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