Paneer Volcano with Cashew Pineapple Gravy by Chef Vicky Ratnani

Paneer gets a dramatic upgrade in this recipe — a Paneer Volcano served with a rich cashew and pineapple gravy that balances creaminess, sweetness and spice beautifully. The centrepiece paneer structure creates a “volcano” effect when the gravy flows through it, making this dish both visually stunning and incredibly delicious. To bring the flavours together, I’ve used Emami Mantra Garam Masala, which adds warmth and depth to the gravy without overpowering the dish. This recipe is perfect when you want to serve something memorable, indulgent and slightly theatrical for guests. If you enjoy creative paneer dishes and restaurant-style gravies, this one is definitely worth trying. Let’s start cooking. For the Marinade: Malai Paneer Emami Mantra Garam Masala 1 tsp | Turmeric Powder 1 tsp | Red Chilli powder juice of 1/2 a lemon Pink salt For the Stuffing: 1 tbsp | Cream cheese 1 tsp | Cornstarch 2-3 tbsps | Onions (finely chopped) 1 | Green chilli (slit) 1 tsp | Ginger paste Pink salt (as per taste) 1/2 tsp | White pepper 1/2 tsp | Emami Manta Garam Masala 100 g | Processed cheese (grated) 2-3 tbsps | Coriander leaves Juice of 1/2 a lemon 1-2 tbsps | Cream (milk can be used instead) 1 tbsp | Neutral oil For the Pineapple Cashew Korma: 1 cup | Pineapple (chopped) 10–12 | Cashew nuts (soaked overnight) 1/2 cup | Milk 2–3 tbsps | Cream 2–3 tbsps | Onions (finely chopped) 1 tsp | Ginger paste 1 | Green chilli 1 | Bird’s eye chilli (thinly sliced) 2–3 tbsps | Coriander leaves (fresh) 1/2 tsp | Turmeric powder 1/2 tsp | Yellow chilli powder 1/2 tsp | White pepper 1 tsp | Garam masala 1 tsp | Curry masala 2–3 | Cloves 1 small stick | Cinnamon 6–8 | Black peppercorns 1 | Bay leaf 1 tbsp | Butter Juice of 1/2 a lemon Salt (as per taste) Method: Step 1: Smear the paneer with Emami Mantra Garam Masala, turmeric powder, red chilli powder, lemon juice and pink salt and let it sit for a while. Step 2: Sear the marinated paneer on a high flame and set aside. Step 3: Mix the ingredients mentioned for the stuffing and blend till smooth. Let it chill in the fridge till ready to use. Step 4: Cook the chopped pineapple with cloves, cinnamon, black peppercorns, bay leaf and turmeric in a little water until the pineapple softens and the spices infuse. Set it aside to cool. Step 5: Strain the water and spices and blend the cooked pineapple with ginger paste, green chilli, soaked cashew nuts, cream, yellow chilli powder, white pepper and garam masala, then blend everything into a smooth paste. Step 6: Heat butter in a pan and add the finely chopped onions. Let them cook gently on a medium flame until soft and translucent. Step 7: Add turmeric powder, yellow chilli powder, white pepper and garam masala, and sauté for 2-3 minutes. Step 8: Pour in the blended pineapple–cashew mixture and stir well till it combines with the onions. Step 9: Add the milk and let the sauce simmer on a low flame for 5-7 minutes until it turns creamy and slightly thick. Step 10: Taste and adjust the seasoning with salt and a squeeze of lemon juice to balance the sweetness. Step 11: Place the stuffed paneer on a baking tray and bake in a preheated oven at 180°C till golden. The Assembly: Step 1: Spoon the warm pineapple cashew korma onto a serving plate and place the baked paneer on top. Step 2: Finish with fresh coriander, a sprinkle of garam masala and a few slices of bird’s eye chilli for a little colour and heat. #PaneerVolcano #PaneerRecipe #IndianVegetarian #RestaurantStyle #PaneerDish #IndianFood #ChefVickyRatnani #EmamiMantra Subscribe to my channel:    / chefvickyratnani   Connect with me on Social Media: Instagram -   / vickythechef   Facebook - https://www.fb.com/ChefVickyRatnani Twitter -   / vickyratnani