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.
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.
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.
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Little high on the fats, but this paneer parcha tastes divine. Much better than the one I tasted at the restaurant. Why not try this and share a virtual treat with me? That’s all for today, keep cooking & stay fantastic!