Kaju masala is a very rich and creamy dish.Its usually specialty dish in restaurants.I love making this when I have guest.Its very filling so make it with chapathi if possible, combination of Naan will only make it more heavy.You can avoid panner if you dont like it either way taste will be good.I am a big fan of panner so I added it.
- Prep Time : 20 minutes
- Cook Time : 20 minutes
- Yield : 2-4
- Paneer,cubed - 1/2 cup
- Onion,finely chopped - 2
- Tomatoes,finely chopped - 3
- Ginger Garlic paste - 2 tsp
- Cashew nuts - 15-20
- Turmeric powder - 1/4 tsp
- Red chilly powder - 1 tsp
- Dhania powder/coriander powder - 1 tsp
- Garam masala - 1/2 tsp
- Salt to taste - 1/2 tsp
- Kasoori methi/dry fenugreek leaves - 1 tsp
1.Take paneer and cube them to required size then fry them in oil for few sec and put them in a cup filled with hot boiling water to maintain the soft texture in panner.
2.Now in a kadai/pan heat butter when they melt add some jeera,onion,ginger garlic paste,tomatoes and saute them well.
3.Add turmeric powder,chilly powder,dhania powder,garam masala and let it cook for 5 mins then pour some water and let it boil for 10 mins.
4.Now grind the soaked cashew nut to fine paste.Pour little more water add salt and let it cook.
5.Let the gravy cook well for 10 more mins.Add some cashew nuts pieces inside the gravy to get a bite of them while eating.It taste very good.
6.Later when the oil starts to ooze out add the paneer to it and let it cook.Keep stirring the gravy or it will get burnt add water according to the required consistency.
7..Now add the dry methi leaves and cook for one more min & remove from fire.Serve it hot with chapathi or Naan.