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Delicious, Vegetraian and festive this is a great recipe torustle up quickly and impress guests, perfect for both at a planned party orfor surprising those guests that drop in unexpectedly.
Prep Time 10 mins
Cook Time 25 mins
Course Appetizer
Cuisine Fusion Indian
Servings 6 people


  • Pan, Oven


  • 250 grams Paneer
  • 2 sheets Filo pastry
  • 1 handful cashews and almonds for purée
  • 2 Red onions medium sized
  • 1.5 small juicy sweet tomatoes
  • 2 Sweet Peppers (small, sweet crunchyones)
  • 2 tbsp Tomato purée
  • 4 tbsp Oil
  • 1 small pinch Asafoetida
  • 1/2 tsp Cumin (jeera)
  • 2 Green chillies
  • 1 tsp Red chilli powder
  • 1.5 tbsp Ginger garlic paste
  • 2 tsp Garam masala
  • 2 tsp Coriander powder
  • 1/2 tsp Black pepper powder
  • 1/4 tsp Kasoori methi
  • 2 tbsp finely chopped fresh coriander leaves
  • 1/2 tsp salt or as per taste
  • 2 tbsp Ghee (clarified butter)
  • 1 handful Almonds + cashew nuts +Raisins ( for garnishing)


  • Grate the paneer to get longcheese like curls, set aside
  • Soak a handful of cashews andalmonds in warm water, it becomes easier to peel off the skin, peel and leavethem to soften in lukewarm water. Once they soften, make a thick smooth pasteof the cashews and almonds. Set aside
  • Remove the seeds and thenroughly chop the tomatoes
  • In a heavy bottomed pan heat 1tbsp oil, then reduce the flame and add a pinch of asafoetida and 1/2 tspginger garlic paste, roughly chopped tomatoes, 2 tbsp tomato puree, 1/2 a green chillies chopped roughly, 1/4 tsp black pepper powder
  • Cook on a medium flame forabout 2 mins, stirring to ensure the paste doesn’t burn or overcook
  • Remove this mixture fromthe pan and allow to cool, once it has cooled down blend the mixture tomake a thick paste. Add 1 tbsp water to blend to a smooth consistency
  • Meanwhile, start on the peppers by removing all the seeds andfinely chopping the sweet peppers into tiny bite-sized cubes,similarly chop the red onions very fine. Set aside
  • In the same pan add 3tbsp oil, when the oil is hot sputter some cumin seeds and add 1/2tsp  ginger garlic paste, reduce the flame
  • Then add the chopped onions andreduce the flame to low, allow the onions to brown slightly while stirringoccasionally
  • Now add the dry powdermasalas (garam masala, 1/4 tsp black pepper powder, red chilli powder,coriander powder) and saute well until the onions are reduced and releasea strong aroma. To ensure the onions and masalas don’t burn, stir occasionallywhile they reduce
  • To this, addthis cashew-almond paste and the thick tomato mixture and mix wellThen add in the chopped sweet peppersand cook them until they begin to soften.
  • Now add in the gratedpaneer, turmeric powder, kasoori methi and finely choppedcoriander leaves. Cook on a low flame until the mixturethickens it looses all its excess moisture. Do not cook with a lid on, do notadd water and ensure that you stir occasionally
  • Allow this mixture to cool completelyand then rshapeinto tiny bround balls. On a baking sheet lay open the filopastry pack and use two sheets to make a strong outer covering
  • Cut the sheet using a pizzacutter into large rectangles. If you find this fiddly place the sheet on amuffin tray and cut using a scissor
  • Drizzle some melted butter or use anoil spray to line the inside of the sheets
  • Add one small paneer mixture ballinto each filo rectangle and gently fold to make a neat parcel, spray someoil over this and cook in a pre-heated oven at about 150 deg cel (fan oven). Keep an eye so that the outer filopastry does not burn
  • While this is in the oven heat gheein a small pan and add the raisins, they are ready when they begin to swell insize, then dunk in some skinless whole cashew nuts and skinless whole almondsfry them in the ghee too, once done, remove and set aside
  • When the parcels turn a toasty lightbrown colour on the outside, they are done, remove and serve on a prettyplatter on a bed of chopped coriander, sprinkle ghee roasted nuts on top tomimic tiny jewels