PANEER PASANDA WITH GORDAL OLIVES FROM SPAIN

INGREDIENTS

  • 10 Gordal olives, very finely chopped
  • 400g paneer cheese, cut into blocks
  • 1 tbsp chopped cashews and raisins
  • Cornstarch: 1/2 cup for the slurry + 1/2 cup for the dry coating
  • Cold water

    Sauce:

  • 2 onions
  • 2 tomatoes
  • 100ml cream
  • Cashew paste
  • Garam masala

Preparation time:

40 minutes

Level of difficulty:

Easy

Serves:

4 servings

PREPARATION

  1. Protective Sealing: Prepare a slurry of cornstarch and water. Dip the paneer into the slurry, then coat it with dry cornstarch, sealing the edges carefully.
  2. Frying: Deep-fry until golden brown and crisp.
  3. Sauce: Prepare a creamy sauce using the remaining ingredients and serve the paneer pieces over it.
  4. Filling: Place the Gordal olive and dried fruit mixture on top of each block of paneer and finish with a touch of reduced cream on top.

The dish begins with a velvety mirror of makhani sauce spread across the base of the plate.

The paneer pieces are presented as refined canapés, allowing the filling to remain visible and become the focal point of the composition. Each golden piece is topped with the Gordal olive stuffing, showcasing its rich texture and artisanal character.

A delicate touch of reduced cream is carefully placed on top of each canapé, adding both creaminess and visual contrast without overpowering the structure of the bite.

To finish, two thin slices of toasted almond flakes are placed over each piece, bringing elegance, height, and a subtle crunch to the final presentation.