Paneer Kaju Masala

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 🙂

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Prep time: 15 minutes

Cook time: 20 minutes

INGREDIENTS:

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

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METHOD:

Soak the cashews in the warm milk for about 10-12 minutes.

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Grind the tomatoes along with milk and cashews into a fine paste.

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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.

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Now add the ground tomato-cashews paste, red chilli powder, turmeric powder, garam masala powder and cumin powder. Mix well.

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Allow the gravy to boil well till the oil separates from the sides.

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Now add the chopped paneer cubes, crushed kasuri methi and sugar. Mix well.

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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 🙂

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