A rich, flavoursome and buttery paneer dish is possibly the best accompaniment with roti. My best memories of eating a paneer dish is at those road side dhabas in India. It’s loaded with flavour, it’s high on calories and it leaves a memorable taste that’s hard to forget. Cutting through the soft paneer and relishing it with the spicy gravy is a joy altogether.
Today’s dish is similar to Paneer Butter masala but I have used Cashews for the ‘Buttery’ part 🙂 Trust me, its ‘Finger-licking’ good – Literally 😛
So here is the recipe for – Paneer Kaju Masala 🙂
Prep time: 15 minutes
Cook time: 20 minutes
Oil – 2 tbsp
Cumin seeds – 1/2 tsp
Ajwain – 1/2 tsp
Cloves – 2 to 3
Cinnamon – 1/2 inch
Bay leaf – 1
Garlic – 1 clove
Red chilli powder – 1 tsp
Garam Masala – 1 tsp
Turmeric powder – 1/2 tsp
Cumin powder – 1/2 tsp
Crushed Kasuri methi – 1 tsp
Sugar – 1 tsp
Paneer cubes – 1 full cup
For the gravy:
Warm Milk – 1/2 cup
Cashews – 10-15 whole pieces or equivalent
Tomatoes – 3 big ones
Soak the cashews in the warm milk for about 10-12 minutes.
Grind the tomatoes along with milk and cashews into a fine paste.
In a deep bottomed pan/kadai, heat oil and add the chopped garlic and whole spices – cinnamon, cloves, bay leaf, Cumin seeds, Ajwain. Sauté till done.
Now add the ground tomato-cashews paste, red chilli powder, turmeric powder, garam masala powder and cumin powder. Mix well.
Allow the gravy to boil well till the oil separates from the sides.
Now add the chopped paneer cubes, crushed kasuri methi and sugar. Mix well.
Allow to cook covered on medium flame for about 10 minutes.
Cashew based paneer masala is ready to be served with some ‘garma garam’ rotis 🙂