here i use he stuffing used in raeboli of italian dish and comes out super so it is unique
Cottage cheese (paneer)250g
For the Stuffing
oC ottage cheese (paneer),grated
Red chilli powder, 1sp green chili-2finely cut
cornflour-1/2 cupil 1/2 sp+for fry
For the gravy
Turmeric powder -1tsp
Red chilli powder -1tsp
Coriander powder 1 tbsp
Salt-to taste waermelon seeds paste 2tbsp
Garam masala powder 1 tsp
Dry fenugreek leaves (kasuri methi) 1tbsp 1
Fresh coriander leaves,chopped
Fresh cream 1/2 cup
cut paneer into rectangular of two by two inches with 1/4inch thickness
For the stuffing,
wash palak and cut finely in food proessor.
heat 1 tsp oil in a pan add finely chopped garlic. when i leave he raw aroma add palak andgreen chil,,redchil and salt cook till all waer dry
add paneer to it and mix well.
spread the stuffing on oneside of paneer pieces
Cover each piece with the remaining pieces.
To make the batter, mix cornflour, green chilli, two tablespoons coriander leaves and salt and add sufficient water to make a thick batter. Heat sufficient oil in a wok, dip the prepared paneer pieces in the batter and deep fry till golden brown. Drain on absorbent paper and set aside
fry onion and garlic in a oil till brown.
when cool grind to paste in mixer.
heat oil in a pan .add bay leaves.add dry masalas except gram masala.
add onion paste with tomato puree.fry till oil leaves sides.
add hung curd.
add paste of watermelon seeds.
add 1/2 fresh cream.
Add turmeric powder, remaining red chilli powder, coriander powder and continue cooking on high heat for a couple of minutes till oil separates.
Add water, salt, garam masala powder and kasoori methi. Stir to mix well.
Add fried paneer pieces and remaining coriander leaves and cook for two to three minutes. Add fresh cream and cook covered for two minutes.
Serve hot with nan or tandoori roti
Iused gram badsha garm masala it is realy enhance he taste of subji
i am not expert in selfi and alone so pic with dish is no so clear