Ingredients:

For the Paneer Filling:

• 200 grams paneer, cut into rectangular pieces
• 1/4 cup crumbled paneer
• 2 tablespoons chopped cashews
• 2 tablespoons chopped almonds
• 2 tablespoons chopped raisins
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon red chili powder
• 1/2 teaspoon garam masala
• 1/2 teaspoon chaat masala
• Salt to taste
• 1 tablespoon ghee (clarified butter) or oil

For the Paneer Pasanda Gravy:

• 1 tablespoon ghee or oil
• 1 small onion, finely chopped
• 1/2 teaspoon ginger paste
• 1/2 teaspoon garlic paste
• 1/2 cup tomato puree
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1/2 teaspoon garam masala
• 1/2 teaspoon coriander powder
• 1/2 teaspoon cumin powder
• Salt to taste
• 1/2 cup heavy cream
• 1 tablespoon chopped fresh coriander leaves for garnish

Instructions:

1. To prepare the paneer filling, heat 1 tablespoon of ghee or oil in a pan over medium heat. Add cumin seeds and let them splutter. Add crumbled paneer, chopped cashews, almonds, raisins, red chili powder, garam masala, chaat masala, and salt. Mix well and cook for 2-3 minutes until the filling is well combined and slightly toasted. Remove from heat and let it cool.
2. Once the filling is cooled, stuff the paneer pieces with the prepared filling. You can use toothpicks to secure the filling inside the paneer pieces.
3. Heat 1 tablespoon of ghee or oil in a pan over medium heat. Add chopped onions and sauté until they turn translucent. Add ginger paste and garlic paste, and cook for another minute.
4. Add tomato puree, turmeric powder, red chili powder, garam masala, coriander powder, cumin powder, and salt. Cook the spices until the oil starts to separate from the mixture and the raw smell disappears.
5. Add heavy cream and stir well. Bring the gravy to a boil and then reduce the heat to low.
6. Gently place the stuffed paneer pieces into the gravy and let them cook for 5-6 minutes, flipping them carefully halfway through, until the paneer is cooked and the gravy thickens.
7. Garnish with chopped fresh coriander leaves.
8. Serve hot with naan, roti, or rice as a main course dish. Enjoy the creamy and flavorful paneer pasanda!

You can adjust the spice level and consistency of the gravy as per your preference. You can also add a pinch of sugar to balance the flavors if desired.