Step-by-Step Guide to Prepare Favorite Cashew Nut Stuffed Paneer  Balls

Hello everybody, I hope you are having an amazing day. Today I will show you a way to prepare a distinctive dish, Cashew Nut Stuffed Paneer  Balls. This is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna smell and look delicious.

Cashew Nut Stuffed Paneer  Balls Recipe.

You can cook Cashew Nut Stuffed Paneer  Balls using 15 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Cashew Nut Stuffed Paneer  Balls

1. Make ready 200 grams of Paneer / Cottage Cheese.
2. Make ready 10-12 of Cashew nuts.
3. Make ready 4 of bread slices.
4. It’s 1/2 inch of root Ginger.
5. You need 2 of green chilies.
6. Prepare 2-3 tbsp. of buttermilk.
7. Prepare 1/2 tsp of freshly crushed black Pepper.
8. Prepare 1/2 tsp of Kasuri Methi / dried Fenu Greek leaves.
9. It’s 1/4 tsp of roasted Cumin powder.
10. Prepare 1/4 tsp of dry Mango powder.
11. You need 1 tsp of Ghee.
12. Prepare 1 tbsp. of finely chopped fresh Coriander leaves.
13. Prepare 2 tbsp. of Corn flour.
14. You need to taste of Salt.
15. Make ready of Oil for deep frying.

Cashew Nut Stuffed Paneer  Balls instructions

1. Put the bread slices into a grinder jar and pulse to get the bread crumbs. Reserve ¼ of the bread crumbs for coating the paneer balls and soak the remaining in buttermilk for 2-3 minutes..
2. Crush ginger, green chilies and coriander leaves together and keep aside. Grate or crumble the Paneer / Cottage Cheese in a bowl. Add the coriander chilli crush to the grated paneer..
3. Also add all the spices (black pepper, roasted cumin powder, kasuri methi, dry mango powder) to the paneer. Knead well..
4. To this add the soaked bread crumbs and salt. Mix well and knead into dough..
5. In a pan heat 1 tsp ghee and shallow fry the chopped Cashew nut pieces on a low flame until golden in colour..
6. Divide the paneer dough into 10-12 equal parts. Flatten each portion of paneer dough into a small disc using your palms and stuff ½ tsp of the roasted cashew nut pieces to it. Close it and roll into a ball shape. Repeat the same for rest of the paneer dough portions..
7. In another bowl, add 3-4 tbsp. of water to the corn flour and make a paste. Dip each paneer ball into the corn flour paste and roll over the reserved bread crumbs..
8. Heat oil in a wok and deep fry the stuffed paneer balls in small batches until golden brown and crispy from all sides. Remove the balls on an absorbent paper..
9. Serve the Paneer balls hot with any dip or chutney of your choice. I have served them with Coriander Chutney and Tomato ketchup..