Kaju Paneer Recipe

Cooking Directions

• STEP 1.Soak the cashews in warm water for 15 minutes, then grind them into a smooth paste.
• STEP 2.Heat oil in a pan and add cumin seeds, cloves, and cinnamon stick. Saute until fragrant.
• STEP 3.Add chopped onions and cook until golden brown. Then, add ginger-garlic paste and cook for another minute.
• STEP 4.Add chopped tomatoes, turmeric powder, red chili powder, and salt. Cook until the tomatoes are soft and mushy.
• STEP 5.Add the cashew paste and cook for a few minutes until the oil separates from the mixture.
• STEP 6.Add paneer cubes and cook for 2-3 minutes, allowing them to absorb the flavors of the gravy.
• STEP 7.Finally, add fresh cream and garam masala. Mix well and cook for another minute.
• STEP 8.Garnish with chopped coriander leaves and serve hot with naan or rice.

Cooking Tips

• Soaking the cashews in warm water helps in grinding them into a smooth paste.
• Make sure to cook the onions until golden brown to enhance the flavor of the dish.
• Adding fresh cream at the end gives a creamy texture to the gravy.

Storage and Serving

• Kaju Paneer can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the curry on the stovetop or in the microwave before serving.
• Serve Kaju Paneer with naan, roti, or rice for a complete meal.