Paneer Pasanda

Ingredients
For the Paneer Cutlet
Paneer 250 gms
Maida 2 tbsp
Green chillies 2 chopped
Pepper 1/2 tsp
Salt to taste
Oil for frying

For coating
Maida 2 tbsp
Water as needed
Bread 3 slices

For the Gravy
Onions 2 sliced
Cashewnuts 10
Ginger 1 inch piece
Garlic 5 cloves
Yogurt 1/2 cup
Red chilli powder 1 tsp
Garam masala 1/2 tsp
Sugar 1/2 tsp
Oil 2 tbsp
Salt to taste
Cilantro for garnishing

Method
Crumble the paneer
In a bowl mix paneer, maida, green chilli, salt and  pepper
Make small cutlets of oblong shape
Make a thick paste out of maida and water and dip the cutlets in the maida.
Grind the bread slices to get fresh crumbs
Then coat the cutlets with bread crumbs and arrange in a plate.
Deep fry the cutlets till golden brown

Heat oil in a pan. Fry cashewnuts till brown and keep aside
Add ginger, garlic and onions and fry till golden brown.
Add little salt
Cool and grind to a smooth paste with a little water.
Heat oil in a pan and fry the ground paste for 5 mins in medium flame.
Adjust salt
Add garam masala and red chilli powder and fry until oil separates.
Add well beaten curd and mix well.
Cook until oil separates from the gravy.
Add another 3/4 cup of water and bring to boil.
Arrange the prepared cutlets in a bowl and pour the hot gravy over the cutlets.
Garnish with chopped cilantro
Serve hot