Kaju Paneer Masala Recipe This paneer recipe is really delicious, quick and easy in making. The rich creamy flavor of cashews and mouth melting paneer makes you craving for it. All you need for this recipe are more and more cashews for the rich and creamy gravy. Aahh!! that’s what I love about the paneer dishes. Let’s know how to make it.
Necessary Ingredients Required For Kaju Paneer Masala
- Cottage cheese/paneer = 250 gm
- Cashews = 250 gm, paste
- Ginger and garlic paste = 1 tbsp
- Tomato puree = 1/2 cup
- Onion = 2 medium size, chopped
- Turmeric powder = 1 tsp
- Red chili powder = 1 tsp
- Coriander powder = 2 tsp
- Salt = as per taste
- Cinnamon stick = 1
- Cumin seeds = 1 tsp
- Garam masala powder = 1 tsp
- Green cardamom pods = 2
- Cream = 2 tbsp
- Oil = 2 tbsp
- Water = as needed
Instructions For Making It
Firstly, soak cashews in lukewarm water for 20 minutes and then make a paste of it by grinding it.
In a pan, add oil and heat it up, ones the oil gets heated, add chopped onions in it and saute till the onions become golden brown in color. After frying them, take them out from the pan and let them cool. After cooling, add them to a blender jar and blend them finely. Keep it aside.
In a remaining oil, add chopped cubes of paneer and fry them for few seconds. Keep them aside after frying.
Now add cumin seeds, green cardamom pods, cinnamon stick. Let them splutter for few seconds.
Add prepared onion paste, ginger garlic paste and saute them for 4 to 5 minutes.
After it, add tomato puree in it and cook it well.
Then add red chili powder, turmeric powder, coriander powder and salt and roast all the spices till oil separates from the mixture.
Finally, add cashew paste and cream and garam masala powder. Mix all the ingredients well and add a dash of water if required. Add cottage cheese and let it cook for 2 to 4 minutes.
Finally, your kaju paneer masala is ready to serve. Garnish it with some chopped coriander leaves and cashews. Serve it hot with chapati or paratha or naan. Enjoy.
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Recipe Source: Pakwan Gali
Image Source: Pakwan Gali