Paneer Kundan Kaliyan Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add cumin seeds, cloves, and cinnamon stick. Saute until fragrant.
• STEP 2.Add chopped onions and cook until golden brown. Then, add ginger-garlic paste and cook for a minute.
• STEP 3.Add tomato puree, cashew paste, and a mix of spices like turmeric, red chili powder, coriander powder, and garam masala. Cook until the oil separates from the gravy.
• STEP 4.Add paneer cubes and cook for a few minutes until they are well coated with the gravy.
• STEP 5.Finally, add fresh cream and mix well. Garnish with chopped coriander leaves and serve hot with naan or rice.

Cooking Tips

• To make the cashew paste, soak cashews in warm water for 15 minutes and then grind them into a smooth paste.
• For a richer flavor, you can also add a tablespoon of ghee (clarified butter) along with the oil.
• If you prefer a spicier dish, adjust the amount of red chili powder according to your taste.

Storage and Serving

• Paneer Kundan Kaliyan can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the dish in a pan or microwave before serving.
• Serve the Paneer Kundan Kaliyan hot with naan, roti, or steamed rice for a complete meal.