Raisins chopped1 small Carrot chopped4 French Beans chopped20 grams Paneer crumbled3 tbsp Corn3 tbsp Peas1/2 tsp Red Chili Powder salt to taste1 tsp Sugar1/2 tsp Kitchen King Masala3 tbsp Coriander Leaves Chopped1 tbsp Anardana Paneer Slices2 tsp Butter1 tbsp Coriander Leaves chopped1/2 tsp Chili FlakesInstructionsPrep for Gravy : Blend the birista-yogurt into paste and keep aside. Similarly, chop & blend 3 tomatoes and keep aside.Add cashews, red chili and 2 cups of water to a pan. Boil & simmer for 8-10 mins. Let cool, remove red chili stems, and blend to a smooth paste.Gravy: To a pan, add in 2-3 tbsp oil. Once hot - cloves, black cardamom, star anise, fennel seeds and kasoori methi.Quickly add in the birista-yogurt paste, cook for 3-4 minutes. Add 1/2 tsp kashmiri red chili, 1 tsp coriander powder, 1/4 tsp turmeric. Mix and cook for 2 minutes,Pour in the tomato paste, mix and add salt. Cover and cook for 5-6 minutes.Add in the cashew-chili paste, stir and cook for another couple minutes. Add 2 cups water, and get to a boil. Turn off flame, strain the gravy.In a pan, add in butter & sugar. Lightly caramelize, add the gravy and get to boil. Add 2-3 tbsp cream, mix, turn off the flame. Gravy Ready.Parcha: In a pan add in oil, green chili, ginger, cashews and raisins. Cook for a few seconds,.Add in - carrot, french beans, paneer, corn and peas. Stir well, and cover to cook for 3-4 minutes.Using a masher, mash these veggies well or pulse in a blender once. Add a splash of water to this, and mix well.Season with - red chili, salt, sugar, kitchen king masala. Mix and cook for a minute, then add coriander and anardana, turn the flame off. Filling is ready. Take slices of paneer and fill this inside it. Now you may serve as it is or grill it..In a grill pan, add a 1/2 tsp butter, a bit of coriander and chili flakes. Place the paneer parcha and grill this! Spread butter on the top side, and sprinkle coriander-chili flakes. Flip over and grill for a minute more.Get this down to the serving platter, pour the gravy on the sides and Serve Hot.More Indian Recipes - http://www.cookingshooking.com | http://www.cookingshooking.inFb: http://www.fb.com/cookingshookingBlog: http://www.cooknshook.blogspot.com