|Paneer||400 Gram, cut into slices of 1/4 inch thickness|
|Black cumin||1 Teaspoon|
|Milk||1 1⁄2 Cup (24 tbs) (Approximately)|
|Green coriander||1 Tablespoon (To Garnish)|
|Grated mozzarella cheese||4 Tablespoon|
|Raisins||2 Teaspoon, finely chopped|
|Finely chopped ginger||1 Teaspoon|
|Green chili||1 , deseeded & chopped very finely|
|Turmeric powder||1 Pinch|
|Salt||1 Pinch (Or To Taste)|
|Red chili powder||1 Pinch|
|Onions||2 , roughly sliced|
|Tomatoes||2 , roughly sliced|
|Green chilies||2 , chopped|
|Ginger||2 Inch, chopped|
|Curd||1 Cup (16 tbs)|
Mix all ingredients of the filling.
Spread on a piece of paneer.
Place the other piece of paneer on it.
Cut the sides to make neat squares.
Saute in 2 tbsp oil on a tawa or nonstick pan on medium heat using 2 flat spoons, till golden on both sides.
After it cools, cut each piece into 2 triangles.
Grind onion, tomato, green chillies, ginger and curd in a mixer and grind to a smooth paste.
Heat 4 tbsp oil.
Add shah jeera.
Wait for 1 minute.
Add the onion tomato paste and cook till the water evaporates and the masala thickens.
Add the salt and chilli powder.
Cook till oil separates.
Keeping the heat low, add milk and 1 1/2 cups water to get a gravy.
Stir continuously on low heat to give a boil.
Simmer for 4-5 minutes on low heat.
Remove from fire.
At serving time, pour most of the gravy at the bottom of a shallow serving dish.
Arrange paneer in a single layer over it.
Pour the left over gravy on it.
Heat in a microwave or oven.