Kaju Paneer Masala
Indian Cuisine
Ingredients
- 50 grams Cashew Nuts
- 250 grams Ghee
- 1 piece Paneer - 1 piece
- 2 tablespoons Ghee
- 3 tablespoons ghee or oil - 1 tablespoon
- 1 teaspoon Cumin seeds - 1 teaspoon
- 1 small piece Cinnamon - 1 small piece
- 1 piece Cumin seeds
- 2 small pieces Paneer - 1 piece
- 2 pieces manghraala (kalonji)
- 2 small pieces Onions
- 8 to 10 Garlic cloves - 8 to 10
- 1 inch Ginger - 1 inch
- 2 pieces Green chilies - 2 pieces
- 3 medium sized potatoes
- 18 to 20 Cashews - 18 to 20
- 250 grams Paneer - 1 piece
- 1 half cup Fresh cream - 1 half cup
Instructions
- 1
Heat the pan and add 2 tbsp oil in it. You can use ghee instead of oil.
- 2
Add cashew nuts and fry them. Keep the flame very low. Keep stirring and fry until it turns to a nice color.
- 3
Fry the makhana. Keep the flame of the gas on low to medium. Keep stirring till it turns crispy.
- 4
Cut the paneer into medium pieces.
- 5
Add ghee in the pan. Ghee increases the taste of the sabzi.
- 6
Add cumin seeds and some whole spices.
- 7
Roast the whole spices for about 20 to 30 minutes.
- 8
Add onions, garlic cloves, ginger, green chilies and fry it on high flame till the onion turns golden brown.
- 9
Make a puree of red tomatoes. Do not use desi tomatoes for this recipe.
- 10
Soak cashews in warm water for 30 minutes. They have puffed up.
- 11
Grind the soaked cashew nuts to make a paste.
- 12
Add dry fenugreek leaves and fry it on medium to high flame. It is very important to cook the spices well.
- 13
Fry the paneer till it turns light color.
- 14
Lower the flame of the gas and add the cashew paste that we have made.
- 15
Add a little water to the jar and mix everything well.
- 16
Keep in mind that the cashew paste is very easily sticky to the pan. So do not turn the flame to medium or high.
- 17
After mixing it well, add the cream to it.
- 18
Cook the gravy on low flame for 4 to 5 minutes.
- 19
Add hot water to the gravy as per your need.
- 20
Cover it and cook it on low flame for 8 to 10 minutes. So that the gravy absorbs and the makhana also swells and becomes soft.
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